DEAR SUN SPOTS: Some folks asked about a recipe for stuffed peppers and cabbage rolls (March 14). Here is my Slovak recipe for the filling handed down from Baba.

1 pound hamburger, half beef and half ground pork.

¾ cup rice

1 teaspoon salt

½ teaspoon pepper

1 egg beaten

1 can diced or stewed tomatoes

Mix all ingredients except tomatoes. I put in a little to keep everything moist and add good flavor, too.

Stuff peppers or fill cabbage rolls.

Simmer 1½ hours in two to three inches of water in a big pot with the remaining tomatoes.

For peppers, put grated cheese (cheddar) on top of peppers for the last 2 to 5 minutes.

You can also bake the cabbage rolls on sauerkraut if you like. Try boiling them in the tomatoes and water if you have never had it.

If you have more meat mixture than you can use to stuff your peppers, etc., make meatballs from it. They are excellent. — Dan G. via email

ANSWER: Sun Spots’ mail box was inundated with recipes. This is her second column of recipes. The first was Saturday. There was also a meatloaf recipe in the March 21 column, and there will be more in a future column.

DEAR SUN SPOTS: For my stuffed peppers I use two or three green peppers filled with ½ pound of ground chuck, one small onion (I use dry minced onion), ½ cup of seasoned bread crumbs, salt and pepper to taste, 1 cup of cooked rice, ¼ cup of water and one egg.

I use basmati rice and it has to be cooked. If you use regular rice use ¼ cup of uncooked rice to the mixture and it will cook during baking. I think it is better if you cook the rice first.

Cut peppers in half lengthwise, fill with meat mixture and place in buttered casserole. Pour 1½ cups of tomato sauce over peppers and top with one small clove garlic minced (I have used spaghetti sauce on an occasion).

Bake at 350 for one hour covered, uncover and bake 15 minutes more. I sometimes add mozzarella cheese on the top. I really like the recipe and use it all the time with peppers. — E.E., Lewiston

DEAR SUN SPOTS: In response to the March 14 request for not-too-spicy recipes, here are mine:

Stuffed cabbage rolls

In mixing bowl combine and mix well 1 beaten egg, ½ cup milk, ¼ cup finely chopped onion, ¾ teaspoon salt, pepper, ½ teaspoon poultry seasoning or thyme.

Add and mix thoroughly 1 pound ground beef (or ½ pound ground beef and ½ ground pork) and 1 cup cooked (or ½ cup uncooked) rice.

Remove center vein of cabbage leaves, keeping each leaf in one piece. Place 6 large or 12 medium cabbages in boiling water until limp, about 5 minutes, then drain.

In 9- by 13-inch pan place ½ cup meat mixture on each large leaf or ¼ cup on medium leaf and fold in sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in roll. Arrange in baking dish.

In 4-quart measuring cup mix 1 can tomato soup, 1 tablespoon brown sugar, 1 tablespoon lemon juice and 1 cup water. Pour this mixture over the rolls and bake uncovered in preheated 350-degree oven for 1¼ hours. Baste once or twice with the sauce.

Stuff green peppers

Cut off the tops and clean out the insides of four large peppers. Boil 5 minutes, then drain.

Mix well 1 pound ground beef, ¾ cup cooked rice, 1 egg, ½ teaspoon salt and pepper. Stuff peppers. Place in a 9- by 13-inch pan and cover with can of tomato auce and 1 cup water.

Bake in preheated 350-degree oven for 40 to 50 minutes. Baste once or twice during baking.

Meatloaf

Mix 1½ pounds ground beef, 1 can cream of mushroom soup, 1 onion chopped fine, 2 eggs, ½ cup quick oatmeal and 1 teaspoon mustard. Bake in buttered loaf pan in preheated 375-degree oven 45 minutes to one hour. If desired, top with ketchup and parsley flakes before baking. — Bev, Hebron

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