from Laura Peters, NJ (click for Laura's Homepage)

From the kitchen of Laura Peters, and our thanks for making us hungry!

Halloween Bloody Vampire or Alien Stuffed Peppers

4 large green peppers (for Aliens) OR
4 large red peppers (for Vampires)
1.5 lbs ground meat
l large can of Hunts tomatoes sauce (not spaghetti sauce)
1 cup uncooked brown rice
Salt
Pepper
Oregano
Paprika
Onion powder
One large egg
1 cup Progresso Italian bread crumbs

What to do:
Boil the brown rice until servable.  Mix rice in with ground meat, salt, pepper, red sauce, onion powder, oregano, paprika, the egg, and bread crumbs.  Slosh with hands until desired consistency is reached.  Slice the lids off each pepper, creating a hat out of the stem.  Dig the innards out of the peppers, including the "wall" so the inside is smooth.  Use the pearing knife for this.  To make it more Halloweeny, carve Jack-O-Lantern faces out of each pepper.  Fill the top with the meat mixture, cover each pepper with its respective lid.  With basting brush, generously cover each pepper with red sauce, then sit each pepper in a baking dish whose bottom is covered with a thin layer of sauce.  Bake for 50 minutes at 375, uncovered.

Southern Mac and Cheese
This was always a big hit at family dinners.

What you need:
Big serving casserole bowl (Corning, oven-safe)
Big serving spoon/mixing spoon
Tin foil
Strainer/collander
Double boiler
Family sized box of Velveeta shells and cheese
1 lb. bag of shredded NY Muenster cheese (may have to ask deli attendant to shred)
Milk
Small canister of Progresso Italian bread crumbs
Stick of margarine
Oregano
Paprika
Olive oil

What to do:
Fill pan with water about halfway, add a few generous drops of olive oil.
Boil noodles for 15 minutes. Drain.
Combine noodles in bowl, mix with entire stick of butter. Add about 1/4 cup of milk.  Add cheese mix from package.
Add shredded cheese and mix until somewhat melted.
Sprinkle top with shredded cheese, oregano, paprika, and crumbs.
Cover with foil and bake one-half hour on 375.