Country Peach Tart

1 single crust pie pastry (home-made or store bought)
1/4 cup granulated sugar
4 t all-purpose flour
1/4 t ground nutmeg

3 cups sliced, pelled peaches or nectarines (1 1/2 pounds)

1 T lemon juice

1 beaten egg

Powdered sugar

1. Line a baking sheet with foil; sprinkle lightly with flour. Roll pastry to 13 inch circle atop baking sheet.

2. Mix sugar, 4 t flour, and nutmeg. Stir in peaches and lemon juice. Mound peach mixture in center of crust, leaving a 2 inch border. Flord border up over peaches. Combine egg and 1 T water; brush on to the top and sides of the crust.

3. Bake at 375 oven for 40-45 minutes or till brust is golden. To prevent overbrowning, cover edge with foil the last 10-15 minutes of baking. Cool 30 minutes on baking sheet. Dust edges with powdered sugar.

NOTE: I used Dacia's peaches (yummy!). I also used a store bought crust and I didn't put the powdered sugar on. Also, very important, make sure you use a baking sheet with a lip or else put something underneath to catch the drips!

Stuffed Green Peppers

2 large green sweet peppers
dash salt
3/4 pound ground beef, pork, lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.
2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.
3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

NOTE: I made this for dinner when Buggy and Topher came over. It is super yummy. I doubled the recipe, except the meat (I used a little over 1 pound) and I used 5 peppers instead of 4 and still had a little leftover meat mixture. I also used a monterey jack/cheddar blend and I more than doubled that (we like cheese!).