Just reading an article about white sharks and they have had some problems tagging them in the Atlantic although successful in other waters. However, recently they have been able to tag more and have become very surprised to find sharks coming up into Canadian waters. There is an interesting video of the tagging of one 14 footer which they have named Lydia and which they know to be in Placentia Bay. Apparently not that much is really known about white sharks as yet. The map shows Lydia’s travels since she was tagged.
Today we have our Travel League and will be bowling in New Hamburg which is a fair distance away. We meet for lunch and I always used to have a Monte Christo sandwich, however, this year I won’t, they are loaded with calories I have discovered. Even a BLT is bad enough. I have to save room for my doughnut. Only reason I go, as I keep telling everyone, is for the doughnut.
Having used the slow cooker or crock pot the other day I was thinking I don’t use it nearly enough. It really does make life so much easier. Then I received an email from Kraft with slow cooker recipes some of which I certainly intend to try. Here is one which is high on my list. Obviously if you can’t get some of the Kraft ingredients, there are substitutes.
Slow Cooker Stuffed PeppersKraft Kitchens
This slow-cooker recipe takes just 10 minutes of prep in the morning—so you can come home to a cheesy and tender stuffed pepper dish in the evening.
What You Need4 medium bell peppers
1/2 lb. ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas
1/4 lb. (4 oz.) VELVEETA®, cubed
1/2 cup water
CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.
POUR remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
Kraft Kitchens TipsCooking Know-How
Every time you lift the lid, you lose heat. So, keep the lid on and resist the urge to peek!
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
- Have a great day