Howard H and I are from the same part of the world - out here and in easter Colorado it is full time deal when peppers are rip - to roast and freeze for later. Where I work it seems like whenever we have a cookout they want me to bring some peppers. I clean the as good as I can - take my jerky shooter and fill the pepper with cream cheese and some times throw in some salmon, or crab, from a can, Then wrap with bacon, held on by a toothpick. We the cook over the BBQ on some cookers we made from big washers. This holds the pwpper upright so the chees doesnt run out. My son in law and his Dad have cookers that will hold 45 peppers each. Seems like I usually make at least 100 at a time. Really good !!!! Let your imagination go on the filling - whatever you like!!!!
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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