Roxie’s Recipes (for the Lazy Cook)

Linda and I have been spending a lot of time on the road lately, and sometimes we just don’t feel like stopping at some fast food joint. So I decided to check out some of the creative things that other long haul drivers are doing. This week I’m actually presenting two recipes, as one is so incredibly simple. So here they are – stuff peppers and garlic shrimp “a la manifold”

For the stuffed peppers

  • 1 lb ground beef
  • 2-3 bell peppers
  • 1 small can seasoned tomatoes (I used the one w/green chiles)
  • 1 pkg taco seasoning
  • 1 small can Mexicorn
  • 1 pkg corn muffin mix
  • 1 can green enchilada sauce
  1. Take the liquid from the canned corn and a bit of extra water to make 2/3 cup and combine with the muffin mix, then add in the corn. Spoon some of this mixture into the bottom of each pepper. You will have extra left over corn mixture, so you can use in another dish, layer it around the peppers with any extra meat, or make extra peppers and share with another car if you’re caravanning.
  2. Spoon the beef mixture into the peppers. Use the handle of your spoon to create a hollow spot through the middle of the beef and add more of the corn mixture to the middle and top. Spoon some enchilada sauce on top of each one. I also brought the extra sauce with me to spoon over again when done cooking.
  3. Foil is your friend! I wrapped each pepper individually, then created a tray from aluminum foil, set them in there, and then wrapped again, doubling my layers and folding each seam over twice. You want everything to cook in its own juices, but you don’t want those juices escaping onto your manifold! Secure tightly to your manifold and drive for at least 1½ hours – double that if starting with raw meat. Open, add extra sauce and enjoy.

For the garlic shrimp

  • 1 lb large shrimp, peeled and skewered
  • garlic salt
  • lemon pepper
  • lemon juice
  • minced garlic
  1. Lay out the skewers and dust lightly with garlic salt. Flip the skewers over and dust with lemon pepper.
  2. Sprinkle a bit of lemon juice and spoon the minced garlic over and between the skewers.
  3. Fold over the top and sides a couple of times to make a packet.
  4. Since the skewers can poke through the foil, I padded each side of the packet with extra foil and then wrapped again. I think next time I might add a little bit of butter to the mix as well. Secure tightly to your manifold and drive for at least ½ hour.

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? You can now catch Secrets of Harridge House on! Or go to or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.