I am reminded of the words of a 1967 song by the Beatles rock group, “With a Little Help,” found in the album, “Sgt. Pepper’s Lonely Hearts Club Band.” The lyric, “I get by with a little help from my friends,” comes to mind when friends contribute ideas for food articles, and I am always appreciative. This idea for the topic today comes from long-time friend Perry Templeton, a local CPA, who sent an email about the history of aprons.

Upon researching the topic, I learned that the popularity of aprons has been waxing and waning over the centuries. At the time “With a Little Help” was written by the Beatles, aprons were being folded and put away with the rise of the feminist movement. That wasn’t always the case, however, as the email, “The History of Aprons,” explained.

In the days of our mothers, grandmothers or even great-grandmothers, the apron was used to protect the dresses they wore, as they had only a few dresses and aprons were easier to wash. Aprons were also used for potholders to remove hot food from the oven, or to quickly dust furniture before unexpected guests arrived. They carried eggs from the chicken coops and vegetables from the gardens, on occasion wiped tears from the eyes of children or shielded the shy child.

In the late 1940s and early 1950s, aprons became a symbol of a stable and loving household after families had survived the tragedies of World War II. From 1958 to 1966, Donna Reed, who depicted an American housewife in the television show of the same name, could always be seen wearing an apron in this situation comedy.

Aprons, derived from the French word naperon, meaning “small tablecloth,” have been used down through the centuries, even dating back to Ancient Times. The Crete goddess of fertility wore a sacred apron and Egyptian pharaohs wore jewel-encrusted aprons. During the Middle Ages, aprons were worn by homemakers and craftsmen such as blacksmiths, welders and glassmakers. Aprons of the craftsmen were made of leather or canvas to shield them from sharp or hot items. The practice of wearing aprons continued in the early days of this nation and was found to have been worn by our Native Americans and first colonists.

In recent years, aprons have made a comeback with the resurgence in the popularity of cooking, with the kitchen becoming a room of prominence in the home. The style of aprons have also evolved from those first aprons many of us remember making out of bath towels, trimmed with ribbon and rick rack, from our days in 4-H Clubs. Many aprons now display the emblems of corporation logos. I have for many years washed the somewhat-stained Kiwanis Pancake Supper apron of my husband’s, while being challenged to remove the smell of the delicious pancakes which seeps through its threads during the night. To further promote this worthy community event, each new Kiwanis member is given his own Pancake Supper apron upon induction into the organization.

In considering the value and usefulness of aprons, and remembering the multitude of kitchen towels I grabbed while recently cooking a large meal for family, I think I might do well to bring out one of those folded aprons I have collected from years of Daily Iberian Cajun Cookoff contests. They will provide not only a suitable covering for my clothes, but a fond memory of good food and friends, spent during an entertaining evening.

The following recipe is from one from past competitions that lends itself to a half-apron style which ties at the waist, as it calls for baking in the oven.

Italian Stuffed Peppers

1 pound ground turkey

1 pound lean ground meat

1 onion, chopped

1 bell pepper, chopped

1 cup shredded Parmesan cheese, or a combination of Romano and Asiago cheeses

3/4 cup Italian Style bread crumbs

14 ounce jar of your favorite pizza or tomato pasta sauce, divided

1-2 teaspoon of salt

1/2 teaspoon red pepper

1 teaspoon Creole seasoning

6-8 medium-sized bell peppers, round shape good for sitting peppers upright

Preheat oven to 350 degrees. Cut tops off peppers, remove membranes and seeds. Bring large pot of water to a boil, immerse peppers in water and boil for 5 minutes. Remove and drain peppers, and allow to cool.

Brown ground turkey and lean ground meat on medium heat in nonstick skillet which has been lightly coated with cooking spray.

After meat has browned, add chopped seasonings, and cook until soft and translucent. Add salt, red pepper, and Creole seasoning to the meat mixture. Add cheese and bread crumbs to the mixture, combine well.

Stir in 1 cup of pizza or pasta sauce, and mix until all ingredients are well incorporated. Evenly spoon meat into peppers and place into baking dish.

Spoon remaining sauce over each pepper. Cover and cook for approximately 30 minutes.

Uncover and cook for 10-15 minutes longer.

Catherine Wattigny, New Iberia