Corn Baked in Peppers

Ingredients

• Cook corn until tender.
• To it add a little cream
• one or two eggs
• salt to taste
• pepper to taste

Method

1. 1

   Cook corn until tender.

2. 2

   Add cream, grated cheese, and beaten eggs.

3. 3

   Fill sweet green peppers with the mixture, put on a baking pan with a little hot water and bake.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 9. The excerpt below is the record exactly as published.

CORN BAKED IN PEPPERS Cook corn until tender. To it add a little cream, some grated. cheese, one or two eggs (according to quantity of corn) beaten separately, salt and pepper to taste. Fill sweet green peppers with the mixture, put on a baking pan with a little hot water and bake.—Mrs. Henry Tull, Jr. CELERY EN SURPRISE After using the white stalks of celery in salad, the greenish sticks may be stewed in white sauce, into which has been placed also slices of hard boiled egg. Cover with minced parsley. COLD SLAW Let the cabbage stand some time in cold water. Slice very fine and season with salt and pepper. Mix the following dressing with cabbage when ready to serve. Boiled dressing—yolks 3 eggs, % teaspoon mustard, 2 tablespoons sugar, 1-3 teaspoon salt, 3 table- spoons butter, 5 tablespoons vinegar. Beat yolks of eggs; add the other ingredients and cook over hot water until the mixture is smooth and thick. Cool the dressing before mixing with cab- bage.—Mrs. M. H. Canady. POTATO PUFFS To 1% cups of creamed Irish potatoes, add 1 lightly beaten egg, 2 level tablespoons of flour, 2 level teaspoons of baking pow- der, salt to taste

Cook this with the app: pantry check, scaling, and the assistant.