Corn Stuffed Peppers

Ingredients

• 6 large green peppers
• x/2 teaspoon chopped parsley
• 2 tablespoons butter
• V2 tsp chopped green pepper
• 3 tablespoons flour
• */2 cup grated cheese
• I1/-! cups of milk
• V easpoon salt
• 1 cup corn
• V± teaspoon paprika
• 1 teaspoon chopped onions
• l|3 cup crumbs

Method

1. 1

   Wash peppers and cut out and discard pulps and seeds.

2. 2

   Rinse in cold water.

3. 3

   Melt butter and add flour, when blended, add milk and cool until creamy sauce forms.

4. 4

   Stir constantly.

5. 5

   Add corn, and seasoning.

6. 6

   Mix well and stuff pepper cases.

7. 7

   Mix cheese and crumbs and sprinkle over tops of peppers.

8. 8

   Set side by side in small pans and add half inch of water.

9. 9

   Bake 35 minutes in moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 67. The excerpt below is the record exactly as published.

teaspoon salt 2 cups cabbage (finely shredded) 1 tablespoon sugar Chill milk and beat milk and vinegar until it thickens. Add seasonings and pour over cabbage. Mrs. L. M. Sharpe COLD SLAW 3 cups grated cabbage 1 tablespoon mustard 1 medium size carrot 2 tablespoons sugar % cup vinegar V2 teaspoon salt Vi cup mayonnaise y2 teaspoon black pepper Crisp cabbage, scrape carrot. Let this stay in water 10 minutes. Mix together and serve. Mrs. Ed. Ketchie CORN STUFFED PEPPERS. 6 large green peppers x/2 teaspoon chopped parsley 2 tablespoons butter V2 tsp chopped green pepper 3 tablespoons flour */2 cup grated cheese I1/-! cups of milk V\ teaspoon salt 1 cup corn V± teaspoon paprika 1 teaspoon chopped onions l|3 cup crumbs

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