Stuffed Green Peppers

Ingredients

• 6 green peppers
• Cut 6 slices of bacon
• two medium sized onions
• two c. canned tomatoes
• ½ c. bread crumbs
• 1 tsp. salt
• ½ tsp. celery salt

Method

1. 1

   Remove seeds from peppers and cook in boiling water for 15 minutes.

2. 2

   Fry bacon and onions until brown, then add tomatoes, bread crumbs, and seasonings.

3. 3

   Fill peppers with mixture, place in buttered baking dish, and bake for 25 minutes.

Nutrition per serving

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 36. The excerpt below is the record exactly as published.

STUFFED GREEN PEPPERS 6 green peppers. Remove seeds and cook in boiling water foi- ls minutes. Cut 6 slices of bacon into bits and fry slowly with two medium sized onions (finely chopped). When brown add two c. canned tomatoes, Y2 c. bread crumbs, 1 tsp. salt Vi tsp. celery salt. Cook until thickened. If not quite thick enough add more crumbs. Fill peppers with mixture and place in buttered baking dish, standing upright. Sprinkle tops with more crumbs and a small piece of butter on each. Bake 25 minutes or until brown, (in med- ium oven). Serve with plain boiled rice. VEGETABLES 77 STUFFED CABBAGE LEAVES Wilt leaves by pouring boiling water over them. Prepare stuffing by using 1 c. bread crumbs, 1 cup ground steak, 1 Tbsp. onion (fine), salt, pepper, 1 Tbsp. butter, V2 c. milk. Method: Fry onion in butter until golden brown, then mix all the ingredients together. Use 2 Tbsp of mixture for each leaf, fold in the cabbage, tie with a cord and boil in salt water y2 hour or until tender. — Mrs. Effie Merrill. HEAVENLY CABBAGE Put cabbage, which has been gently boiled in salted water and drained, into buttered baking dish. Pour over it 1 cup thin cream into which has been beaten 1 egg. Sprinkle with buttered cracker crumbs and dash of nutmeg. Bake until egg and cream make custard. — Mrs. Annie Kerr. VERMONT BAKED BEANS Put one qt. of navy beans to boil in plenty of water with one level tsp. of soda. Boil until skin will crack open when blown upon. Drain and cover again with boiling water. Boil 5 or 10 minutes, not long enough for beans to fall apart. Put 1 lb. salt port (or fresh pork and 1 tsp. of salt), in baking dish, (bean pot is best), Add beans, tbsp. molasses, (thick syrup may be perf erred), and 1 tbsp. of mustard. Cover well with water and cover with tight lid. Add boiling water as needed during the baking of 8 hrs. or more. — Mrs. Annie Kerr. LEFT OVERS Make cold mashed potatoes cup shapes. Mince enough ham or other meat to fill a cup. Boil one egg hard and chop fine. Make a cream sauce of \2 c. milk and 1 Tbsp. flour. Add meat and egg, when thick pour into potato cups and set in oven until brown. ONION SOUFFLE 2 tbsp. butter 1 c. soft bread crumbs , 2 tbsp. flour 2 eggs 2 c. milk Salt, pepper 2 c. chopped cooked onion. Melt butter and add flour, add milk gradually and cook until thickened, stirring constantly. Add onions, bread crumbs, well beaten egg yolks. Season to taste. Fold in stiffly beaten egg whites. Cover with buttered crumbs. Bake about 30 minutes. Makes 6 or 8 servings. — Mrs. J. A. Watts. 78 THE RELIEF SOCIETY COOK BOOK RINCTUM DITTY 3 c. tomatoes I tsp. salt 1 c. grated cheese 1-16 tsp. mustard 2 Tbsp. butter 1 tsp. grated onion 1 Tbsp. minced parsley V2 tsp. celery salt

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