Stuffed Green Peppers

Name: Stuffed Green Peppers
Ingredients: 8 green peppers; 1 quart of water; 1 teaspoon salt; 1.5 cup cold minced chicken; 0.5 cup cooked celery, diced; 0.5 cup mushrooms; 2 tablespoons pimento; 4 tablespoons butter; 6 tablespoons flour; 1 cup chicken stock; 1 teaspoon salt; 2 cups sweet milk

From The Chapel Hill cook book, 1935

Mrs. E. W. Knight.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

STUFFED GREEN PEPPERS Boil 8 green peppers 5 minutes in quart of water in covered pan, adding 1 teaspoon salt. Remove from pan and drain in sieve. Filling IY2 cup cold minced cricken 3 tablespoons green pepper Y2 cup cooked celery, diced diced V2 cup mushrooms 2 tablespoons pimento Cream Sauce 4 tablespoons butter % teaspoon paprika 6 tablespoons flour 1 cup chicken stock 1 teaspoon salt 2 cups sweet milk

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