Reference > Farmer's Cookbook > VEGETABLES > Stuffed Peppers I
  Pea Timbales Stuffed Peppers II  
CONTENTS · BIBLIOGRAPHIC RECORD

Stuffed Peppers I

6 green peppers
1/3 cup Brown Sauce
6 green peppers
1/3 cup Brown Sauce
1 onion, finely chopped
3 tablespoons bread crumbs
2 tablespoons butter
Salt ad pepper
4 tablespoons chopped mushrooms
Buttered bread crumbs
4 tablespoons lean raw ham, finely chopped

Cut a slice from stem end of each pepper, remove seeds, and parboil peppers, fifteen minutes.

Cook onion in butter three minutes; add mushrooms and ham, and cook one minute, then add Brown Sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with Brown Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Pea Timbales Stuffed Peppers II  
 
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