[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Millie on May 23, 2009, 6:11 pm
67.14.221.188
My Great Recipe Collection
Vegetables and Legumes Card # 79 Gr # 17
Corn Country Stuffed Peppers
4 Servings:
4 slices of bacon, diced
1 cup diced chicken breat
4 green onions, chopped
4 medium ears of corn, or 2 cups frozen or canned corn
1 teasp paprika
4 large bell peppers (green)
1 cup soft bread crumbs
2 Tablsp butter
Preparation:
1. Fry bacon, until crisp. Pour off all but 2 Tablespoons fat.
2. Saute the chicken in the fat, stirring to cook evenly. Add
onions, corn, paprika,salt and pepper.
Cover and cook over low heat for 5 minutes.
3. Slice each pepper in half, lengthwise. Remove seedsand cut out stem.
Place pepper shells in an oiled baking dish .
Fill with mixture. Mix crumbs over the top.
4. Bake, covered at 350 degrees for 30 minutes or until are tender, yet firm.
Filled Baked Tomatoes
Vegs and Legumes Card # 84 Gr # 17
4 Servings:
4 large ripe tomatoes
3 Tablsp butter
1/3 cup each finely chopped, onion, celery.
2 slices white bread, soaked in water, squeezed
6 soda crackers, finely crushed
1 egg, well beaten
1 can (2 1/4oz) deviled ham
1 Tblsp catsup
1 teasp dried green onion
3/4 teasp salt
1/8 teasp black pepper
2 teasp Worcestershire sauce
3 dashes hot pepper sauce
1/8 teasp baking powders
Parsley Sprigs
Tips: Prepare stuffing in the morning.
Wait until last minute to fill tomatoes and bake.
Preparation:
Slice tops off the tomatoes.
Scoop out the pulp with a spoon. Place in a large skillet. Cook over medium heat 20 minutes, until little moisture is left.
In another skillet, melt 2 Tablsp butter over medium heat.
Add onions and celery. Cover and cook 15 minutes, stirring constantly.
In large mixing bowl, put bread, 4 soda crackers and egg. Pulverize
with potato masher.
Add cooked tomato pulp, celery, onion, ham, catsup and green onions.
Stir in seasonings baking powders.
Blend well with the tomato mixture.
Return to skillet, and cook slowly, stirring often, until mixture thickens.
Fill and mound tomato cups with stuffing. Cover with remaining
crushed soda crackers and reserved butter.
Place cups in shallow pan. Barely cover the bottom with water.
Bake 400 degrees for 20 minutes or until golden brown on top.
Serve hot with Parsley garnish.
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