Other Recipes from VEGETABLESSalad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
To Boil Rice
Artichokes (french Or Globe)
Sour Buttered Beets
PurÉe Of Celeriac
Cauliflower With Brown Crumbs
GREEN PEPPERS(Vegetables) - (The International Jewish Cook Book)
Sweet green peppers, within the last ten years have gained a place in
cookery in this country. Their flavor is depended on for soups. They are
used in stews. They are used for salad, and they are used much as a
separate vegetable in dozens of different ways.
BROILED GREEN PEPPERSBroil on all sides; place the broiled peppers in a dish of cold water so
that the skin can be easily removed. When the peppers are all peeled put
in a bowl or crock, add French dressing, and cover closely. These
peppers will keep all winter.
GREEN PEPPERS FOR SALADPut whole, green sweet pepper in boiling water and cook until tender.
Place on platter and drain. Make a dressing of vinegar, salt, sugar and
STUFFED GREEN PEPPERSFrom MRS. M. R. LEE, of Mississippi, Lady Manager.
Wash, scrape, and slice about half an inch thick; have a skillet
prepared with half pint hot water and a tablespoon butter; add the
parsnips, season with salt and pepper, cover closely and stew until
the water is cooked away, stirring occasionally to prevent burning.
When done the parsnips will be of a creamy, light brown color.
Viewed 1603 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
Chicken À La Italienne
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Gansleber PurÉe In Sulz
SautÉd Cornmeal Mush
Eggs À La Mexicana
Fillet Of Sole À La Mouquin
Fillet De Sole À La Creole
Baked Bass À La Wellington
Duck À La Mode In Jelly
Baba À La Parisienne
Pudding À La Grande Belle
Chicken À La Sweetbread
|Home Made Cookies.ca|