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PEPPERS STUFFED WITH MEAT

(Vegetables) - (The International Jewish Cook Book)







Cut a slice from the blossom end of each pepper, remove seeds and
parboil ten minutes. Chop one onion fine and cook in fat until straw
color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup
of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons
of bread crumbs. Cool, sprinkle peppers with salt and a pinch of red
pepper. Fill with stuffing, cover with crumbs and bake ten minutes.
STUFFED PEPPERS (ARDAY-INFLUS)
Take sweet green peppers, cut off blossom end; prepare the following: To
one pound of chopped meat take one egg, grate in one onion, a little
salt, citric acid (size of bean dissolved in a little water), mix all
together. Place this mixture in the peppers, but do not fill too full.
Set the entire top of peppers in place. Melt one tablespoon of fat in a
saucepan, add sliced tomatoes, then the stuffed peppers and 1/2 cup of
water; let steam 1/2 or 3/4 of an hour. Make sweet sour with a little
citric acid and sugar to taste. Thicken gravy with 1/2 tablespoon of
flour, browned with 1/2 tablespoon of fat.
GREEN PEPPERS STUFFED WITH VEGETABLES
Brown large white onions, add 1/2 cup of uncooked rice, a little salt,
piece of citric acid (size of a bean dissolved in a little water), fill
peppers, stew with tomatoes like Arday-influs. Or fill peppers with red
cabbage which has been steamed with onions and fat, and add moistened
rice.











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