Free Recipes

SWEET PEPPER RECIPES

Sweet peppers have recently become one of the most popular of vegetables.
They certainly make very delectable dishes. In salads they are invaluable,
and many attractive side dishes have the pepper as their basis. It is
quite easy to learn how to tell a sweet pepper from a hot one. There are
two tests: First, by the smell; second, by cutting a piece off and touching
it with the tongue.

One taste will be sufficient, as the hot pepper is very strong and pungent,
and it does not lose its strength in cooking.

Sweet peppers are both red and green in color, and sometimes mixed. In
selecting them for stuffing it is advisable to choose those that are not
too long or too thin. The rounder they are the better they look when served.

Sweet peppers are very popular for garnishing salads and flavoring creamed
chicken. They may be combined with soft cream cheese and fashioned into
balls. They make an excellent addition to fried tomatoes. Slice a few
strips off a sweet pepper and put in the pan and you will be surprised
at the effect produced.

Sweet peppers also combine nicely with minced ham. This may be made of
the remainder of boiled or baked ham. Put the ham through a meat grinder;
also some sweet peppers. To three cups of meat, use one half cup of peppers.
In a deep bowl mix the ham, peppers, and one table-spoon of parsley. Put
this mixture into a deep baking-dish, sprinkle the top with bread crumbs
and bits of butter, and bake in a quick oven for thirty minutes.

STUFFED PEPPERS

Select a half dozen sweet peppers. Cut the tops off and scoop out the
seeds. Prepare a forcemeat of one pint of chopped meat or shredded fish,
one cup of mashed potatoes or a half cup of bread crumbs, a tablespoon
of parsley, one egg yolk, a dash of salt, and a few drops of onion juice.
Boiled rice or macaroni may be used in place of the potatoes. Fill the
peppers with the mixture, sprinkle bread crumbs on top, and bake in a
hot oven for a half hour. They may be fried in deep fat if preferred.

PEPPER CUPS

Cut a half dozen sweet peppers in halves. Remove the seeds. Fill the
cups with a mixture of two cups of tomatoes (with seeds squeezed out),
two cups of bread crumbs, one tablespoon of parsley, pepper and salt,
and a spoonful of sugar. Sprinkle bread crumbs on top, also a little butter,
and bake in a hot oven for thirty minutes.

CHEESE RINGS

Use one jar of cream or pimento cheese. Beat this together with a little
cream, a few nuts, and a pfnch of salt. Cut the top off a medium-sized
pepper and fill it with the mixture. Let it stand for an hour or so, until
the cheese is firm enough, then cut it down in thin slices. These pepper
rings are very attractive, and garnish salads and meat dishes wonderfully
well.