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tireen Pepper with
Ham-Hive Stuffing
A delicious hot dish or the youngsters
uho come home at noon.
Set out a shallow 2-qt. baking dish and a
medium-size saucepan.
Rinse and cut into halves lengthwise
4 large green peppers
Remove white fiber and seeds. Rinse
cavities. Drop pepper halves into boiling
salted water to cover and simmer 5 min.
Remove peppers from water and invert
Set aside to drain.
Put through medium blade of food chop
per enough cooked ham to yield
2 cup ground cooked ham
Have ready
1 cup cooked rice
Cut into 8 slices and set aside
lb. Cheddar cheese
Melt in the saucepan
V) cup butter or margarine
Add ham and toss lightly with a fork to
blend. Mix in the rice and
2 tablespoons minced onion
Blend in a mixture of
y4 teaspoon dry mustard
'4 teaspoon garlic salt
Lightly fill peppers with ham-rice mix
ture, heaping slightly. Place one slice of
cheese on top of each pepper. Place pep
pers in the baking dish. Pour around
peppers a mixture of
1 cup (8-ox. con) tomato sauce
Vj cup water
Bake at 350F about 20 min. Increase heat
to 400 F and bake 10 min. longer, or until
cheese begins to melt. Spoon hot tomato
sauce over cheese before serving.
4 servings
iritih ilatter Bread
eoo reeJJfattiata
Bake this a day in advance it has excel
lent keeping qualities. Slices sandwiched
together with butter are a flavorful ac
companiment for salads and as an extra
sandwich in the carried lunch.
Grease the bottom .of a 9x5y4x2-in.
loaf pan.
Melt and set aside to cool
2 tablespoons shortening
Sift together into a large bowl and set
aside
3 cups sifted flour
Vj cup sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
Mix until blended
1 egg, well beaten (until thick and
piled softly)
1 Vi ups milk
3 tablespoons grated orange peel
(grated through colored part only;
white part Is bitter)
Blend in the melted shortening. Make a
well in center of dry ingredients and add
liquid ingredients all at one time with
1 cup (about 5 ox.) currants
Stir to moisten dry ingredients. Beat until
smooth. Turn batter into pan and let
stand at room temperature for 20 min.
Bake at 325F 1 hr. to 1 hr. 15 min., or
until a cake tester or wooden pick comes
out clean when inserted in center of
bread.
Remove from oven; cool 10 min. in pan
on cooling rack.
To remove bread from pan, loosen by
running spatula gently around sides.
Cover with a cooling rack. Invert and
remove pan; turn loaf top-side up. Cool
completely. One 9x5-in. loaf
Filling
Blend together Vi cup chive-cheese spread
and 2 teaspoons prepared mustard.
Spread 4 bread slices with cheese mix
ture. Top with thin slices salami, chipped
beef, or ham. Cover with 4 bread slices.
Cut diagonally into halves.
Enough for 4 sandwiches
itotogna Sandwich Filling
Mix together
4 cup (about 6 oi.) ground bologna
(casing removed)
1 hard-cooked egg, finely chopped
2 to 3 tablespoons chili sauce
2 tablespoons salad dressing
1 teaspoon prepared horse-radish
14 teaspoon salt
Few grains pepper
Prepare sandwiches using buttered bread.
Cut diagonally into halves.
Enough for 4 sandwiches
Coconut Cole Slaw
Serve at home with hot meat sandwiches.
For lunch-carriers, pack some in a waxed
cardboard carton or plastic container and
cover tightly.
Put into a bowl
cup dark seedless raisins
Pour over raisins
- Vj cup orange ulce
Cover and set in refrigerator to marinate
overnight.
Discard wilted outer leaves, rinse, cut
into quarters, remove core, and chop or
shred
Vi lb. cabbage (about 2 cups, chopped)
Put cabbage into a bowl; toss lightly with
1 cup (4 oz.) moist coconut
2 teaspoons grated onion
Cover and chill in refrigerator.
Blend together and chill thoroughly
34 cup mayonnaise
1 teaspoon lemon ulce
Vj teaspoon salt
Vs teaspoon whtte pepper
When ready to serve, combine cabbage
mixture with raisins and dressing. Toss
lightly to coat evenly. About 4 servings
Cream of Carrot Soup
BASE RECIPE
Hot soup is a lunch-time favorite. Pour
soup into a preheated vacuum bottle or
serve at home topped with crisp croutons.
Wash, scrape or pare, and dice
3 medium-size carrots (about 1 1j
cups, diced)
Cook covered in boiling salted water to
barely cover.
Meanwhile, melt in a saucepan over low
heat
2 tablespoons butter or margarine
Add and cook until transparent
2 teaspoons minced onion
Blend in a mixture of
2 tablespoons flour
Vj teaspoon salt
'4 teaspoon Accent
Vs teaspoon pepper
Heat until mixture bubbles. Remove from
heat. Add gradually, stirring in
2 cups milk
Cook rapidly, stirring constantly, until
sauce thickens.
When carrots are tender, force through a
sieve or food mill and add with any re
maining liquid to white sauce. Beat with
rotary beater until thoroughly mixed.
Heat to boiling. 4 servings
8 Familu Weekly. September 1. J957