| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Chile peppers |
| 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Raisins |
| 1/3 |
c |
Almonds; chopped fine (optional) |
|
|
Onion & garlic to taste |
| 2 |
|
Eggs; separated |
| 1 |
lb |
Tomatoes |
|
|
Salt to taste |
INSTRUCTIONS
See index for 'Preparing Chile Peppers'. Pull off skin. Saute meat,
raisins, almonds (if desired), and some onion & garlic in a little oil
until onions are tender & meat is browned. Split peppers on one side, fill
with meat mixture, fasten with toothpick & roll in flour. Beat egg whites
until stiff, then add yolks. Dip peppers into this batter & brown in oil.
Make sauce by combining tomatoes, more onion, garlic & salt in a blender &
mixing well. Place stuffed peppers into this sauce.
MRS GOODWIN (LAURA) SHAPIRO
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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