| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Penndutch, Beef | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef, ground |
| 3 | tb | Rice, uncooked |
| 1 | c | Corn flakes |
| 2 | Egg, well beaten | |
| 1/2 | ts | Salt |
| 6 | Bell pepper, green | |
| 1 | cn | Tomato soup (large) |
INSTRUCTIONS
Note: Use half ground beef and half ground pork if desired. Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat mixture. Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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