| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Beef, Penndutch | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef, ground |
| 3 | T | Rice, uncooked |
| 1 | c | Corn flakes |
| 2 | Egg, well beaten | |
| 1/2 | t | Salt |
| 6 | Bell pepper, green | |
| 1 | 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
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”