| 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
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