| 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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