Green Peppers

Press, Volume XCVIII, Issue 28870, 15 April 1959, Page 3

Green Peppers

Here is a method of preparing green peppers and keeping in a deep freeze unit or compartment, and a way of pickling them as well as a delicious recipe for using peppers now we have them in the shops. Deep Frozen Peppers Halve the peppers and. remove' the seeds. Have ready a pan with plenty of rapidly boiling water,! lower the peppers into it in al frying basket and wait for the water to come back to a rapid boil. Take the time and leave the peppers immersed for two minutes, | then lift out and plunge at once 1 into plenty of cold water. Shake I under cold water until completely 1 cold, then wrap and store immediately in the freezing compartment. Pickled Peppers Wash 6 peppers and remove seeds. Cut into small squares and cook in rapidly boiling water for two minutes, then drain and pack into sterilised jars. Boil 1A cups of vinegar with a small cup oil

'sugar fcr five minutes, then pour | (immediately over the hot peppers land seal down. Stuffed Peppers Halve and remove seeds fromij 6 peppers and cook in boiling] water for two minutes, then drain. Combine 2 cups minced ham, 1 cup rice, i minced onion. 1 packet cream of mushroom soup powder, I 1 cup water. Make up soup powder according! to instructions but using only 1. cup of water and stirring thoroughly until boiling. Combine with cooked rice, minced ham (or left over cold meat) and minced onion. Pack into the pepper shells, cover with well buttered crumbs and bake about half an hour in a I moderate oven.