COOK WITH ELIZABETH

Press, Volume CII, Issue 30038, 24 January 1963, Page 2

COOK WITH ELIZABETH

Stop And Go Patties All the year long one problem remains: how to turn a little left-over meat into an interesting dinner. At this time of the year, however, the problem fades into insignificance, for once we have geen peppers and tomatoes in plenty, there are a hundred things that we can do. For instance a delightful meal can be made from two cups of left-over hogget, a few large tomatoes and green peppers. Make a creamy onion sauce to serve with it. Ingredients: 4 tomatoes. 4 green peppers 2 cups minced cooked hogget lli cups fine white breadcrumbs. 1 onion 2 tablespoons melted butter ' 1 teaspoon chopped parsley Pinch mixed herbs 1 teaspoon tomato ketchup Salt and pepper Method: Cut peppers in half, scoop out and discard all seeds and centres and drop into boiling salted water. Cook for three minutes, then drain. Cut tomatoes in halves and scoop out some of the pulp from the centres and place the pulp into a bowl. Add crumbs, minced meat, parsley, minced onion, seasonings and melted butter. Mix all well together. Add a little stock to moisten and pack the mixture into the prepared tomato! and green pepper shells. Place alternately in a wellbuttered ovenware dish and bake for about half an hour in a moderate oven. Serve with onion sauce.