STUFFED GREEN PEPPERS

6 medium size green peppers. 34 cups soft bread crumbs.
3 slices bacon, diced. 3 tablespoons chili sauce.
1 onion, chopped. Y teaspoon salt.
1% to 2 cups whole kernel corn. Fine crumbs mixed with butter.

Cut off stem end of green peppers, remove seeds and membrane, wash peppers and dry.
Place diced bacon and onion in fryer and fry until brown. Add corn, bread crumbs,
chili sauce and salt. Mix well. Stuff peppers with mixture, top with buttered crumbs.
Arrange pepper halves in large fryer, cover and heat on medium heat 3 to 5 minutes
or until cover is very hot. Reduce heat to low and continue cooking for 30 minutes.

PEPPERS STUFFED WITH SALMON

Follow recipe given above, stuff peppers with 1 pound can of salmon, which has been
mixed with 1 chopped onion, %4 cup soft bread crumbs, 4% cup milk, 1 teaspoon salt,
1 egg beaten, 2 teaspoons lemon juice. Cook as directed in recipe above.

SWEET POTATOES IN ORANGE CUPS

3 large oranges. ¥ teaspoon salt.
3 cups mashed sweet potatoes. 1 tbsp. brown sugar.

lg cup cream.

Cut oranges in half. Remove pulp, discarding the white membrane. Cut pulp into
small pieces. Add cup of pulp to sweet potatoes, cream, salt, and brown sugar. Mix
well. Fill orange cups with potato mixture. Arrange orange halves in large fryer,
cover, and heat on medium 3 to 5 minutes, or until cover is very hot to touch. Then
reduce heat to low and continue cooking 35 to 40 minutes.

VEGETABLES AU GRATIN

2 cups cooked vegetables. ¥ cup buttered crumbs.
Medium white sauce. \4 cup grated cheese.

Arrange in casserole. Add cheese to hot white sauce but do not cook; pour sauce
over vegetables.

Sprinkle bread crumbs over all, toast lightly in broiler or oven if desired.

MEDIUM WHITE SAUCE

2 tbsp. butter. 4 cup chopped parsley.
2 tbsp. flour. 4 tsp. salt.
1 cup milk. Pepper to taste.

Melt butter, add flour and blend thoroughly. Add milk a little at a time. Cook until
thickened, stirring constantly, using low heat.

Add seasonings, remove from heat.

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