Page:Wood - Foods of the Foreign-Born.djvu/27

Rh Stuffed Peppers


 * 6 green peppers
 * 1 tin sardines, 4¼ ounces
 * 1 cup fresh bread crumbs
 * 1 tablespn. grated cheese
 * ¼ cup tomato sauce
 * Salt

Cut peppers in half, lengthwise, and remove stem and seeds, so as to leave peppers boat shape. Wash well and pour boiling water over them, and let stand till cold.

Bone the sardines and rub to a paste. Add the bread crumbs and cheese, mix well, and moisten with tomato sauce. Season highly with salt. Fill the halves of peppers, place in a greased baking dish, pour tomato sauce or soup over them, and bake in moderate oven till peppers are tender. Remove peppers, and thicken and season the liquid in the dish to serve with them.

Eggs


 * 6 eggs
 * 2 onions
 * 2 green peppers tomatoes
 * 1 teaspoon chopped parsley
 * 3 tomatoes, or
 * 1 cup thick canned
 * 1 tablespoon butter

Remove seeds from peppers and pour boiling water over them. Let stand till cold. Chop fine the onions, peppers, and tomatoes, and cook five minutes in the butter. Add parsley, and season highly with salt and pepper. Use this sauce to serve over the eggs fried.

Rice

Make a sauce as directed above; add two cups boiled rice to it, with a little water, and let cook till most of the water is absorbed.

To Prepare Chili Peppers

Remove seeds from the pods. If dried, soak in one pint of warm water till soft. Scrape the pulp from the skin and discard the skins. Use the pulp and water.