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Mixed Pickle
Margie Landis
11 cups green tomatoes, chopped coarse
4 cups green peppers, chopped
2 cups chopped onions
4 Tbsp. salt
3 cups vinegar
6 cups sugar
1 Tbsp. mustard seeds
1 Tbsp. celery seed
Mix together peppers, tomatoes and onions with salt.
Let stand one hour.
Drain well and add remaining ingredients.
Bring to a boil and simmer 30 minutes.
Put into jars and seal.
One jar of pimiento peppers gives it color.
Stuffed Green Peppers for the Freezer
Marjorie Anderson
16 large green peppers
2 pounds ground beef
1 cup chopped onion
6 medium tomatoes, peeled and chopped
2 – 8 oz. cans cream-style corn
2 tsp. salt
2 tsp. dried basil, crushed
1 tsp. black pepper
1 ½ cups bread crumbs
2 Tbsp. butter
Cut tops from green peppers; discard seeds and membranes.
Chop enough of the tops to make ½ cup; set aside.
Cook the whole green peppers, ¼ at a time, in boiling water for five minutes.
Drain well.
Sprinkle insides lightly with salt.
In a skillet, cook ground beef, onion and the ½ cup chopped green pepper until the meat is browned and the onion is tender.
Add chopped tomatoes; simmer about four minutes or until tomatoes are cooked.
Drain off liquid.
Stir in cream-style corn, salt, basil and pepper.
Stuff peppers with the meat mixture.
Toss together the bread crumbs and butter and sprinkle over top.
Wrap each pepper in Saran Wrap or use individual sandwich bags.
Freeze in containers of your choice.
When ready to use, remove as many peppers as desired from container, top with grated cheese (optional) and bake in 350 degree oven for 40 to 45 minutes or until heated through.