Frank Campeau
STUFFED GREEN PEPPERS
Boil green peppers, then take off skin and split in half, removing the inside, using the following for stuffing: green peppers, ham, mushrooms, onions and tomatoes, all chopped fine. Mix with bread crumbs to thicken. Put in ice box to cool, then stuff peppers with it and bake in a quick oven. Serve with a brown sauce adding a jigger of sherry.
I am fond of mixtures like this; among them, spaghetti. 仁 Very sincerely, Bauplampran Bangs ΑΝΤΟΙΝETTE WALKER
BARBECUED LAMB
1 large bottle of tomato catsup 2 teaspoons Worcestershire sauce 3 tablespoons sugar Have four-pound leg of lamb in pan. Mix sauce.
Put half over lamb, place in hot oven. When nicely browned, use remainder of sauce. Do not baste. If wanted rare cook about one hour. Add a little flour to the sauce in the pan, mix and serve for gravy.
Keep plenty of water in the pan to keep from burning.
I think cooking is lots of fun.
Sincerely yours, Antoinette Macker 2 cans shrimps 1 pint cream
SHRIMP JOY
1 cup cooked rice 1½ can tomatoes 1 tablespoon chopped onion Butter half the size of an egg Cook onion in butter, add tomatoes and cooked rice; when hot add shrimps cut in thirds; add cream, season with salt and pepper and serve hot on crackers. Will serve ten persons.
Right merrily yours,
