Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1914-06-03
BOTH FOOD AND RELISH
GREEN PEPPERS SHouLP AL
WAYS BE ON MENU.
Many Combinations In Which They
May Be Employed-Stuffed With
Beef, Veal, Chicken or Fish
They Are Delicious.

Green peppers are used with equal.
success as a decoration and as a
foundation. There are numberless
combinations that may be worked out
with peppers, and they should be used
in some form overy day during the
season.
A pepper rtslfsh may be made 0y
chopping the peppers quite fine, either
alone or with cucumbers, onions or
green Tomatoes. After being seeded
and all scalded the chopped peppers
are sailed very slightly and covered
with boiling vinegar. A little horse
radish may be added.
To make pepper vegetable hash run
through food chopper sufficient cold
boiled potatoes and uncooked seeded
peppers to make three-quarters of
pint each Add a quarter of pint Of
chopped onion and the pepper juice.
Mix and season with salt. Melt two
tablespoonfuls of butter in frying pan,
then two tablespoonful Of milk OF
stock Cook until Drowned on one
side, then turn it over like an omelet
and brown on the other side.
Almost anything may be used for
filling in peppers. Finely shaved pep
pers are a good addition to almost
any salad, and particularly good
sandwich is made from any sort or
coarse flour bread well buttered and
which a little olive oil has been
| dripped. Peppers are also very good
when fried in olive oil and served
with beefsteak. They may be mixed
| with onions and piled around the
steak in a covered dish and left to
mellow.
Stuffed With Beef.-Take one on
ion, eight green peppers, one pound
of lean raw beef, one egg me tea
spoonful of salt, one-eightL teaspoon
full of pepper, one tablespoonful of
onion grated or chopped very fine.
Cut off the tops of the peppers and
remove the seeds. Mix the meat with
the egg and the seasoning and fill the
peppers with this mixture. Put the
onion in the stewpan and just cover
with water. Put the peppers in this
and stew until they are done.
Stuffed With Veal or Chicken
Take some large peppers, soak them
a few days in salt and water, changing
the water constantly to make them
I Tess pungent. Cut out the vein that
makes them SO hot and stuff them
with finely chopped veal or chicken
seasoned with salt, butter, little
onion and parsley, some sweet herbs
and crumbs Of bread Stuff the pep
pers and fry in butter. Serve with
rich gravy
Stuffed With Salmon.-Cut the stem
end from green peppers and scoop
out the seeds. Make a salad with
one can Of salmon, one teaspoonful OF
pepper seeds, one cupful Of chopped
celery and sweet pickles. Mix with
thick mayonnaise. Stuff the pepper
shells and serve on lettuce leaves. A
stuffed olive or piece of parsley may
be tucked in the end of the pepper
as a garnish
Stuffed With Oysters.-Remove the
stems and seeds from six green pep
pers. Parboil twenty-five oysters In
their own liquor and season with salt
Chop fine half of a large pepper and
one very small onion, and fry in but
ter. Mix the fried pepper and onion
and oysters together, and add bread
crumbs untf1 the stuffing is of suit
able consistency. Stuff the peppers.
dot with butter and bake until brown.
These may be served with tomato
sauce or with cream sauce.