The Waterbury Democrat., 1941-09-04
Poppy Stuffed Pepper Menus

Pepper Menus Choose your peppers with an eye to suitabllity--the mild ones, please, for stufflng. This roster includes such notable as Black Nubian, Chinese Giant, Golden Dawn, Bullnose and Ruby KinR iwho's she2). Green pep- pers are mild, but not all mild pep- pers are green; they range from dark red through scarlet, yellow and finally green; the best are thick heshed, bright of color and fresh m appearance.
 Menus themselves stay fresh in appearance flavor, vitamins tooO when you stow away stufflngs in the peppers capacious interior in ways, forsooth, like these;
 Stuffed PeppeFs, Brazilian
 green peppers
 2 cups corn cut from cob
 X cup chopped Brazil nuts
 M teaspoon salt
 Pepper
 h teaspoon sugar
 teaspoon onion juice
 cup buttered bread crumbs Gut tops from green peppers and | remove seeds and flores. Mix corn and Brazil nuts with seasonings and fill peppers. Cover with bread crumbs, put in baking pan. Pour 6 little hot water around peppers; dot tops of stuffed peppers with but ter, if desired. Bake 40 to 45 min utes in moderate oven (S75o F9 Serves 6.
 Peppers Stuffed With Banana
 Chicken Salad
 Cup sliced or diced ripe
 bananas q to 2 bananas) M cup diced pineapple (canned or fresh)
 ik cups diced cooked chicken
 h cup diced celery
 A cup sliced or chopped olives lh teaspoons salt tablespoons mayonnaiSe green peppers Use ripe bananas (yellow peel aecked with brown. Combine ban. anas and pineapple. Add chicken, celery, olives, salt and Iaayonnaise. Mix lightly. Out tops from green pep pers and remove seeds and flores. Salt inside of peppers lightly, then fill with salad mixture. Serve on lettuce or other greens. Serves &
 Haln-Bran Stuffed Peppers
 lb. ground raw smoked pork M ID. ground lean pork
 egg A teaspoon ground cloves tablespoon brown sugar
 % cup milk
 N cup all bran
 green peppers
 Combine meat with egg, season. ings, milk and all-bran. Gut tops from green peppers; remove seeds and flores, wash with cold water and salt lightly. Stuff ham-bran mix ture Into peppers; place in baking pan: pour c little water in bottom of pan. Bake In moderate oven tS60e F.) about 50 minutes. If stuSfng ls not brown enough, increase tenn perature to 400eF. and bake 10 min- utes longer. Yield: 6 servings. 'Ralf. Shell" Peppers Stuffed
 with Shrimp
 6 large peppers
 1 cup finely diced celery
 3 cups canned shrimp a No.
 cang)
 Is cup mayoaaise
 tablespoon lemon juice
 Dash cayenne pepper
 Out peppers through center, Snak- ing lower half slightly deeper than top half. Gut top halves into rings. Combine diced celery, canned shrimp (save .. whole shrimp for garnish) and mayonnaise, lemon juice and cayenne pepper, Chill. Sprinkle iYl- side of pepper shells with salt; fill with shrimp celery mixture. 0arnish with whole shrimp. Serve on bed of crisp greens, using pepper rings aS garnish. Makes 6 servings. Coxn- Stuffed Peppers With Bacon
 6 peppers
 6 strips bacon
 2 tablespoons minced onion
 2 tablespoons minced green
 pepper
 8 cups whole-kernel corn
 l tablespoon pimiento. cut
 in strips
 12 strips bacon
 Remove tops from peppers; use tops to make 3 tablespoons minced green pepper called for. Cook bacon in heavy saucepan; remove from fat and cut into small pieces. Add green pepper, and onion to fat in pan and cook 3 minutes over medium heat. Add corn, bacon, and pimiento; heat. Parboil peppers uncovered in large amount of boiling salted water for s minutes. Drain and fill with bacon corn stuffing. Lay small strips of bacon across tops of peppers: place on baking pan and bake in moderately hot oven (450eFJ for 5 minutes until Stuffing Is heated &h~oa,WIA and hanoY1 iS eriSn SerVA