Mary Starr - Stuffed Peppers Recipe

4 Small Green Peppers
2 Tablespoons finely cut onion
1 1/2 teaspoons shortening (I usually omit this and use grease from hamburger)
3 Tablespoons finely cute celery
1 Cup Ry-Krisp crumbs (6 wafers)
1/3 Cup drained canned tomatoes (Fresh ones may be used)
3/4 lb. lean ground beef
1/2 teaspoon salt
Dash of Pepper

Remove tops and seeds from peppers. Cover with boiling water; cook for 5 minutes. -- Drain.
Brown mean which is broken up in small crumbles in hot shortening.
Add Onion, celery, crumbs, tomatoes, Salt, & Pepper.
Stuff peppers with meat mixture.
Stand peppers upright in baking dish containing an inch of hot water.
Cover and Bake in moderately slow oven (350 degrees) for 1 hour.
Serves 4.

Mary Starr - Peach Apricot Cobbler

Drain:
1 Can (1 lb. 13 oz.) sliced peaches
1 Can (8 3/4 oz.) apricot halves

Add enough peach juice to apricot juice to make 1 cup juice.
Combine in small saucepan:
1/2 Cup sugar
1 Tablespoon cornstarch

Blend in the cup of juice and cook over medium heat, stirring constantly, until mixture comes to boil. Cook one minute longer.
Remove from heat and stir in:
1 Tablespoon butter or margarine
1/4 tablespoon Cinnamon

Add fruits to thicken juice and pour 1 1/2 quarts casserole. Place in 400 degree oven while you prepare topping.

Topping:
Sift Together:
1 Cup White Lily Plain All-Purpose Flour
1 Tablespoon Sugar
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt

Blend In:
3 Tablespoons shortening

Add:
1/2 Cup milk
Stir to make soft dough. Drop by spoonfuls over hot fruit. Bake until lightly browned (about 30 minutes) Serve warm with cream or Vanilla Ice Cream.



"Two fruits produce a wonderful flavor" - Mary Starr