WPEPPERS ^Low in

And Vitamin C

Peppers are a. popular vegetable and one kind or another is eaten all over the world. In the United States the sweet, mild peptier is preferred and may be bought either green or red, according to the stage of maturity desired A j-ed pepper is a rich green before' changing Color Green peppers mast be stored in the refrigerator and should last at least two weeks One njedium pepper cohtains only 15 calories and is outstandingly hjgh~m Vitamin C and has some Vitamin A Green peppers are used in manyjways in our menues. Some of the,Ways include raw, in salads, with dips, as a garnish, as added flavor to a dish, cooked as added

, in eass

dish Swfed

perhaps the most comnion exam-

ple of a main dish. Stuffed Green Pepper

, Slice off the stem and remove

the cores and fiber.

Stuff with, mixture made oj^

one cup fine bread crumbs, one chopped tomato, one teaspoon minced onion, one teaspoon salt, a speck of pepper, and 2 tables-

poons of melted butter.

Place the peppers ip a buttered pan with one cup of hot water and bake one-half hour while basting

with the liquid in the pan.

flavor, ip casserole, and as main

green peppers are

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Many other fillings arc used and arc delicious. Sbme of these include creartied potatoes, sprinkled with buttered bread crumbs; boiled ripe mixed with a highly seasoned tomato sauce; canned' corn mixed with ground beef; or an oyster or clam filling. Oyster 01 Clam Stuffing 2 Cups soft, stale bread crumbs 1/3 Cup butter 1 Cup drained oysters or clams 1 teaspoon poltry seasoning Nutmeg, salt, pepper 1 Tablespoon chopped celery Mbit thejjutter and mix with the bread crumbs. Scald Pie oysters or clams, drain, anq cut into pieces. Save the oyster or clam juice and mix in. : i’",. Add the seasonings and stir together thoroughly.

. • * •

AT THE END OF the season when peppers are plentiful and there are more than can be used, they may be frozen for use during the winter months. Freeze peppers in the manner you expect to use them such as, in halves for stuffed peppers or diced or in strips tor use in casseroles, etc. Another way to use your excess A peppers is to make pepper jelly which goes well Served with crackers and cre^m cheese. Green Pepper Jelly 6 bell peppers (3 red & 3 green) 3 hot peppers SJ5 Cup sugar Ifi cup cider vinegar I bottle. Gerto Remove seeds and grind pep-

pers. Combine sugar and vinegar with peppers and cook 7 minutes. Cool 2 minutes. Add Certoand a little food coloring if you wish. (This jelly is also good as an a complement to meat.) ....

f ^ ...

for ^additional recipes send a stamped/addressed envelop c/o Peppers to Cape May County Herald, P.0. Box 484, Cape May;

N.J. 08204.

Florence L.D. Heal of Cape May is former home economist for the State of Npw Jersey.

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