HUNGARIAN STUFFED PEPPERS

HUNGARIAN STUFFED PEPPERS

Barbara Ferguson

1 small onion, diced (1/4 cup)

1 Tbsp. butter or margarine

1/4 cup regular rice

1 1/2 cups water

1 lb. ground round or chuck

1 tsp. salt

1/4 tsp. pepper

6 medium-size green peppers

1/4 cup butter or margarine (1/2 stick)

2 Tbsp. all-purpose flour

2 tsp. sugar

1 1/2 cups tomato puree (from a l-lb. can)

2 tomatoes, peeled and quartered

1. Saute onion in the 1 Tbsp. butter or margarine until soft in a large skillet. Add rice; cook over low heat, stirring constantly for 1 minute. Stir in 1/2 cup of the water; cook until rice is almost tender (about 10 minutes).

2. Remove skillet from heat; add meat, 1/2 tsp. of the salt, 1/8 tsp. of the pepper, mixing thoroughly.

3. Wash green peppers; cut off tops; scoop out seeds and membranes. Stuff loosely with rice-meat mixture.

4. Melt the 1/4 cup butter or margarine in a small, heavy kettle or Dutch oven. Stir in flour, sugar, remaining 1/2 tsp. salt and 1/8 tsp. pepper. Slowly stir in tomato puree, remaining 1 cup of water and tomatoes. Simmer over low heat, stirring constantly until sauce is smooth.

5. Stand filled peppers upright in the tomato sauce; cover. Sinuner, over low heat until the peppers are tender, about 1 hour. Serve with crusty French bread, if you wish. Makes 6 servings.

WEIRD EGGS

Joyce Ostergard

15 slices of bread. Take off crusts and cube, then pour in bottom of 15X9 inch pan. Melt one pound Velveeta cheese and 1/2 pound butter or oleo in double boiler. Pour over cheese. Beat 8 eggs in blender; add 4 cups milk. Pour over bread. Cover and refrigerate overnight. Bake 2 hours at 350 degrees in a pan of water. Serves 12.