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VEGETABLE CANNING CHART and MISCELLANEOUS

MISCELLANEOUS

GREEN PEPPERS WITH A RICH CHEESE FILLING

Here’s one of the best vegetable and cheese combinations I know. Your family will .
be asking for these stuffed peppers often after their debut at your house. Remove tops,

pith and seeds of 4 green peppers, and parboil in salted water 2 minutes.

Drain and

stuff with a mixture of 1% cups of bread crumbs, 1 teaspoonful of grated onion, season-—

ings, and 114 cups of Kraft Velveeta cut in small pieces.

Put the stuffed peppers in a

greased baking dish, dot the tops with a few more Velveeta cubes, and bake about twenty
minutes. Velveeta is the delicious cheese food that is rich in milk minerals and digestible

as milk itself!

TO CONSERVE PINEAPPLE WHOLE
Pare the pineapples and nip out the eyes.

“Weigh them and allow a pound of sugar and %

cup sugar to each pound of fruit. Put sugar and
water in kettle and boil. and skim, Put in the
pineapples whole, bring to the boiling point and
cook slowly for 2 hours until they seem to be sat-
urated with sugar, taken them out, and dry in
the sun. Dust with granulated sugar and roll
in waxed Paper to. keep.. Pineapples may be. cut
into slices and candied in the same way.

RAISIN SAUCE

'The next time you serve rice in place ne pota-
Loes, try the following raisin sauce:

1 cup whitte sauce
% cup grated
cheese
Add cheese to hot white sauce and when
melted add raisins. Keep hot over hot water if
not served at once. |

STUFFED APRICOT SALAD .

For each serving, arrange two apricot halves
on lettuce, fill cavities with cream cheese, soft-
ened with cream and mixed with some finely cut
nuts. Garnish with halves of ccoked prunes.
Serve with mayonnaise to which an equal amount
of whipped cream has been added.

14 cup seeded
steamed raisins

- well-beaten, and the stock or water.

PEPPER RELISH
18 each red and
green peppers also 5 cups Sugar .
18 onions 1 tablespoon mustard
8 stalks celery seed
3 tablespoons salt

3 pints..vinegar

Grind the peppers and onions, cover : with

boiling water and let stand 10 minutes, drain 15.

minutes, bottle and seal. Good served with meat.

RICE AND MEAT EN CASSEROLE

2 tsp.. minced onion: 34. cup stock or hot

% tsp. salt . Water
1 tsp. pepper 1. cup cooked rice

2 cups cooked meat 2 tbsp. soft. bread
chopped fine crumbs
1 egg 1 tbsp. butter
Add the minced onion, salt and pepper to the
cooked meat chopped fine. Then add the egg,
Put a layer
of rice in the bottom of a greased caSserole and
then a layer of the meat mixture. Cover the top
with the bread crumbs and the butter in bits.
Bake at 350F 25 mins. Serve hot with medium
thick tomato sauce, made as follows: Melt 2

tbsp. fat, add 2 tbsp. flour and 1 tsp. salt. Cook
until blended and then add gradually 1% cups
strained cooked tomatoes. Cook until the mix-
ture thickens, then serve.

VEGETABLES ieahiee
PRE-COOK OR STERILIZER OR
peeDuCr BLANCH PROCESS

Asparagus 3 minutes 2 hours
Beans 5 minutes 2. hours
Beets — 15 minutes 114 hours
Carrots 10 minutes 1% hours
Corn 5 minutes 3 hours
Greens Steam until wilted 3. hours
Parsnips — 5 minutes ae hours
Peas 5 minutes 144 hours
Pumpkin 5 minutes 2 hours
Tomatoes -2 minutes 25 minutes

By adding a few tablespoons of olive or vegetable oil to peanut butter it will sea
more easily and go farther.