3 large green peppers ½ pound ground beef 1 cup dry bread crumbs or cracker crumbs 1 tablespoon chopped onion 1 teaspoon salt ¼ teaspoon pepper 1 can (8 oz.) tomato sauce Heat oven to 350⁰.  Cut a thin slice from the stem end of each pepper.  Remove all seeds and membranes.  Wash inside and…

4 slices bacon 1 medium green pepper, chopped 1 small onion, chopped 1 can (17 oz.) cream-style corn 1 teaspoon salt ⅛ teaspoon pepper 4 eggs, beaten Fry bacon; set aside.  Drain all but 3 tablespoons of drippings from the skillet.  Cook and stir green pepper and onion in drippings until the onion is tender. …

3 pound Hubbard squash 2 tablespoons butter or margarine 1 cup dairy sour cream ½ cup finely chopped onion 1 teaspoon salt ¼ teaspoon pepper Cut squash into serving pieces; remove seeds, fibers and rind.  Cut into cubes.  Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.  Add squash.  Cover…

2 cans (16 oz. each) sliced beets 1 ½ cups sugar ¾ cup vinegar 2 (3 inch) cinnamon sticks Drain beets, reserving liquid in a small saucepan.  Add sugar, vinegar and cinnamon sticks to reserved liquid.  Heat to boiling, stirring constantly.  Pour over beets; cool.  Cover; refrigerate at least 8 hours.  To serve, remove beets…

Cut a thin slice from the stem end of 6 medium green peppers.  Remove all seeds and membranes.  Wash inside and outside.  Mix 1 can (15 oz.) chili beans, drained, ½ cup whole kernel corn, and ¾ cup catsup; lightly stuff each pepper.  Wrap each pepper securely in double thickness, heavy-duty aluminum foil.  Cook on…