Corn and Peppers: Gourmet Magazine August 1970

Corn and Peppers
Gourmet Magazine August 1970

Husk 3 ears of corn and cut off the kernels.  In a skillet, saute one small white onion, finely chopped, in two tablespoons of butter, until it is transparent.

Add one small green pepper, cut into small pieces, and cook the mixture, stirring occasionally until the pepper is tender. Add the corn to the pan and cook it for about 5 minutes or until it is tender.

Mix in 1/4 cup thinly slice pimiento, season the mixture with salt and freshly ground pepper to taste, and add a large lump of butter, softened.

Serves 2

Jonmorzetti (Easy Entertaining, Georgia State Chapter PEO)

Jonmorzetti
(Easy Entertaining, Georgia State Chapter PEO)

1/3 package broad noodles
3 tbsp fat
1 pound ground beef
1 green pepper, chopped
1 large onion, chopped
2 cans tomato paste
3 cans water
1/2 lb Cheddar cheese, cubed or grated
Salt
Pepper

Cook noodles by directions on package. Brown together the ground beef, green peppers, and onion in hot fat. Add the two cans of tomato paste with 3 cans water. Add the cooked noodles and cubed cheese. Place in casserole and bake for one hour at 350 degree.

Serves 6 to 8