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

Fiesta Broccoli (Kraft, The Greatest Food Show in the Land, 1982)

Fiesta Broccoli 
Kraft, The Greatest Food Show in the Land, 1982
The Best of Kraft Television Recipes

1 7 1/4-oz package Kraft macaroni and cheese dinner
2 cups broccoli flowerets, cooked and drained
2 tablespoons chopped pimiento
1/2 tsp salt
2 tablespoons almond slices, toasted

Prepare dinner as directed on package, except using 1/2 cup milk.  Add broccoli, pimiento and salt, mix lightly.  Heat thoroughly, stirring occasionally. Spoon into serving dish and sprinkle with almonds.

6 servings

Variation: substitute 10 oz. package frozen chopped broccoli, cooked and drained for flowerets.

"Philly" Bell - 1981 Kraft Recipe

Philly Bell
1981 Kraft Recipe Card

1 8-oz container Cracker Barrel Brand Sharp Cheddar Flavor Cold Pack Cheese Food
1 8-oz package Philadelphia Brand Cream Cheese
2 tsp. chopped pimiento
2 tsp. chopped green pepper
2 tsp. chopped onion
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice

Combine cold pack cheese food and softened cream cheese, mixing until well blended. Add remaining ingredients, mix well. Mold into bell shapes using 2 cold pack containers lined with plastic wrap. Chill until firm, unmold. Garnish with chopped parsley and pimiento strips if desired. Serve with Triscuit wafers. Yield: 2 bells.

See image for variations.

Italian Baked Rice (What's Cooking at Central Too, 1975)

Italian Baked Rice
What's Cooking at Central Too?
Central United Methodist Church, 1975
Charlotte, North Carolina

2 cups rice, cooked
3/4 cup tomatoes
1/4 cup pimiento, chopped
1 tsp salt
1/8 tsp pepper
6 Tablespoons cheese, grated

Mix all ingredients and cover with buttered crumbs. Bake in 350 moderate oven about 30 minutes.