• 8 green peppers
• 1 1/2 Tbs. butter
• 1 1/2 Tbs. flour
• 3/4 Tsp. salt
• 3/4 C. Pet Milk (or other evaporated milk) diluted with 3/4 C. liquid off vegetables
• Pinch of pepper
• 2 1/2 C. cooked or canned peas, beans, carrots, or cabbage, etc.
• 3/4 C. dry bread crumbs, buttered

Cut off tops and remove seeds from peppers. Cook 5 minutes in boiling water to cover. Drain. Melt butter in saucepan. Blend in flour, salt and pepper. Stir in slowly diluted milk and cook until thickened, stirring constantly. Add vegetables, and fill pepper. Top with crumbs. Bake in moderate oven 350 degree 15 minutes or until browned.

Note: Leftover vegetables may be used.

Yield: 8 servings

From: Good Housekeeping Magazine, February 1932 Issue, Pet Milk Company Ad

Retha Elliott, Booneville, AR