Recipe - June Meyers Auth Hungarian Zucchini Squash With Dill (Tokfo

8 md Sized green peppers
One half pound Ground beef (or 1 lb.
beef if you do not
want to include pork)
One half pound Ground pork
1 Raw egg
1 cup Washed rice
56 ounce Canned crushed tomatos
(or 3 or 4 lbs. fresh
peeled tomatos)
1 lg White onion, chopped
2 tablespoon Good Hungarian Paprika
(buy imported sweet)
1 teaspoon Salt
2 tablespoon Sugar (do not omit)
One fourth teaspoon Black pepper corns
2 Whole Bay laurel leaves
1 cup Water only if needed

Stuffed Peppers was once a dish that was only made in the pepper and tomato
growing season. Now we can enjoy this dish all year round. It makes a
delectable meal. Slow, low cooking is the secret. Regards, June Meyer.

Cut off the tops of peppers and reserve. Take out the seeds. In mixing
bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix
well with clean hands.

Stuff peppers, using all the meat mixture. If you have some left over, make
a few balls. Set peppers upright in cooking pot.

Add the tomatos, sugar, onions and chopped tops of peppers over the
peppers, toss in the black pepper corns and the bay leaves. Cover and
slowly cook for about 1 One half hours.

If it looks too thick add a little water. Serves 4.
If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com Walt
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM