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Peppers Stuffed With Shrimp

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Peppers Stuffed With Shrimp


6 medium green peppers
1 tbsp. butter
1/8 tsp. salt
Dash of freshly ground black pepper
1/4 tsp. dry mustard
Dash of nutmeg
1 egg beaten
1 tbsp. diced celery
1 tbsp. bread crumbs
1 pint cooked, cleaned shrimps, diced
1 onion, finely diced
1/2 clove garlic, minced or mashed


(Continued Below)

Wash peppers, slice off tops, remove seeds and white spines and place peppers in ice water for 15 minutes. Cream the butter, and blend in salt, black pepper, mustard and nutmeg. Stir in beaten egg and remaining ingredients, with the exception of the garlic. Stuff peppers with the mixture and then put a smidgin of garlic atop each pepper. Replace caps on peppers, and put in upright position in shallow baking pan containing about 1/2” boiling water. Bake in a moderately hot oven (400° F.) until tender, about 20 minutes.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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