Yield: 6 Servings
|6 larges||Chile peppers|
|½ pounds||Ground beef|
|⅓ cup||Almonds; chopped fine (optional)|
|\N \N||Onion & garlic to taste|
|2 \N||Eggs; separated|
|\N \N||Salt to taste|
See index for 'Preparing Chile Peppers'. Pull off skin. Saute meat, raisins, almonds (if desired), and some onion & garlic in a little oil until onions are tender & meat is browned. Split peppers on one side, fill with meat mixture, fasten with toothpick & roll in flour. Beat egg whites until stiff, then add yolks. Dip peppers into this batter & brown in oil.
Make sauce by combining tomatoes, more onion, garlic & salt in a blender & mixing well. Place stuffed peppers into this sauce.
MRS GOODWIN (LAURA) SHAPIRO
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .