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LOLTOTTPAPRIKA (Stuffed Peppers), Hungarian
Mix beef, egg, chopped onion, rice , salt and pepper with fork. Finish blending with fingers. Slice off the top of peppers, clean out seeds, and wash peppers. Turn upside down to drain. Save the top of sliced peppers. Stuff the drained pepper "cups" with meat mixture, and place in saucepan open side up. Salt and pepper again. Add top slices, pour canned tomatoes over stuffed peppers, add garlic, cover and bring to a boil. Lower heat and cook slowly for 1 1/2 hours. (Cooking time may be shortened by steaming empty pepper "cups" in salted water for five minutes.)
When read to serve, mix sour cream, and flour in cup or small bowl with fork and pour over peppers. Blend by shaking pan, or by moving peppers around with a wooden spoon so as not to damage them. Let bubble slowly for 1 to 2 minutes. Serve on platter with salad, rye bread or thinly sliced cucumbers in vinegar or sour cream.
Contributed by Mrs. Thomas Ohl, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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