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Show ' liava A Fn Lunch Fcr Tho Yc"st:rs V - - . , , , VV' : ' ... U I . Snre the younger set a good-tasting hearty and balanc- : , ed meal in an eatable container. TheyTJ enjoy it and think ' ; , it'a fun to eat too.' Here's a simple recipe made with al- , phabet : and number pasta. Perhaps your .enthusiastic youngsters can assist with the funny face garnish. FUNNY FACE STUFFED PEPPERS 4 large green peppers - 1 can (15 oz.) Chef Boy-ar-dee ABC's and 123's with , Mini Meat Balls M cup fresh, frozen or canned corn -'i can (2.6 oz.) real French fried onions 1 cup shredded mozzarella cheese ' 2 black olives, sliced or 4 corn kernels 4 pimiento strips-' ' " Scoop out centers of green peppers leaving shells. Blanch green peppers by placing them in a large saucepan with 2 quarts boiling water; cover saucepan and let cook for 10 minutes. Remove peppers from pot; drain; cool 2 minutes. Remove 8 meatballs from the can of Chef Boy ' -ar-dee ABC's and 123's. Empty remaining contents of can, corn and French fried onions in a medium bowl; mix well. Spoon 4 tablespoons of macaroni mixture Into each green pepper shell. Cover the opening of each filled pepper with grated mozzarella cheese and place in a 6" x 10" x 2" baking dish. Bake at 350F. for 30 minutes. After baking, garnish by making faces on top of the melted cheese. Use 2 meatballs for eyes, 1 slice of black olive or 1 kernel ' of corn for a nose and 1 pimiento strip for a mouth. Makes 4 stuffed peppers. f . |