Special Recipes
GRAPE-NUTS YOSEMITE SALAD
| 2 cups diced cold cooked carrots | 1 teaspoon white pepper |
| 2 cups cold peas | 2 cups Grape-Nuts |
| 1 tablespoon finely chopped onion | 1 cup mayonnaise |
| 2 teaspoons salt | 4 lettuce leaves |
Mix carrots, peas, onion, salt, and pepper. Put in an enamelware colander to drain, and place on ice to chill. Just before serving, mix with the Grape-Nuts and mayonnaise. Heap in lettuce leaves.
GRAPE-NUTS STUFFING FOR BELL PEPPERS
| 6 large sweet bell peppers | 6 tablespoons Grape-Nuts |
| 3 ripe tomatoes | 6 eggs |
| 1 teaspoon salt | 6 teaspoons melted butter |
| ¼ teaspoon celery salt | ½ cup warm water |
| ¼ teaspoon white pepper |
Stem and seed the peppers. Cover closely and let stand in boiling water 10 minutes. Peel tomatoes and cut into small pieces, now add salt, celery salt, and white pepper. Mix well. Place peppers upright in baking dish. Put a tablespoon of Grape-Nuts in each pepper and add 1 tablespoon of tomato mixture to each pepper, then carefully break an egg into each pepper and put 1 teaspoon melted butter on egg and sprinkle Grape-Nuts over top till peppers are full.
Add ½ cup warm water to dish and bake at 400° F. until soft. Too much heat will cause them to lose their shape.
This recipe will serve six persons.
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