Recipe: Stuffed Potatoes with Cheese and Bacon

  • 4 large POTATOES ¼ teaspoon paprika
  • 4 tablespoons grated cheese ¼ cup hot milk
  • ¾ teaspoon salt 4 slices bacon

Wash POTATOES and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Stuffed Potatoes (Another Way)

  •  6 medium-sized POTATOES.
  •  3 tablespoons fine bread crumbs.
  •  2 teaspoons sage.
  •  ½ teaspoon salt.
  •  ½ teaspoon pepper.
  •  2 onions.
  •  1 tablespoon cooked rice.
  •  1 egg.
  •  1 ounce butter.

Proceed as in previous recipe, substituting this stuffing. Take care to well brown the POTATOES on both sides by turning them in the tin, and serve apple Sauce as an accompaniment.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Dutch Stuffed Potatoes

Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon-juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Stuffed Onions

When large onions can be secured, a very appetizing as well as attractive dish can be prepared by stuffing them and then baking them brown.

STUFFED ONIONS
(Sufficient to Serve Six)

  •  6 large onions
  •  1 c. dried bread crumbs
  •  2 Tb. butter
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1/2 tsp. celery salt
  •  1/4 c. milk

Peel the onions and cook them in boiling salted water until almost tender. Remove from the water and take out the inner portions of the onions, leaving the outside layers in the shape of a cup. Chop the portions of the onions which have been removed and mix with the bread crumbs. Melt the butter, add to it the chopped onion, bread crumbs, salt, pepper, and celery salt, and stir all together for a few minutes over the flame. Add the milk, and if the 1/4 cupful is not sufficient to make the stuffing moist, add more. Fill the onion shells with the stuffing, place in a hot oven, and bake until brown. Serve immediately.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Stuffed Peppers, No. 2

Crumb 4 slices of bread and wet with 1/2 cup SOUP stock, small piece of butter, pinch of salt, a dash of pepper, seeds of the pepper and a tablespoonful of the chopped rind. Place in baking plate with very little water, and bake fifteen minutes in a quick oven. This mixture will fill six peppers.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Stuffed Peppers, No. 1

Cut off the tops and remove the seeds. Cut in small pieces 8 or 10 tomatoes and cook with a little butter and onion until tender. Add some rice boiled in water or stock (or bread crumbs), and a little salt, then mix with the tomatoes. Add a little chopped celery, fill the peppers, and put a little butter over the top of each. Cook in the oven twenty minutes and serve at once. If the peppers are boiled a few minutes first, they will retain their bright green color.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Stuffed Green Peppers

  • 6 green peppers ½ cup tomatoes
  • 2 tablespoons bacon fat ½ teaspoon salt
  • 1 teaspoon grated onion ¼ cup buttered crumbs
  • 1 cup cooked rice

Cut off one inch of the tops of peppers, and chop the tops; remove seeds and veins from peppers, scald with boiling water, and drain; cook chopped pepper with onion in the bacon fat for five minutes; add rice, tomatoes, and salt; fill peppers, cover with crumbs, place in a baking dish or in individual ramekins, and bake in a moderate oven half an hour.

Better Meals for Less Money, by Mary Green (Year 1909)