STUFFED PEPPERS

(for slow cooker)

2 green peppers

¾ lb. ground beef

2 c. cooked rice

½ c. raisins

8 oz. tomato sauce

Salt and pepper to taste

Cut green peppers in half and remove seeds and white rind. Mix ground beef, cooked rice, raisins, ¼ of the tomato sauce and salt and pepper. Stuff the 4 halves of the green peppers with beef mixture. Pour remaining tomato sauce on top of the stuffed peppers. Cook in slow cooker on low for about 6 hours or until the peppers are soft.

BREAD AND BUTTER PICKLES

4 lb. cucumbers, cut into ¼-inch slices

2 lb. onions, thinly sliced (about 8 small)

2 c. sugar

2 Tbs. mustard seeds

1 tsp. ground ginger

1 tsp. peppercorns

3 c. vinegar

Combine cucumbers and onions in a large bowl, layering with salt; cover with ice cubes. Let stand 1½ hours. Drain, rinse, drain again. Combine remaining ingredients in a large saucepan; bring to a boil. Add drained cucumbers and onions and return to boil. ...