Stuffed Green Peppers Recipe

From MRS. M. R. LEE, of Mississippi, Lady Manager.
Wash, scrape, and slice about half an inch thick; have a skillet
prepared with half pint hot water and a tablespoon butter; add the
parsnips, season with salt and pepper, cover closely and stew until
the water is cooked away, stirring occasionally to prevent burning.
When done the parsnips will be of a creamy, light brown color.

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