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ISRAELI COUSCOUS WITH ROASTED SUMMER VEGETABLES VIRGINIA S

Sauerkraut-Stuffed Bell Peppers Recipe by Margaret Santelmann, Seville, Ohio First place and Best of Show, Preserved Fruits and Vegetables (Vegetables), 2017 Ingredients •1 qt. sauerkraut (batch below makes 12 quarts.) 30 lbs. of cabbage o 10 T pickling/ canning salt o Water (as needed) •2 lbs. of small bell peppers •4 c vinegar •4 c water

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