Quotes from Helen Corey

Stuffed Peppers Fly-flee milishee 2 cups lamb or beef, chopped fine 1 tablespoon butter 2 medium onions, sliced 1?2 cup pine nuts Salt and pepper to taste 1?4 teaspoon cinnamon 3 tablespoons chopped parsley 12 green peppers 4 ripe tomatoes 1 teaspoon dried mint 2 cups water