Stuffed peppers
Mince enough cold chicken to make a cupful and stir into it two tablespoonfuls of minced ham and one of melted butter. Season to taste. Cut the stems from green peppers so that they will stand upright. Cut off the tops of the peppers, remove the seeds and membrane and fill with the minced chicken and ham. Stand the peppers on end in a baking-pan, pour about them a cup of chicken stock and bake half an hour.