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By NANCY SECRIST VP I Extension Agent For those who have a supply of green tomatoes gathered before the frost, try these recipes: MANGOES (Stuffed Peppers or Green Tomatoes) 12 medium green peppers or green tomatoes 1 cup salt 1 quart shredded cabbage (about 1 medium head) 1 tsp. salt ‘/j tsp. white pepper 2 T. mustard seed 1 quart vinegar 2 cups water '/* cup sugar Cut tops off peppers or tomatoes, reserve. Scoop out centers. Dissolve 1 cup salt in 4 quarts water; pour over vegetable shells and tops; let stand 24 hours in a cool place. Drain, rinse and drain throughly. Combine cabbage. 1 teaspoon salt and the pepper and mustard seed; press into shells. Replace tops and fasten with toothpicks or sew with course thread. Pack into hot jars
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