VEGETABLE RECIPE - 693
STUFFED BANANA PEPPERS
13 mild or hot banana peppers (sweet
peppers, red or green bell peppers can be substituted if preferred)
2 tbsp. olive oil
1 sm. onion, minced
1 c. water
1/2 c. uncooked rice
1 med. tomato, peeled, seeded &
chopped
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. dried dillweed
1/4 c. tomato puree
Cut 1/2 inch off tops of peppers and set aside.
Remove cores and seeds with
long thin knife.
Rinse peppers in cold water to remove any remaining seeds; pat
dry.
Heat oil in heavy large skillet over mediumhigh heat.
Add onion and saute 10 minutes.
Stir in 1/2 cup water, rice, tomato, parsley, salt and
dillweed.
Cook until liquid evaporates, 10 minutes.
Remove from heat.
Preheat oven to 350 degrees.
Cut 1 pepper in half lengthwise and set aside.
Fill remaining peppers loosely with rice mixture; replace tops.
Position 2 pepper halves against long side of rectangular baking dish.
Prop stuffed peppers
against pepper halves, stacking in dish as necessary.
Combine remaining 1/2 cup water with tomato puree in small bowl and blend well.
Pour over peppers.
Cover and bake 4550 minutes.
Serve hot with sauce accumulated in dish or pass separately.
Excellent side dish to leg of lamb.
Peppers can be filled 1 day
ahead and refrigerated, or frozen up to 2 weeks.
Defrost in refrigerator before baking.
VEGETABLE RECIPE - 694
PICKLED
BEETS
2 c. sugar
2 c. water
2 c. vinegar
1/2 tsp. salt per cup
In saucepan, cook beets in water until tender.
Drain.
Pour cold water over beets and skin them by rubbing between your hands.
Cut off ends.
Slice beets. Dissolve sugar and salt into the 2 cups water and vinegar.
Pour syrup onto
beets.
These keep in the refrigerator for months.
VEGETABLE RECIPE - 695
BROCCOLI
BALLS
1 pkg. broccoli cutlets, cooked &
drained
3/4 c. melted margarine
1 tsp. pepper
1/2 tsp. garlic salt
1/2 c. Parmesan cheese
3 c. Pepperidge Farm stuffing
6 eggs, beaten
Mix all ingredients in large bowl.
Chill for 1 hour.
Roll into small balls. Bake at 325 degrees for 1520 minutes until lightly browned.
Mix can be made
the day before and kept refrigerated.
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