re thoroughly coated. Saute green pepper in butter in large skillet
In a Dutch oven: brown ground beef with garlic powder and green pepper until beef and pepper are cooked through; drain off excess fat.
Add onion soup mix, pepper medley, can tomatoes, beef broth and vegetable juice; mix well.
Bring contents to a boil and simmer for 5-10 minutes until onions in soup mix are soft; add rice. Cover pot and remove from heat. Let stand for 6-7 minutes or until rice is cooked through.
ag with the Alouette(R) Pepper Medley and pipe into each Peppadew
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
tem and seeds from bell pepper.
Clean and remove woody
In a large skillet, heat the oil and cook the corn for about 2 minutes.
Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
nd season with salt and pepper. Cover the pan with foil
Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.
Coat steaks in peppercorn medley and salt.
Heat oil in a large frying pan over medium-high heat. Cook steaks for 5 mins, or until browned on both sides and cooked to your liking. Set steaks aside and cover to keep warm.
Add stock to pan and simmer for 5 mins, or until reduced by 1/2. Stir in cream.
Serve steaks with cream sauce and French fries.
Saute the onions with the oil until soft. Add the minced garlic and continue to saute for a minute.
Add the tomatoes, salt, pepper, and curry powder. Allow the fluid to evaporate until almost gone.
Add the egg and cheese to the mixture until combine. The egg should not dominate the mixture.
* all spices are to taste. This recipe is on the sweet side.
Saute onion and green pepper in margarine in a large skillet 2 minutes.
Add frozen okra, garlic, salt and pepper.
Cook over medium heat 4 minutes, stirring gently.
Add corn and cook 3 minutes, stirring occasionally.
Add tomato and squash to skillet; continue to cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Remove from heat and let stand 2 to 3 minutes.
Remove garlic before serving.
Yields 8 servings.
Serving size:
1/2 cup. (Low cholesterol recipe.)
Heat the oil in a saucepan over medium heat.
Add the onion, garlic, and red pepper. Saute' 3 to 5 minutes.
Add the parsley, mustard, vinegar, salt, and pepper. Cook 3 minutes or until thoroughly heated. Cover and set aside.
Cook the pasta in boiling water for 5 minutes. Add the cauliflower and broccoli. Cook an additional 3 minutes or until vegetables and pasta are tender. Drain well.
Combine the pasta mixture and the red pepper/mustard sauce mixture. Toss well. Sprinkle with the cheese and serve.
Cut sausage into 1/2 inch diagonal slices.
In a large skillet, cook sausage and onions over medium high heat, stirring often, until onions are golden, 6-8 minutes. Drain off any fat that accumulates.
Stir in potatoes, water and salt. Heat to boiling. Reduce heat to medium, cover and cook 10 minutes.
Stir in red and green peppers. Cook, covered, over medium heat, 5-8 minutes, or until potatoes are tender. Season with pepper.
hem. Season with salt and pepper and sprinkle with sauteed onions
aps.
Combine mushrooms, bell pepper, zucchini and squash in a
turdy tool, mash the cracked pepper and zest together. This helps
Melt butter in 1 1/2-quart casserole for 30 seconds.
Combine asparagus, basil and pepper in casserole; mix well.
Cover; cook 3 minutes.
Add mushrooms; mix well.
Cover; cook 1 1/2 minutes. Stir in salt.
Cover; let stand 3 minutes before serving.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions.
Pour into 1-quart casserole. Bake, covered, at 350\u00b0 for 30 minutes. Top with remaining cheese and onions.
Bake, uncovered, 5 minutes longer. This recipe can also be doubled. Baking time is a little longer.
In a large serving bowl, combine the first 8 ingredients.
In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
Pour over corn mixture; mix well.
Cover and chill for at least 3 hours.
Stir just before serving; serve with a slotted spoon.
Steam beans for 5 minutes.
Add pepper strips; steam 5-6 minutes longer or until vegetables are tender-crisp.
Combine remaining ingredients in a small bowl.
Transfer beans and peppers to a serving dish. Pour dressing over and toss to combine.
Serve immediately, or chill to serve as a salad.