Corn-stuffed Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
4 large green or red bell peppers I Tablespoon corn oil 1/2 cup
onions, finely chopped 1 clove garlic, crushed- 1/2 cup cream-style
corn 1/2 cup corn kernels 1/2 cup dry corn bread or corn tortillas,
crumbled 1/4 cup freshly-minced parsley I Tablespoon red chili powder
Salt or salt substitute, to taste Pepper, freshly cracked, to taste 2
cups vegetable broth Preheat oven to 375 degrees.
Fill a large kettle to at least half full and bring water to
rolling boil. Slice off a top lid from each pepper and scrape
insides clean. Plunge shells into water, parboil for 2 minutes,
remove from wciter with care, invert on towels, and drain.
In a skillet, saut6 onions and garlic until soft. Cool slightly
and combine with all other stuffing ingredients and seasonings. Stuff
peppers with mixture and set in baking pan. Bake about 40 minutes
covered and 10 minutes uncovered at 375 degrees, basting often with
vegetable broth.
Title: CORN-TOMATO ASPIC
Categories: Vegetables, Salads
Yield: 6 Servings
2 Envelopes unflavored gelatin
1/2 c Cold condensed beef broth
3 c Tomato juice
2 sl Onion
2 Bay laves
1/4 ts Celery salt
1/2 c Condensed beef broth
2 tb Lemon juice
1 c Chopped celery
1 cn (7 1/2 oz) drained, flaked,
Canned crab meat
3 Hard cooked eggs, cut in
Half
Soften gelatin in 1/2 cup cold beef broth. Combine 3 cups tomato
juice, onion, bay leaves and celery salt; bring to boiling. Remove
onion and bay leaves. Ad softened gelatin; stir till dissolved. Add
additional 1/2 cup beef broth and 2 tablespoons lemon juice. Chill
till partially set.
Fold in chopped celery and crab meat. Turn into 5 1/2 cup mold;
chill till firm. Unmold; garnish with eggs, cut into wedges.
125 calories per serving.
Source from luhu.jp
onions, finely chopped 1 clove garlic, crushed- 1/2 cup cream-style
corn 1/2 cup corn kernels 1/2 cup dry corn bread or corn tortillas,
crumbled 1/4 cup freshly-minced parsley I Tablespoon red chili powder
Salt or salt substitute, to taste Pepper, freshly cracked, to taste 2
cups vegetable broth Preheat oven to 375 degrees.
Fill a large kettle to at least half full and bring water to
rolling boil. Slice off a top lid from each pepper and scrape
insides clean. Plunge shells into water, parboil for 2 minutes,
remove from wciter with care, invert on towels, and drain.
In a skillet, saut6 onions and garlic until soft. Cool slightly
and combine with all other stuffing ingredients and seasonings. Stuff
peppers with mixture and set in baking pan. Bake about 40 minutes
covered and 10 minutes uncovered at 375 degrees, basting often with
vegetable broth.
Title: CORN-TOMATO ASPIC
Categories: Vegetables, Salads
Yield: 6 Servings
2 Envelopes unflavored gelatin
1/2 c Cold condensed beef broth
3 c Tomato juice
2 sl Onion
2 Bay laves
1/4 ts Celery salt
1/2 c Condensed beef broth
2 tb Lemon juice
1 c Chopped celery
1 cn (7 1/2 oz) drained, flaked,
Canned crab meat
3 Hard cooked eggs, cut in
Half
Soften gelatin in 1/2 cup cold beef broth. Combine 3 cups tomato
juice, onion, bay leaves and celery salt; bring to boiling. Remove
onion and bay leaves. Ad softened gelatin; stir till dissolved. Add
additional 1/2 cup beef broth and 2 tablespoons lemon juice. Chill
till partially set.
Fold in chopped celery and crab meat. Turn into 5 1/2 cup mold;
chill till firm. Unmold; garnish with eggs, cut into wedges.
125 calories per serving.
Source from luhu.jp