[borrowing Kilikini's post because MaryL's never showed up]
> MaryL wrote after Damsel in dis Dress > posted:
> >> Stuffed Pepperoncini
[snip recipe]
> > I have never heard of pepperoncini (but there are lots of
> > veggies -- and some fruit -- that I need to learn more about).
> > Are these hot or mild peppers? Large or small?

http://whatscookingamerica.net/Q-A/pepperoncini.htm
http://images.google.com/images?q=pe...&lr=&sa=N&tab=
wi

I'd bet you've tried them just are blanking on the image. <G>

They're the small, pickled peppers you put on sandwiches, or restaurants
add to salads to "spice" things up. Mild vinegar and milder heat make
them appealing to many people. Dan Abel once posted a link to a food
company that specializes in pickling peppers but I couldn't find it.

The Ranger
==
"It often amazes me at the complexity a simply-worded e-mail can convey
to so many different people. And yet, so many people willingly complain
that e-mail is an imperfect tool for communicating those same simple
ideals."