OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
have some garlic and onions. I also have a couple cups of cream. Here is
what I thought. Sweat the onions for a couple of mins in olice oil, add the
minced garlic and continue to cook for a min or so. Throw in the peppers..
I will dice some and leave some larger slices. Season with salt and pepper.
Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
have a variety of pasta here so thought I would use this as a pasta sauce.
Topping the whole thing with whatever cheese suits my fancy at the time. I
have parmesan, romano, asiago and grana padano. Any other suggestions?

--�
Debbie

"The two most common elements in the universe are hydrogen and stupidity."
Harlan Ellison

"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add
the
> minced garlic and continue to cook for a min or so. Throw in the
peppers..
> I will dice some and leave some larger slices. Season with salt and
pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time.
I
> have parmesan, romano, asiago and grana padano. Any other suggestions?


This sounds pretty great! What about roasting some of the peppers too?

"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add the
> minced garlic and continue to cook for a min or so. Throw in the peppers..
> I will dice some and leave some larger slices. Season with salt and pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time. I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
> --�
> Debbie
>
> "The two most common elements in the universe are hydrogen and stupidity."
> Harlan Ellison

Hi the

Use the recipe below with the peppers you have. Koko made it and it's just
WONDERFUL.

Dimitri

Three Pepper Sauté


appetizers, vegetarian


1 medium green bell pepper, seeded and; cut julienne
1 medium yellow bell pepper; cut julienne
1 medium red bell pepper; cut julienne
1 medium orange bell pepper, seeded and; cut into julienne
2 cloves fresh garlic clove, minced; or to taste
capers; to taste
1 15 oz-can black olives, pitted; drained
1 tablespoons olive oil; for sautéing


Sauté peppers in olive oil and garlic until starting to soften yet still "al
dente" try not to overcook.
Add capers and olives, at the end of cooking. serve on crusty toasted baguette
style bread.
Cut bread at an angle and rub with garlic clove after toasting.


This is good for pot-lucks and buffets as it is best served at room temperature.


Contributor: Koko

"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add
> the
> minced garlic and continue to cook for a min or so. Throw in the
> peppers..
> I will dice some and leave some larger slices. Season with salt and
> pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time.
> I
> have parmesan, romano, asiago and grana padano. Any other suggestions?

Lose the sour cream. It doesn't belong in this dish. Make some sort of salad
dressing out of it instead.

Doug Kanter wrote:
>> "Debbie" > wrote in message
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the
>>> minced garlic and continue to cook for a min or so. Throw in the
>>> peppers..
>>> I will dice some and leave some larger slices. Season with salt and
>>> pepper.
>>> Add a splash of wine and reduce. Add the cream and reduce to a
>>> sauce. I have a variety of pasta here so thought I would use this
>>> as a pasta sauce. Topping the whole thing with whatever cheese
>>> suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>
>> Lose the sour cream. It doesn't belong in this dish. Make some sort
>> of salad dressing out of it instead.

This is sweet 35% cream not sour cream.

Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

Dimitri wrote:
>> "Debbie" > wrote in message
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the minced garlic and continue to cook for a
>>> min or so. Throw in the peppers.. I will dice some and leave some
>>> larger slices. Season with salt and pepper. Add a splash of wine
>>> and reduce. Add the cream and reduce to a sauce. I have a variety
>>> of pasta here so thought I would use this as a pasta sauce. Topping
>>> the whole thing with whatever cheese suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>>
>>> --�
>>> Debbie
>>>
>>> "The two most common elements in the universe are hydrogen and
>>> stupidity." Harlan Ellison
>>
>> Hi the
>>
>> Use the recipe below with the peppers you have. Koko made it and
>> it's just WONDERFUL.
>>
>> Dimitri
>>
>> Three Pepper Sauté
>>
>>
>> appetizers, vegetarian
>>
>>
>> 1 medium green bell pepper, seeded and; cut julienne
>> 1 medium yellow bell pepper; cut julienne
>> 1 medium red bell pepper; cut julienne
>> 1 medium orange bell pepper, seeded and; cut into julienne
>> 2 cloves fresh garlic clove, minced; or to taste
>> capers; to taste
>> 1 15 oz-can black olives, pitted; drained
>> 1 tablespoons olive oil; for sautéing
>>
>>
>> Sauté peppers in olive oil and garlic until starting to soften yet
>> still "al dente" try not to overcook.
>> Add capers and olives, at the end of cooking. serve on crusty
>> toasted baguette style bread.
>> Cut bread at an angle and rub with garlic clove after toasting.
>>
>>
>> This is good for pot-lucks and buffets as it is best served at room
>> temperature.
>>
>>
>> Contributor: Koko

Thanks for the recipe Dimitri. It sounds wonderful. I have saved it for
future use. I don't think it will fit tonight's needs however.

Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

"Debbie" > wrote in message
. ..
> Doug Kanter wrote:
>>> "Debbie" > wrote in message
>>> . ..
>>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>>> up. I have some garlic and onions. I also have a couple cups of
>>>> cream. Here is what I thought. Sweat the onions for a couple of
>>>> mins in olice oil, add the
>>>> minced garlic and continue to cook for a min or so. Throw in the
>>>> peppers..
>>>> I will dice some and leave some larger slices. Season with salt and
>>>> pepper.
>>>> Add a splash of wine and reduce. Add the cream and reduce to a
>>>> sauce. I have a variety of pasta here so thought I would use this
>>>> as a pasta sauce. Topping the whole thing with whatever cheese
>>>> suits my fancy at the time. I
>>>> have parmesan, romano, asiago and grana padano. Any other
>>>> suggestions?
>>>
>>> Lose the sour cream. It doesn't belong in this dish. Make some sort
>>> of salad dressing out of it instead.
>
> This is sweet 35% cream not sour cream.
>
> Debbie

Oops. I read too fast. Never mind. :-) I'd add some fresh tarragon or
basil, but not the dried version of either one. A touch of white pepper,
too.

rmg wrote:
>> "Debbie" > wrote in message
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up.

>>
>> This sounds pretty great! What about roasting some of the peppers
>> too?

Good idea. Thanks!

Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add the
> minced garlic and continue to cook for a min or so. Throw in the peppers..
> I will dice some and leave some larger slices. Season with salt and pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time. I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
> --�
> Debbie
>
> "The two most common elements in the universe are hydrogen and stupidity."
> Harlan Ellison

Careful - what kind of wine? If it's red you're going to have a PINK sauce
after adding the cream.

Dimitri

"Dimitri" > wrote in message
...
>
> "Debbie" > wrote in message
> . ..
>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up.
>> I
>> have some garlic and onions. I also have a couple cups of cream. Here
>> is
>> what I thought. Sweat the onions for a couple of mins in olice oil, add
>> the
>> minced garlic and continue to cook for a min or so. Throw in the
>> peppers..
>> I will dice some and leave some larger slices. Season with salt and
>> pepper.
>> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
>> have a variety of pasta here so thought I would use this as a pasta
>> sauce.
>> Topping the whole thing with whatever cheese suits my fancy at the time.
>> I
>> have parmesan, romano, asiago and grana padano. Any other suggestions?
>>
>> --�
>> Debbie
>>
>> "The two most common elements in the universe are hydrogen and
>> stupidity."
>> Harlan Ellison
>
> Careful - what kind of wine? If it's red you're going to have a PINK
> sauce after adding the cream.
>
> Dimitri
>
>
>

Eeew....like vomit.

Doug Kanter wrote:
>> "Debbie" > wrote in message
>> . ..
>>> Doug Kanter wrote:
>>>>> "Debbie" > wrote in message
>>>>> . ..
>>>>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be
>>>>>> used up. I have some garlic and onions. I also have a couple
>>>>>> cups of cream. Here is what I thought. Sweat the onions for a
>>>>>> couple of mins in olice oil, add the
>>>>>> minced garlic and continue to cook for a min or so. Throw in the
>>>>>> peppers..
>>>>>> I will dice some and leave some larger slices. Season with salt
>>>>>> and pepper.
>>>>>> Add a splash of wine and reduce. Add the cream and reduce to a
>>>>>> sauce. I have a variety of pasta here so thought I would use
>>>>>> this as a pasta sauce. Topping the whole thing with whatever
>>>>>> cheese suits my fancy at the time. I
>>>>>> have parmesan, romano, asiago and grana padano. Any other
>>>>>> suggestions?
>>>>>
>>>>> Lose the sour cream. It doesn't belong in this dish. Make some
>>>>> sort of salad dressing out of it instead.
>>>
>>> This is sweet 35% cream not sour cream.
>>>
>>> Debbie
>>
>> Oops. I read too fast. Never mind. :-) I'd add some fresh tarragon
>> or basil, but not the dried version of either one. A touch of white
>> pepper, too.

Good idea.. I will switch out the black pepper for the white. I'm not sure
any of the herbs I bought at my last shop can still be considered fresh, but
I will check them out. Thanks!

Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

Dimitri wrote:
>> "Debbie" > wrote in message
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the minced garlic and continue to cook for a
>>> min or so. Throw in the peppers.. I will dice some and leave some
>>> larger slices. Season with salt and pepper. Add a splash of wine
>>> and reduce. Add the cream and reduce to a sauce. I have a variety
>>> of pasta here so thought I would use this as a pasta sauce. Topping
>>> the whole thing with whatever cheese suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>>
>>> --�
>>> Debbie
>>>
>>> "The two most common elements in the universe are hydrogen and
>>> stupidity." Harlan Ellison
>>
>> Careful - what kind of wine? If it's red you're going to have a
>> PINK sauce after adding the cream.
>>
Seyval Blanc.

Debbie

Debbie wrote:

> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add the
> minced garlic and continue to cook for a min or so. Throw in the peppers..
> I will dice some and leave some larger slices. Season with salt and pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time. I
> have parmesan, romano, asiago and grana padano. Any other suggestions?

Do you have either shrimp or scallops?

>
> --�
> Debbie
>
> "The two most common elements in the universe are hydrogen and stupidity."
> Harlan Ellison
>
>

~patches~ wrote:
>> Debbie wrote:
>>
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the minced garlic and continue to cook for a
>>> min or so. Throw in the peppers.. I will dice some and leave some
>>> larger slices. Season with salt and pepper. Add a splash of wine
>>> and reduce. Add the cream and reduce to a sauce. I have a variety
>>> of pasta here so thought I would use this as a pasta sauce. Topping
>>> the whole thing with whatever cheese suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>
>> Do you have either shrimp or scallops?
>>
Unfortunately, I do not. :-)

Debbie

"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add
> the
> minced garlic and continue to cook for a min or so. Throw in the
> peppers..
> I will dice some and leave some larger slices. Season with salt and
> pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time.
> I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
> --�
> Debbie

Your idea sounds good. I often buy the same mix of peppers, slice them, add
a little onion and garlic, season and sauté along with something like
Steak-Ums and put everything on a steak roll. Makes a tasty lunch.

Dora.

"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add
> the
> minced garlic and continue to cook for a min or so. Throw in the
> peppers..
> I will dice some and leave some larger slices. Season with salt and
> pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time.
> I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>

Sounds good to me! Another time, you could roast those peppers and make
soup.

Chris

limey wrote:
>> "Debbie" > wrote in message
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the
>>> minced garlic and continue to cook for a min or so. Throw in the
>>> peppers..
>>> I will dice some and leave some larger slices. Season with salt and
>>> pepper.
>>> Add a splash of wine and reduce. Add the cream and reduce to a
>>> sauce. I have a variety of pasta here so thought I would use this
>>> as a pasta sauce. Topping the whole thing with whatever cheese
>>> suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>>
>>> --�
>>> Debbie
>>
>> Your idea sounds good. I often buy the same mix of peppers, slice
>> them, add a little onion and garlic, season and sauté along with
>> something like Steak-Ums and put everything on a steak roll. Makes
>> a tasty lunch.

I have done similar using thin sliced left over roast beef or steak. We
used to be able to get steakums in this neck of the universe, but they have
bene absent now for years.

Debbie

Chris wrote:
>> "Debbie" > wrote in message
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the
>>> minced garlic and continue to cook for a min or so. Throw in the
>>> peppers..
>>> I will dice some and leave some larger slices. Season with salt and
>>> pepper.
>>> Add a splash of wine and reduce. Add the cream and reduce to a
>>> sauce. I have a variety of pasta here so thought I would use this
>>> as a pasta sauce. Topping the whole thing with whatever cheese
>>> suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>>
>>
>> Sounds good to me! Another time, you could roast those peppers and
>> make soup.
>>

I have never made soup using roasting peppers. recipe please!

Debbie

Debbie wrote:
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add the
> minced garlic and continue to cook for a min or so. Throw in the peppers..
> I will dice some and leave some larger slices. Season with salt and pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time. I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
Mushrooms would be good in the saute, if you have them. I might put a
little flour in and cook a minute before reducing with the wine. And
I'd roast some of the peppers, as someone else suggested.

When I have an overabundance of peppers, I sometimes stuff them with
rice. I like this recipe:

STUFFED PEPPERS
Source: _1000 Classic Recipes_ (Hermes House, 1997)
Serves 6

6 (bell) peppers, any color
generous 1 cup rice
4 tablespoons olive oil
1 large onion, chopped
3 anchovy fillets, chopped
2 garlic cloves, finely chopped
3 tomatoes, peeled and diced
4 tablespoons white wine
3 tablespoons finely chopped fresh parsley
scant 1/2 cup mozzarella
6 tablespoons freshly grated Parmesan cheese
salt and ground black pepper

Cut the tops off the peppers. Scoop out the seeds and the fibrous
insides.
Blanch the peppers in a large saucepan of boiling water for 3-4
minutes.
Remove, and stand upside down on wire racks to drain.

Boil the rice according to package directions, but drain and rinse in
cold
water 3 minutes before recommended cooking time has elapsed. Drain
again.

Saute the onion in the oil until soft. Mash in the anchovies and
garlic. Add
the tomatoes and wine; cook for 5 minutes.

Preheat the oven to 375 F. Remove the tomato mixture from the heat.
Stir in
the rice, parsley, mozzarella, and 4 tablespoons of the Parmesan.
Season to
taste with salt and pepper.

Pat the insides of the peppers dry with paper towels. Sprinkle with
salt and
pepper. Stuff the peppers. Sprinkle the tops with the remaining
Parmesan and
a little oil. Arrnage the peppers in a shallow baking dish. Pour in
enough
water to come 1/2 inch up the sides of the peppers. Bake 25 minutes.
Serve
immediately.

Pat

"Debbie" > ha scritto nel messaggio
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add
> the
> minced garlic and continue to cook for a min or so. Throw in the
> peppers..
> I will dice some and leave some larger slices. Season with salt and
> pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time.
> I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
> --�
> Debbie
>
> "The two most common elements in the universe are hydrogen and stupidity."
> Harlan Ellison

I use to make a sauce similar to yours with peppers. But I don't put wine
(cream and wine don't agree in this dish, IMHO). Here what I do
I roast peppers on BBQ or in the oven and then I take away the skin. Then I
cut the peppers in stripes; put the stripes in a frying pan with onions, few
oil, salt and cook for some minutes. Then I put the cooked peppers in the
food processor an I mix them with cream. Then I put again the sauce in the
frying pan and I add parsley (or tyme), white pepper and other salt if need.
With this sauce I season pasta. Very good.
I generally use yellow pepper.
Cheers
Pandora

>
>

"Debbie" > wrote in message
. ..
> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add
> the
> minced garlic and continue to cook for a min or so. Throw in the
> peppers..
> I will dice some and leave some larger slices. Season with salt and
> pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time.
> I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
> --�

To be honest, the combo of peppers and cream does not fly, at least for me.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article >,
"Debbie" > wrote:

> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought.
Personally, I'd forget the cream in that and use it to make caramels.
But that's just me.


* Exported from MasterCook Mac *

Caramels

Recipe By : posted to rec.food.cooking by Barb Schaller, 11-10-05
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whipping cream -- (1 pint)
2 cups sugar
1 1/2 cups light corn syrup
1 cup milk
2 tsp. vanilla

Butter a 9x13² pan. In a heavy 4-quart pan, with candy thermometer in
place, over medium-high heat, bring cream, sugar, and corn syrup to
boiling, stirring frequently. Continue cooking and stirring to 234°.
Gradually add milk, stirring constantly. Continue stirring and cooking
to 246°. Remove pan from heat and stir in vanilla. Pour into buttered
pan on wire rack and cool completely. Invert pan onto cutting board and
cut into 3/4² squares. To store, wrap individually and keep tightly
covered in cool place. Makes about 2 pounds.
- - - - - - - - - - - - - - - - - -


Per serving: 4755 Calories; 184g Fat (34% calories from fat); 18g
Protein; 804g Carbohydrate; 686mg Cholesterol; 637mg Sodium
Food Exchanges: 26 Fruit; 2 Non-Fat Milk; 36 1/2 Fat; 52 Other
Carbohydrates

NOTES : Source: Harla Zimmer, 11/7/91. God rest her soul. Harla gave
me some and these are wonderful! Note that they differ from the Betty
Crocker recipe in the absence of butter.

_____
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Debbie wrote:

> OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> have some garlic and onions. I also have a couple cups of cream. Here is
> what I thought. Sweat the onions for a couple of mins in olice oil, add the
> minced garlic and continue to cook for a min or so. Throw in the peppers..
> I will dice some and leave some larger slices. Season with salt and pepper.
> Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
> have a variety of pasta here so thought I would use this as a pasta sauce.
> Topping the whole thing with whatever cheese suits my fancy at the time. I
> have parmesan, romano, asiago and grana padano. Any other suggestions?
>
> --�
> Debbie
>
> "The two most common elements in the universe are hydrogen and stupidity."
> Harlan Ellison
>
>
Maybe thyme?

Pandora wrote:
>> "Debbie" > ha scritto nel messaggio
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the
>>> minced garlic and continue to cook for a min or so. Throw in the
>>> peppers..
>>> I will dice some and leave some larger slices. Season with salt and
>>> pepper.
>>> Add a splash of wine and reduce. Add the cream and reduce to a
>>> sauce. I have a variety of pasta here so thought I would use this
>>> as a pasta sauce. Topping the whole thing with whatever cheese
>>> suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>>
>>> --�
>>> Debbie
>>>
>>> "The two most common elements in the universe are hydrogen and
>>> stupidity." Harlan Ellison
>>
>> I use to make a sauce similar to yours with peppers. But I don't put
>> wine (cream and wine don't agree in this dish, IMHO). Here what I do
>> I roast peppers on BBQ or in the oven and then I take away the skin.
>> Then I cut the peppers in stripes; put the stripes in a frying pan
>> with onions, few oil, salt and cook for some minutes. Then I put the
>> cooked peppers in the food processor an I mix them with cream. Then
>> I put again the sauce in the frying pan and I add parsley (or tyme),
>> white pepper and other salt if need. With this sauce I season pasta.
>> Very good.
>> I generally use yellow pepper.
>> Cheers


Thank you for the recipe. I have saved it for future use.

Debbie

Peter Aitken wrote:
>> "Debbie" > wrote in message
>> . ..
>>> OK, I have1 green, 4 yellow and 5 red peppers that need to be used
>>> up. I have some garlic and onions. I also have a couple cups of
>>> cream. Here is what I thought. Sweat the onions for a couple of
>>> mins in olice oil, add the
>>> minced garlic and continue to cook for a min or so. Throw in the
>>> peppers..
>>> I will dice some and leave some larger slices. Season with salt and
>>> pepper.
>>> Add a splash of wine and reduce. Add the cream and reduce to a
>>> sauce. I have a variety of pasta here so thought I would use this
>>> as a pasta sauce. Topping the whole thing with whatever cheese
>>> suits my fancy at the time. I
>>> have parmesan, romano, asiago and grana padano. Any other
>>> suggestions?
>>>
>>> --�
>>
>> To be honest, the combo of peppers and cream does not fly, at least
>> for me.
>>
>>
>> --
It worked out real well. The child said " This is good" and on the 2nd
bite said "This is very good!" :-) I think the child approves. It was
very nice. I added a zucchini to the mix.

Debbie

Melba's Jammin' wrote:
>
> "Debbie" wrote:
>
> > OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
> > have some garlic and onions. I also have a couple cups of cream. Here is
> > what I thought.
>
> Personally, I'd forget the cream in that and use it to make caramels.
> But that's just me.

Who're you kidding... we know you're gonna mix it with vodka and
Kahlua.

Sheldon (peppers, I don't see any stinkin' peppers)

"Debbie" > wrote in message
. ..
> Chris wrote:
>>> Sounds good to me! Another time, you could roast those peppers and
>>> make soup.
>>>
>
> I have never made soup using roasting peppers. recipe please!
>
> Debbie

I have a good one; will share it shortly...let me tuck in my husband first.
Could take a while....

C