Recipes Included On This Page Grilled Red Peppers with Sherry Vinaigrette Guava Punch Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Grilled Red Peppers with Sherry Vinaigrette Recipe By : Whole Foods pamphlet, "A Taste of Spain" Serving Size : 4 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Red bell peppers Olive oil 3 tablespoons Sherry Vinaigrette with Toasted Garlic Salt and pepper -- to taste Heat grill or broiler. Brush peppers lightly with olive oil. Grill peppers over medium to medium low heat or broil pepper, turning occasionally, until charred and blistered on all sides. Transfer peppers to bowl and cover bowl with plastic wrap to allow skins to loosen. When cool enough to handle, peel and cut peppers into thin strips, discarding stems and seeds. Arrange pepper strips in serving bowl, drizzle with vinaigrette, sprinkle with salt and pepper and serve. NOTES. "These silky, sweet peppers can be cooked a day or two in advance but bring them to room temperature and dress them just before serving." These would make perfect tapas. Rating : 4 Publication : Whole Foods pamphlet, "A Taste of Spain" Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 14 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; trace Fat (5.4% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable. Back to Recipe List * Exported from MasterCook * Guava Punch Recipe By : A Hundred Years of Island Cooking; 1991. Serving Size : 12 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup water 1 1/2 cups guava juice 1/4 cup orange juice 1 1/2 tablespoons lemon juice 1/2 cup pineapple juice 1 teaspoon grated orange rind 28 ounces ginger ale -- chilled In a medium saucepan, combine sugar and water. Simmer 10 minutes; cool. Stir in juices and rind; chill. Pour into a punch bowl. Before serving, add ice and ginger ale. Makes 12 4-ounce servings. From A Hundred Years of Island Cooking - a collection of recipes from Hawaiian Electric Company; 1991. MC format by Hallie. Untried (yet). Hallie's Comments: Years ago our one of our favourite beverages when in Hawaii was called POG (Pineapple-Orange-Guava). It was great by itself and an excellent mixer for rum, gin or vodka. This recipe, although I haven't tried it, looks like it might have a similar taste. It used to be next to impossible to find guava juice here but now we are seeing it much more often so I plan to try this one before too long. I found it in a cookbook that was sent to me by a friend in Hawaii who knows of my love for the islands and their cuisine. Contributed to the FareShare Gazette by Hallie; 1 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; trace Fat (0.7% calories from fat); trace Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

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