Recipes Included On This Page Deep-Fried Green Pepper Rings Delicata Squash and Onions Dill Sauce II Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Deep-Fried Green Pepper Rings Recipe By : Marguerite O'Keefe Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1/2 teaspoon salt 1 tablespoon vegetable oil 2/3 cup warm water 2/3 cup flour 4 green bell peppers -- (4 to 6) Deep fat for frying Additional flour Powdered sugar Separate eggs. Reserve whites. Beat yolks, salt, oil and water, then gradually add flour until smoothe. Set aside for one hour. Wash peppers. Slice into rings, about 1/3-inch wide, removing all seeds and pith. Pat dry. Set aside. Heat fat in deep fryer or deep skillet to 365F. Beat egg whites until soft peaks form. Fold into batter. Lightly dust pepper rings with flour. Dip in batter, drip off excess then deep-fry, a few at a time until light brown - about 3-4 minutes each. Remove to paper towel and dust with powdered sugar. Serve immediately. Serves 4. Source: "Florida Today Newspaper, Melbourne, FL, 2-1-90" S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 13 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 8g Fat (34.9% calories from fat); 8g Protein; 24g Carbohydrate; 3g Dietary Fiber; 159mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Delicata Squash and Onions Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Delicata squash 1 large onion -- diced Salt Pepper Grated "pizza" cheese Cut squash in half lengthwise and remove seeds and strings. Fill cavity with diced onions. (I use all the onions I can mound on the squash.) Bake at 350F, in covered baking dish, for about 45 minutes, till the onions are turning translucent. Serve with salt, pepper and pizza cheese. Note: Yellow or white strong flavored onions work best. When cooked, they are sweeter than "sweet" onions. Reserve those for eating raw. Contributed to the FareShare Gazette by Don; 19 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Dill Sauce II Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-03 Mar 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 2 tablespoons prepared mustard 1 tablespoon lemon juice 1 tablespoon dill powder -- ground stems 1 teaspoon sugar Whisk together and let set for 10 minutes before using. Notes: Here's another dressing for vegetables that is very versatile. I got it from my step son who uses it on salmon. I use it on everything but. 8-) It works on most hot vegetables. Add minced meat or tuna and you have a salad sandwich filling. Add egg yolks to make a kind of deviled egg. (That comes from my sister-in-law.) And it works as a dip, both for veggies and chips. I should note that I make my own dill powder. I grind everything except the seed head, so if you're using just the leaves, you may want to cut the amount to taste. ---> This might even be good with chicken like the ranch dressing in that recipe Bobbie sent in yesterday. H. Contributed to the FareShare Gazette by Don; 27 March 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; 2g Fat (76.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 36mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.