We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed!
Bonney peppers, seeds and stems removed or substitute habaneros
2
oz
Fresh thyme
2
oz
Fresh parsley
2
oz
Fresh marjoram
1 1/2
c
Vinegar
2
tb
Worcestershire sauce
1
ts
Ground cloves
1/4
ts
Black pepper
3
tb
Salt
INSTRUCTIONS
Found this recipe in the Dec. 96 issue of Chile Pepper magazine. Sounds
much like the Lottie's Seasoning which Romain is trying to duplicate.
In a food processor, combine the onions, green onions, garlic and peppers
and process to a coarse paste.
Remove the leaves from the stems of the thyme, parsley, and marjoram.
Place the leaves and the vinegar in a blender and liquefy.
Combine the onion paste, vinegar mixture and the remaining ingredients in a
bowl and mix well.
Cover and refrigerate for a whole week before using. The seasoning will
keep in the refrigerator for at least six months.
Yield: two to three cups. Posted to FOODWINE Digest 02 Jul 97 by Leslie
Duncan <duncan@VIANET.ON.CA> on Jul 3, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
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