| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese |
1 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 3 |
T |
Olive oil, plus extra to |
|
|
Top the jar |
| 1 |
t |
Red pepper flakes or |
|
|
CLEBERT'S, MYSEASONING |
| 2 1/2 |
c |
Crumbled feta cheese |
INSTRUCTIONS
Wash, dry and seed and devein the pepper, then cut into 1/2 in. rings.
In a frying pan, warm the oil,then add the pepper rings and red pepper
(or CLEBERTS OWN SEASONING) and saute until pepper rings are soft,
about 6 to 10 minutes. 2. Place the crumbled feta and sauteed peppers
with their oil in a food processor and pulse until mixture becomes
smooth. 3. Transfer to jars, pressing down to eliminate air pockets
and top with a thin film of olive oil. Store in the fridge. (This
keeps 3 to 4 weeks) This paper is so yellow I can barely make out that
this came from a cookbook called Mediterranean Pantry. I'd cut off the
part where they put the authors name! (This would be great on crisp
hot pita bread). Love and good snackin' Louise King Recipe By :
RUBYdakoda File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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