| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese |
1 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 3 |
tb |
Olive oil, plus extra to — |
|
|
Top the jar |
| 1 |
ts |
Red pepper flakes or |
|
|
CLEBERT'S — MYSEASONING |
| 2 1/2 |
c |
Crumbled feta cheese |
INSTRUCTIONS
1. 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
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”