| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Casseroles |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Red and green bell peppers |
| 1 1/2 |
c |
Thinly sliced onion |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Red pepper |
| 2 |
tb |
Flour |
| 1/2 |
lb |
Medium sharp cheddar cheese; thinly sliced |
|
|
Paprika |
| 4 |
lg |
Eggs |
| 1 1/2 |
c |
Sour cream; or yogurt |
INSTRUCTIONS
THE CUSTARD
Preheat oven to 375 F. Slice the peppers in thin strips. Heat butter and
olive oil together in a heavy skillet. Saute onions and garlic with salt
and spices. When onions are translucent, add peppers. Saute over low heat
for about 10 minutes. Sprinkle in the flour. Mix well and saute until there
is no extra liquid.
Butter a deep casserole. Spread in half the saute, topped with half the
sliced cheese. Repeat these layers. Pour custard over and sprinkle with
paprika. Bake 40-45 minutes, uncover for last 15 minutes.
Recipe by: Mollie Katzen, "Moosewood Cookbook"
Posted to TNT Recipes Digest by "Karen Sonnessa"
<ksonness@suffolk.lib.ny.us> on Feb 17, 1998
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