| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | Salads | 6 | Servings | |
INGREDIENTS
| Heart4Hom@aol com– | ||
| 4 | Green bell peppers — | |
| Cored/in 8 chunks | ||
| 4 | Red bell peppers — cored/in | |
| 8 | Chunks | |
| 1/8 | c | Worcestershire sauce |
| 1 1/4 | c | Ketchup |
| 1 | cn | (6oz) |
| Drained | ||
| 1 | Clove garlic — crushed | |
| Black olives — (pitted), |
INSTRUCTIONS
Fill a 2-quart saucepan three quarters full with water; bring to a boil then reduce the heat to medium. Add the peppers and stir gently once. After 2-3 minutes, when the peppers are still quite firm and just beginning to soften, remove them from the saucepan, draining any excess water. In a medium-sized bowl, combine the remaining ingredients. Add the peppers and toss to coat. Cover and chill for 1 hour or until ready to serve. Recipe By : Source: WKBWTV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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