| 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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