| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 4 |
|
Red bell peppers |
| 1 |
|
Bunch fresh broccoli |
| 1/3 |
lb |
Fresh green beans |
| 12 |
sm |
Fresh asparagus spears |
| 1/4 |
lb |
Fresh snow peas |
| 1/2 |
c |
Dairy sour cream |
| 1/2 |
c |
Mayonnaise |
| 1/3 |
c |
Margarita Jalapeno Sauce (see recipe) |
INSTRUCTIONS
Slice stem ends from bell peppers; pull out seeds and stems. Divide
broccoli into florets with stems about 4 inches long. Cut tips from green
beans. Trim asparagus spears to 6 inches long; pare skin from stalks. Pull
strings from snow peas. Parboil each vegetable (except peppers) separately
in boiling salted water just until tender-crisp. Broccoli, green beans &
asparagus each take about 3 minutes; snow peas take 30 seconds. When each
vegetable is done, transfer it to an ice-filled dish to cool. While
vegetables are cooking, combine sour cream, mayonnaise & salsa; spoon 1/4
of mixture into each bell pepper cup. Stand broccoli, green beans,
asparagus & snow peas in pepper cases. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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