| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Hungarian | Sauce, Vegetables, Polenta | 16 | Servings |
INGREDIENTS
| 1 | tb | Oil |
| 1 | ts | Paprika; hot or chili powder without cumin |
| 1 1/2 | lb | Onion; yellow thinly sliced |
| 1 | lb | Red bell pepper; cut into strips |
| 2 | tb | Tomato paste |
INSTRUCTIONS
1. Combine oil and paprika in a 13 x 9 x 2" oval dish. Cook, uncovered, at 100% for 1 minuted. Stir in onions, coating them with the paprika and oil mixture. Cook, uncovered, for 6 minutes. 2. Remove from Microwave oven . Stir onions and mound peppers on top. Cover tightly with plastic wrap. Cook for 8 minutes. Prick plastic to release steam. 3. Remove from oven and uncover. Stir well and cook, uncovered, for 6 minutes. Stir in tomato paste and coook, uncovered, for 18 minutes, stirring twice. Per serving: 33 Calories; 1g Fat (25% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 18mg Sodium NOTES : This Hungarian dish is terrific of grilled polenta. Also nice as a topper for a little pasta. Recipe by: B.Kafka/topogue@idsonline.com Posted to recipelu-digest Volume 01 Number 646 by Terry Pogue <tpogue@idsonline.com> on Jan 30, 1998
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