Name: Roasted Peppers
Ingredients: 8 md Sweet red peppers; (21/2 lb); 1 c Olive or salad oil; 1/4 c Lemon juice; 2 ts Salt; 3 Whole garlic; Cloves; 3 Whole anchovy fillets

We praise what we enjoy because the delight is incomplete until it is expressed in praise. If we were not allowed to speak of what we value, and celebrate what we love, and praise what we admire, our joy would not be full. So if God loves us enough to make our joy full, He must not only give us Himself; He must also win from us the praise of our hearts – not because He needs to store up some weakness in Himself or compensate for some deficiency, but because He loves us and seeks the fullness of our joy that can be found only in knowing and praising Him, the most magnificent of all Beings.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	1	Servings

INGREDIENTS

8	md	Sweet red peppers; (21/2 lb)
1	c	Olive or salad oil
1/4	c	Lemon juice
2	ts	Salt
3		Whole garlic; Cloves
3		Whole anchovy fillets

INSTRUCTIONS

1. Preheat oven to 450F.
2. Wash red peppers, and drain well.
3. Place peppers on cookie sheet and bake about 20 minutes, or until skin
of peppers becomes blistered and charred Turn peppers with tongs, every 5
minutes.
4. Place hot peppers in large kettle. Cover kettle, and let peppers stand
15    minutes.
5. Peel off charred skin with sharp knife. Cut each pepper into fourths.
Remove ribs and seeds, and cut out any dark spots.
6. In large howl, combine olive oil, lemon juice, salt, and garlic. Add
peppers, and toss lightly to coat with oil mixture.
7. Pack pepper mixture and anchovy fillets into 1-quart jar; cap.
Refrigerate several hours or overnight. Serve as an appetizer or use in a
tossed salad. Makes 1 quart.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary"
<diane@keyway.net> on Dec 15, 1997

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“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”