| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Russian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Green bell peppers |
| 2 |
|
Red bell peppers |
| 1 |
pt |
Ground green tomatoes |
| 1 |
ts |
Salt |
| 1 |
c |
Water a few sweet pickles |
| 2 |
tb |
(heaping) flour |
| 1 |
c |
Vinegar |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 3 |
tb |
Prepared mustard |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Mrs. W. R. Babb
While I cannot document it, my guess is that this spread is Russian in
origin. The sauce is a traditional
Russian sour cream and horseradish sauce, but without the horseradish; the
addition of pickles to a
vegetable mixture is a classic Russian touch; and sandwiches are a standard
part of Russian appetizers and
snacks.
Grind the peppers; add the tomatoes and salt; then drain. Add the water and
boil 10 minutes. Grind the pickles
and add to the mixture above. Keep this mixture hot. In another pan, mix
together the flour, vinegar, eggs,
sugar, mustard, and sour cream. Cook, stirring constantly until thickened.
Add this preparation to the first
mixture. Can in pint jars and seal.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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