Title: THE RECIPE FILE


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Recipe File

 
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Appetizers, Salads and Breads:
Italian Roasted Peppers

from River Road Recipes II ...
A Second Helping


INGREDIENTS:

6 large, firm bell peppers
4 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup parsley, chopped
1 clove garlic, chopped
1/4 teaspoon oregano
Salt and pepper

TO PREPARE:

Wash and dry peppers.  Cut in half and remove seeds.  Put on broiler rack, skin side up, and broil about 10 minutes or until skin is medium brown and peppers are soft.  Remove and cool.  Peel off brown skin and cut lengthwise into 2-inch strips.  Mix oil, lemon juice, garlic, parsley and oregano.  Place peppers in bowl and pour mixture over them.  Add salt and pepper to taste.  Store in refrigerator until cold.

SERVES 4 to 6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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