P482ORACLE 482 Mon23 Dec C4 1714:09
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SAVOURY PEPPERS
Courtesy Cook's Weekly Magazine
Ingredients: Serves 4
1¼ lb (600g) TOMATOES
15 fl oz (425ml) CHICKEN STOCK
8 oz X225g) BUTTER
6 oz (175g) BULGUR OR RICE
4 oz (100g) CHEDDAR CHEESE grated
1 oz X25g) MARGARINE OR BUTTER
4 GREEN PEPPERS halved and seeded
1 ONION finely chopped
2 tbs PARSLEY chopped
SALT AND PEPPER
method fgllows >
Home File Index 480 Here's How 484
PAGE 195 FOR AN ORIGINAL CHRISTMAS
DISH ......FROM CROSSE & BLACKWELL
P482ORACLE 482 Mon23 Dec C4 9712:51
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RECIPE IDEA FROM
W
SEE PAGE 195 (ITV)
P482ORACLE 482 Mon23 Dec C4 1712:07
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SAVOURY PEPPERS
Heat the oven to 180C,350F,Gas 4.
Blanch peppers in boiling, salted water
for 10 mins, drain, refresh and reserve
Fry the onion in the fat until soft.
Add the mushrooms, cook for 2 mins, add
the grain, stir for 2 mins. Add the
stock, bring to the boil, then simmer
for 15 minutes. Stir in the parsley.
Slice 2 tomatoes, skin and chop the
others, spoon into an ovenprogf dish.
Fill the peppers with the stuffing and
arrange in a dish. Top each with a
tomato slice, sprinkle with the cheese
bake for 30 mins and serve more >
Home File Index 480 Here's How 484
PAGE 195 FOR AN ORIGINAL CHRISTMAS
DISH ..... FOR CROSSE & BLACKWELL
P482ORACLE 482 Mon23 Dec C4 9715:57
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INGREDIENTS FOR TOMORROW'S RECIPE
BACON AND MUSHROOM PARCELS
3 oz (75g) LAN BACON trimmed & chopped
½ oz (15g) MARGARINE OR BUTTER
2 oz (50g) BUTTON MUSHROOMS chopped
1 (small) ONION finely chopped
½ tsp DRIED ROSEMARY crushed
8 oz X225g) PUFF PASTRY de-frosted
1 EGG beaten
SPRING ONIONS and PICKLES to serve.
SALT AND PEPPER
SAVOURY PEPPERS fgllos >
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PAGE 195 FOR A SPEEDY SUPPER IDEA
MAYONN FROM CROSSE & BLACKWELL