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Salient. Official Newspaper of Victoria University of Wellington Students Association. Volume 40, No. 5. 27 March 1977

Food Munchies

Food Munchies

Green Peppers

Food munchies

Green or Bell peppers were the preserve of immigrant groups for many years in New Zealand before their deliciousness was discovered by many people. Today they are widely available and right now at their seasonal cheapest. Buy them firm, unwrinkled, a smooth jade-green without dark blemish.

Green Pepper Salad:—

Cut 2-3 peppers in half, removing the stems, seeds and inner white ribs. Slice peppers lengthways into thin strips.

Crush or finely chisp two or so cloves of garlic, and add to pepper strips. Squeeze over the juice of one lemon, and allow all to stand for two hours.

Finally, barely cover with vinegar and serve.

Georgie's cooked Salad:—Easy and quick, (for 2).

Heat a small amount of oil in a saucepan. Add one pepper sliced into strips; one onion sliced and pushed into rings; salt and black pepper, and two cloves of crushed garlic.

Stew all for five minutes over a moderate heat, until the onions are just tender.

Finally add two tomatoes cut into wedges. Heat through again and serve. Do not overcook.

Stuffed Green Peppers

Allow one pepper for each person. Preheat oven to 350° or Gas Mark 6. Wash peppers.

Slice the tops from the peppers just below the stems, and set aside. Wash out the seeds from the pepper shells.

Take a half pound of mushrooms 1-2 cups of partly boiled rice, one large onion, slice and chopped, salt and freshly ground black pepper, small amount of oil for frying. Add about 1 desertspoon of tomato paste mixed half a cup of water.

Fry the onions, mushrooms and rice in the oil. Add the tomato paste and water. Stir frequently. Cover and cook until most of the water has been absorbed, and a thick sauce remains.

Spoon mixture into pepper shells and cover with a slice of cheese before replacing tops of pepper.

Stand in a buttered dish and bake for approx 30 minutes. A thick cheese sauce could be poured over the peppers before baking in the oven, or a tomato sauce.

Other stuffings suitable for peppers and vegetables such as Eggplant, include: Spinach and celery; breadcrumbs or cubes (moistened), Olives, nuts, toasted sunflower seeds, corn kernels, leftover pasta, chopped hardboiled eggs. Raisins? Apple cubes?

[unclear: Helen Corrigan]