Recipes of the Week - August 27th

Fried Pepper Rings Cut your peppers into ¼’ rings. 1-2 tablespoons salad oil ¼ teaspoon garlic salt ¼ teaspoon salt Remove ribs from pepper rings. Heat oil in large skillet. Add pepper rings; cook, over high heat and stirring frequently, until tender-crisp, about 5 minutes. Sprinkle with garlic salt and salt. Corn-Stuffed Bell Peppers 3 medium green bell peppers 1 ½ cups fresh or frozen corn kernels ½ cup diced fresh tomato ½ tablespoon chopped onion 1 ½ tablespoons flour ½ teaspoon salt ½ teaspoon chili powder 1/8 teaspoon ground black pepper 1 tablespoons melted butter or margarine Slice tops from peppers; remove seeds and white membranes. Put peppers in a large saucepan; cover with salted water. Cover pan and bring to a boil. Boil for about 5 minutes; drain and set aside. Combine remaining ingredients; spoon into drained green peppers. Place in baking pan and bake in a preheated 350° oven for 35 to 45 minutes or until done. Tomato-Cucumber Relish with Lemon and Seeds from: http://www.seasonalchef.com 1 baseball-sized tomato, diced small 1 unpeeled cucumber, seeds in, diced small 1 small red onion, diced small 1 tsp minced red or green chile pepper of your choice ¾ cup lemon juice (about 3 lemons) 1 T sugar 1 tsp each crushed cumin seeds, crushed coriander seeds, black mustard seeds (you may substitute yellow mustard seeds) Salt and freshly cracked black pepper to taste. In a large bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, about 4 days. Cool Cucumber Salsa 2 -3 lrg cucumbers diced 3 small or 1 large tomatoes diced 1 tbl finely-chopped cilantro 1 med red onion diced 1 hot pepper diced 1/2 cup rice wine vinegar 1 pkt dry ranch dressing Salt to taste Freshly-ground black pepper to taste Combine ingredients in a large bowl. Add vinegar, ranch dressing, salt and pepper, and toss until well coated. Add a pinch of sugar to balance vinegary taste.