Using Green Peppers

Press, Volume CII, Issue 30073, 6 March 1963, Page 3

Using Green Peppers

Green peppers add a crisp and wonderful flavour to salads, or a jewel-like colour to cold meats when set with them in aspic or used as a garnish. They also bring completely new flavour and appearance to hackneyed dishes.

Tty slicing one or two to add to the pan when frying bacon and tomatoes for breakfast; fry making a tomato and green pepper omelette for lucheon; try the delicious ‘Green 'Pepper Scramble given here; or merely add new zest and interest at vegetable time by making Green Pepper Charlotte. Green Pepper Charlotte Ingredients: 10-12 large tomatoes 4 green peppers (medium) 1 small loaf stale brown bread 3oz butter Salt and pepper Method: Scald and peel tomatoes. Wash, cut in halves and remove all seeds from the green peppers, discarding them. Slice tomatoes and cut peppers into narrow strips mixing together in an open ovenware, dish. Dutt a little salt over then crumb out the inside of a small stale brown loaf, scattering the crumbs over the top of the dish. Cut butter into slivers all over the tap and dust with a little salt and pepper. Bake about 20 minutes or until the tomato is soft and the crumbs browned. Green Pepper fiersmW* Ingredients: loz butter 1 green pepper 2 tomatoes 2 eggs A little salt Method: Mett butter, add peeled and chopped tomatoes, and the green outride shell of the pepper cut into small pieces, carefuly discarding all seeds. Cook gently until th* tomato is pulped. lightly best two eggs, add, and stir gently over low heat until the mixture is thick. Pile on to buttered toast or serve in baked bread and butter cups.

Capsicum

Chutney

Onions combine with capsicums or green peppers to make the nicest and most useful of relishes which will prove a useful addition to the store cupboard all year long. It is delicious on cracker biscuits, or mixed with mayonnaise for a sandwich spread, or to add interest to a cold meat or curry meal. In fact, if I could have only one sauce or chutney on' my shelves to see me through the winter, this is the one I would unhesitatingly choose. The quantities given will make 18 small pots.

Ingredients: 41b capsicum* 21b onions 5 cup* vinegar 6 level tablespoon* salt 8 cups sugar.

Method: It does not matter if the capsicums are partly red and partly green: in fact it gives a more Interesting flecked appearance to the finished chutney for th* red does not lose its colour at all Cut the peppers open and discard all the seeds and centre pith and run the outer shells through the mincer into a large bowl Peel and mince onions and mix with the peppers. Sprinkle with 6 tablespoons of salt and stand for about two hours, then rinse under running cold water and leave standing in the sieve until thoroughly drained. Turn into a preserving pan and add five cups of vinegar and six cups of sugar. Bring to the boil and cook rapidly for 45 minutes. Allow to cool and turn into small jars. When quite cold, cover. and seal.

Marinaded Packets Nothing coaid be more delicious than these marinaded steak packet* which are merely pot into a hot oven on a rack a few minute* before serving time and come out all ready in servingsized piece* to go on to the plates.

Spatzle And

Ravioli

Here is how to make the German Spatzle, a thick batter cooked in boiling water which resembles cooked macaroni a little. Toss it with grated cheese, and chopped onion sauteed in butter until codked and golden, and serve it with fried crumbled sausages, and a brown onion sauce. Quantities given here make two cups when cooked. Or make Ravioli paste and fill it with any firm filling combining minced meat, bread crumbs, seasoning and egg to bind; adding finely grated carrot, minced spinach, grated cheese, minced cooked onion or tomato paste if desired.

Arrange to have colourful accompaniments such as stuffed tomatoes or green peppers, peas and carrots, pineapple rings also put into th* oven with a little dotting of butter drained tinned peach halves baked with' a dot of butter and a walnut half in the hollow make another suggestion. Serve potato chippies, and butter balls made by beating butter with a little lemon juice and parsley and forming into small marbles. It is a picturebook meal, but easy to assemble and cope with. Buy a whole fillet if you have a crowd and cut it into pieces about | inch thick. Or buy a sufficient number of pieces of fillet cut fairly thick. Ingredients:

Steak fillets cut f inch thick Equal number of bacon rashers 4 tablespoons maize or any cooking oil 2 tablespoon* tarragon vinegar 1 dessertspoon Irtnon juice

1 teaspoon mixed herbs Salt and. pepper. Method: Mix marinade ingredient* well and sprinkle over the cut portion* of steak. Leave all day, turning from time to time. Drain out nd wipe dry. Roll a long rasher of rindless bacon round the fißett neatly and place side by side on a rack above a baking pan. Leave until- ten minutes before required, then place into a very hot oven. Tim* will depend on whether you lik* the steak* very rare, ■medium or well cooked, but when the bacon look* well cooked and crisped, the steak is usually cooked to perfection. Small tomatoes may be placed on the rack at the same time if desired.

SPATZLE Ingredients:. 1 cup sifted flour 1 egg i teaspoon paprika i teaspoon salt A good pinch grated nutmeg Cold water Rapidly boiling salted water

Method: Beat flour, egg, paprika, salt and nutmeg with cold water—almost 2-3rds of a cup—to make a thick, pourable batter. Have ready a large pan of boiling salted water and pour batter in, a tittle at a time, through a colander. The small pieces of batter come to the surface when cooked and are scooped out into a sieve to drain well. Combine with onion and grated cheese when all ace cooked. ¥ ¥ *

Removing Ball-point Stains. —.Ball-point ink stains should be sponged with clear methylated spirits or pure dettol. If this is not effective, fry iso-prophyl alcohol or trichorthylene, obtainable frxxn a chemist—Home Science Extension Bulletin.

RAVIOLI PASTE Ingredients: Boz flour Pinch salt loz melted butter 1 egg

Method: Sift flour and salt, add egg and work with sufficient cold water to make a stiff dough. Divide into two and roll each piece thinly to a rectangle. Do savoury filling jn teaspoon lot* about 2| inches apart over one piece, brushing between with a little cold water. Place second piece of paste over and press between fillings to make even packet*. Cut into neat small pieces, each enclosing a filling and drop into rapidly boiling salted water, cook for 16 minute*, drain, and cover with tomato sauce and grated cheese.