Cooking For ’67 PIPERADE

Press, Volume CVI, Issue 31319, 15 March 1967, Page 2

Cooking For ’67 PIPERADE

(By

CELIA TIMMS)

Piperade, famous in the Basque country of France, can be served alone or with slices of cold ham. Either way it is delicious. For four persons you will need: 1 cup olive oil 3 cups thin green pepper rings 3 cloves garlic 2 cups peeled, chopped tomatoes 2 cups thinly sliced onions 1 slice white bread, cubed i cup milk 6 eggs 1 cup chopped parsley 2 teaspoons salt i teaspoon pepper. Method: Slowly heat olive oil. In it saute the onions until they are turning golden, but not brown, then put in the peppers and crushed garlic and saute eight to 10 minutes. Add tomatoes, draining them well beforehand. Saute two or three minutes longer, stirring occasionally. Soak the cubed bread in the milk Press and drain off surplus milk. Beat in the eggs with half the chopped parsley, the salt and pepper. Blend well, then stir this into the green pepper-tomato mixture in pan. Cook over low heat about three minutes, stirring occasionally as for scrambled eggs. Sprinkle with remainder of chopped parsley and serve hot

Tribute to Secretary.— When the Canterbury branch of the NJ!. Founders’ Society held its annual meeting recently, a tribute was paid to the outstanding service given by Mrs M. Jones, the retiring secretary. Mrs Jones held the office for 12 years.