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Full Online Book HomeLearning KitchenAppetizers - Vegetable - Pepper Slices
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Appetizers - Vegetable -  Pepper Slices Post by :Teamplay1 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3259

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Appetizers - Vegetable - Pepper Slices

3 ounces cream cheese -- softened
3 tablespoons ground ham
2 teaspoons minced pimiento
1 Dash garlic powder
1 teaspoon prepared mustard
1 Long sweet peppers*


Cream together the cheese, ground ham, pimientos, garlic powder and mustard. Stuff cheese mixture into the peppers tightly. Chill several hours before slicing into 1/4 to 1/2-inch thick slices. Place on crackers or toast rounds with a dab of mayonnaise for adherence.

NOTES : Very attractive and tasty! Use sweet peppers such as Hungarian wax.
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6 medium red potatoes 2 tablespoons extra virgin olive oil 2 medium onions, finely chopped 1 very large handful Italian parsley, chopped (about 2 tablespoons) 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1 extra-large egg, beaten well 3 garlic cloves, smashed and then minced 1 very large handful freshly grated Parmigiano-Reggiano (2 - 3 tablespoons) Salt and freshly milled pepper to taste 3 handfuls dry bread crumbs ( about 1/3 cup) Extra-virgin olive oil for frying (No vegetable oil, please) Cook the potatoes in their skins. Let cool slightly. Peel and put through a ricer or food mill.
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1 package (9 oz.) frozen artichoke hearts 2 dozen Melba rounds1/4 cup butter 1/4 tsp. garlic salt dash of pepper 3 Tbls. Parmesan cheese. Cook artichoke hearts according to package directions. Drain well, cut side down. Place each heart, cut side up on toast round. Place rounds on cookie sheet. Stir together melted butter, garlic salt, and pepper. Drizzle evenly over artichokes onto toast. Sprinkle with cheese. Bake, uncovered, at 350 for 10 minutes till hot.
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