Red pepper baskets w/crudites
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red bell peppers | |
| 1 | Bunch fresh broccoli | |
| ⅓ | pounds | Fresh green beans |
| 12 | smalls | Fresh asparagus spears |
| ¼ | pounds | Fresh snow peas |
| ½ | cup | Dairy sour cream |
| ½ | cup | Mayonnaise |
| ⅓ | cup | Margarita Jalapeno Sauce (see recipe) |
Directions
Slice stem ends from bell peppers; pull out seeds and stems. Divide broccoli into florets with stems about 4 inches long. Cut tips from green beans. Trim asparagus spears to 6 inches long; pare skin from stalks. Pull strings from snow peas. Parboil each vegetable (except peppers) separately in boiling salted water just until tender-crisp. Broccoli, green beans & asparagus each take about 3 minutes; snow peas take 30 seconds. When each vegetable is done, transfer it to an ice-filled dish to cool. While vegetables are cooking, combine sour cream, mayonnaise & salsa; spoon ¼ of mixture into each bell pepper cup. Stand broccoli, green beans, asparagus & snow peas in pepper cases. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .