Yield: 1 Servings
|2||Green bell peppers|
|2||Red bell peppers|
|1 pint||Ground green tomatoes|
|1 cup||Water a few sweet pickles|
|2 tablespoons||(heaping) flour|
|3 tablespoons||Prepared mustard|
|1 cup||Sour cream|
Mrs. W. R. Babb
While I cannot document it, my guess is that this spread is Russian in origin. The sauce is a traditional Russian sour cream and horseradish sauce, but without the horseradish; the addition of pickles to a
vegetable mixture is a classic Russian touch; and sandwiches are a standard part of Russian appetizers and
Grind the peppers; add the tomatoes and salt; then drain. Add the water and boil 10 minutes. Grind the pickles and add to the mixture above. Keep this mixture hot. In another pan, mix together the flour, vinegar, eggs, sugar, mustard, and sour cream. Cook, stirring constantly until thickened.
Add this preparation to the first mixture. Can in pint jars and seal.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998