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----- Original Message -----
From: Marvin
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 08, 2011 11:19 AM
Subject: Sweet Pepper Relish
Dear Uncle Phaedrus,
Looking for Sweet Pepper Relish recipe that has red peppers no other vegetables.
Thank You
Marvin
Hello Marvin,
See below for several.
Phaed
Red Sweet Pepper Relish
15 red sweet peppers
2 1/2 c. white vinegar
3 3/4 c. sugar
Grind peppers in meat grinder and drain. Cook and stir until thick (about 2 hours).
Can in 1/2 pint jars. Good on meat.
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Sweet Pepper Relish
1 dozen large sweet red peppers
1 tsp. salt
3/4 c. sugar
1 pt. vinegar
Put peppers through meat grinder, add salt. Let stand 3 hours. Rinse peppers by
putting in a sieve and running water through to get rid of red juice. Add sugar and
vinegar. Cook until thick. Watch closely to keep from sticking. Put in airtight jars.
-----------------------------
Sweet Pepper Relish
12 red peppers
1 1/2 c. vinegar
5 c. white sugar
1 (6 oz.) bottle liquid Certo
Put peppers through grinder or food chopper. Drain well. Put chopped peppers in
Dutch oven and add vinegar and sugar. Mix well. Bring to rolling boil and boil
hard for one minute, stirring constantly. Remove from heat and add Certo.
Boil 5 to 10 minutes. Pour into hot sterilized jars. Seal with paraffin wax.
Chill. Good spread on cream cheese and crackers. Makes 5 medium sized jars
----------------------------
Sweet Pepper Relish
12 lg. green peppers
3 c. white sugar
1/2 c. dry mustard, powdered
3 tsp. salt
1 1/2 pt. vinegar
1/2 c. flour
Take seeds from peppers and grind. Using 1/2 of the vinegar, pour over ground peppers
and cook for 10 minutes. Mix flour, sugar, mustard, salt and remainder of vinegar.
Add this mixture to peppers. Now you are ready to can.
----- Original Message -----
From: "Lois "
To: phaedrus@hungrybrowser.com
Sent: Monday, September 12, 2011 2:50 PM
Subject: three soups for christmas eve
>my aunt used to make them,the soups,for christmas eve and all i know is
>that they were mushroom with the dried kind, barley and lima bean was
>another and for the life of me i can't remember the last kind. all i know
>is that they were meatless and we used to enjoy them with perogi
>afterwards on that one special day and now i haven't gotten the recipe
>for none of them. (except the perogi's)
>
>thanks for listening. hope you can help. oh and we are polish if that
>helps.
Hello Lois,
It appears that quite a few families have the tradition of serving three
soups on Christmas Eve, but there are a wide variety of soups used for this.
I found a site about Polish Christmas Eve Supper , or "Wieczerza Wigilijna"
here:
Polish Christmas Eve
The three soups used, with recipes, are:
Christmas Eve Barszcz (barszcz
wigilijny) (borscht)
Almond Soup (zupa migdalowa)
Dried Mushroom Soup (zupa
grzybowa czysta)
For more on Polish Christmas Eve foods, see here:
Hefra.pl
Phaed
----- Original Message -----
From: Christine
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 08, 2011 8:12 AM
Subject: Chicos Tacos
There is a restaurant called Chico's Tacos in El Paso TX where my husband and
his family is from. They LOVED this place but I have never been and we all live
in SC now, so it is likely we will never return there. I would love to know how
to make a dish from there so that I could surprise my husband for his birthday
10/21/11. He LOVEs Tacos, and enchiladas and really anything at a Mexican restaurant.
Thank you in advance for any help you could provide. I LOVE your website and recipes.
Sincerely,
Chrisie
Hi Chrisie,
The actual recipes from Chico's are not available, but I did find some copycats for
the tacos, for the taco sauce and for the "green sauce":
Green Sauce
Tacos
Tacos
Tacos
Phaed
Chico's Taco Sauce
1/4 5oz can peeled tomatoes
1/2 can of water from tomatoes
1 medium fresh jalapeno
1 medium clove garlic
1/2 tsp salt
pinch of oregano
blend all together in blender
add more water if you want it thinner
cook high simmer for 20 minutes!
Shrimp Portofino like Macaroni Grill
Serves/Makes: 4
16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley
Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute
until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients
except lemon and parsley and heat through.
Serve over pasta or rice. Garnish with lemon slices and parsley.
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