Recipe - Pepper Saladspread

3 Red peppers; cut into chunks
or slices
1 Green pepper; cut into
chunks or slices
1 lg Onion chopped
1 cn (small) cut or sliced up mushrooms or
a few cut or sliced up fresh
(optional)
Olive oil for frying
Salt
Pepper
Garlic powder or minced
garlic
Cumin or cumin seeds;
(optional)
A bit of basil; (optional)
3 Tablspoons tomato paste
Sliced green olives;
(optional), as much as you
want, but not more than 1
cup

1. If using cumin seed, fry briefly in the olive oil.

2. Add all vegetables (except olives), and fry until soft.

3. Add spices, tomato paste, and olives if using. Mix and serve or
refrigerate.

This salad is good hot or cold.

Shortcut: 2 bags of Birdseye (or Richfood brand) frozen Pepper StirFry
work well instead of the fresh peppers and onions.

Posted to JEWISHFOOD digest by "hannah wolfish" hwolfish@hotmail.com on
Nov 18, 1998, converted by MM_Buster v2.0l.