Recipe - Red Pepper Baskets Wcrudites

4 Red bell peppers
1 Bunch fresh broccoli
1/3 pound Fresh green beans
12 small Fresh asparagus spears
One fourth pound Fresh snow peas
One half cup Dairy sour cream
One half cup Mayonnaise
1/3 cup Margarita Jalapeno Sauce
(see recipe)

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 tendercrisp. Broccoli, green beans &
asparagus each take about 3 minutes; snow peas take 30 seconds. When each
vegetable is done, transfer it to an icefilled dish to cool. While
vegetables are cooking, combine sour cream, mayonnaise & salsa; spoon 1/4
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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.