MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilled Stuffed Peppers
Categories: Appetizers, Ukrainian
Yield: 1 Batch

4 Sweet peppers; green or red
1 md Onion; chopped
4 tb Cooking oil
2 md Carrots
1 Parsley root
1 sm Parsnip
1/2 c Celery; chopped
1/3 c Tomato ketchup
Salt & pepper
3/4 c Tomato ketchup
1/4 c Water

The original recipe calls for a piquant tomato sauce which has been
replaced with tomato ketchup with excellent results.

Cut the stem end of each pepper. Remove the seeds and the white fibre,
leaving the shells undamaged. Cook the pepper shells in boiling salted
water for about 10 minutes or until they are nearly tender. Drain
well. Cook the onion in the oil until tender but not brown. Grate the
root vegetables on a coarse grater. Add these vegetables and celery
to the cooked onion with a little water to prevent burning, and cook
until tender. Add the tomato ketchup; season to taste with salt &
pepper and cook for a while longer to blend the flavors. Fill the
peppers with this mixture and place them in a baking pan. Dilute the
tomato ketchup with the water, and pour over the peppers. Cover and
bake in a moderate oven (350?F) for about 40 minutes. Chill before
serving.

Recipe by Mrs. E. Rudewska, Saskatoon, Canada

Recipe FROM: Traditional Ukrainian Cookery, 1976

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