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

Title: Cherry-Pepper Sauce
Categories: Fruit, Chilies, Sauces, Condiments
Yield: 2 1/2 cups

3 Scotch Bonnets; seeded,
- stemmed, chopped
2 c White vinegar
1 c Chopped onion
16 oz Can cherries; NOT pie
- filling
1/2 c Golden raisins
1/4 c Malt vinegar
2 cl Garlic; minced
2 tb Fresh lime juice
1 tb Chopped fresh ginger
2 tb Coriander
1 ts Dijon-style mustard
1 ts Dried oregano
1/2 ts Ground tumeric

In a saucepan, combine all the ingredients and bring to a
boil. Reduce the heat and simmer for 10 minutes. Transfer
to a blender or food processor and puree until smooth.

Allow the sauce to sit for at least 2 hours to blend the
flavours. The sauce will keep for months covered in the
refrigerator.

FROM: Helen Gillis; Chile-heads Mailing List

Yield 2 1/2 cups.

Meal Master Format by Dave Drum - 22 June 2008

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

Title: British Pepper Salad (Mr. Food)
Categories: Salads
Yield: 6 Servings

4 Bell peppers; in 8 pcs
4 Red bell peppers; in 8 pcs
1/8 c Worcestershire sauce
1 1/4 c Ketchup
6 oz Can pitted black olives;
- drained
1 cl Garlic; crushed

Fill a 2-quart saucepan three quarters full with water;
bring to a boil then reduce the heat to medium. Add the
peppers and stir gently once.

After 2-3 minutes, when the peppers are still quite firm
and just beginning to soften, remove them from saucepan,
draining any excess water.

In a medium-sized bowl, combine remaining ingredients.
Add the peppers and toss to coat. Cover and chill for 1
hour or until ready to serve.

Recipe from: http://www.recipesource.com

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