Genie's Southern Kitchen

Important Announcement

The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More

From: <NOBR>

Shirley©1</NOBR> (Original Message)

Sent: 8/4/2008 11:59 AM

Stuffed peppers with rice and ham.

Ingredients:
4 large green bell peppers
2 3/4 cups boiling water
1 cup uncooked long-grain rice
1 medium onion, finely chopped
2 tablespoons butter or margarine
8 ounces grated mild Cheddar or American cheese
1 cup diced cooked ham
2 tablespoons minced parsley
salt and pepper
Preparation:
Cut peppers into halves crosswise and remove seeds and white membrane. Cook peppers in 2 cups of boiling water for 4 minutes. Drain and reserve liquid. Cook rice until tender; drain. In a skillet, sauté onion in butter until onion is tender, about 4 to 5 minutes. Add 3/4 cup water and shredded cheese. Stir until blended; add ham, rice, parsley, salt, and pepper. Fill pepper halves with rice and ham mixture; put on rack in skillet with about 1 1/2 cups of the pepper cooking liquid in the bottom. Cover and simmer over low heat for 15 to 20 minutes.
Serves 4.

From: <NOBR>

Genie·</NOBR> (Original Message)

Sent: 9/9/2008 12:58 PM

CHINESE DEEP FRIED STUFFED GREEN PEPPERS

4 green peppers

2 eggs, separated

9 oz (250g) lean boneless pork

2 tsp. flour

1/2 tsp. scallions, chopped

1/2 tsp. cornstarch (cornflour)

1/2 tsp. fresh ginger, chopped

2 cups vegetable oil for deep-frying

1 tsp. salt, or to taste

1/2 tsp. spiced pepper-salt

1 tbsp soy sauce

1/4 tsp. MSG (optional)

1/4 tsp. five-spice powder

Wash, halve length-wise, and seed the green peppers. Cut each half into two triangles and dry well. Set aside.

For the filling, mince the pork and mix it with the scallions, ginger, salt, soy sauce, five-spice powder, MSG (optional), and half the egg white.

Beat the rest of the egg whites with the yolks and mix with the flour, cornstarch and enough water to make a thick batter.

Fill the inside of each piece of pepper with the filling level to edges and coat the filled side with flour.

Heat the oil in a wok over medium heat to 350 F (175 C) or until a piece of scallion green or ginger sizzles and moves about rapidly when tossed into the oil. Dip the filled side of each piece of pepper into the egg batter and then drop it into the oil , filled side down. Deep-fry until the coating is golden brown, then remove, drain well, and place in a dish, Sprinkle with the pepper-salt and serve.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]