Re: Banana Pepper Recipes

SPICY SAUSAGE SANDWICHES

Recipe By : Taste of Home, June/July, 1997

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 jalapeno peppers
1 large fresh banana pepper
1/2 cup sweet red bell pepper -- diced
1/2 cup Vidalia or sweet onion -- diced
1/2 cup frozen corn -- thawed
1 tablespoon fresh cilantro or parsley -- chopped
Sandwich:
1 pound bulk pork sausage
6 English muffins -- split and toasted
6 slices Colby/Jack cheese

Remove seeds and membranes from jalapeno and banana peppers if desired (for a
less spicy salsa). Dice peppers and place in a bowl; add remaining salsa
ingredients and mix well. Cover and refrigerate until ready to serve. Form
the sausage into six patties; cook in a skillet over medium heat until meat
is no longer pink. Place each on an English muffin half; top with 1
tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve
remaining salsa on the side. Yield: 6 servings.

- - - - - - - - - - - - - - - - - -

NOTES : "These hearty sandwiches are packed with down-home flavor. They're
terrific for breakfast, lunch or a light supper. The pretty corn and pepper
salsa is a garden-fresh topper for the browned sausage patties."

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CAULIFLOWER AND PEPPERS

4 lg Banana peppers
1 Head cauliflower, cut into
-flowerets
2 c Monterey Jack cheese,
-shredded
1 md Red pepper, chopped
1 1/2 c All-purpose flour
2 Eggs, beaten

Cut banana peppers in half lengthwise. Place on
bottom of a lightly greased 10x6x2 inch baking dish.
Set aside for now. Steam cauliflower for 8 to 10
minutes until crisp, but tender. Drain. Place
cauliflower on banana peppers and sprinkle with cheese
and red peppers. Combine flour and 1/2 cup milk,
stirring until smooth. Add remaining milk and eggs,
stirring well. Pour this over entire dish. Bake at
350 F for 35 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

GARDINIERE

---------------------------------VEGETABLES---------------------------------
3 ea Red bell peppers, cut into
-- large squares
2 ea Red banana peppers, cut into
-- rings
2 md Red onions, thinly sliced
1 sm Buttercup squash, peeled,
-- seeded & cubed
3 c Cauliflower, cut into floret
2 c Waxed beans, trimmed & halve
1 c Chinese white radish, thinly
-- sliced & peeled
6 ea Carrots, chopped
2 lg Celery stalks, chopped

-------------------------------HERBS & SPICES-------------------------------
1 1/2 c Pickling salt
Sweet basil sprigs
Vegetable oil
4 ea Garlic cloves
2 ts Whole white mustard seeds

-------------------------------PICKLING BRINE-------------------------------
3 1/2 c Water
3 1/2 c White vinegar
2/3 c Sugar

Mix together the vegetables & layer in a large bowl. Sprinkle each
layer with salt. Pour in just enough water to cover. Place a plate
on top to keep the vegetables submerged. Cover & refrigerate for 8
hours or overnight. Drain, rinse in several changes of water & drain
again.

Meanwhile, place 4 sprigs of basil in a small jar. Add whole garlic &
just enough oil to cover. Cover tightly & refrigerate for 8 hours or
overnight.

Prepare pickling brine by boiling the water, vinegar & sugar. Bring
to a boil, stirring till the sugar is dissolved & then keep hot until
ready to use.

Sterilize 4 500mL canning jars. In each one, place a basil sprig,
garlic clove & 1/2 ts mustard seeds. Without forcing, pack the
vegetables into the jars leaving 3/4" headspace. Pour pickling brine
into each jar up to 1/2" of the top.

Remove any air bubbles by sliding a rubber spatula around the edge of
the jar; wipe rims & fir lids. Process in a boiling water bath for 20
minutes. Remove, cool, label & store.