27 September, 2011

Italian-Style Green Peppers | Good Housekeeping Cookbook (1963 Edition)

Italian-Style Green Peppers ingredients
Makes 4 servings
4 large green peppers
3 Tbsp olive or salad oil
1/4 cup boiling water
1 tsp salt
1 Tbsp olive or salad oil
1 medium onion, sliced
2 cloves garlic, minced
2 cups canned tomatoes
2 tsp sugar
1/8 tsp pepper
1/2 tsp dried basil

Notes:  Substituted 1 (14.5-oz) can Hunt's Diced Tomatoes with Rosemary & Oregano.

Using today's standards for 'large' bell pepper, it's easier to sauté them in a 3.5-quart covered pan. Watch pans because it took less than 20 minutes for the peppers to become tender (7/2/2012).

Cut green peppers into 1-1/2-inch strips; then halve each strip crosswise.

Heat 3 Tbsp olive oil in large skillet; add peppers. Sauté 10 minutes, or until slightly browned. Add boiling water, 1 tsp salt; simmer, covered, 20 minutes, or until tender.

Meanwhile, in 1 Tbsp olive oil in saucepan, sauté onion and garlic until golden.

Add tomatoes, then sugar, pepper, basil. Simmer, uncovered, 30 minutes, or until thickened. Put drained peppers in serving dish; pour on sauce.

This recipe is from The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 405.

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