Re: Your favorite raw recipe

[Guest guest]

Yep Margaret.. that qualifies.. sounds good.mwrjmoore <mwrjmoore@...> wrote:

I don't know if this will qualify as a recipe. Yester day I fixed something that I will fix again and again. I took a pound of asparagrus that I cut into about inch lengths. I heated some Almond oil on low and tossed the asparagrus in with some salt and pepper and a few sesame seeds. I tossed this all together for a few minutes. It was delicious and nice and crispy. I will never enjoy cooked asparagrus again.

Margaret

[Guest guest]

Gayla wrote:

> /Pickled Peppers/

> /Wash, dry and lightly crush or slit peppers so the vinegar will

> penetrate them. Pack tightly into a quart canning jar. Cover with cold

> apple cider vinegar, filling the jar to 1/4 inch from the top. Add 1

> teaspoon salt, 1 teaspoon sugar. Put on the lid, put in a cupboard for

> 1 month. Enjoy!/

> /Use jalapenos, small banana peppers, whatever you like. You can add

> sliced carrots to the mix. Be careful - the carrots will soak up the

> heat from the peppers. You can also use string beans instead of

> peppers. No need to heat the vinegar, just pour it in cold./

> Gayla

===================================

Thanks Gayla,

Hey , Sharyn, here you go. This would work great for habs too. This

really sounds like a good way to preserve some soon to be dead peppers

for future use. The vinegar should preserve them for at least a year, I

would think.

Peace be with you Gayla.

--

Peace, love and light,

Don " Quai " Eitner

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

--

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[Guest guest]

Yes it will work for habs. But a word of warning! I made some hot sauce with

garlic, hot peppers, salt and vinegar in the blender and put it back in the

cupboard to age. When I took it out several months later, the fumes had

eaten the metal lid almost away! I mean it was HOT. So you might think about

putting a piece of plastic over the top before you put on the lid. Hot and

MMMMMMMMMM!!!!!

Gayla

Always Enough Ranch

Acampo, California

goatclearing@...

http://coloredboers.home.att.net/always.html

----- Original Message -----

From: " Don Quai " <mysticalherbalist@...>

<health >

Sent: Tuesday, March 01, 2005 10:58 PM

Subject: Re: Your favorite raw recipe

>

> Gayla wrote:

>

> > /Pickled Peppers/

> > /Wash, dry and lightly crush or slit peppers so the vinegar will

> > penetrate them. Pack tightly into a quart canning jar. Cover with cold

> > apple cider vinegar, filling the jar to 1/4 inch from the top. Add 1

> > teaspoon salt, 1 teaspoon sugar. Put on the lid, put in a cupboard for

> > 1 month. Enjoy!/

> > /Use jalapenos, small banana peppers, whatever you like. You can add

> > sliced carrots to the mix. Be careful - the carrots will soak up the

> > heat from the peppers. You can also use string beans instead of

> > peppers. No need to heat the vinegar, just pour it in cold./

> > Gayla

>

> ===================================

> Thanks Gayla,

>

> Hey , Sharyn, here you go. This would work great for habs too. This

> really sounds like a good way to preserve some soon to be dead peppers

> for future use. The vinegar should preserve them for at least a year, I

> would think.

>

> Peace be with you Gayla.

>

> --

> Peace, love and light,

>

> Don " Quai " Eitner

>

> " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the

animal and wakes in man. "

>

>

>

> --

> In compliance with the highest standards of Universal Law, this email has

been thoroughly disinfected and purified in the solar flares of the sun.

> Outgoing mail is certified Virus Free.

> Checked by AVG Anti-Virus.

> Version: 7.0.306 / Virus Database: 266.5.1 - Release Date: 2/27/05

>

>

>

>

>