Bell Pepper Cous Cous

Ingredients:

• 2 red or yellow bell peppers, diced
• 1 large onion, chopped
• 3 tbsp of olive oil
• 2 cups of cous cous
• 2 cups of salted boiling water

Directions:

1. In a pan, heat oil, peppers and onion for 10 minutes or until the peppers are cooked
2. Pour cous cous into a bowl.
3. Add boiling water and the fried onion and peppers.
4. Stir and allow to cool for 5 minutes.

Serves: 4 persons

Stuffed Garden Tomatoes

Ingredients:

• 6 large tomatoes, hollowed out (save the inside of the tomato)
• 2 1/2 cups of basmati rice, cooked
• 2 medium potatoes, diced into tiny wedges
• 2 cloves of garlic, diced
• 2 tbsp of olive oil
• salt and pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Fry the garlic and potatoes and the saved tomato with the oil in a large pan.
3. Mix the rice and potatoes, oil, garlic, tomato in a large bowl. Add salt and pepper.
4. Place the hollowed-out tomatoes on a baking sheet.
5. Rub them with olive oil and fill them with the rice mixture.
6. Place in a 350 degree oven for 10-15 minutes.

Serves: 4-6 persons

Beer Spuds

Ingredients:

• 2 ½ lbs. baking potatoes
• ¼ c. margarine, softened
• ½ c. ale beer
• 2 tsp. salt

Directions:

1. Peel potatoes and cut into 1-in. cubes.
2. Cook in boiling water 20-25 minutes until tender and drain.
3. Place in large mixing bowl.
4. Add beer, salt and margarine and beat at medium speed with a mixer until fluffy.
5. Serves 6.

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