[Sca-cooks] OOP - Green Peppers and Mangoes

[Elaine Koogler]

Martin G. Diehl wrote:

>Anne wrote:
>  
>
>Now there's an interesting dish -- meatloaf.  How many 
>variations on that exist?!
>
>Juliane Rose
>  
>
>
>Sure it's OK to talk about meatloaf.  I _like_ meatloaf.  
>
>OTOH, I want to know about Bell Peppers in potato salad -- 
>just when did that become OK?  Never saw them there while 
>growing up, but now sometimes see more bits of green pepper 
>than potato (almost).  
>
>For that matter, when did Italian peppers go out of fashion 
>as a key ingredient in 'Italian Sausage and peppers'?  
>
>[snip]
>
>Vincenzo
>  
>
Hmmmmm....never saw bell peppers in potato salad, but I still make a 
dish I sort of adapted from a dish served at a wonderful Italian 
restaurant in Richmond, VA (doesn't exist anymore, worst luck!!), where 
I cook up Italian sausage, then saute green peppers and onion in a 
little olive oil and fresh garlic, put the whole works back together 
with red wine, some basil and oregano and cook until the veggies are 
tender.  Then I serve this over pasta.  I've never really had a real 
recipe for this, just tried to figure out how the restaurant did it.

So far as meatloaf is concerned, I also use a mix of ground beef (lean), 
pork and veal.  I add oatmeal, eggs, salt and pepper and chopped 
onions...pack it into a casserole dish, top with a liberal amount of 
catsup and sprinkle with parsley.  It's great for dinner...and we also 
like to make sandwiches with the left-overs.  This is something that my 
sweetie really likes and asks for frequently.  If I use regular oats 
rather than quick, then it's also on our diet...though cheating a little 
because of the amount of fat in the pork and beef.

Kiri