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ITALIAN STYLE PEPPERS with TOMATO SAUCE
Hot • Medium • Sweet
Suggested uses
GREAT STRAIGHT OUT OF THE JAR
| On steak | Topping for pizza |
|---|---|
| As a side dish | Add to chili or spaghetti sauce |
| On your favorite sandwich | On meatloaf |
| Scrambled in eggs or added to omelets | |
OPEN-FACED PEPPER-STEAK SANDWICH
| 1 ½ round steak, cut ½ inch thick | 1 loaf Italian bread | 8oz. grated mozzarella cheese |
| Butter or margarine | ½ tsp. basil | |
| 1 jar Pellegrino Peppers | ½ tsp. garlic salt | |
Preheat broiler. Cut steak into ½ inch-wide strips. In large skillet over high heat, in 2 tablespoons of hot butter or margarine, fry meat 3 minutes stirring occasionally. Stir in Pellegrino Peppers in Tomato Sauce, continue cooking 5 minutes or until meat is fork-tender, stirring occasionally.
Meanwhile, cut bread in half horizontally; spread with butter or margarine; sprinkle with garlic salt and basil. Broil bread halves until toasted. Spoon meat mixture over bread halves; sprinkle with cheese and broil until cheese melts. Cut each half crosswise into 3 sections.
Makes 6 servings.
ITALIAN PEPPER AND SAUSAGE SANDWICH
| 1lb. Italian sausage | 6 Italian Rolls |
| 1 jar Pellegrino Peppers | 8oz grated mozzarella cheese |
Boil Italian sausage until cooked thoroughly. Drain. In large frying pan, fry sausage until golden brown. Add jar of Pellegrino Peppers and simmer until hot.
Cut rolls in half and cover bottom half with pepper and sausage mixture. Sprinkle with mozzarella cheese cover with top half of the roll. ENJOY!
(May be wrapped in foil and heated in the oven)
THIS MIXTURE ALSO MAKES A GREAT HORS D’OEUVRE.