"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Roasted Pepper Spread (low fat), by Rhonda Erps, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Roasted Red Pepper Relish - see recipe, 16oz plain non-fat yogurt.
Line a small strainer with cheesecloth and set in a bowl, add the container of yogurt to the strainer, cover the bowl and strainer with plastic and set in refrigerator over night. The whey will drain off the yogurt and the yogurt left in the strainer will have the consistency of soft cream cheese. Discard the whey. Add yogurt and red pepper relish in a bowl and mix to combine. Serve with crackers.
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