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Quiche Custard
Bechamel Sauce
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Garlic Herb Butter
Matzo Balls
Pepper Dressing
Beer BBQ Sauce
Beer Batter
Pepper Relish
Pear Pepper Relish
Apricot Pepper Jelly
Herb Dip or Dressing
Honey'd Holiday Mix
Cranberry Sauce
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Cranberry Vinegar
Bread Stuffing
Oyster Stuffing
Wild Rice Stuffing
Turkey Stuffing
Walnut Stuffing
Matza Stuffing
Roast Pepper Dressing

Submitted by Jennifer W. Thanks, Jennifer!

Since summer's a comin' we all need quick, easy, light dishes in our files we can whip up at a moments notice. So I thought I'd contribute this
which can be used as a salad dressing, a dipping sauce for grilled foods, and I've used it with great success on pasta salads.


      4 - 5 sundried tomatoes rehydrated in 1/2 cup warm water roughly chopped  (save the water)
      1/2 cup roasted red peppers from a jar roughly chopped
      1 shallot roughly chopped
      1/4 to 1/2 cup red wine vinegar (use as much as you like depending on how tart you like  your dressing. I like it very tart and use quite a bit.)
      1/3 cup olive oil
      Salt and freshly ground pepper to tase
      1 tbsp chopped fresh parsley (optional)


    Put the tomatoes, peppers, shallot, vinegar and half of the tomato soaking  water in a food processor, blender or use an immersion blender and puree. Add olive oil in  a slow steady stream as you continue to puree. If mixture is too thick or tart for your  taste, add the rest of the tomato water. Season and add parsley if using.

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