Sauteed Sweet Peppers 1 large sweet red pepper 1

Sauteed Sweet Peppers 1 large sweet red pepper 1 large sweet yellow pepper 1 large green pepper 1 tablespoon butter or margarine, melted 1 teaspoon chopped fresh thyme or 1/3 teaspoon dried whole thyme fresh thyme sprigs (optional) Seed peppers, and cut into 1/2inch pieces. Saute peppers in butter in a large skillet about 8 minutes or until crisp-tender; stir in thyme. Garnish with thyme sprigs, if desired. Yield: 6 servings. Sweet and Sour Pepper Relish 4 cups finely chopped sweet green-peppers (about 4 medium) 1 cup finely chopped banana peppers (about 6 large) 3 cups chopped green cooking apples (about 3 large) 2 cups chopped cabbage (1/2 small head) 2 tablespoons salt 3 cups vinegar 3 cups sugar 1 teaspoon mustard seed 1 red chili pepper (optional) Combine chopped pepper, apples, cabbage and salt. Let stand 2 hours. Drain well. Combine vinegar, sugar, mustard seed and red chili pepper in a large sauce pot. Bring to a boil; reduce hat. Add drained pepper mixture and simmer about 10 minutes. Remove chili pepper. Pack hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 half pints. Three-Pepper Salad Preparation tips: The salad can be made a day ahead to produce a more marinated effect. Fore crisper vegetables, however, add the dressing about 1 hour before serving the salad. Salad 2 sweet red peppers 2 sweet yellow peppers 1 sweet green peppers 2 ribs celery 2 medium cucumbers 1/3 cup chopped red onion 1 pint cherry tomatoes, halved Dressing 3 tablespoons fresh lime j uice 2 tablespoons white-wine vinegar 1 tablespoons olive oil 2 cloves garlic, peeled and minced 1/4 teaspoon salt (optional) dash or more cayenne, to taste 1/4 cup chopped cilantro or fresh parsley 1. Core and seed the red, yellow, and green peppers, and finely julienne them. Finely julienne the celery. Place the vegetables in a glass or stainless-steel bowl. 2. Peel the cucumbers, halve them lengthwise, remove the seeds, and finely julidnne the flesh. Add the cucumbers to the bowl. Add the onion and tomatoes. 3. In a small bowl or jar, combine js the dressing ingredients. Pour the dressing over the vegetables, and toss the indredients to combine them. Cover the salad, and chill for 1 hour, tossing it occasionally. Serve it well chilled.