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  • Peppers a la Mattea
    Recipe contributed by Mattea Francesco
    • 6 red or yellow peppers, sliced
    • 3/4-1 cup catsup
    • 2 Tablespoons Lee & Perrins Worchester
    • 2 large sweet onions, cut into thin slices
    • 2 crushed garlic
    • Olive oil for sautéing
    Sauté peppers, onions and garlic in olive oil until soft in a covered sauté pan. Add catsup, worchester (ONLY Lee & Perrins) and continue to cook covered over low heat for an additional 5 minutes. Serve as a side with any cooked meat/chicken/sausage/eggs or as a topping for bruschetta, hamburgers, hot dogs and Italian sausages. Serves 6-8.

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