Name: Rugalah (#2)
Ingredients: 1/2 lb Cream Cheese; 1/2 lb Sweet butter; 1/2 lb Sugar; 2 cups Flour

Peppers Provencal

Servings

Cups

Ingredients

1/4 cup olive oil
2 tbsp Sweet Butter
2 cups Yellow Onions Thinly sliced
2 Sweet Red Peppers Sliced into very thin strips
1/2 tsp Herbes de Provence
2 cloves garlic Finely minced
1/2 cup Fresh Basil Finely Shredded
Salt To taste
Pepper To taste

Servings

Cups

Ingredients

1/4 cup olive oil
2 tbsp Sweet Butter
2 cups Yellow Onions Thinly sliced
2 Sweet Red Peppers Sliced into very thin strips
1/2 tsp Herbes de Provence
2 cloves garlic Finely minced
1/2 cup Fresh Basil Finely Shredded
Salt To taste
Pepper To taste

Instructions

Heat oil and butter together in a heavy skillet or saucepan until butter is melted
Add the onion and peppers
Season with Herbes de Provence and salt and pepper to taste
Simmer, stirring frequently, for about 45 minutes or until vegetables are limp, tender and lightly browned. Peppers should have a marmalade like appearance
Add garlic and basil and cook for another 5 minutes
Remove from skillet and let cool to room temperature
Drain excess oil
Fill a quiche shell with this mixture or fill your own tartes

Recipe Notes

Per Jodie note, may need to simmer mix for up to 90 minutes. She normally doubles the recipe and uses regular margarine. If you don't have fresh basil, you can add pesto (for a double recipe a large jigger of pesto is enough).