Dhahran Theatre Group Cookbook, 1993


4 Large eggs
1 1/2 Cups sour cream (you can use part yogurt)
6 Medium bell peppers (try and get a mix of red and green)
1 1/2 Cups thinly-sliced onion
2 Tablespoons butter
2 Tablespoons olive oil
3 Medium cloves of garlic, crushed
1 Teaspoon salt
1 Teaspoon cumin)
1 Teaspoon coriander
1/2 Teaspoon dry mustard
1/4 Teaspoon black pepper
1/4 Teaspoon red pepper
1/4 Teaspoon paprika
2 Tablespoons flour
1/2 Lb. medium sharp Cheddar, thinly sliced


Preheat the oven to 375? F.

Prepare the custard by beating the sour cream and eggs together.

Slice the peppers into thin strips. Heat butter and olive oil together in a heavy skillet. Sauté onions and garlic with salt and spices. When onions are translucent, add peppers. Sauté over low heat for about 10 minutes. Sprinkle in the flour. Mix well and sauté until there is no extra liquid.

Shiela Simpson