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And special hand processing and stringent supervision ensure that every product is unquestionably kosher and meets Empire Kosher's unsurpassed standards of quality, natural freshness and flavor. When you want only the finest foods to grace your table, specify the all-natural poultry with a distinctive difference... Empire Kosher! Empire Kosher is available at finer supermarkets, kosher butchers and restaurants coast to. coast. For the very best poultry, specify all natural Empire Kosher at your favorite delicatessen, butcher or frozen foods department. The Most Trusted Name in Kosher Poultry and Foods 80 fRIDAY;AUGUST 26, 1988. - 1-800-EMPIRE-4 Prismatic Peppers For A Picky Eater GLORIA KAUFER GREENE Special to The Jewish News oday, my husband, Geoff, is celebrating his birthday. Therefore, I will likely prepare his favorite dinner: stuffed bell peppers braised in tomato sauce, the way his mother always used to make them. You might think that with such a dish topping his list, Geoff loves green pep- pers. Wrong! While he eager- ly devours the meat-rice stuf- fing and sauce, my discrimin- ating spouse leaves virtually all the pepper wrapper behind on his dish. When I first learned about this gastronomic aberration, my hubby and I were newly married and on a limited budget. As bell peppers were relatively expensive at the time, I thought I might adapt the recipe slightly. I would simply form the stuffing into giant, pepper-size meatballs, and cook them in the tomato sauce mixture. "You can't do that!" ex- claimed my husband. "The meat and sauce won't taste right?' "Why not?" I asked. "It's the green peppers that give them their great flavor," he' explained, suddenly sounding like a culinary ex- pert. "That's what makes them so special!' "If you like their flavor so much, then why don't you eat the peppers?" I pressed. "I just don't want to," was his cut-and-dry, inarguable answer. So this good wife made the dish avec peppers, and got in- to the habit of eating Geoff's leavings. (Fortunately, I hap- pen to love bell peppers, and can't stand to waste good food.) Despite great opposition, I kept up my pepper campaign. Thinking that Geoff might just not like the mushy tex- ture of cooked peppers, I began to sneak a few pieces of crunchy raw pepper into his tossed salad β€” only to have him meticulously avoid them with each plunge of his fork. I even tried logic on my nutritious-conscious spouse, explaining how peppers are very healthful, with more vitamin C than oranges as well as lots of vitamin A and fiber. And, when he wanted to lose a few pounds, I put in a plug for peppers, noting how filling they are for just a miniscule amount of calories. Geoff finally gave in to my . ir reasoning, and ate one piece per salad. Meanwhile, from toddler- hood on, all my children have followed in their mother's footsteps and been green pep- per aficionados. When red bell peppers became easily available, this ripened form proved to be even more popular among my offspring. The sweeter flavor and vivid color apparently were par- ticularly appealing to the kids. lb my surprise, red peppers also appealed more to Geoff (a child at heart)! He even began to purposefully choose them from among the offerings in our communal salad bowl. Recently, when gorgeous bright yellow and orange bell peppers began to appear in my local supermarket, I couldn't wait to give them a try. These delicious, sweeter varieties were an instant hit in our family. Now that the price has become more reasonable, they have become a staple of our regular "house salad!' Interestingly, though Geoff now enjoys munching on col- orful ripe peppers of every hue, he still avoids the green ones. However, I suspect that if I use a variety of peppers in tonight's stuffed-pepper din- ner, he won't like it. He'll pro- bably tell me that it just doesn't taste "right?' PEPPER-UPPERS FOR SUMMER MEALS The prismatic bell pepper colors now available β€” red, orange, yellow, green, and blue-black (with more possibly on the way) β€” make it easy to use this vegetable (which is technically a "fruit") to brighten up meals. For instance, a simple and delicious salad can be made by slicing peppers of several different tints into strips, and tossing them with a light vinaigrette (oil and vinegar) dressing and some finely chopped fresh or dried herbs. Or just use strips of assorted colored peppers as a garnish on platters. The easiest and quickest way to cut up a bell pepper is to slice off the top and bottom; then cut open the resulting Continued on Page 82