-=> Quoting Janis Kracht to Jim Weller <=-

 JK> I do use Italian sweet red peppers when I can find them ...
 JK> but most times I only see bell peppers

Same here. They are my first choice as a special treat but rarely
seen. They sure are superior in flavour, albeit more expensive (at
least they are here).

 JK> this year my garden beds were mostly a bust

Same here. Our summer has been cloudy and cool with lots of showers
(fading El Nino effect?) and the only thing that did well was one
flowerpot full of Greek oregano. On the wild side the Saskatoon
berries (service berries) were fat, juicy and plentiful this summer.

 JK> I maybe got a "pots" worth of tomatoes.

All Roslind's tomato plants died except two and they have a pitiful
one very green tomato each on them which may or may not be pink by
first frost (that could be anywhere from 1 to 20 days away.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Flounder Fillets with Lemon-Pepper Vegetables
 Categories: Fish, Wine, Vegetables
      Yield: 6 Servings
 
    1/4 c  Dry white wine
      3 tb Fresh lemon juice
      2 tb Finely chopped fresh parsley
    1/4 c  Olive oil
    1/2 ts Coarsely ground black pepper
      1    Onion; sliced thin
      3    Carrots; julienned
      1    Yellow squash; julienned
      1    Zucchini; julienned
      6    (6- to 8-ounce) flounder
           -fillets, halved lengthwise
           -seasoned with salt & pepper
 
  In a bowl whisk together the wine, the lemon juice, the parsley,
  the oil, the pepper, and salt to taste and add the onion. In
  another bowl toss together the carrots, the squash, and the
  zucchini, add about 1/4 cup of the liquid from the onion mixture,
  and toss the mixture well. Spread the onion mixture in the bottom
  of a greased glass baking dish, 15 by 10 by 2 inches.

  On a work surface arrange the flounder fillet halves, skinned
  sides up, beginning with the narrow end roll up each fillet half
  jelly-roll fashion, and secure each roll with a wooden pick.
  Arrange the fish rolls, seam sides down and not touching each
  other, on the onion mixture, put an oiled sheet of parchment or
  wax paper directly on them, and bake the mixture in the middle of
  a preheated 400F. oven for 8 minutes. Spread the vegetable mixture
  around the rolls and bake the mixture, the fish covered directly
  with the parchment, for 7 to 12 minutes more, or until the fish
  just flakes. Transfer the vegetables to a heated platter, arrange
  the fish rolls on top of them, and spoon the juices over the top.
  
  Gourmet May 1992
  
MMMMM


Cheers

Jim


... We get lots of weather here in the winter.

___ Blue Wave/QWK v2.20