1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: Heat broiler
1: Place pepper on foil-lined baking tray
2: Broil 2 inches from heat for 5 minutes
3: Turn and broil 5 morte minutes
4: Chopp walnuts in food processor
5: In a small bowl, mix sour cream, and milk together until smooth
6: Add walnuts, cinnamon and and sugar and blend together
7: Set aside
8: Chop onion in food processor
9: With blades running, add jalapeno peppers and garlic
10: Stop processor and add beans and cumin and process until coarsely chopped
11: Heat olive oil in a nonstick skillet on medium high
12: , add bean mixture and saute 1 minute
13: Add tomatoes and raisins and saute for 2 minutes
14: Remove from heat and set aside
15: Remove peppers from broiler, cut in half and remove seeds
16: Return to tray and fill each with bean mixture
17: Place peppers on individual plates, spoon sauce over top and serve with rice
18: Nutritional info per serving: 364 cal; 16g pro, 47g carb, 15g fat(35%), 9
19: 6g fiber, 22mg chol, 740mg sodium Exchanges:
20: 1 milk, 2 vegetable,
21: 5 fruit, 1
22: 9 bread,
23: 4 meat, 2
24: 3 fat Source: Dinner in Minutes, Miami Herald, 12/14/95 Posted to MM-Recipes Digest V3 #231 Date: 24 Aug 96 21:44:27 EDT From: "Lisabeth Crawford (Pooh)" <104105
25: 1416@CompuServe
26: COM>