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Roasted Red Pepper Spread
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    Roasted Red Pepper Spread

  • 4 lg Garlic cloves
  • 1/4 ts Salt
  • 1/4 c Chop'd fresh basil leaves OR 1 1/2 tb Dry basil
  • 1/4 c Chopped fresh parsley
  • 1/4 c Chopped roasted red Peppers; pureed
  • 1 tb L & P Worcestershire sauce
  • 1/2 c Grated Parmesan cheese
  • 1/4 c Olive oil
  • 12 sl French bread; toasted
  • 1 ts Pineapple flavoring
  • INSTRUCTIONS:
    Chop garlic with salt, and mash to a paste. Add chopped basil leaves, parsley, pepper puree, Worcestershire sauce, and Parmesan cheese. Gradually whisk in the oil with a fork, to make a paste. Spread on toast or pass separately with toast, or add to soup (see the Soup Provencale recipe which is included in this collection) if desired. This recipe serves 6 to 8.

    From: CYBER COOKBOOK RECIPE 576
    Posted By:Robert Lusk
    Post Date: 2/1/98

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