Recipe - Cream Red Pepper Sauce

12 ounce Red bell peppers; roasted
Three fourths cup Sour cream
2 tablespoon Dry white wine
Salt and pepper
Red bell peppers; strips

Roast your own peppers or purchase a 10 ounce jar. Drain the peppers. Use
food processor to puree. In a small saucepan heat the peppers over
mediumlow heat for about 2 minutes or till bubbly. Gradually whisk in the
sour cream, wine, salt and ground pepper. Heat through but do not boil.

Important! Heat individual plates. Spoon hot sauce over hot, drained
pasta and garnish with fresh bell pepper slivers (optional). Eat
immediately.

Variation from Soup Plantation Restaurants Use V8 instead of wine. Offer
with radiatore, twists, 'little helmets' or spinach fettuccine or linguine

This is a lastminute sauce that needs to be eaten hot. Sauce for pasta
but can be used on chicken or vegetables like cauliflower. The richness may
be tootoo for some tastes. Also offer bread.
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:42:43 0400

From: TheCookie@aol.com