Recipe - Red Bell Pepper Sauce

2 lg Red peppers, seeds removed
And quartered
One half cup Wine (white or blush not
Red)
One fourth teaspoon Salt
1 To 2 Tbs shallotts, minced
1 teaspoon Fresh basil, minced (One half tsp
Dried)
One fourth To onehalf cup evaporated
Skimmed milk

Place peppers, wine, salt and just enough water to cover in a sauce pan and
bring to a boil. Reduce heat and simmer for 10 min or until peppers are
tender. While the peppers simmer, saute shallotts in a little olive oil
Pam. Place peppers in a food processor or blender, reserving the liquid,
and puree. Pour puree in with the shallotts and add evaporated skimmed milk
and basil. Gently heat through (if too thick, add some reserved liquid) and
then either toss with pasta or let cool and refrigerate until ready to use.
This can be reheated in the microwave or over med. low heat on the stove.
Garnish with a sprinkling of parsley or a few basil leaves.

From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 35], Sept. 15,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip