Recipe - Sauce Florentine

1 cup Skim milk
1 pack (10 oz) frozen spinach,
thawed and drained
1/3 cup Grey Poupon Dijon Mustard
1 tablespoon Green onions, chopped
1 Clove garlic, chopped
One fourth cup Red pepper, chopped

In medium saucepan, over medium heat, cook milk, spinach, mustard, green
onions and garlic for 35 minutes or until hot. Cool slightly. In food
processor or electric blender, puree spinach mixture until smooth. Return
to saucepan; add red pepper. Cook over low heat until heat through,
stirring frequently. Serve warm over fish, chicken or pasta.

MC Formatting by taillon@access.mountain.net

Recipe by: Grey Poupon Posted to EATL Digest 28 Mar 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Mar 30, 1997