| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Parsley; chopped very fine |
| 6 |
|
Cloves garlic; broiled and chopped |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Vinegar |
| 1 |
lg |
Onion; chopped fine |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
|
Sweet pepper; seed & chop very fine |
INSTRUCTIONS
Allow parsley to stand in one-fourth cup of water for 2 hours, or until
very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive
oil until transparent. Add parsely and simmer for ten minutes. Add butter
remove from fire when melted and add sweet pepper. serve with cooked fish
or cold meats. Yield 6 servings. From: rec.food.cooking -
lynn@engineering.ucsb.edu (Lynn Johnson)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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