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CATEGORY CUISINE TAG YIELD
Sami Veg-cook, Sept. 2 Servings

INGREDIENTS

1 lb Spinach, rinsed, trimmed and
Lightly steamed
A few tablespoons balsamic
Vinegar
2 (or more) cloves garlic
Miscellaneous additions: a
Fresh tomato, fresh basil
Leaves, parsley,
Onion, etc.

INSTRUCTIONS

Whiz all the ingredients together in a blender or food processer until you
have a thick but pourable puree.  Serve over hot cooked brown basmati rice.
Makes enough for two hungry people.  (My SO topped his off with olive oil
and parmesan to start out with, but gradually stopped).
From: Kirstin Reade Wilcox <krw3@columbia.edu>. Fatfree Digest [Volume 10
Issue 38] Sept. 18, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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