| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Digest, Salad dress |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Powdered fruit pectin |
| 1 |
ts |
Sugar |
| 2 |
tb |
Chopped fresh parsley or 2 |
|
ts |
Dried |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Chopped fresh oregano or 1/4 |
|
ts |
Dried oregano |
| 1 |
ds |
Ground red pepper (cayenne) |
| 1/2 |
c |
Water |
| 1 |
tb |
Frozen orange juice |
|
|
Concentrate, thawed |
| 1 |
tb |
White wine vinegar or cider |
|
|
Vinegar |
| 1 |
|
Garlic clove, minced |
INSTRUCTIONS
Combine all ingredients in small jar with tight- fitting lid; shake to
blend well. 2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g chol, 50
mg sodium)
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree
Digest [Volume 8 Issue 58] June 19, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
: Here's a nifty idea for a homemade vinaigrette made with pectin. It is
from the July/August 1994 issue of Pillsbury Fast & Healthy.:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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