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Great Green Sauce

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CATEGORY CUISINE TAG YIELD
Grains Sauce 1 Servings

INGREDIENTS

1 c Unsalted butter
1 c Well-rinsed; stemmed, firmly packed fresh spinach leaves; stemed until limp; drained
1/4 c Parsley sprigs
2 Green onions; chopped
1 tb Chopped fresh dill -or-
1 ts Dried dill weed
1 tb Chopped fresh basil -or-
1 ts Dried leaf basil
1 tb Choppd fresh tarragon -or-
1 ts Dried leaf tarragon
2 Fresh hot green chiles; parched; seeded, chopped
Salt to taste; if desired

INSTRUCTIONS

The perfect dunk for any green vegetable: florets of broccoli, zucchini
slices, blanched green beans, snow peas, you name it. Serve at room
temperature. Melt butter in a saucepan, keep warm. In food processor,
combine spinach, parsley, green onions, herbs & chiles. Process until
pureed. Taste, adjust seasonings, adding salt, if desired. Add to butter &
cook, stirring, until mixture is heated through & flavors are well blended.
If made ahead, refrigerate in tightly covered jar; warm by holding jar
under hot running water before serving. Makes 1-3/4 cups.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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