Name: Roasted Red Pepper Sauce
Ingredients: 1 Jar roasted red peppers; (probably about 12 ounces); Or roast your own.; 1 Handful basil; 1/2 Handful italian parsley; 4 Heads of garlic-- make that; 4 Cloves for normal people; &^); 1/2 c Stock (if necessary to; Thin)

Why the Holy Spirit should be restricted so that He can only be at work at the moment a sermon is delivered and not in the thoughtful and prayerful preparation beforehand, I don’t know. The same mistake was made by an actual preacher who used to prepare the first half of his sermons and then freewheel the second half, wishing to “depend on the Holy Spirit for inspiration.” One astute lady listening to him one day was perplexed by the change that took place halfway through the sermon. Afterwards she asked the preacher what happened. So he explained his method to which she replied, “That is strange. You are a better preacher than the Holy Spirit!”

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
	Italian	Digest, Sept., Fatfree	1	Servings

INGREDIENTS

1		Jar roasted red peppers
		(probably about 12 ounces)
		Or roast your own.
1		Handful basil
1/2		Handful italian parsley
4		Heads of garlic– make that
4		Cloves for normal people
		&^)
1/2	c	Stock (if necessary to
		Thin)

INSTRUCTIONS

Process the above in a food processor until smooth. Toss with 1 pound
cooked pasta of your choice and serve. If you refrigerate it first, be sure
to get it to room temperature before tossing. It probably freezes well, but
I haven't tried it.
Buon appetito!
From: dgarland@cdplus.com.  Dave Garland. Fatfree Digest [Volume 10 Issue
34], Sept. 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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