INGREDIENTS

INSTRUCTIONS

salt and cayenne. Sauté the mixture for 2 minutes.  Add the shallots,
garlic, and tomatoes and cook for 2 minutes. Add  the wine and simmer
for 4 minutes. Add the stock, parsley and green  onions and simmer
until slightly thick, about another 5 minutes. Stir  in the butter.
Serve warm.  Yields: about 2 1/2 cups.  Posted to MC-Recipe Digest by
"Teri Sanford" <terily@tenet.edu> on  Feb 05, 1998

A Message from our Provider:

“No God, no peace. Know God, know peace.”