Red Bell Pepper Sauce

2 lg Red peppers, seeds removed

And quartered 1/2 c Wine (white or blush - not

Red) 1/4 t Salt

1 To 2 Tbs shallotts, minced

1 t Fresh basil, minced (1/2 tsp

Dried) 1/4 To one-half c evaporated

Skimmed milk Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil. Reduce heat and simmer for 10 min or until peppers are tender. While the peppers simmer, saute shallotts in a little olive oil Pam. Place peppers in a food processor or blender, reserving the liquid, and puree. Pour puree in with the shallotts and add evaporated skimmed milk and basil. Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use. This can be re-heated in the microwave or over med. low heat on the stove. Garnish with a sprinkling of parsley or a few basil leaves. From: [email protected]. Fatfree Digest [Volume 10 Issue 35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV