Subject: Reduced-Fat Pistou
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 02:59:40 EDT
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F O O D F U N N Y
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Thanks to reader Ann from Brooklyn Heights, New York for this true
food funny:
Reading today's food funny reminded me of a story my friend told me of
her granddaughter at Thanksgiving. Becky (age 2 1/2), along with the
other 2 older children, were asked to think of what they were thankful
for at Thanksgiving dinner. After going around the table it was her
turn. With a big smile she replied "stuffing!" The child DOES enjoy
her food!
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T O D A Y ' S R E C I P E
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We are all familiar with the pesto Genovese from northern Italy, and
this is how they do it just over the border in France. Use this
reduced-fat version to liven up pasta, soup, or grilled fish or meat.
Reduced-Fat Pistou
1 cup (250 ml) packed fresh basil leaves
3 garlic cloves, finely chopped
1/4 cup (60 ml) chicken broth
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
Combine all ingredients in an electric food processor or blender and
process until smooth. Makes about 3/4 cup (180 ml).
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