Roasted Red Pepper Spread -

-- crusts trimmed 12 oz Roasted red sweet peppers

-- drained -OR- 2 md -Red sweet peppers, roasted

1 Garlic clove

1/4 ts Salt

2 tb Olive oil

1 cup. Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a

425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife. Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias