CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Appetizers, Crocker |
15 |
Servings |
INGREDIENTS
5 |
oz |
Pimiento-stuffed olives, drained |
6 |
oz |
Small pitted ripe olives, drained |
7 |
oz |
Cocktail onions, drained |
1/2 |
c |
Olive or vegetable oil |
1/4 |
c |
Red wine vinegar |
1 |
ts |
Dried oregano leaves |
1/4 |
ts |
Crushed red pepper |
2 |
|
Cloves garlic,finely chopped |
INSTRUCTIONS
Place olives and onions in 1 1/2-quart bowl. Shake remaining ingredients in
tightly covered container. Pour over olives and onions. Refrigerate,
stirring occasionally, at least 2 hours. Drain before serving. Serve with
wooden picks. 15 servings; 40 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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