| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Pimento olives; quartered or sliced |
| 1 |
c |
Diced celery |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Red pepper flakes |
| 2 |
tb |
Vinegar |
| 2 |
ts |
Finely minced garlic |
| 1 |
tb |
Fresh oregano -or- |
| 1 |
ts |
Dried oregano |
INSTRUCTIONS
Date: Thu, 8 Feb 1996 17:53:57 -0600
From: Judy Howle <howle@EbiCom.net>
Here is a recipe that I really like that combines olives and peppers. I
saw it on an AM show, I think it was CBS This Morning, prepared by an
Italian cookbook author. I think the name of her book was TRATORIA.(sp?)
Mix all ingredients and let stand for one hour in refrigerator to blend
flavors.
(A little bit goes a long way, but it keeps for up to 2 weeks in the
refrigerator, even though the celery gets a bit soggy. For a smaller
amount, use the smallest size jar of olives and adjust other ingredients
accordingly.)
CHILE-HEADS DIGEST V2 #236
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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