| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Head cauliflower, broken into small bite size pieces |
| 2 |
|
Celery stalks cut into 1/2 pieces |
| 2 |
|
Green peppers, cut into strips |
| 1 |
cn |
Artichoke hearts, NOT the kind in oil |
| 1 |
c |
Black olives |
| 1 |
c |
Green olives |
| 3/4 |
c |
Red wine tarragon vinegar |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Basil |
INSTRUCTIONS
MARINADE
1. Put all the ingredients for the marinade in a jar with a lid and shake
well.
2. Steam all the vegis for a couple of minutes - still crisp.
3. Mix all ingredients and chill over nights. Stir occasionally. I put all
the stuff in a extra large plastic container and give the container a good
shake.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 10 Jan 97
From: jm22@sce.cornell.edu
Date: Fri, 10 Jan 1997 18:40:47 +0000
A Message from our Provider:
“Peace starts with a smile.”