| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Wedding, Shower |
4 |
Cups |
INGREDIENTS
| 1 |
|
(16 oz) can pitted ripe olives, drained |
| 1 |
|
(16 oz) jar pimiento-stuffed olive, drained |
| 1/2 |
c |
Chopped onion |
| 1 |
ts |
Dried thyme leaves |
| 2 |
tb |
Red wine vinegar |
| 2 |
|
Garlic cloves, finely chopped |
| 1 |
|
Lemon, sliced |
| 1 1/2 |
|
To 2 cups water |
INSTRUCTIONS
In 1 quart nonmetal container, combine all ingredients except water. Add
enough water to cover olives. Cover; refrigerate 2 to 3 days. To serve,
remove olives with slotted spoon. Yield: 4 cups; about 20 servings. Typed
in MMFormat by cjhartlin@msn.com Source: Pillsbury Party Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 20, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”