| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Cold, To post | 12 | Servings | ||
INGREDIENTS
| 1 | Jar (8 oz) oil pack sun-dried tomatoes; UNdrained | |
| 1 | cn | (6 oz) pitted ripe olives; drained |
| 1/3 | c | Vinegar |
| 1/4 | c | Chopped onion |
| 2 | ts | Sugar; (up to 3 tsp) |
| 1 | ts | Dried oregano |
INSTRUCTIONS
In a 1 quart jar or storage container combine the undrained tomatoes, olives, vinegar, onion, sugar and oregano. Cover and chill thoroughly for at least 4 to 7 days. To serve, drain the olives and tomatoes. Serve with crackers or croustades. Makes 12 to 15 appetizer servings. Formatted for MasterCook by Mardi Desjardins November 22, 1997 Recipe by: unknown cookbook Posted to MC-Recipe Digest by Mardi Desjardins <[email protected]> on Mar 9, 1998
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”