| 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 <amdesjar@mb.sympatico.ca>
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?”