| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Crocker |
15 |
Servings |
INGREDIENTS
| 5 |
oz |
Pimiento-stuffed olives, drained |
| 6 |
oz |
Small pitted ripe olives, drained |
| 7 |
oz |
Cocktail onions, drained |
| 1/2 |
c |
Olive or vegetable oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Crushed red pepper |
| 2 |
|
Cloves garlic,finely chopped |
INSTRUCTIONS
Place olives and onions in 1 1/2-quart bowl. Shake remaining ingredients in
tightly covered container. Pour over olives and onions. Refrigerate,
stirring occasionally, at least 2 hours. Drain before serving. Serve with
wooden picks. 15 servings; 40 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”