| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
A1, Famous eate, Salads |
1 |
Servings |
INGREDIENTS
| 2 |
|
Green peppers; cut in 1/" strips |
| 1/4 |
c |
Olive oil |
| 6 |
sm |
Squid; cleaned, skinned, cut in 1/4" rings |
| 1/4 |
c |
Marinara sauce |
| 4 |
|
Cloves garlic; minced |
| 2 |
|
Spanish onions; thinly sliced |
| 1/3 |
c |
French dressing |
| 1 |
|
Bay leaf |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a skillet saute the green peppers in olive oil for 3 minutes, or until
softened. Add the squid rings and saute for 2 or 3 minutes, or until the
squid is tender. Pour off and discard the oil. Stir in the marinara sauce
and garlic and transfer to a small bowl. Add the onions, French dressing,
bay leaf and salt and pepper. Let the salad stand, covered, in the
refrigerator for 2 days.
Source: The Haunch of Venison, Salisbury, Great Britain as reported in
Gourmet Magazine, August, 1976
Recipe by: The Haunch of Venison, Salisbury, Great Britain
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 7 No, v 1997
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