| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Cyberealm, Seafood, Main dish, Low-cal |
4 |
Servings |
INGREDIENTS
|
|
* * * * * * |
| 2 |
lb |
Cleaned, whole Squid (body and tentacles) |
| 1 |
tb |
Olive Oil |
| 3/4 |
c |
Finely chopped onion |
| 1 |
|
Clove garlic, minced |
| 2 |
cn |
(16 oz. each) Italian-style |
|
|
Tomatoes, drained & chopped |
| 3 |
tb |
Sliced Black Olives |
| 1 |
tb |
Capers |
| 1/2 |
ts |
Dried Oregano |
| 1/4 |
ts |
Dried Majoram |
| 1/8 |
ts |
Red Pepper |
INSTRUCTIONS
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
Cut body of squid into 1/2-inch slices; set aside. Heat olive
oil in a large skillet; add onion and garlic. Cook until onion is
tender. Add squid and remaining ingredients. Bring to a boil. Cover,
reduce heat and simmer 30 minutes or until squid is tender. DO NOT
OVERCOOK!
Serve over a bed of rice.
Makes 4 servings.
Source: "Off Duty" magazine who's source was the National Fisheries
Institute.
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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