| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Army times, Family & fr | 1 | Servings | |
INGREDIENTS
| 6 | oz | Jumbo ripe olives; canned, pitted |
| 1/4 | c | Italian dressing |
| 1 | bn | Green onions |
INSTRUCTIONS
Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe. Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out. Yeild: Serves 10 to 12 Recipe by: The Army Time Magazine/Nov. 13, 1978 Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Apr 13, 1998
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