| 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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