| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Appetizer |
6 |
Servings |
INGREDIENTS
| 3 |
|
Large; ripe tomatoes |
| 1 |
cn |
(2-oz) flat anchovy filets |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Dried oregano |
| 1 |
tb |
Capers |
|
|
Fresh ground black pepper |
|
|
Lettuce leaves |
|
|
Greek-style ripe olives |
|
|
Thin; buttered bread |
INSTRUCTIONS
Wash and core tomatoes. Slice and arrange on lettuce leaves. Drain oil from
anchovies, combining it with lemon juice, oregano, capers and pepper. Perch
anchovies on sliced tomatoes and pour oil dressing over all. Garnish with
ripe olives, preferable Greek-style and serve as first course on thin,
buttered bread rounds.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”