Stuffed ripe olives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Jumbo ripe olives; canned, pitted |
| ¼ | cup | Italian dressing |
| 1 | bunch | Green onions |
Directions
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@..." <abprice@...> on Apr 13, 1998
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