|10||Bell peppers, cut up|
|1 quart||Green stuffed olives|
|1 can||Crushed oregano|
|Seasoning salt to taste|
|1||Stalk celery & leaves,cut up|
|2||Cloves garlic, minced|
|1 ounce||Parsley flakes|
Cover all ingredients with cooking oil and let stand for 16 days.
Spoon over lettuce and tomatoes for each serving.
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