Yield: 1 Servings
Measure | Ingredient |
---|---|
6 ounces | Jumbo ripe olives; canned, pitted |
¼ cup | Italian dressing |
1 bunch | Green onions |
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