MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Orleans Olive Salad
Categories: Salads, Vegetables, Herbs
Yield: 5 Cups

32 oz Jar green olives; broken,
- unstuffed
6 cl Garlic
1 c Marinated cocktail onions;
- drained
4 Ribs celery; halved length
- wise
4 oz Jar chopped pimientos;
- drained
2 tb Capers; drained, chopped
1 tb Dried oregano
1 ts Fine ground pepper
3 tb Red wine vinegar
1/3 c Olive oil

Drain olives; reserve 3 Tbs. brine. Slice celery thinly.
In medium bowl, combine olives, garlic, onions, celery,
pimentos and capers. In small bowl, whisk reserved olive
brine, oregano, pepper and vinegar until combined. Add
olive oil in slow, steady stream, whisking constantly.

Pour dressing over salad; toss. Spoon into a jar with a
tight fitting lid.

Refrigerate until served or up to 3 weeks.

Serve at room temperature.

Makes about 5 cups.

Recipe By: Cajun-Creole Cooking (HP)

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... A menu of less commonly savoured parts (think nether regions.)
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Beef Salad for Sandwiches
Categories: Beef, Vegetables, Sauces
Yield: 8 Servings

16 oz Leftover beef; ground fine
- or shredded
1 md Onion; minced
1 cl Garlic; pressed, minced
1/2 c Fresh bread crumbs
3 tb Dill pickle relish; or more
1/4 ts Fresh ground black pepper
Mayonnaise to make a smooth
- pate

Combine ingredients in a suitable container, stirring
until well combined and of a smooth and spreadable
consistency.

Spread on bread of your choice and garnish with lettuce
leaves and/or sliced tomatoes.

Should be enough for eight sandwiches.

Uncle Dirty Dave's Kitchen

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... Brownies are the espresso of cake.
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