June 2000 - Mexican Caviar

2 4.5 oz. cans chopped ripe olives (drained)
2 4.5 oz. cans chopped green chilies (drained)
2 tomatoes, peeled and chopped
2 bunches chopped green onions with some "tops"
2 mashed garlic cloves (garlic press works best)
3 teaspoons olive oil
2 teaspoons red wine vinegar
1 teaspoon pepper Seasoned salt (Lawry's) to taste

This is a salsa-type dip and should be made the night before and chilled in order for the "marinade" to flavor the veggies well. If you like things "spicy", add salsa or picante sauce to taste. Serve with Fritos "Scoops". Serves 8-10/

Kitchen Tips

"To stuff manicotti in a snap, use a disposable pastry bag (or a resealable plastic bag) with one corner cut off to pipe the mixture inside. It's quicker and much more control than a spoon.

This method can also be used to put sour cream on tacos, serve ketchup, or mustard at a picnic. The empty plastic bag is thrown away when you are done for a speedy cleanup."

Be sure to put this page in your Favorite Places by using the keystrokes, CTRL + D on your keyboard.