Recipe - Squid Mediterranean

FROM LOIS FLACK

CYBEREALM BBS (315)7861120
* * * * * *
2 pound Cleaned, whole Squid (body
and tentacles)
1 tablespoon Olive Oil
Three fourths cup Finely chopped onion
1 Clove garlic, minced
2 cn (16 oz. each) Italianstyle
Tomatoes, drained & chopped
3 tablespoon Sliced Black Olives
1 tablespoon Capers
One half teaspoon Dried Oregano
One fourth teaspoon Dried Majoram
1/8 teaspoon Red Pepper

Cut body of squid into 1/2inch slices; set aside. Heat olive
oil in a large skillet; add onion and garlic. Cook until onion is
tender. Add squid and remaining ingredients. Bring to a boil. Cover,
reduce heat and simmer 30 minutes or until squid is tender. DO NOT
OVERCOOK!

Serve over a bed of rice.

Makes 4 servings.

Source: "Off Duty" magazine who's source was the National Fisheries
Institute.

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip