Recipe - Stuffed Ripe Olives

6 ounce Jumbo ripe olives; canned,
pitted
One fourth cup Italian dressing
1 bn 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 oneinch 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 MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Apr 13,
1998