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1995-09-25
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855b
From: leesonsj@ucunix.san.uc.EDU (Sandra Leeson)
Newsgroups: rec.food.recipes
Subject: Tapenade
Date: 19 May 1995 03:39:52 -0600
Message-ID: <199505172212.SAA25841@ucunix.san.uc.edu>
Lonnie's Favorite Tapenade
1 1/2 c. oil-cured black olives, pitted
1/4 c. olive oil
1 (6 1/4-ounce) can tuna
1 (3 1/4-ounce) jar capers, drained
2 tb. fresh lemon juice
2 tb. brandy
1 1/2 ts. powdered mustard
3 to 4 anchovy filets
1 garlic clove, crushed
1/2 ts. fresh ground black pepper
pinch of ground cloves
pinch of ground ginger
pinch of grated nutmeg
1. In food processor, combine olives and olive oil. Chop coarsely.
2. Add remaining ingredients and process to a smooth paste. Store covered
in refrigerator for up to five days.
Original recipe from 365 Snacks, Hors D'oeuvres & Appetizers by Lonnie
Gandara & Peggy Fallon