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1. Olive Salad

2. Blue Ribbon Chicken Spiedies

3. Keuka Lake Wine Cake

Book Description

New York cooking is nothing less than fabulous! In this remarkable cookbook, over 400 recipes have been selected to bring you the essence of New York cuisine, one tasty dish at a time. Imagine having prominent chefs, popular restaurants, junior leagues, plus a variety of other superb New York cooks, each offering delicious samples of their particular cooking style and taste all in one book!

... (more)

Best of the Best from New York: Selected Recipes from New York's Favorite Cookbooks

Authors:

Date: August 2001

ISBN: 1893062279

Publisher: Quail Ridge Press

Plastic Comb

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Servings: 20-25

• 1 pound Greek olives

• 1 pound cured olives

• 2 small jars salad olives (drain only 1 bottle, reserve juice from the other)

• 1 small bottle Spanish olives

• 1 small bottle pepperoncini

• 1 small jar pimentos

• 1 can black pitted olives

• 1 large purple onion, sliced

• 2 small scallions, sliced

• 2 stalks celery, sliced

• 1 teaspoon garlic powder

• 1 teaspoon parsley flakes

• 1/2 cup oil

• 1/8 cup olive oil

• 1/2 cup water

• Sprinkle of salt and pepper

• 1/4 pound Provolone cheese, cut into small chunks

1. Mix all of the ingredients, except the cheese, in a large serving bowl. Taste, if it tastes flat, add the juice in reserve from the olives.

2. Refrigerate and just before serving, add the Provolone cheese and toss lightly.

From: Treasured Italian Recipes

More From This Book:

1. Olive Salad

2. Blue Ribbon Chicken Spiedies

3. Keuka Lake Wine Cake

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