I couldn't have imagined when I sent for a copy of this recipe booklet back in the 70's that over 30 years later I would be sharing it with all of you! - From: Betsy

Using capers, green olives and lime. - From: Eat Your Vegetables

From: Marie, Chicago

"Greek Kalamata olives are large, rich and fruity and are a dark eggplant color. The flavors in this recipe are a perfect match for them." - From: Betty Crocker Recipe Magazine #204, 2004

From: the Culinary Institute of New Orleans, Louisiana