Dinner Dilema - what meal would you make to take to someone's home with these criteria:

L

lisainla

Well-known member
1 - dairy-free, with the exception of butter

2 - travels well

3 - can be made ahead, with

4 - minimal work to do immediately before serving.

All of my go-tos have cheese or cream in them - AH!

I will be taking dinner to a friend's home who lives about 5 minutes from me, and our families will be sharing the meal.

Under other circumstances, we would be eating here, however, they just finished their new home, and want us to join them there.

On top of that, I have a creepy crawling, almost walking babe that I have to contend with during preparation, so that somewhat limits my prep time availability.

Please help!

Since I am the dairy-free stick in the mud, maybe I will make a kick%$# salad and just eat that and make a big pan of lasagne for everyone else...that would solve everything, wouldn't it...'ceptin the last meal I made for them was manicotti, so I don't want to be a one-note wonder.....

 
Chili con carne. You can make it a day or two ahead and just re-heat it when you get there.

Serve with slices of Italian country bread or rice smileys/smile.gif

 
I was thinking chili also! Lisa, I have a great recipe for Vegetarian Chili. Let me know.

 
Or how about a main dish salad such as Thai-Style Pasta Salad or

Curried Couscous Salad with Dried Cranberries (has chickpeas in it, etc). Neither of these has dairy.

Another idea is Pacific-Rim Caesar Salad, topped with chicken or shrimp or whatever - it has 2 Tbsp mayonnaise, so I don't know if you'd be interested. The dressing also has soy sauce, lime juice, chopped ginger, garlic, lemon zest, Asian Chili Sauce, dark sesame oil... I always omit the Parmigiano-Reggiano in this one.

Or how about a hearty soup, such as Tortilla soup? I have a delicious recipe for Vegetarian Tortilla soup with black beans, chunks of zucchini, cilantro, etc. I cheat and use chicken broth instead of vegetable broth.

Will post any of these if you're interested.

 
Hi Lisa, rvb initially pointed out this rec: Autumn Stew

I believe it was originally posted on Gails by Barbara in CA. I make it every year in Oct. We really enjoy it. It can be made ahead of time. Most times, I do not make it in the pumpkin, just add cut up lots of fall vegies. I always add extra vegies.
Regards,
Barb

Autumn Stew in Pumpkin Tureen
adapted from a S.F. chronicle recipe by

1 tureen-shaped 5-7lb.Pumpkin
2 tbs. Olive oil
1 lb. Sweet Italian Sausages
1 Onion, chopped
24 Pearl onions, peeled
2 Carrots, chopped
1 Rib celery, chopped
2 Garlic cloves, minced
12 Tiny new potatoes
1 Yam, peeled and chopped
1 c. Snow peas
Salt & Pepper
2 tbs. Dijon mustard
3 c. Chicken stock
1/2 c. White wine
2 tsp. chopped rosemary
2 tsp. chopped thyme leaves
2 - 4 tbs. chopped fresh parsley
1 1/2 tbs. Butter combined with 2 tbs.
flour (beurre manie)
1/4 lb. Fresh Chanterelles or button
mushrooms, sliced
2 tbs. butter
1/4 c. chopped fresh parsley, for
garnish
Cut open pumpkin around the stem 3 -4
inches down (just where it begins to curve
down) and make a lid.

Clean out seeds and
membrane, and discard. Bake pumpkin with
lid on at 350 degrees for 20 min.

While pumpkin bakes, heat olive oil in
heavy pot and brown sausages. While they
brown, chop the onions, carrots and celery.

Remove sausages from pot and cut into 1"
slices. Reserve. In same pot saute onions,
carrots, pearl onions and celery until
browned. Stir in garlic. Pour off fat and
sprinkle with salt and pepper. Add
potatoes, Stir in sausage and mustard.

Add stock, wine and herbs. Bring to a boil and
simmer, uncovered for 15 min. then add the
chopped yam and snow peas and simmer 15
more minutes or until the potatoes are
tender.

While vegetables simmer, saute
mushrooms in 2 tbs. butter. Stir into stew.

Bring to a boil and beat in beurre manie.
Transfer stew to pumpkin. Place on a baking
sheet. Bake at 375 degrees for 5 - 10 min.

Remove from oven, stir in parsley and
serve, scraping bits of pumpkin with each
spoonful.

Serves 4 - 6.

Add any other winter veggies that suit your
fancy. Parsnips and celery root are also
good.

 
What about this recipe from Charlie: Old-Fashioned Beef Stew. A great make-ahead.

Old-Fashioned Beef Stew

Recipe By :Arthur Schwartz
Serving Size : 6

3 tablespoons vegetable oil -- divided
3 pounds stew meat -- trimmed, but well-marbled
1/3 cup flour
1 medium onion -- finely chopped (about 1 cup)
2 cloves garlic -- crushed or pressed
2 13 3/4-ouce cans beef broth
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1 large bay leaf
ground pepper
2 teaspoons Worcestershire sauce
4 medium carrots -- peeled and cut into 3/4-inch pieces
2 medium parsnips -- peeled and cut into 1 1/2-inch chunks or slices
3 large ribs celery -- cut into 3/4-inch pieces
3 large all-purpose potatoes -- peeled and cut into 1 1/2-inch chunks
1/4 pound mushrooms -- thinly sliced
1 10-ounce box frozen peas -- defrosted

In a 5-quart Dutch oven or other heavy pot with a cover, heat about half the vegetable oil over medium-high heat.

While the oil is heating, start dredging the meat in the flour, kneading flour into each piece and shaking off the excess. Add the meat to the hot oil without crowding the pan. There should be space around each piece of meat and it should continue to sizzle briskly, but without smoking or burning. Brown the meat on all sides, adjusting the heat as necessary.

As the pieces of meat in the pan brown, remove them, place in a bowl, and add more meat, until all the meat is browned. As you go, you will have to add more oil. If you notice the oil or the residue in the pan is beginning to burn, lower heat and/or add a little more oil.

Add the chopped onion and sauté for 5 minutes, scraping up any browned meat and flour residue in the pan. Add the garlic and sauté a minute longer. Return the meat and all its juices to the pot. Add the broth and enough water to totally but barely cover the meat. Stir in the tomato paste, thyme, bay leaf, several grinds of the peppermill, and the Worcestershire sauce. (Beef broth contains quite a bit of salt, so adjust the salt later.)

Simmer gently over medium-low heat until the meat is barely tender, usually about 1 1/2 hours, but start checking with a fork after an hour, and every 10 or 15 minutes after that. (To be really sure, taste a piece of the meat. You do not want the meat optimally tender at this point.) Taste for salt, pepper, and perhaps another spoonful of tomato paste.)

(You can freeze the stew now, first cooled to lukewarm, then add the vegetables when finishing and reheating it. Thaw to cold room temperature to continue.)

With the stew at a gentle simmer, add the carrots, celery, and potatoes. Simmer another 20 minutes, until the vegetables are fully tender and the meat is fully tender and ready to eat. Add the mushrooms and defrosted frozen peas. Return to a simmer, cooking until the peas are cooked, a minute or so.

Serve immediately, or if serving later, leave out the peas until you reheat the stew – gently, without boiling.

Serving Ideas : Serve over egg noodles, macaroni, rice, or with soft polenta. Accompany with a large salad, steamed broccoli or cooked greens, such as spinach, Swiss chard, escarole, mustard greens, etc

Charlies notes: My veggies took considerably longer to cook, so you might want to cut them smaller.

Pat’s notes: about 2-1/2 lbs. chuck roast cut into cubes for the stew so I didn't have to add any water to the beef broth in order to cover the beef, which probably gave it a richer flavor. The parsnips and carrots contributed so much flavor to the sauce. Was absolutely fantastic served on mashed yukon gold potatoes (didn't add potatoes to the stew this time). What a keeper.

 
Lisa, Sorry I can't link for some reason. Do a Search for Autumn Beef and Vegetable Stew and

the recipe will come up. It is thread #8253.

 
Dear God...I think "GayR not being able to link" is one of the biblical portents to

Armageddon!

THE END IS NEAR! REPENT WHILE YOU CAN. EAT ALL THE CHOCOLATE YOU WANT!

Everyone...quick! "duck and roll" under your seat!

 
What about some wraps or muffaletta-type sandwiches?

I have a bunch of recipes like these that I have collected. Everything from Smoked Turkey And Chipotle Mayonnaise Wraps, to Antipasto Sandwiches. You could easily make them dairy-free, or at least your portion, can be made ahead, travel well, and require very little work to do before serving except cut them. You can even get a lot of premade ingredients like olive tapenade at Trader Joes. Let me know, and I will post some for you. Serve with a nice salad and you are set.

 
Here you go Pat. REC: sandwich recipes

* Exported from MasterCook *

ANTIPASTO SALAD SANDWICHES

Recipe By :Bon Appétit/August 2001
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method

1/2 pound thinly sliced Italian salami (such as -- cut into 1/4-inch st
Genoa)
1/2 pound fresh mozzarella cheese -- cut into 1/3-inch
cubes
3/4 cup finely chopped celery
1/4 cup finely chopped pitted Kalamata olives or
other brine-cured black olives
1/2 cup mayonnaise
1/3 cup chopped roasted red peppers from jar
1 18 inch -- ¥
1 long French-bread baguette
2 cups thinly sliced radicchio (from 1 large
head)

Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)

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* Exported from MasterCook *

ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES

Recipe By :Bon Appétit/August 2003
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method2 jars marinated artichoke hearts -- (6 ounce) drained,
chopped
1/2 cup chopped drained oil-packed sun-dried
tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 5 inch -- ¥
or 6-inch-long Italian rolls -- ¥split in half
lengthwise
12 ounces fresh water-packed mozzarella -- drained, sliced
6 ounces salami -- thinly sliced
8 tablespoons green olivada

Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

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* Exported from MasterCook *

ITALIAN DELI SANDWICHES WITH MARJORAM-CAPER DRESSING

Recipe By :Bon Appétit/June 2003
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method1/2 cup olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
4 tablespoons chopped fresh marjoram
2 tablespoons red wine vinegar
1 22 inch -- ¥
1 long sourdough baguette -- halved lengthwise
12 ounces assorted sliced deli meats and cheeses
1 cup thinly sliced Vidalia onion

Blend olive oil, parsley, capers, 3 tablespoons marjoram, and vinegar in food processor until herbs are finely chopped. Season to taste with salt and pepper. Transfer dressing to small bowl. Let stand 30 minutes.Mix remaining 1 tablespoon marjoram into dressing. Spoon dressing over cut sides of bread, dividing equally. Arrange meats, cheeses, and onion on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. (Sandwiches can be made 4 hours ahead. Wrap tightly in foil and refrigerate.)

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* Exported from MasterCook *

OLIVE AND JARLSBERG SALAD SANDWICH

Recipe By :Gourmet/August 1993
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method8 inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives -- chopped fine
1/2 cup drained Kalamata or other brine-cured -- pitted and chopped f
black olives
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts -- drained and chopped
fine
1 cup drained bottled roasted red peppers -- chopped fine
2 cups packed fresh parsley leaves -- minced
1 tablespoon drained capers -- chopped fine
1/4 cup extra-virgin olive oil

Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).

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* Exported from MasterCook *

ONION MUFFULETTA SANDWICH

Recipe By :Bon Appétit/June 1996
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method1 cup chopped Vidalia onion
1/2 cup drained small Spanish pimiento-stuffed
green olives
1/4 cup olive oil (preferably extra-virgin)
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons drained capers
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/2 teaspoon
dried
1 long French or sourdough baguette -- (24 inch) split
lengthwise
12 ounces assorted sliced deli meats and cheeses -- mortadella, salami,
(such as ham

Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature.Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches.

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* Exported from MasterCook *

OLIVE AND JARLSBERG SALAD SANDWICH

Recipe By :Gourmet/August 1993
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method8 inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives -- chopped fine
1/2 cup drained Kalamata or other brine-cured -- pitted and chopped f
black olives
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts -- drained and chopped
fine
1 cup drained bottled roasted red peppers -- chopped fine
2 cups packed fresh parsley leaves -- minced
1 tablespoon drained capers -- chopped fine
1/4 cup extra-virgin olive oil

Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).

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* Exported from MasterCook *

ROAST BEEF WRAPS WITH HORSERADISH COLESLAW

Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation MethodHorseradish Coleslaw
2 10 inch -- ¥
flour tortillas or one 4 1/2-ounce sheet -- ¥trimmed to 20-inch
soft lavash bread
8 ounces thinly sliced roast beef
1 jar roasted red peppers -- (7 ounce) drained,
sliced
1/2 cup chopped green onions

Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Alternatively, open lavash on work surface. Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over coleslaw mixture. Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings. Cut tortillas in half or lavash into 4 pieces.

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* Exported from MasterCook *

HORSERADISH COLESLAW

Recipe By :Bon Appétit/January 1998
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method1 cup purchased creamy coleslaw
1 1/2 tablespoons purchased white horseradish
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons
dried

Stir coleslaw, horseradish and thyme in small bowl to blend.

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* Exported from MasterCook *

SALADE NICOISE SANDWICHES

Recipe By :Bon Appétit/July 1992
Serving Size : 6 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method1 can tuna packed in water -- (12 1/2 ounce) well
drained
1 can tuna packed in water -- (6 1/8 ounce) well
drained
3 tablespoons drained capers
1/4 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
2 1 pound soft French or Italian bread loaves
6 tablespoons olive paste (olivada) or olive spread* -- (about)
1 package fresh arugula or watercress -- (2 1/2 ounce)
2 tomatoes -- sliced
1 red onion -- thinly sliced

*Available at Italian markets and specialty foods stores. If unavailable, puree 1/2 cup pitted, black, brine-covered olives (such as Kalamata) in processor or blender. Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)

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* Exported from MasterCook *

SMOKED TURKEY WRAPS WITH MANGO AND CURRIED MAYONNAISE

Recipe By :Bon Appétit/August 2000
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation MethodCurried mayonnaise:
2 teaspoons curry powder
1/2 cup light mayonnaise
2 teaspoons fresh lemon juice
Sandwiches:
2 lavash wraps -- each cut in half
crosswise to make four 12x12-inch squares
8 ounces thinly sliced smoked turkey
4 cups thinly sliced romaine lettuce
2 cups thinly sliced seeded peeled English
hothouse cucumber
1 ripe mango -- peeled, pitted,
chopped (about 1 cup)
1/2 cup fresh cilantro leaves

For curried mayonnaise:
Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes. Transfer curry powder to small bowl. Stir in mayonnaise and lemon juice. Season with salt and pepper.
For sandwiches:
Place 1 lavash square on work surface. Spread lavash with 2 tablespoons curried mayonnaise. Place 1/4 of turkey in center of lavash. Top turkey with 1 cup lettuce, 1/2 cup cucumber, 1/4 of mango, and 1/4 of cilantro. Top with 1/4 of avocado slices. Fold in short sides of lavash, then roll up like burrito, enclosing filling completely. Repeat process for remaining 3 wraps. (Can be made 4 hours ahead. Wrap tightly with plastic wrap; keep refrigerated.) Cut wraps in half crosswise.
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* Exported from MasterCook *

TUNA AND OLIVE SALAD SANDWICH

Recipe By :Gourmet/June 2000
Serving Size : 4 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 cans light tuna packed in olive oil -- (6-oz) drained
1/2 cup chopped drained bottled roasted red
peppers
10 Kalamata or other brine-cured black olives -- cut lengthwise into
strips
1 large celery rib -- chopped
2 tablespoons finely chopped red onion
1 baguette -- (20- to 24-inch)
2 tablespoons olive oil
Green leaf lettuce

Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper. Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
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* Exported from MasterCook *

TURKEY WRAPS WITH CHIPOTLE MAYONNAISE

Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches

Amount Measure Ingredient -- Preparation Method1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) -- ¥
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away

Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.

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* Exported from MasterCook *

Bageletta

Recipe By :Dawn/Adapted from nlb and Cathy Z Muffuletta recipes
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method20 slices salami, dry
20 slices pepperoni slices
4 slices ham
4 slices provolone cheese
3/4 cup olive salad
4 bagels
thinly sliced onion -- if desired

Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Place the salami on top of the olive salad, then the pepperoni, followed by the ham slice. Put a few slices of onion, if desired on top of the ham.. Top with a slice of provolone cheese or another cheese if you prefer. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.

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* Exported from MasterCook *

Tunaletta

Recipe By :Dawn/adapted from a couple recipes from BA
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method2 cans tuna in olive oil -- drained
3 tablespoons capers -- drained
1/3 cup mayonnaise -- or more to taste
2 tablespoons fresh lemon juice -- or more to taste
3/4 cup olive salad
4 bagels
4 slices Swiss cheese
red onion -- thinly sliced

Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.

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* Exported from MasterCook *

Olive Salad ala Dawn

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method1 1/2 cups green olives stuffed with pimento
1 1/2 cups black pitted olives
1/2 tin anchovies -- with oil
4 cloves garlic, or more to taste
3/4 cup extra virgin olive oil
2 tablespoons capers -- drained

In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl. Do the same with the black olives. Mix with the green olives. Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well. Refrigerate. I am guessing that this will keep in the refrigerator for quite awhile. This makes quite a bit. You might want to halve the recipe. I would add some dried oregano or basil to this for a spicier flavor. Since I was using this for the tunaletta also, I wanted to keep the flavors a little more straight forward.

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how about a chicken pie, with just the top crust, or chicken and dumplings made with

no dairy biscuits on top? Olga's crock pot sweet and snappy beef stew in T&T is so great now for the fall.

 
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