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----- Original Message -----
From: Uncle Bob
To: phaed
Sent: Saturday, November 03, 2001 8:58 PM
Subject: sugarcoated peanuts
I need a recipe for sugarcoated peanuts
Thanks
unclebob
Hi Bob,
No problem. I found dozens listed, but they were all the same recipe below. If this isn't what you were looking for, let me know.
Phaed
Sugar Coated Peanuts
Ingredients :
1 c. sugar
1/2 c. water
2 c. raw shelled peanuts
Preparation :
Dissolve sugar in water in saucepan over medium heat. Add
peanuts and continue to cook over medium heat, stirring frequently.
Cook until nuts are completely sugared (peanuts coated, no syrup,
really dry). Pour and spread on ungreased cookie sheet. Bake at
300 degrees for approximately 30 minutes, stirring every 10 minutes.
Delicious. Good for snack and for gift giving. Yield: 2 cups.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Sunday, November 04, 2001 2:23 PM
Subject: Italian Rum Cake
11/4/01
Phaedrus:
I am looking for a recipe for Italian Rum Cake. I used to
buy it in an Italian Cafe in Utica, NY. As I remember,
it was a sponge cake painted with rum, a vanilla and chocolate
filling with fresh strawberries, at least 3 layers,
and a frosting that could be whipped cream but it has
been so long that it is hard to remember. I hope you can
help.
Thank you,
Pat
Hi Pat,
Below is the closest recipe that I could find. There are apparently several different cakes that are called "Italian Rum Cake."
This one says "garnish with strawberries," but I saw mention of similar bakery versions of the cake that may have had strawberries
between each layer as well.
Phaed
Italian Rum Cake
Serving Size : 1
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge Cake
6 eggs separated
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
1/3 cup cold water
1 teaspoon vanilla
Rum Syrup
2 cups water
1 cup sugar
4 ounces white rum (4-5 ounces)
Cream Filling
1 1/2 cups sugar
1/2 cup flour
4 tablespoons cornstarch
salt
2 eggs
1 quart milk
2 tablespoons butter
4 tablespoons vanilla
1 ounce unsweetened chocolate
The Cake
Beat egg yolks, add water and 3/4 cup sugar. Beat until thick.
Add vanilla, flour and baking powder, mix well. Clean blades
and beat egg whites until frothy. Add rest of sugar, beat until
stiff but not dry. Fold into yolk mixture. Bake in spring form
pan 50-60 minutes at 325 degrees . Boil water with sugar 3-4
minutes. Cool and add rum. When cake is cool split into 3 layers.
Make the filling
Cream sugar, cornstarch, salt and eggs to make a smooth thick paste.
Set aside. Scald milk and butter. Add paste to milk while still over
heat. Cook, stir with wire whisk until thick and smooth. Cover with
wax paper right on filling until cool. When cool, add flavoring.
Divide Filling in half and add chocolate to half.
Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla
filling. Put on second layer, sprinkle with 1/3 more of the syrup
and add chocolate filling. Invert top layer and put on rest of syrup.
Frost with whipped cream. Garnish with strawberries.
----- Original Message -----
From: Rosy
To: phaedrus
Sent: Sunday, November 04, 2001 10:48 PM
Subject: QUESTIONS
How to make Pad Thai (Thai Noodles)? Thanks--Rosy.
Hi Rosy,
No problem. Below are two pad thai recipes.
Phaed
Pad Thai
Serves 4 as a noodle course or 2 as a main course
8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz skinless, boneless chicken breast
4 oz fried tofu
6 tbsp roasted unsalted peanuts
3 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
1/2 cup vegetable oil
1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
2 eggs
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies
Strips of red pepper
Fresh coriander leaves
Wedges of lime
1. Soak noodles in plenty of cold water for at least 1 hour.
2. Combine tamarind paste with a 1/4 cup warm water in a small
bowl and let soak for at least 15 minutes.
3. Slice the chicken into 1/4-inch strips. If you find it
difficult to cut thinly through fresh meat, leave it in the
freezer for 15-20 minutes to harden slightly and then slice.
Reserve.
4. Slice the fried tofu into 3/4-inch cubes. Reserve.
5. Blend or process peanuts into coarse meal. Reserve.
6. Return to your reserved tamarind paste in its water.
Mash it and transfer the mud-like mixture to a strainer
set into a bowl. Mash and push with a spoon, forcing liquid
to strain into the bowl. Scrape off the juice that clings to
the underside of the strainer. You will have about 5 tbsp of
tamarind juice. Add to it the fish sauce, sugar and lime juice.
Beat to thoroughly mix and reserve. Discard the solids left in
the strainer.
7. Heat oil in a wok (or large frying pan) until it is just about
to smoke. Add garlic and stir, letting it cook for about 30 seconds.
Add chicken and stir-fry for 1 minute. Add tofu and shrimps and
stir-fry for 1 more minute. Break eggs into wok and let them fry
without breaking them up for 1-2 minutes.
8. While eggs cook, quickly drain the noodles and then add to wok,
giving them a quick fold, stir-frying for 1 minute from the bottom
up. Add reserved tamarind juice, etc. (from step #6) and continue
stir-frying, mixing everything together for 1-2 minutes. Your
noodles will have subsided to half their original volume and
softened up to al dente.
9. Add about 2/3 of the reserved ground peanuts and stir. Add
about 2/3 of the bean sprouts and all the green onion pieces.
Stir-fry for 30 seconds and take off heat.
l0. Transfer noodles to a serving dish and sprinkle with roasted
chilies. Top with the rest of the ground peanuts, the rest of the
sprouts, some strips of red pepper and fresh coriander leaves.
Stick a couple of lime wedges on the side and serve immediately.
--------------------------------
Pad Thai
Ingredients
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate,
to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long,
half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and
place in a glass with white end in cold water to crisp (optional)
Soak the dried rice noodles in cool or lukewarm tap water for 40
minutes to one hour, or until the noodles are limp but still firm
to the touch. While the noodles are soaking, mix the fish sauce
with the tamarind juice and palm sugar; stir well to melt the sugar.
Taste and adjust flavors to the desired combination of salty, sour
and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside. Heat a wok
over high heat until it is smoking hot. (Note: If your wok is small,
do thestir-frying in two batches. The recipe may also be halved to
serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp
until they turn pink and are almost cooked through. Salt lightly
with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok
surface and wait 20 to 30 seconds for it to heat. Add the tofu,
frying 1 to 2 minutes, or until the pieces turn golden. Add garlic
and stir-fry with the tofu for 15 to 20 seconds. Follow with the
sliced shallots and cook another 15 seconds. Then add the dried
shrimp, sweetened salted radish and ground dried chillies. Stir
and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok.
Stir-fry 1 to 2 minutes and when most of the noodles has changed
texture and softened, push the mass up along one side of the wok.
Add the teaspoon of oil to the cleared area, crack the eggs onto
it and scramble lightly. When the eggs have set, cut into small
chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat
noodles. If the noodles are still too firm to your liking, sprinkle
1 to 2 tablespoons of water over them to help cook. Taste and adjust
flavors as needed to your liking by adding more fish sauce or tamarind
juice; if the noodles are not sweet enough, sprinkle in a small amount
of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups
of bean sprouts and the garlic chives (if using). Sprinkle with half
the chopped peanuts and return the shrimp to the wok. Stir and when
the vegetables are partially wilted, transfer to a serving platter,
or dish onto individual serving-size plates, and garnish with the
remaining bean sprouts and chopped peanuts, the lime wedges, cilantro
and green onions.
Serves 4 as a one-dish lunch. Squeeze lime juice over each portion
before eating.
-------------------------------------------------------------------
----- Original Message -----
From: Rosy
To: phaedrus
Sent: Sunday, November 04, 2001 10:48 PM
Subject: QUESTIONS
How to make Fortune Cookies? Thanks--Rosy.
Hi Rosy,
No problem. Below are three fortune cookie recipes.
Phaed
Chinese Fortune Cookies
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons cornstarch
6 tablespoons white sugar
7 tablespoons salad oil
1/3 cup egg whites
3 tablespoons water
Preheat oven to 300 degrees. Stir together sifted flour, salt,
cornstarch and sugar. Add salad oil and egg whites and stir until
blended. Line a cookie sheet with foil. Drop level tablespoon of
batter for 6 cookies. Use back of spoon to spread batter evenly
into 4-inch circles. Bake for about 20 minutes. Remove one cookie
at a time from the oven with a wide spatula; working quickly follow
these four steps:
1. Flip cookie onto cotton gloved hand.
2. Hold fortune in center of pliable cookie while folding cookie
in half.
3. Grasp ends of cookie and draw gently down over edge of muffin
pan to crease at center of cookie.
4. Fit cookie in muffin pan (points down) to hold shape as it cools.
If cookie hardens too quickly, put it back in the oven for about 1
minute. Store in airtight container.
----------------------------------------
Fortune Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Flour
2 Tablespoons Brown Sugar
1 Tablespoon Cornstarch
2 Tablespoons Cooking Oil
1 Egg White -- beaten stiff
1/4 Teaspoon Vanilla
3 Tablespoons Water
Combine flour, sugar, cornstarch, and oil. Fold in egg white.
Add vanilla and water. In a small skillet (non-stick or lightly
oiled), over medium heat, pour 1 tablespoon of batter, spreading
it out into a 3" circle. Cook 4 minutes until lightly browned.
Turn with spatula and cook 1 more minute. Remove from the pan,
(Careful - it will be hot!) and place paper fortune strip in
center of circle. Fold in half over the edge of a glass, then
bend to form fortune-cookie shape. Hold until cool, or place in
an egg carton to hold the shape until the cookies firm up.
--------------------------------------------
Fortune Cookies -1
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Butter -- softened
3 Tablespoons Sugar
1 Egg White
1/2 Teaspoon Vanilla
1/3 Cup Flour
In a small bowl, mix butter, sugar, egg white and vanilla.
Incorporate flour.
Drop by spoonfull (5 ml) on greased cookie sheet.
Flatten the cookies (to 3 inches diameter approx) with back of spoon.
Cook in pre-heated oven at 400 F (or 200 C) for 3-4 minutes or until
sides = golden color. Remove from oven.
With a spatula, remove cookies from sheet.
Turn them over.
Put a fortune message in the center of the cookie.
Fold the cookie in two. Press the sides for a few seconds to make it
hold.
Lift cookie by the two ends, and press its middle against the rim of
a glass (will give it its "regular" shape).
Put each cookie in a muffin mold to make it keep its shape until cold.
*********
Gives 18 cookies.
******
Important:
I tried cooking the cookies in two batches.
Problem: they "harden" so fast, you can hardly get to fold the
the third one after you put the message in it.
By that time they are so hard you can not fold the rest.
It is imperative to cook them...2 at a time!
Unless you have helpers!!!
Next time, I might try keeping them "soft" using steam.
----- Original Message -----
From: dgalla
To: phaedrus
Sent: Monday, November 05, 2001 9:10 AM
Subject: greenbeans
besides a casserole what kind of dish can be made using greenbeans as
the main ingredient?
Hi,
Gosh, there are numerous green bean dishes. Below is just a sampling.
Phaed
Marinated Green Beans
Ingredients :
2 cans cut green beans, drained
1 med. onion, cut lengthwise
2 cans button mushrooms
Marinade Mixture:
1/4 c. soy sauce
1/4 c. salad oil
1/4 c. vinegar
1/4 tsp. garlic powder
Preparation :
Pour marinade over vegetables and chill overnight.
----------------------------------
Marinated Green Bean Salad
Ingredients :
1 lb. fresh green beans
1 (2 oz.) jar sliced pimento, drained
1 med. tomato, chopped
1/2 c. chopped green pepper
1/2 c. reduced calorie Italian salad dressing
1/4 c. chopped fresh parsley
1/4 tsp. freshly ground pepper
Preparation :
Remove strings from green beans; wash thoroughly. Cut each bean
lengthwise into 4 strips. Place in a steaming rack over boiling
water. Cover and steam 5 minutes or until crisp-tender. Cool
completely. Combine beans, pimento, tomato and green pepper in a
shallow container. Combine salad dressing, parsley and pepper; stir
well. Pour over bean mixture. Cover and refrigerate overnight.
Yield: 6 servings (43 calories per serving).
----------------------------------
Cream Of Green Bean
Ingredients :
4 onions, peeled & chopped
2 med. potatoes, peeled & chopped
4 c. chicken broth
2 garlic cloves
1 pkg. (10 oz.) frozen green beans
3 tbsp. butter
1 c. heavy cream
1 1/2 c. milk
Salt & pepper to taste
Preparation :
Follow directions for Vichyssoise for cooking garlic, onions,
potatoes and chicken broth. Then add green beans and cook for 5 to
10 minutes. Then do same as Vichyssoise for milk, cream and
seasonings. Puree. Serve hot. (Broccoli, cauliflower, asparagus,
spinach, watercress, cucumber or anything you can think of, may be
used in place of the green beans.)
----------------------------------
Swiss Style Green Beans
Ingredients :
3 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 med. chopped onion
1 c. sour cream
4 c. canned whole green beans
1/2 lb. Swiss cheese
2 c. cornflakes
1 tbsp. melted butter
Preparation :
Melt 3 tablespoons of butter. Stir in flour, salt, pepper, sugar
and onion. Add sour cream gradually. Cook until thickened. Fold
in green beans; heat thoroughly. Pour into greased casserole a
layer of bran mixture, then a layer of grated Swiss cheese and
another layer of green bean. Finish with grated cheese on top.
Mix cornflakes in 2 tablespoons melted butter and sprinkle on top.
Bake at 400 degrees for 20 minutes.
----------------------------------
Green Beans Almondine
Ingredients :
3 c. fresh green beans, chopped
10 mushrooms
1 med. red onion
1 clove garlic
2 tbsp. wine (white)
1 packet Butter Buds
1/2 c. hot water
Preparation :
Dissolve Butter Buds in water and heat in skillet along with
wine. Saute onions and garlic until soft. Add green beans and
mushrooms; simmer until soft.
----------------------------------
Louisiana Green Beans
Ingredients :
1 lb. fresh green beans
2 c. tomatoes, diced
1/2 c. chopped celery
1/4 c. chopped green bell pepper
1/2 tsp. onion powder
Preparation :
Cook beans until tender, then add remaining ingredients and cook
over medium heat until cooked through, about 15 minutes. Serves 8.
----------------------------------
Scandinavian Green Beans
Ingredients :
1 lb. fresh tender green beans
1 tbsp. low sodium Dijon or champagne mustard
3 tbsp. rice milk
2 tbsp. fresh dill weed, minced
1 tbsp. red wine vinegar or apple cider vinegar
1 tbsp. low sodium vegetable seasoning
Preparation :
Prepare green beans; snap off stems and cut if needed. Steam in
vegetable steamer until tender. Toss with seasonings and serve.
----------------------------------
Spanish Green Beans
Ingredients :
4 c. cooked green beans
1 onion, chopped
1/2 c. tomato puree
Pepper to taste
Preparation :
Brown onion in water until golden. Add rest of ingredients. Mix
and heat through. Serves 6 to 8.
----------------------------------
Green Bean - Walnut Toss
Ingredients :
1 lb. fresh green beans, cut in bite sized pieces, cooked
1/2 c. vegetable (olive) oil
1/4 c. chopped walnuts
2 tbsp. red wine vinegar
3 tbsp. fresh dill or 1 tsp. dried dill weed
3 tbsp. fresh parsley, minced
1/2 c. sliced green onions
Salt and pepper
Preparation : Toss
----------------------------------
Green Beans Indian Style
Ingredients :
1 lb. fresh green beans
2 tbsp. butter
2 tbsp. oil
1 tbsp. mustard seed
1 chopped onion
3 sm. carrots, sliced thin
1 tsp. salt
1 tsp. grated coriander
1/2 tsp. ground ginger
Preparation :
Break beans in 1" pieces. Heat oil and butter, add mustard seed
and saute 30 seconds, or until they pop. Add onion, carrots, and
beans, cook 5 minutes. Stir in salt, coriander and ginger. Lower
heat, cover and cook, stirring after 8 or 10 minutes or until crispy
tender. Stir in lemon juice.
----------------------------------
Swiss String Beans
Ingredients :
2 (10 oz.) frozen green beans
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/2 tbsp. grated onion
1/2 lb. grated Swiss cheese
1/4 tsp. pepper
1 c. sour cream
2 c. corn flakes
Preparation :
Melt butter. Stir in flour, salt, pepper and onion. Add sour
cream gradually, fold in green beans. When beans are hot, stir in
cheese. Pour in greased casserole dish and top with corn flakes.
Bake at 400 degrees for 20 minutes.
----------------------------------
Chinese Green Beans
Ingredients :
2 (5 oz.) cans sliced water chestnuts, do not drain
1 tsp. salt
1 tsp. butter
4 cans cut green beans
1 beef bouillon cube
Preparation :
Add all ingredients to saucepan. Cook for 10 minutes or longer,
according to taste. Serves: 8-10.
----------------------------------
Swiss Chicken And Green Bean Amandine
Ingredients :
--Base:--
1 1/2 c. uncooked instant rice
1/2 c. canned French fried onions
1/2 c. sliced almonds
3/4 c. milk
2 oz. (1/2 c.) shredded Swiss cheese
14.5 oz. can French style green beans, undrained
1 can creamy chicken mushroom soup
--CHICKEN ROLLS:--
2 whole chicken breasts, skinned, halved and boned (1 to 2 lb.)
4 oz. (1 c.) shredded Swiss cheese
--TOPPING:--
1/4 to 1/2 c. margarine, melted
1/2 c. sliced almonds
1/2 c. grated Parmesan cheese
1/2 c. canned French fried onions
1/2 c. crushed corn flakes
Preparation :
Heat oven to 350 degrees. Grease 8x12 inch or 8 inch square
baking dish. In large bowl, combine all base ingredients; blend
well. Pour into greased baking dish. Place 1 chicken breast half
between 2 pieces of plastic wrap. Working from center, lightly
pound chicken with flat side of meat mallet or rolling pin until
about 1/4 inch thick; remove wrap. Repeat with remaining chicken
breast halves Place 1/4 cup of the Swiss cheese on each chicken
breast half. Roll up jelly roll fashion; place over rice mixture in
baking dish. Brush each chicken roll with margarine; drizzle
remaining margarine over chicken rolls and rice mixture. Sprinkle
remaining topping ingredients over chicken rolls and rice mixture.
Bake for 55 to 60 minutes or until chicken is tender and no longer
pink. 4 servings.
----------------------------------
Salmon Green Bean Bake
Ingredients :
1 qt. canned fish
4 c. cooked noodles
1/4 c. Miracle Whip
1 qt. green beans, canned
2 tbsp. margarine
2 tbsp. flour
1/2 tsp. pepper
1 sm. onion
1 c. sour cream
1/2 tsp. salt
Preparation :
Preheat oven to 350 degrees. Cook noodles in boiling salt water
until tender. Drain and combine noodles with Miracle Whip. Place
in baking dish. Flake salmon and place over noodles mixture. Melt
butter in saucepan and gradually stir in dry ingredients, add grated
onion. Add sour cream and stir until blended. Drain beans and add
to sauce. Pour over salmon noodle mixture. Bake 25 minutes.
----------------------------------
One Dish Green Bean Dinner
Ingredients :
1 lb. ground chuck
2 c. fresh green beans, cooked
1 c. chopped onions
1 can cream of mushroom soup
1 c. milk
6 med. size potatoes, cooked and mashed
Preparation :
In a skillet brown ground chuck with 1/2 cup onions, set aside.
Wash and snip fresh green beans; boil in 1 quart water along with
1/2 cup onions. Set aside. Boil potatoes until done; mash.
In a 2 quart casserole layer meat and beans. Stir together cream
of mushroom soup and milk. Pour over beans. Layer mashed potatoes
over beans, soup, and meat. Add shredded cheese over potatoes if
desired. Bake in 350 degree oven for 1/2 hour.
----------------------------------
Lebanese Green Bean Stew
Ingredients :
1 can whole tomatoes
1 can French cut green beans
Fried Rice:
Preparation :
Brown in vegetable oil (2 tablespoons): 1 lg. onion 1/2 tsp.
pepper 2 tbsp. cinnamon 1 1/2 tsp. cloves 2 tsp. nutmeg 1 tbsp.
sugar Add condiments along with 1 can whole tomatoes (cut up) to
beef and onions; simmer for one hour. Add 1 can French cut green
beans, heat and serve over fried rice or vermicilli. Brown rice in
butter on high heat in saucepan, stirring frequently. Pour water
over browned rice (rice will swell and become whitish and rather
opaque) and steam for 30 minutes. Pour meat mixture over rice and
serve (or serve rice separately). 4 generation favorite!
----------------------------------
Pancit
Ingredients :
1/2 lb. bite-sized cubed pork, rolled in flour
1 lg. onion, chopped
1 tsp. salt
1/2 tsp. pepper
2 c. water
1/4 c. soy sauce
1/4 c. vinegar
1 lb. French cut green beans
2 carrots, cut into thin strips
1/2 cabbage, cut up
Preparation :
Brown together in oil: Add: Cook until meat is tender, then
add: Cook until vegetables are done, adding water if necessary.
Add 2 packages dry Canton pancit noodles (available in international
food section of supermarket or any Philippine food store). Stir
noodles in until wet and softened and heat through.
----------------------------------
Wienerbohnen (Viennese Green Beans)
Ingredients :
1 1/2 lbs. sliced green beans
4 tbsp. butter or margarine
2 tbsp. flour
1 clove garlic, crushed
3 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped fresh dill
Chicken bouillon to taste
Preparation :
Over medium high heat, melt butter. Add flour and stir for 1
minute. Add garlic, parsley, and dill. Stir for 1 minute more. Add
beans, 1 1/2 cups water, and bouillon to taste. Bring to a boil and
cook until beans are just tender.
----------------------------------
Insalata Nizzarda
Ingredients :
1 lb. green beans
2 tomatoes
1/2 c. black olives
1/4 c. olive oil
Salt
Pepper
Preparation :
Cook green beans in salt water until desired tenderness. Drain
and cool in salad bowl. Slice tomatoes into bowl. Add olives, oil,
salt and pepper; mix and serve. Yield: 4 servings.
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