Guest guest Posted August 19, 2001 Report Share Posted August 19, 2001 Kathleen, Karen & Ellen " Eggs as Appetizers " lists a condiment called " Olive Paste " but I haven't got this recipe in my Veg-Recipes folder. I was hoping one of you ladies would keep an eye out for it, since you're knocking the heck out of this cookbook! I must as, since I'm reviewing 206 VCE Recipes this evening, just how many ARE there in this cookbook! I am astonished at the range it has covered already! TIA, Christine P.S. You know, I still can't post from home on this list. Even if I'm sending from CF_Muehling or CF_Muehling, it tells me that I'm not a member. I have to come to the darned web to do this! Anyone else having this trouble? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2001 Report Share Posted August 19, 2001 At 02:36 PM 8/19/01 +0000, CF_Muehling wrote: >Kathleen, Karen & Ellen > " Eggs as Appetizers " lists a condiment called " Olive Paste " but I >haven't got this recipe in my Veg-Recipes folder. I was hoping one >of you ladies would keep an eye out for it, since you're knocking the >heck out of this cookbook! This was posted earlier. * Exported from MasterCook * Olive Paste Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 87 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Vegetables Vce:Appetizers & First Courses Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olives -- pitted such as Nicoise or Kalamata or green 1/4 cup capers -- rinsed 2 small garlic cloves 2 teaspoons thyme leaves -- chopped OR 1/2 teaspoon dried thyme 1 tablespoon extra virgin olive oil -- up to 2 tablespoons pepper -- freshly milled fresh lemon juice Makes about 3/4 cup. Spread on croutons, pungent olive paste sets off all kinds of foods - fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard-cooked eggs. Olive paste keeps more or less indefinitely in the refrigerator. In a food processor, make a smooth paste of the olives, capers, garlic, and thyme if using dried. Add the olive oil while the machine is running. Season with pepper and add lemon juice and thyme if using fresh. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2001 Report Share Posted August 19, 2001 Kathleen, Thanks! I must have missed it or incorrectly deleted it, because I don't seem to have this recipe. I LOVE anything to do with olives and would have jumped on it! I appreciate the repost. Christine Life is choices; make good ones -- but make 'em! CF_Muehling schuller [schuller] Sunday, August 19, 2001 10:56 CF_Muehling; Veg-Recipes Re: Olive Paste from VCE? At 02:36 PM 8/19/01 +0000, CF_Muehling wrote: >Kathleen, Karen & Ellen > " Eggs as Appetizers " lists a condiment called " Olive Paste " but I >haven't got this recipe in my Veg-Recipes folder. I was hoping one >of you ladies would keep an eye out for it, since you're knocking the >heck out of this cookbook! This was posted earlier. * Exported from MasterCook * Olive Paste Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 87 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Vegetables Vce:Appetizers & First Courses Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olives -- pitted such as Nicoise or Kalamata or green 1/4 cup capers -- rinsed 2 small garlic cloves 2 teaspoons thyme leaves -- chopped OR 1/2 teaspoon dried thyme 1 tablespoon extra virgin olive oil -- up to 2 tablespoons pepper -- freshly milled fresh lemon juice Makes about 3/4 cup. Spread on croutons, pungent olive paste sets off all kinds of foods - fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard-cooked eggs. Olive paste keeps more or less indefinitely in the refrigerator. In a food processor, make a smooth paste of the olives, capers, garlic, and thyme if using dried. Add the olive oil while the machine is running. Season with pepper and add lemon juice and thyme if using fresh. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2001 Report Share Posted August 19, 2001 Hi, Christine! Just so you know (and the rest of the list too) -- this book has about 1500-1600 recipes in it, and we are, in fact, trying to get the entire thing formatted over a period of time. That's why I have one chapter scheduled per month for this book only. :-) Everyone who has MasterCook may want to make a cookbook just for " Vegetarian Cooking for Everyone " recipes. If you have 5 or 6, you can get a cover for it from Amazon.com (just right click and save the picture). You can also get it (and MANY other covers) from my PhotoPoint site at: http://albums.photopoint.com/j/AlbumList?u=23168. Have fun!! Karen List Owner CF_Muehling wrote: > Kathleen, Karen & Ellen > " Eggs as Appetizers " lists a condiment called " Olive Paste " but I > haven't got this recipe in my Veg-Recipes folder. I was hoping one > of you ladies would keep an eye out for it, since you're knocking the > heck out of this cookbook! > > I must as, since I'm reviewing 206 VCE Recipes this evening, just how > many ARE there in this cookbook! I am astonished at the range it has > covered already! > > TIA, > Christine > > P.S. You know, I still can't post from home on this list. Even if > I'm sending from CF_Muehling or CF_Muehling, > it tells me that I'm not a member. I have to come to the darned web > to do this! Anyone else having this trouble? Quote Link to comment Share on other sites More sharing options...
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