Unicorn (Unicorn@Indenial.com)
Thu, 31 Dec 1998 08:32:42 -0500
Reader Carl Frith attributes this food funny to Ogden Nash. I've
never heard it before, but it sounds like something he would have
written.
First you shake and shake the Ketchup bott'll.
None will come and then a lott'll.
Today's recipe from Spain is a "tapa" that can be found in many of
Madrid's bars. Make up a big batch and watch them disappear at your
next holiday get together.
Spanish Almond-Stuffed Olives
24 whole almonds
24 large, pitted, Mediterranean style green olives
Shell the almonds and drop them into boiling water for 2 or 3 seconds.
Drain and remove the brown covering by rubbing between two dish
towels, or by peeling with your fingers. For crisp almonds, stuff
each olive with a whole almond and serve immediately. For soft
almonds, stuff the olives as above, and return the olives to the jar
with the olive juice. Marinate at least 24 hours. Makes 24 stuffed
olives.
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