MARINATED BLACK OLIVES (McKereghan)
Black pitted olives
Put in a container with:
garlic salt
2 tablespoons olive oil
stirred together until the salt is dissolved.
Fill rest of container with juice from olives to cover theolives.
Let stand overnight out of refrigerator.
Drain and serve.
ROSY RADISHES
2 bunches radishes
¼ tsp.salt
½ cupwine vinegar
¼ cupolive oil
¼ cupcold water
¾ tsp.salt
¼ teaspoonseasoned pepper
1. Wash and trim radishes. Bring to a boil with ¼ teaspoon salt in enough water to cover. Boiluntil radishes begin to lose color (about 2 minutes), drain and cool. Make a marinade with the remaining ingredients.
2. Let stand at least overnight. Radisheskeep well and increase in flavor if stored in a jar in the refrigerator.
3. Turn jar upside down occasionally to blend flavor
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