"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Annabelle's Goop Recipe

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This recipe for Annabelle's Goop, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annabelle Andrews via Mary Jo Kearney
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sharp cheddar cheese
2 onions
1 clove garlic
1 can green Ortega peppers OR
1 fresh green pepper
1 can ripe olives, pitted
1 can (7 oz.) tomato paste
2 tbsp. vinegar
1 cup vegetable oil
Pinch of salt

Directions:
Directions:
Combine the cheese, onions garlic, peppers and olives and grind or put in blender. Add tomato paste, vinegar, oil and salt. Let solidify in refrigerator overnight. Spread on slices of French bread and broil two or three minutes.

Personal Notes:
Personal Notes:
Annabelle was famous in our neighborhood in Fair Lawn, New Jersey for her creation she called simply “goop.” Everyone loved it and wanted the recipe, but Annabelle adamantly refused to divulge it for many years. Finally she relented…and here it is. If you’re looking for an outstanding party snack and appetizer, try Annabelle’s goop.

 

 

 

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