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"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

MARAINATED ARTICHOKES AND MUSHROOMS Recipe

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This recipe for MARAINATED ARTICHOKES AND MUSHROOMS is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8-ounce can mushroom crowns
1 8-ounce can artichoke hearts, drained and quartered
15 -10 Kalamata or Greek olives
4 Tb. sliced pimiento peppers
2 pearl onions, thinly sliced
¼ C olive oil
¼ C wine vinegar
½ tsp. salt or to taste
¼ tsp. Pepper
1 Tb. brown sugar
1 Tb. lemon juice
¼ tsp. dried oregano crushed
¼ tsp. dried parsley flakes
Directions:
Directions:
Combine all ingredients in a glass bowl. Cover. Chill several hours or overnight, stirring occasionally. Drain and sprinkle with paprika. Serves as an appetizer or a salad. Serves 4.

 

 

 

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