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Title: Moroccan Olives (A Sauce For Anything - Like Chicken)
Yield: 1 Servings

Ingredients

    1/2 c  water
      8 oz pitted olives.
      1 ts paprika.
    1/2 ts hot hungarian paprika
      4    lemon slices (with the
      1    rind)
      3 tb tomato sauce
    1/4 c  olive oil
      4    garlic cloves.

Instructions

To remove the excess salt, boil the olives in water for 5 min. remove
from the flame and drain the water.

Saute the olives and garlic in oil in a pan for 3 min.

Add the spices, lemon, tomato sauce and water. Bring to a rolling
boil, then turn down heat to low and cook for 15 minutes.

If you feel like adding chicken, you could dice 1 lb. of boneless
chicken breast as though you were going to do a Chinese stir fry --
and then throw it into the pan for the last few minutes until the
meat turns white. With basmati rice (maybe with saffron?) on the
side, and a small green salad -- you couldn't ask for more. OK, a
glass of white wine too

source: "side dishes" by beny saida From:
Netcomsv.Netcom.Com!aol.Com!memvodate: 02 Jan 97 Jewish-Food List Ž

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