Olive Chutney

Conni’s Olive Chutney

1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
1/3 cup chopped pitted black brined olives (kalamata)
1/4 cup chopped roasted red peppers from jar (I use the B & G with a seasoning in them already)
1 Tblsp. minced fresh parsley
2 anchovy fillets minced ( I use the anchovy paste located by the canned tuna )
2 teaspoons drained capers
1 teaspoon red wine vinegar
1 large garlic clove minced
1 tablespoons olive oil

Combine all in small bowl add 1 tablespoon olive oil let sit for at
least an hour.
I usually double the recipe.

Can be served over fish or pasta

Shanty Creek Potato Salad

Shanty Creek Potato Salad

Boil 6 potatoes with jackets on, cool, peel & shred

Add:
3 hard boiled eggs, chopped fine
3 Tablespoons of Onions (minced very fine)

Add:
3 Tablespoons of white vinegar & enough “Helmans”
Mayonaise to moisten

Add:
1 Tablespoon chopped parsley
Salt & pepper to taste

Mix together and serve