|
|
When going on a picnic, keep hot foods hot. Wrap hot casseroles in heavy-duty foil with layers of newspaper around them. Tight packing prevents spills and insulates the food to keep it warm for 2 to 3 hours.
|
|
Yield: About 15 rolls
[edit] Ingredients
- 1 can (8 oz.) pitted black olives
- 1 jar (4 oz.) Italian roasted red peppers
- 1/4 pound thin-sliced Prosciutto
[edit] Directions
- Drain olives and peppers.
- Cut peppers into 1‑inch strips.
- Lay slice of Prosciutto flat. Center a strip of pepper on each slice of meat. Put olive at one end of meat slice and roll, jellyroll fashion. Fasten with toothpicks.
Mildred Roberts
|
