On Mon, 30 Jun 2008 22:07:34 -0600, Christine Dabney
> fired up random neurons and synapses to
opine:

>There are some of yours I really love...I know I had those copied. The
>Antipasto one, for sure..

Here ya go, girl (and if you think of any others, lemmeno)

@@@@@ Now You're Cooking! Export Format

Mixed Antipasto

misc. side dishes

1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to; taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4-in; ch-thick slices
2 small fennel bulbs (about 1 1/2 pounds),; cut crosswise into 1/4-in
2 red bell peppers, roasted and cut into; strips
2 yellow bell peppers, roasted and cut into; strips
a 12-ounce jar peperoncini (pickled; tuscan peppers), rinsed
drained well
3/4 pound black or green brine-cured olives o; r a combination
1/4 pound sun-dried tomatoes packed in oil, d; rained and cut into
strips
3/4 pound marinated or plain bocconcini (smal; l mozzarella balls,
1/2 pound pepperoni or soppressata cut crosswise into 1/4-inch-thick
slices, quartered
two 7-ounce jars marinated artichoke hearts, rinsed and drained
1/3 cup minced fresh parsley leaves plus, i; f desired, parsley sprigs
garnish

In a small bowl whisk together the garlic, the vinegars, the rosemary,
the basil, the orégano, the red pepper flakes, and salt and pepper to
taste, add the oil in a stream, whisking, and whisk the marinade until
it is emulsified.

In a large saucepan of boiling water blanch the carrots and the fennel
for 3 to 4 minutes, or until they are crisp-tender, drain them, and
plunge them into a bowl of ice and cold water. Let the vegetables cool
and drain them well. In a large bowl toss together the carrots, the
fennel, the roasted peppers, the peperoncini, the olives, the
sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke
hearts, the marinade, the minced parsley until the antipasto is
combined well and chill the antipasto, covered, for at least 4 hours
or overnight. Transfer the antipasto to a platter, garnish it with the
parsley sprigs, and serve it at room temperature.

Contributor: Gourmet

Yield: serves 6 to 8.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"