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Old 03-09-2005, 06:35 PM   #11
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Thanks Alix, and kitchennisse, I may not have posted one, this sounds good. Thanks for trying, you guys get a big A for trying. Thanks
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Old 03-09-2005, 06:39 PM   #12
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Now you have to post it for us ;)
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Old 03-10-2005, 10:10 AM   #13
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Recall? reading a post a while back that went something like Too Much Tapenad. Not quite sure -- hope it helps some.
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Old 03-10-2005, 11:11 AM   #14
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Thanks mish...looking for that...
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Old 03-10-2005, 02:58 PM   #15
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Thanks mish...looking for that...
Thanks Alix, Mish, kitchennisse and all of you searching for me. I am really touched.
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Old 03-10-2005, 03:08 PM   #16
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You're very welcome Norg & Alix. Hope you found it.
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Old 03-12-2005, 07:25 AM   #17
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When I make tapenade, it is for wimps. I just take a jar of really great olives (kalmata is the most easily available), and pit them (buy a cherry stoner, works a charm). Then I take a can of pitted California ripe olives. A couple cloves of garlic. Whir with olive oil to the consistency you like, then use anchovie paste to taste. If your eaters are better than some of mine, make it all good olives and forget the California olives. They're just there to make the flavor a little milder. I'd use 'real' anchovies, but I'd buy them to use one or two and wind up throwing the rest away. A tube of the paste has a long shelf life (in the fridge) and I can find many uses for it.
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Old 04-16-2005, 02:15 AM   #18
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norgeskog, I was looking at the appetizers and I may have found the recipe that you were looking for.

SC

Sun Dried Tomato Dip
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Old 04-16-2005, 02:04 PM   #19
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Thanks for finding this one SC - even if it's not the one it is now in my filebox!!!!!
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Old 04-16-2005, 06:36 PM   #20
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Anytime, kitchenelf, you are very welcome. It is amazing how I can remember things like, norgeskog looking for that recipe, and then I cannot remember the last place I put my checkbook or car keys.
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