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SPANISH OLIVES I 9-oz. can green olives, with
pits V_> cup vinegar Vi cup salad oil 1 green chili pepper, chopped 1 clove garlic, minced 1 tsp. oregano Put olives, with juice from can, into large jar or bowl. Add remaining ingredients and marinate for several days. Serve cold. These will keep for several weeks in the refrigerator. Makes approximately 55 olives.
CRAB BALLS This is the specialty of one of the favorite Japanese cooks. 1 G1 ■>-oz. can crabmeat 1 tbsp. butter 1 tbsp. flour Vi cup milk Vi tsp. salt Vi cup cornstarch Melt the butter. Add flour until mixture is thick then add milk plowly to mjjke a thick cream sauce. Bring to a boil and add crabmeat and salt. Chill. Form into balls the size of a walnut. JR oil in cornstarch. Deep-fry. Serve ho,t with soy sauce and liot mustard.
Crab balls may be prepared j an hour or so in advance and reheated in hot oven of 450°.
Makes about 30 balls.
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