GLORIFIED OLIVE OIL | A: A | AB: OK* | B: OK | O: OK
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
A: A | AB: U | B: U | O: U |
| A: HB | AB: N | B: N | O: HB |
| A: HB | AB: HB | B: HB | O: HB |
| A: U | AB: U | B: U | O: U |
| A: HB | AB: HB | B: N | O: HB |
| A: N | AB: N | B: HB | O: HB |
| A: N | AB: N | B: N | O: N |
| A: U | AB: U | B: U | O: U |
| A: N | AB: N | B: N | O: HB |
| A: A | AB: A | B: HB | O: HB |
| |
Here is my favorite topping for pasta. I also dribble it on baked
potatoes, steamed vegetables, and fresh mozzarella. All amounts are
estimates.
* For Type AB to be OK, omit the cayenne.
Submitted by:
Victoria Pagliaro
pags@efn.org
Copyright 2000 All Rights Reserved