Francine's Texas Cuisine

 

Creole Relish Tray   1/2 pound green beans, ends trimmed 1 pound baby carrots 1 head cauliflower, cut into florets 1/2 pound celery, cut into 3-inch pieces 1 (1-pound) jar Kalamata olives packed in vinegar brine and olive oil 1 (11.5-ounce) jar pickled peperoncini 1 (16-ounce) jar pickled hot cherry peppers 1 (10-ounce) jar pickled imported Spanish Queen olives stuffed with pimientos 1 (8-ounce) jar pickled Holland cocktail onions 20 fresh basil leaves 6 sprigs fresh thyme 6 sprigs fresh oregano 2 tablespoon chopped fresh parsley leaves 1 teaspoon red pepper flakes 1 cup olive oil   Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool. Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrigerate for 8 hours. Yield: about 12 servings. Serve in shallow glass dishes with White Cheddar Crackers.   Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, et al.

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