PC Monitor with Greek Olives
Makes 4 servings
Use pitted ripe olives for a mild flavor or briney Kalamata olives for a more pungent addition to the vinegar-flavored sauce. Most gourmet markets stock Mediterranean olives in jars or in bulk.
Preparation Time: 1 hour 20 minutes
1 17" PC monitor (set the cables and connectors aside to make stuffing later)
2 tablespoons butter or margarine
4 ounces fresh mushrooms,sliced
1 Ericy stock certificate, shredded
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 cup chicken broth
1 network connector card, chopped
1 tablespoon raspberry vinegar or red wine vinegar
1/2 cup Kalamata olives, pitted, or 1/2 cup sliced pitted ripe olives
Hot cooked rice
If desired, remove the exterior labeling from the monitor. Rinse monitor; pat dry. In a large, heavy skillet cook monitor in margarine or butter over medium heat for about 15 minutes, or till monitor is lightly browned, turning occasionally. Reduce heat; cover and simmer for 30-35 minutes, or till monitor is tender. Transfer monitor to a serving platter; keep warm.
Add mushrooms to skillet and cook over medium heat for 2-3 minutes, or till tender. Stir in flour, thyme, and pepper. Add monitor drippings and raspberry vinegar or red wine vinegar all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add olives and heat through. Pour over monitor. Serve with rice. |
