1. Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;
OR
2. If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.
AND
3. Then send your post url [along with a photo (100 x 100) if you’ve made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.
We will post a roundup and announce prize winners on October 3.
Prizes:
* 1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;
* 1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.
———
From the
Ovarian Cancer Research Fund:
* Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
* The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
* The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
* In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
* When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.
--------------------------------------------------------------------------------------------------My entry to help support this wonderful cause is:
Olive Tapenade (adapted from RecipeZaar) Ingredients
- 3/4 cup pitted kalamata olives
- 1/2 cup pine nuts
- 4 garlic cloves
- 1/2 cup fresh parsley
- 1/4 tsp dried basil or 1 tsp fresh basil
- 1/4 cup olive oil
- fresh ground pepper to taste
Directions Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
- Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or rosemary.
- Serve at room temperature.
I served this dip with the
lavash that I made for this month's Daring Baker challenge. Absolutely delish...and all for a good cause!
As Always...
Happy Entertaining!!!
Judy
www.nofearentertaining.com 
