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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Cut the sun-dried tomatoes into bite-size pieces. Mix tomatoes and boiling
water; let stand 5 minutes and drain.
Mix oil, vinegar, marjoram, rosemary, and garlic powder in half-gallon
heavy-duty plastic food-storage bag. Cut cheese into 1/2-inch cubes. Add
cheese, tomatoes, and mushrooms to the mixture in the bag; seal tightly.
Refrigerate at least 4 hours but no longer than 4 days, turning
occasionally. Drain before serving.
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