Lancaster farming. (Lancaster, Pa., etc.) 1955-current, April 25, 1998, Image 46
M-Uncastar Farming, Saturday, April 25, 1998 CURRIED OLIVES % cup finely chopped onion 2 tablespoons lemon juke 1 tablespoon cuiry powder 54 cup salad oil 154 cups stuffed olives, drained Combine onion and lemon juice. Add curry powder. With electric beater, slowly beat in salad oil Put olives in a jar. pour mixture over them. Cover and refrigerate for three days. Drain before serv ing. This is a great party food. Eileen Greenaway Somerville, NJ CHEESE-OLIVE BALLS 8-ounces sharp Cheddar cheese, grated VA cups flour 'A cup butter, melted 36 small pimiento stuffed olives Work cheese and flour together until crumbly. Add melted butter and work with hands. Mold 1 teas poon dough around each olive. Place on an ungreased baking sheet Cover and chill one hour or longer. Bake at 400 degrees for 15-20 minutes. Serve hot These may be frozen cither before or after they are cooked. Makes 36. Eileen Greenaway Somerville, NJ TORTILLA ROLLS 2 8-ounce packages cream cheese 2 green onions, minced 4 12-inch flour tortillas 4-ounce can diced green chilies 1-ounce package Hidden Valley Original Ranch salad dressing mix 4-ounce jar pimentos 2.25-ounces sliced black olives Mix cream cheese, salad dress ing mix and green onions together. Divide equally on the tortillas and spread evenly. Drain pimentos, chilies, and olives on paper towel Blot to remove excess liquid. Equally spread each over cream cheese mixtrure. Roll tortillas tightly and wrap with plastic wrap. Chill at least 2 hours. Slice into 1-inch pieces, discarding ends. Mace on platter and serve. Makes about 3 dozen. Lee Laverty Dover, NJ OLIVE CREAM CHEESE SPREAD 8-ounces cream cheese, softened V* cup parmesan cheese 1 tablespoon chopped stuffed green olives 1 tablespoon chopped ripe olives 2 teaspoons chopped fresh chives 14 teaspoon pepper 14 cup slivered almonds, toasted 1 tablespoon chopped fresh basil leaves Assorted crackers or breads Mix together the first six ingre dients. Transfer the mixture to a plastic wrap-lined 2 cup container. Cover and refrigerate for two hours for flavors to blend. Turn out on plate, remove plas tic wrap, sprinkle with toasted almond slivers and basil Serve with crackers and breads. I like this with butter-flavored crackers and with cocktail rye bread. Add Pizzazz With Olives Once considered only company fve, olives are now used to add fla vor and interest to every day meals. Gives are a fruit They are a cholesterol free food. The oil of the olive is approximately 75 percent monounsaturated, 9 percent polyunsaturated, and 16 percent saturated. Monounsaturated fats such as olive oil have been found not to raise die artery damaging LDL-cholesterol and to leave the Betty Light Lebanon Aquick scan of yourgrocnr'snhnlvM will show that black ripnoUvns com# Inavart sty of styles and can alma whole pitted rlpn ollvns as wtM as sllcnd, chopped, and wedges (cut like sections of an orange) to meet every culinary need. Dinnertime Survival” includes recipes, equipment tips, smart kitchen rales, and short-cuts for creating a festive atmosphere when entertaining at home. For afree copy of the booklet, write to California Olive Industry, Dept. DS. P.0.80x7796, Fresno, CA 93747. Here is apopular recipe from the industry. This versatile olivepestocan be used with any pasta and also as a lopping for crackers and toasted French bread. 10 ounces dried fettucdne 114 cups whole pitted ripe olives 3 tablespoons drained capers 4 teaspoons lemon juice 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 to 3 cloves garlic, peeled 54 cup finely chopped fresh basil 14 cup grated Parmesan cheese Cook fettucdne according to package directions. While pasta cooks, combine olives, capers, lemon juice, oil mustard, and garlic in a food processor or blender. Whirl until coarsely pureed. Stir in chopped basil and cheese; set aside. Drain pasta well and transfer toa large warm serving bowl Spoon over pasta and mix gently, Makes 4 servings. beneficial HDL-cholesterol level unaffected or even at a higher level Ripe olives are not as high in calories as generally perceived, a 54 -ounce serving of medium-sized olives has 5 calories and two grams fat Ripe olives ate packed in light brine solution, not only to bring out the flavor of the firiut, but to protect them in transportation. The recommended shelf life for FETTUCCINE WITH OLIVE PESTO unopened cans is 36 to 48 month*. Partially used cans may be held in the refrigerator for up to 10 days. Store olives in die original brine and cover loosely with plastic wrap. A quick scan of your grocer’s shelves will show that black ripe olives come in a variety of styles and can sizes—whole pitted ripe olives as well as sliced, chopped, and wedges (cut like sections of an orange). OLIVE AND SUN-DRIED TOMATO BREAD 2 eggs K cup milk 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon Kosher salt 3 tablespoons oil drained from sun-dried tomatoes or (dive oil 'A cup black (dives in oil, drained, pitted, and slivered 'A cup sun-dried tomatoes in oil, drained and sliced 1 tablespoon fresh basil, chopped Preheat oven to 400 degrees, Grease an 8-inch springfonn put With the electric mixer, beat eggs and milk to combine. Sift flour, baking powder, and beat into egg mixture for 2 minutes. Add Kosher salt and beat for on* minute more. Stir in the olives, sun-dried tomatoes, and basil will a spoon. Pour the batter into the prepared pan and bake for 30 minutes ot until tester comes out clean. Cool slightly on a wire rack, Serve warm. Makes one loaf. B. Light Lebanoi CORN AND OLIVE DIP 2 8-ounce packages cream cheese, softened 1 envelope ranch dressing mix 9-ounces chopped ripe olives, drained 11-ounce can whole kernel com, drained 4-ouncc can chopped green chillies, drained I cup red-bell pepper, chopped Bagel chips or tortilla chips Beat cream cheese and rand dressing mix with electric mixer. Stir in die remaining ingredients. Cover and refrigerate one to two hours. Makes 4 cups. Serve with bagd chips or tortilla chips. This is excellent for a super bowl party. CALIFORNIA CASSEROLE 1 pound ground round steak 1 tablespoon peanut oil 1 clove garlic, finely minced Salt and freshly ground pepper I large onion, finely chopped 1 green pepper, cored, seeded, chopped 1 tablespoon chili powder 1 tablespoon Worcestershire sauce Tabasco mice to taste 1-pound can Italian plum tomatoes 1-pound can kidney beans K cup rice V, cup chopped stuffed gncs olives 54 cup shredded cfaeddar cheek Preheat oven to 350 degree* Cook the meat in oil until it lose) its ted color. Add the garlic, safe pepper, onion, green pepper, and chili powder. Cook for 5 mintuet or until onion is willed. Add Worcestershire, Tabasco, tomatoes, kidney beam, and rice Turn into a buttered 2-quart casser ole. Bake, uncovered, for 43 minutes. Sprinkle with olives and cheese, and bake 15 minutes longer or unw cheese is melted. *s Betty Light Lebanos Allen Beats Epbrah