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