Stuffed Celery
1 bunch of stalk celery
1 (8-ounce) package cream cheese, softened
2 tablespoons sour cream
1/4 cup finely chopped walnuts
25 pimento stuffed green olives, chopped
1/2 teaspoon Tabasco sauce
• Separate and wash celery stalks; dry well.
• Cut stalks into 1 to 1 1/2-inch lengths.
• Mix the cream cheese and sour cream together.
• Stir in the walnuts, chopped olives and Tabasco sauce.
• Spread filling onto the celery pieces.
• Place on a serving dish, cover and chill well before serving.
Yield: 30.
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through.
Serve.
Artichoke and Olive Toasts
12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
4 tablespoons olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
3 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
4 tablespoons finely chopped red onion
Preheat broiler.
• Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total).
• Broil 4 to 6 inches from heat until golden on top, about 30 seconds.
• Turn toasts over and broil until golden, about 30 seconds more.
• Transfer toasts to a rack to cool.
• Pulse artichokes with cream in a food processor until finely chopped.
• Transfer mixture to a bowl and stir in salt and pepper to taste.
• Stir together olives, onion, and 1/2 tablespoon oil in a small bowl.
• Spread toasts evenly with artichoke cream and top with olive mixture.
• Drizzle with remaining 1 1/2 tablespoons oil just before serving.
Makes 4 servings or 12 hors d’oeuvres.
PASTA SALAD
(4 – 6 Servings)
12 oz. pork luncheon meat 2 celery stalks
2 red-skinned apples 4 sweet dilled pickles 2 cups cooked pasta (shells, spirals or bows) 1/4 cup sliced stuffed olives 2 anchovy fillets (option) 2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper 1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and pickles. Chop anchovy fillets (optional) – add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.
Berlin Herring Salad
Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.
Chicken Puffs
4 tablespoons butter
1/2 cup water — boiling
1/2 cup flour
2 eggs
1/2 cup cheese — shredded
2 cups chicken — cooked
2 tablespoons olives
2 tablespoons wine
1/4 cup mayonnaise
Melt butter in boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Preheat oven to 400. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake for 20 minutes. Remove from oven; cool and split. Finely chop cooked chicken, pimiento, and olives. Combine with remaining ingredients. Fill each puff with 2 teaspoons.
Cheese-Olive Balls
1/4 teaspoon hot pepper sauce
1 teaspoon paprika
1/2 teaspoon salt
2 cups sharp cheddar cheese — grated
1/2 cup butter
1 cup flour — sifted
olives
Mix ingredients except olives like a pie crust. Wrap each olive with mixture. spread the little balls on a pan and freeze. Bake at 425 degrees for 12 minutes. Can be keep frozen in a bag. Serve hot.
Russian Boiled Fish
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.
RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI
1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated
Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.
Caponata
1 cup pitted green olives
2 cup skinned, seeded — chopped
1 pound eggplant diced
tomatoes (canned if you salt like)
1/4 cup olive oil
1/4 cup vinegar
2 lgonions chopped
2 tablespoon sugar
2 lg stalks celery chopped and
2 tablespoon capers(jarred)
par-boiled
Place diced eggplant in colander, sprinkle with salt and let sit over bowl for 1 hour. Rinse, drain and dry. Heat 1/2 the oil in pan until hot but not smoking. Fry eggplant until golden on all sides. Drain well. Heat rest of oil and fry onions until golden. Add celery, olives, tomatoes, salt, pepper and cook 5 min. Add sugar, vinegar, and capers and cook for 10 min. Remove from heat. Serve cold with crusty bread.
Six−Layer Mediterranean Dip
8 ounces prepared hummus
1 1/4 sour cream, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon juice
1 cup tomatoes, seeded and chopped
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumbers
salt & fresh ground pepper, to taste
6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives
pita chips
Combine 1/4 cup sour cream with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. Combine remaining sour cream and cumin and spread over the hummus layer. Toss together the garlic powder, salt, lemon juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a layer of feta, then finish it all off with olives. Let chill for an hour before serving with pita chips.
Chicken Laredo
3 lb Chicken — cut up
<<
3 tb Margarine
1/2 c Onion — chopped
1 c Seedless raisins
1/2 c Sliced pimento-stuffed
Olives 1/2 ts Cinnamon
1 cn Chicken stock
Dry Chicken pieces and sprinkle with garlic powder. In large skillet, saute chicken and onions in butter until browned. Reduce heat. Sprinkle raisins, olives, and cinnamon over chicken. Then pour stock over chicken. Cover and cook for 25 or 30 minutes. Serve with rice, if desired.
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil.
Add pasta to seafood mixture and toss to heat through. Serve.