Black & Blue Olives Recipe




Black & Blue Olives Ingredients

6 oz jumbo ripe olives, canned, pitted
3 oz blue cheese
3 oz cream cheese, softened
2 tsp minced parsley
2 tbsp dry sherry

A Recipe for
Black & Blue Olives

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

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This is a recipe for Black & Blue Olives from the recipe cookbook of Recipes-to-go (Fruit)


Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.




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Black & Blue Olives

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.







Black & Blue Olives Directions

Recipe by: The Army Times Magazine/Nov. 13, 19978 Drain olives. Using
a fork, combine blue cheese, cream cheese, parsley and sherry into a
smooth paste. Using a parsty bag or the tip of a small knife, fill
the olives with the cheese mixture. Chill.

Serves 10 to 12

Serves: 1

 

 

 

 

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Black & Blue Olives Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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