Press each olive between fingers so marinade will penetrate. Place olives in at least a quart sized jar with top and layer all ingredients except oil as you go. Pour in enough oil to cover, cover with lid and shake well. Refrigerate 3 4 days, shaking jar several times. Remov

Grill the peppers over moderate heat on the barbecue. Pierce the skin of the eggplants to prevent their skins from bursting & grill them with the peppers for 15 minutes, turning severla times. When the skins are blistered & charred, remove from heat. Wrap in a towel &

1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appe

Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons. Chop parsley, anchovies, garlic and lemon peel together to mix. Combine with snails. (Can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately.) Cook pance

Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes.

Preparation: Cut eggs in half lenghtwise. Remove yolks and set whites aside. Mash yolks with fork. Blend in remaining ingredients. Refill whites, using one heaping teaspoon yolk mixture for each egg half.     strongServings: 12/strongbr

Place 1 egg cup, cookie cutter or juice class in the center of each of 4 salad plates. Make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of chopped pickled beets and one of chopped fresh parsely. The plat

Herbed chevre is readily available in most markets and cheese shops. Pix likes to keep things simple and buys the herbed variety. Combine the cheeses by hand. The cream cheese makes the combination easier to spread. If you are using your own herbs, rosemary, tarragon, and s

Cream the chutney and cheese together by hand. Do not use a food processor or blender otherwise you end up with cheese sauce. Choice of chutney: Pix uses her own green tomato chutney, which is a spicy combination of tomatoes, onions, raisins, and walnuts. All and any v

Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside. Combne butter, dill, worcestershire sauce, lemon pepper seasoning, garlic powder and onion powder in small bowl; pour over popcorn mixtue, stirring until evenly coated. Bake

Layer ingredients starting at the top of the list. Mix together the taco seasoning mix, sour cream and mayonnaise. From "Flanagan Parent Teacher Club" recipe book (Shelley Hagloch)     strongServings: 8/strong  

If using hotdogs, cut into 1" to 2" pieces. Into a small skillet combine chili sauce, jelly, mustard, and lemon juice. Add franks or hotdog pieces and pineapple. Simmer 15 minutes. Transfer into a warmer container such as a fondue pot. Put out toothpicks for self s

Drain artichokes well and tear them apart with your fingers. Cut up pita bread into chip size triangles, seperate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash. Bake in a uncovered casserole dish for approx 30 minutes @ 35

With for, mix cream cheese and milk in small bowl until it has the texture of peanut butter. Press garlic and add to cream cheese mixture. Salt to taste and mix thoroughly. Garnish with parsley and paprika. Refrigerate until ready to use.     st

Mash chickpeas well (make sure they are cooked well enough to be mashable). Combine with other ingredients. Chill well. With floured hands, make the batter into one inch diameter balls. Dust each one lightly with flour. Heat a two inch pool of oil in heavy skillet to 365 deg

Beat cheeses with electric mixer until creamy; blend in sesame seeds and worcestershire sauce. Shape into a ball; chill several hours. Roll ball in nuts just before serving. Serve with celery or crackers.     strongServings: 1/strong &nbs

~Tuscan Garlic Bread with ~Spinach ~In Rome: Bruschetta 8 sl Crusty Italian bread; cut ~1/2 inch thick 2 lb Fresh spinach; or 10 oz Frozen spinach 1/4 c Olive oil 2 Cloves garlic; finely choppd 2 tb Sun dried tomatoes; finely ~chopped Salt; to taste Pepper; to t

Ripe fresh purple figs with rosy centers and luscious fresh green figs can make perfect cocktail fare. Allow 1 fig, quartered, for each guest. For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap a half slice around each fig quarter so that it looks lik

Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. M

Place mushrooms in bowl with hot water to cover. Let stand 10 minutes. Meanwhile, bring 2 tbsp of water to boil in a nonstick skillet over medium high heat. Add green onions, ginger root, bell pepper and cabbage. cover skillet and cook mixture 2 minutes. Remove from heat, b

Sift cayenne, salt, and flour together. In a separate bowl, cream butter and cheese together. Gradually add flour mixture and mix thoroughly. Add pecans. Divide dough in half. Roll into logs, 1 1/2 inches x 8 inches. Wrap each log in plastic wrap and refrigerate for up to tw

1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside. 3. Heat oven to 500F. Oil a 12 inc

The soft green colour of flageolets is highlighted by turmeric, and the rest of the spicing gives this dip a vaguely oriental feeling. It is rich, nourishing food best served with crudit&130;s and bread sticks or pitta bread. Put the flageolets, spices, garlic and lem

Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of t

Using 1 quart of freshly made popcorn as a serving size; select one of the listed flavor combinations and follow directions. In most cases adding the flavor to the melted butter or margarine would be the easiest method. The strawberry flavored drink mix will give strawberry

Add these with the melted and cooled butter. From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook exchange. Happy Charring ~ EZPoint V2.2 * Origin: "LaRK s" Place (1:343/26.3) =======================================================

Beat all ingredients, except parsley, together. Stir in parsley. This is delicious, either as a spread on crackers, or for sandwiches. You can cut it in half if desired. This will freeze well. Cookie Lady posted this said it tasted like salmon 12/09/93 Formatte

1. Grate the cheese. 2. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. 3. Serve hot with bread cubes for dip

Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot and heat to near boiling. Stir in grated cheese. If mixture is thin, add potato/corn starch. (Mix starch in a little water to avoid lumps.) Add Kirsch Wasser just before serving.   &n

In medium saucepan, combine onion soup, tomato juice, and lemon juice. Heat slowly. When juice begins to simmer, add small portions of cheese and stir constantly until melted. Continue to add cheese gradually, stirring constantly, making sure each addition is melted. Remove

Heat one can (10 oz) RO*TEL with one can (16 oz) refried beans. Add one can RO*TEL to your favorite dairy sour cream and onion soup mix. Combine one pint dairy sour cream with one can (10 oz) RO*TEL.     strongServings: 1/strong

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) Food fit for the most exquisite of palates! Build your reputation as a hostess. Don t be faint hearted when it comes to serving your gourmet friends. Bring out your best silver and dazzle them with your culina

Combine in food processor 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend until bacon is minced. Form into a log shaped like party rye bread. Wrap in plastic wrap or foil and freeze til firm. To ser

Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip.

Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.     strongServings: 1/strong  

Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups     strongServings: 4/strong  

1. In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over night. 2. To serve, garnish with fresh thyme, if desired. Serve with br

Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer.

Combine all ingredients, cover and refrigerate. Good served with wheat crackers. Makes about 2 1/2 cups.     strongServings: 1/strong  

Combine sugar and boiling water, stirring until sugar dissolves. Add lime rind, lime juice, and cold water; mix well. Chill.Serve over ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.     strongServings: 1/strong