CALIFORNIA CHOPPED RIPE OLIVES
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- Beatrix Long
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1 NEW RECIPES USING CALIFORNIA CHOPPED RIPE OLIVES FLAVORFUL! CONVENIENT! ECONOMICAL! NUTRITIOUS! A quick, easy way to "dress up'* any meal. BELL PACKING CO Folger Avenue Berkeley 2, California
2 Tmate Fitted Peppers 2 cups cooked or canned tomatoes J/2 cup corn meal 1 J/2 teaspoons salt 2 teaspoons chili powder Yl cup chopped onion 1 tablespoon oil 1 (4'5 ounce) can chopped ripe olives 1 cup cooked whole kernel corn 1 cup grated American cheese 6 green sweet peppers Heat tomatoes; add corn meal, salt and chili powder, and cook slowly 5 to 10 minutes, stirring frequently. Cook onion slowly in oil until tender; add to tomato mixture. Blend in olives, corn and 24 cup cheese. Cut tops off peppers and remove seeds and membranes. Parboil peppers 5 to 10 minutes. Drain and fill with olive-corn mixture. Top with remaining cheese. Set in pan with Yi inch hot water in bottom. Bake in moderate oven (350 degrees F.) about 1 hour. Serves 6.
3 Dried Beef Curry J/4 cup chopped onion 1 cup sliced celery 3 tablespoons butter or margarine 4 tablespoons flour J/4 teaspoon curry powder 2 cups milk J/3 cup chopped ripe olives -j 1 (2j/2'Ounce) jar dried beef Steamed rice Cook onion and celery in butter very slowly for 10 minutes. Blend in flour and curry powder. Add milk, and cook and stir until thickened. Add olives and dried beef and heat thoroughly. Serve on rice. Serves 4 to 5.
4 Hamburger Heaven 2 tablespoons oil Yl pound hamburger 24 cup chopped onion 1 cup sliced celery 1 J/2 teaspoons salt J/4 teaspoon black pepper 1 No. 2 can tomatoes 1 (4'5 ounce) can chopped ripe olives 2 cups wide noodles 1 cup diced American cheese Heat oil, add meat and cook about 5 minutes, stirring frequently. Stir in onion and celery and cook about 5 minutes longer. Add salt, pepper, tomatoes, olives, uncooked noodles and cheese. Cover tightly and cook until mixture is boiling. Remove cover and stir lightly but thoroughly. Cover and cook slowly about 20 minutes, until noodles are cooked. Serves 4.
5 New Wilted Lettuce Salad 4 slices bacon 2 tablespoons chopped onion V/2 tablespoons vinegar 1 teaspoon sugar y^ teaspoon salt J/g teaspoon black pepper 1 quart bite'sized pieces lettuce J/3 cup chopped ripe olives 1 hard'cooked egg Dice bacon and cook slowly until crisp, adding onion when bacon is half done. Drain off fat leaving 2 tablespoons drippings before adding onion. Add vinegar, sugar, salt and pepper, and heat to boiling. Place lettuce in bowl, add olives, and dice egg over lettuce. Pour hot bacon mixture over lettuce and toss until well mixed. Serves 4. PRINTED IN U. S. A.
6 Split-Second SaM Dressing 1 can Bell's chopped ripe olives % cup mayonnaise Yl to % cup tomato sauce 1 tablespoon vinegar or catsup onion or garlic salt if desired Blend all ingredients together. Serve on head lettuce or salads. Makes about 21/3 cups dressing. CM/i me Snacks 2/3 cup chopped ripe olives % teaspoon chili powder 2^ cup grated American Pastry (basis P/2 cups cheese flour) Combine olives with cheese and chili powder. Roll pastry thin and cut with 2-inch biscuit cutter. Place a teaspoon filling on one-half of each round, moisten edges and fold other half over filling in half-moon shape. Pinch edges to seal. Place on cooky sheet. Bake in very hot oven (475 degrees F.) about minutes. Serve hot. Makes about 36 snacks.
7 Favorite Sandwich Filling 3 hard'cooked eggs J4 teaspoon salt J/3 cup chopped ripe olives J/3 cup mayonnaise 4 strips crisp cooked bacon Chop eggs and combine with olives and crumbled bacon. Sprinkle with salt and mix lightly with mayonnaise. Makes about cups filling. Olive Staffed Rolls J/3 cup chopped ripe olives J4 teaspoon Worcestershire J/2 cup grated American cheese sauce (packed) J/3 cup mayonnaise Yl teaspoon grated onion 6 finger rolls Combine olives with cheese, onion, Worcestershire sauce and mayonnaise. Split rolls lengthwise and hollow out centers slightly. Fill with olive-cheese mixture and press halves together again. Bake in moderately slow oven (325 degrees F.) about 20 minutes or until heated through. Serves 6.
8 CHOPPED RIPE OLIVES GIVE 'EM GLAMOR! SPECIAL MEAT BALLS Simmer browned meat balls in pureed tomatoes. For the last 5 minutes stir in thick sour cream and chopped ripe olives. GOURMET SALAD BOWL-Break head of lettuce into salad bowl. Top with chopped ripe olives, chopped hard-cooked eggs and garlic toast cubes. Toss with oil and vinegar dressing. But good! SHRIMP OLIVE CASSEROLE Cook chopped bacon, onion, green pepper and canned tomatoes together. Place in casserole in layers with corn meal mush, canned shrimp and chopped ripe olives. Sprinkle with grated cheese, and bake. BROILER SANDWICH TREAT Blend chopped ripe olives and canned salmon or tuna with mayonnaise. Season to taste with cayenne pepper and Worcestershire sauce. Spread thickly on toast and broil until top is bubbly.
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