In article >,
"Michael \"Dog3\" Lonergan" > wrote:


> Cream cheese stuffed black olives

A black olive coated cheese ball would be a LOT easier and less
complicated to make. :-)

I've posted my recipe for these a couple of times. Have you seen it?

Your menu looks wonderful!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat 29 Oct 2005 10:33:03a, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> "Michael \"Dog3\" Lonergan" > wrote:
>
>
>> Cream cheese stuffed black olives
>
> A black olive coated cheese ball would be a LOT easier and less
> complicated to make. :-)

I used to make a black olive and cream cheese ball where the chopped olives
were mixed with the cheese, then the ball rolled in roasted pecans.


> I've posted my recipe for these a couple of times. Have you seen it?
>
> Your menu looks wonderful!!!!!



--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> OmManiPadmeOmelet > looking for trouble wrote in
> :
>
> > In article >,
> > "Michael \"Dog3\" Lonergan" > wrote:
> >
> >
> >> Cream cheese stuffed black olives
> >
> > A black olive coated cheese ball would be a LOT easier and less
> > complicated to make. :-)
> >
> > I've posted my recipe for these a couple of times. Have you seen it?
> >
> > Your menu looks wonderful!!!!!
>
> No! I haven't seen your recipe. Please repost or email it to me. I'm only
> stuffing them because the niece in law and I fight over them. We're the
> only ones that eat them anyway. The cheese ball sounds good.
>
> Michael

Okay. :-) Here it is again:

2 8 oz. packages of cream cheese
1 lb. of shredded cheese of your choice

(I recommend jack personally, but Havarti makes a fantastic cheese ball
if you want to grate it yourself) but mozarella will work too. Get the
really fine shredded cheese. I just generally buy the pre-shredded bags
of it.

2 small cans of minced black olives.

Allow the cream cheese to come to room temp. and get soft. Mix the
shredded cheese with it and form into a log or 1/2 ball on a foil
covered piece of cardboard, or a plate.

You can make two separate 1 lb. balls or logs instead of 1 2 lb. ball or
log.

Place into refrigerator to harden.

Take the minced black olives and "pat" them into place to cover the ball
over.

Minced green olives, pimentos or chopped nuts can also be used in place
of black olives, but I personally prefer them. :-)

This is easy and delicious, and should be made a couple of days in
advance as it comes out better if it sits a bit. I just cover it with
plastic wrap. It keeps for days!

It's also easy to decorate it with a bit of parsley or endive arranged
around the base, and maybe a few whole black or green olives.

Cheers!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Sat 29 Oct 2005 10:33:03a, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > "Michael \"Dog3\" Lonergan" > wrote:
> >
> >
> >> Cream cheese stuffed black olives
> >
> > A black olive coated cheese ball would be a LOT easier and less
> > complicated to make. :-)
>
> I used to make a black olive and cream cheese ball where the chopped olives
> were mixed with the cheese, then the ball rolled in roasted pecans.
>
>
> > I've posted my recipe for these a couple of times. Have you seen it?
> >
> > Your menu looks wonderful!!!!!

I just make it with plain cream cheese and shredded cheese, then coat
it, but you CAN mix herbs or chives with it. I'd not mix the olives _in_
the ball as that would tend to make it too wet IMHO.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat, 29 Oct 2005 18:13:09 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

> Your menu looks wonderful!!!!!
>
>No! I haven't seen your recipe. Please repost or email it to me. I'm only
>stuffing them because the niece in law and I fight over them. We're the
>only ones that eat them anyway. The cheese ball sounds good.

Michael - I tried this (easy) recipe for the first time tonight and
the fans went wild:

Now You're Cooking!

Title: Parmesan-Stuffed Dates Wrapped In Bacon

Categories: appetizers

Yield: 18

1/2 lb manchego cheese; cut in 1 x
-1/4 inch sticks
18 pitted dates (preferably
-medjool)
6 bacon slices, cut crosswise
-into thirds

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon
around each date, securing it with a pick. Arrange dates 1 inch apart
in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon
is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment.
Serve immediately.

Cooks' note:

Dates can be stuffed and wrapped in bacon 1 day ahead and chilled,
covered.

Bring to room temperature before baking.

Contributor: Gourmet

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >,
Terry Pulliam Burd > wrote:
>On Sat, 29 Oct 2005 18:13:09 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>
>> Your menu looks wonderful!!!!!
>>
>>No! I haven't seen your recipe. Please repost or email it to me. I'm only
>>stuffing them because the niece in law and I fight over them. We're the
>>only ones that eat them anyway. The cheese ball sounds good.
>
>Michael - I tried this (easy) recipe for the first time tonight and
>the fans went wild:
>
>Now You're Cooking!
>
> Title: Parmesan-Stuffed Dates Wrapped In Bacon
>
> Categories: appetizers
>
> Yield: 18
>
> 1/2 lb manchego cheese; cut in 1 x
> -1/4 inch sticks
> 18 pitted dates (preferably
> -medjool)
> 6 bacon slices, cut crosswise
> -into thirds
>
>Put oven rack in middle position and preheat oven to 450°F.
>
>Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon
>around each date, securing it with a pick. Arrange dates 1 inch apart
>in a shallow baking pan.
>
>Bake 5 minutes, then turn dates over with tongs and bake until bacon
>is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment.
>Serve immediately.
>
>Cooks' note:
>
>Dates can be stuffed and wrapped in bacon 1 day ahead and chilled,
>covered.
>
>Bring to room temperature before baking.
>
> Contributor: Gourmet

I was introduced to the wonder that was bacon-wrapped dates at my best
friend's wedding, although it was stuffed with an almond.

I can personally attest that bacon-wrapped dried apricots also make the
crowd go wild.

Charlotte
http://loveandcooking.blogspot.com
--