| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Army times, Family & fr | 1 | Servings | |
INGREDIENTS
| 6 | oz | Jumbo ripe olives, canned |
| pitted | ||
| 3 | oz | Blue cheese |
| 3 | oz | Cream cheese, softened |
| 2 | t | Minced parsley |
| 2 | T | Dry sherry |
INSTRUCTIONS
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 Recipe by: The Army Times Magazine/Nov. 13, 19978 Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Apr 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 771
Calories From Fat: 569
Total Fat: 65.3g
Cholesterol: 157.3mg
Sodium: 2712.9mg
Potassium: 390.5mg
Carbohydrates: 17.5g
Fiber: 4.3g
Sugar: 3.2g
Protein: 25g