| 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 | ts | Minced parsley |
| 2 | tb | 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
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”