Aunt Elaines Swiss Cheese Olive Delights Recipes

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

OLIVE CHEESE MELTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
• Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 10 minutes.

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

HOT CHEESE OLIVES

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

AUNT CHERYL'S OLIVE DIP

Steps:

• In a blender, blend the cottage cheese and cream cheese together until it is the desired consistency.
• Add the olives and blend well. Add garlic powder to taste (in my family, this means add a lot of it!).
• If you are using whole olives instead of chopped, blend the olives first and then add the cottage cheese and cream cheese.
• Let set in the refrigerator for at least 1 hour before serving.
• Dip will be thick and lumpy.
• Serve with crackers or veggies.
• We like using Ritz crackers.

AUNT ELAINE'S SALSA

Steps:

• Cut the tops off of the Roma tomatoes, blend in food processor until they are like a chunky soup.
• add chopped onion, garlic cloves and handful of chopped cilantro.
• cut tops off of Serano peppers and add to food processor.
• mix all together.
• add 8 oz can of tomato sauce.
• season generously with fajita seasoning.
• salt and pepper to taste.