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  • 6/1 Nat'l Olive Day - 4

    From Dave Drum@1:18/200 to All on Fri May 31 18:05:25 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Olive Cheese Bread
    Categories: Breads, Vegetables, Herbs, Cheese
    Yield: 12 Servings

    1 c Warm water; 125ºF/52ºC
    4 tb Olive oil; divided
    3 c Unbleached flour
    2 ts Sugar
    1/2 ts Salt
    1 ts Italian seasoning mix
    1/4 ts Garlic granules
    1 Packet cheese mix from a box
    - of generic Mac & Cheese.
    1 pk Active dry yeast
    1 c Pitted, oil cured olives;
    - chopped
    1 md White onion; peeled, chopped
    - small
    Cornmeal
    1 Egg white; beaten

    Use two TB of the olive oil to saute the onion and
    olives until the onion is translucent. This does not
    take long as you have chopped them fine.

    Place ingredients except cornmeal and egg white in bread
    machine pan according to manufacturer's directions.
    Process on dough setting.

    Sprinkle ungreased cookie sheet with cornmeal. At end of
    dough cycle, remove dough from machine; place on lightly
    floured surface. Punch down dough (If dough is sticky,
    knead in additional flour before shaping).

    Shape dough into baguette-shaped loaf about 12" long. Place
    loaf on cornmeal-coated sheet. Cover; let rise in warm
    place, 80º-85ºF/27-29ºC, for 20-25 minutes or until light
    and doubled in size.

    Heat oven to 375ºF/190ºC. With a sharp knife, make one deep
    lengthwise slash in top of loaf. Brush loaf with egg white.

    Bake at 375ºF/190ºC. for 25-35 minutes or until loaf sounds
    hollow when lightly tapped.

    Makes one 12 slice loaf.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... No-fat cream cheese is not food; it has no cream, it has no cheese.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Sat May 31 20:39:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Italian Olive Salad
    Categories: Vegetables, Herbs, Salads, Spreads
    Yield: 9 Servings

    10 oz Jar olives
    16 oz Can ripe olives; pitted
    8 1/2 oz Jar marinated artichoke
    - hearts
    3 oz Bottle capers
    1/2 Bunch celery; chopped
    1/2 c Italian parsley; chopped
    1 ts Garlic powder
    1 tb Dried oregano
    1/2 c Olive oil

    Drain olives, capers and artichokes.

    Coarsely chop.

    Add parsley, celery, garlic and oregano and olive oil.

    Stir to mix.

    Put in refrigerator for at least 2 days.

    Will last for several weeks in the refrigerator.

    Great on italian hoagies or muffletas or spooned on top
    of a green salad.

    RECIPE FROM: http://www.food.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... One man's theology is another's belly laugh.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)