Perky Olive Penguins

Discussion in 'Food and nutrition' started by Nancy, Feb 14, 2005.

  1. Nancy

    Nancy Guest

    * Exported from MasterCook *

    Perky Olive Penguins

    Recipe By :Quick Cooking
    Serving Size : 12 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 can jumbo pitted ripe olives -- drained
    3 ounces cream cheese -- softened
    1/2 teaspoon dried minced onion
    1/4 teaspoon prepared horseradish
    1/8 teaspoon salt
    dash pepper
    dash garlic powder
    1 medium carrot -- cut in 1/4" slices
    12 small pitted ripe olives
    12 toothpicks with cellophane frilled tops
    2 ounces sliced pimiento

    Cut a slit from the top to bottom of 12 jumbo olives; set aside.
    In a mixing bowl, combine the next 6 ingredients; mix well. Fill a small
    heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the
    corner of the bag; carefully pipe the mixture into jumbo olives. set
    aside.
    Cut a small triangle out of each carrot slice; press triangles into small
    olives for a beak. On each notched carrot slice, position a jumbo olive so
    the white chest is lined up with the notch.
    Place the small olives, hole side down, over the jumbo olives so the beak,
    chest and feet are aligned. Carefully insert toothpick through the top of
    the head into the body and carrot base. Wrap a pimiento around neck for a
    scarf.


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