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* 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.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/