Gourmet Olive Balls! Recipe by Mrs. Robert Stein from The Cincinnati Cookbook (1976)
8 1/2 ounce can black pitted olives
1 8-oz. package cream cheese
1/2 cup halved pecan meats
1/2 cup finely chopped pecans
2 tbsp sour cream
1 tbsp mayonnaise
Soften Cheese, blend in sour cream and mayonnaise. Drain olives well. Stuff each olive with half a pecan. Pinch off a small piece of cheese and wrap around olive. Roll in finely chopped nut meats. Chill til ready to serve.
I have missed you and Dr. Husband! Hope you're both well and both singing and teaching. Your comments yesterday were hilarious. I had so much hope for those eggs (loving both deviled eggs and anchovies). I wonder if they could be salvaged with some mayo.
ReplyDeleteToday's recipe is similar to one of the cheeseballs my mom made. She mixed softened cream cheese, chopped olives (green and black), chopped green onions and a little garlic salt and/or worcestershire sauce to taste; chilled it, rolled it into a ball and then rolled the ball into chopped pecans and parsley.