Subj : Re: Olives
To   : Shawn Highfield
From : Dave Drum
Date : Tue Jan 28 2025 05:42:44

-=> Shawn Highfield wrote to Dave Drum <=-

 SH>>       Title: Baked Cheddar Olives **Favorite**

 DD> I'd have to taste it before I pass judgement. If I'm entertaining
 DD> I'll make this if I wanna get fancy ....

 SH> I know they sound weird, but they are pretty darn tasty!  It could just
 SH> be me though, I love cheese and olives so the combo works. :)

I like cheese, also. And olives. Just never associated the two as a 
"thing". But, I learned when I was six years old to "try it before you
condemn it".

My mother was making bean salad for my big-deal sixth birthday party.
And the process looked a lot like I imagined buzzard puke would look.
Si, say I "I don't know what that is but I'm not eating any of it."

Bad move. Mom rounded on me and informed me in an intense tone "You'll
have some of this! And you'll not pull any faces when you do!"

I had three helpings.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kidney Bean Salad
 Categories: Salads, Beans, Vegetables
      Yield: 8 Servings
 
     75 oz Red Kidney Beans; drained,
           - (5 sm cans)
      1 c  White onion; chopped
    1/2 c  Celery; chopped in sm pieces
    1/3 c  Sweet pickle relish
    1/2 c  Green salad olives w/pimento
           - chopped (optional) *

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Cider Vinegar
    1/2 c  Sugar
      1 lg Egg; lightly beaten
      2 ts (or more) dry mustard

MMMMM-----------------------GARNISH (OPT)----------------------------
      1 lg (to 2 lg) hard boiled eggs;
           - peeled, sliced, chopped,
           - and sprinkled over to
           - finish
 
  Combine the kidney beans, onion, celery, and pickle
  relish in a large bowl, blending well, then set aside.
  
  Combine the vinegar, sugar, egg and mustard in 1-quart
  saucepan, blending well, then cook over low heat,
  stirring constantly, 7 minutes or until the mixture
  thickens. Remove from the heat. Pour the dressing
  mixture over the vegetables, tossing gently to coat
  well.
  
  Cover and refrigerate at least 6 hours before serving.
  
  * I like the addition of the olives as they add a bit
  more colour and a different layer of flavour to the
  dish. My mom didn't do this - but, I do sometimes.
  ~- UDD
  
  Serving Size: 8
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... January 6, 2021. ANOTHER day that will live in infamy!
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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