Recipe: Bread and Stuffing Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

BREADS AND STUFFINGS
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


362. For an easy fix-up sprinkle 1/2 cup chopped ripe olives and 1/2 teaspoon dry mustard into an 8 ounce package of cornbread mix.

363. Melt 1/2 cup butter. Stir in 1/2 cup chopped ripe olives and 1/2 cup grated Parmesan cheese. Spread mixture over 1 1/2-inch slices of French bread. Broil.

364. CHEESE OLIVE MUFFINS
Makes 12 muffins.

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon seasoned salt
1 teaspoon dried dill weed
4 tablespoons butter, melted
1 (5 ounce) jar sharp cheese spread
1 beaten egg
1 cup milk
1/2 cup pitted California ripe olives, chopped

In mixing bowl, stir together flour, sugar, baking powder, seasoned sail, and dillweed. Blend together butter and cheese spread; stir in egg and milk. Add milk mixture all at once to dry ingredients, stirring just till moistened. Stir in olives. Fill greased 2 1/2-inch muffin pans 1/2 full. Bake in 400 degree F oven for 20 to 22 minutes.

365. Whip up your favorite yeast batter bread dough and sprinkle ripe olive wedges over the batter before stirring down.

366. Stir chopped ripe olives into biscuit batter.

367. PIZZA PRONTO
Makes 2 pizzas

2 package (8 ounces each) refrigerated biscuit dough
1 (8 ounce) can tomato sauce
1 cup pitted ripe olives, halved lengthwise
1 teaspoon instant minced onion
1/4 teaspoon ground oregano
1/4 teaspoon garlic salt
1 cup (4 ounces) shredded sharp natural
Cheddar cheese
2 slices Mozzarella cheese, torn in pieces

With palms of hands, flatten biscuits in 4 1/2 x 2-inch ovals. On greased baking sheet, stagger 10 biscuits in 2 rows so narrow ends fit between space left between biscuits in other row. Press adjoining ends together securely. Repeat with remaining biscuits.

Combine tomato sauce, olives, onion, oregano, and garlic salt; spread evenly over biscuits to within 1/2-inch of edges. Sprinkle with Cheddar cheese; top with mozzarella cheese. Bake in 450 degree F oven for 9 to 10 minutes.

368. Crown a homemade pepperoni pizza with a sprinkle of ripe olive slices.

369. Jazz up purchased pizza with a sprinkle of ripe olive slices.

370. Add chopped ripe olives to your favorite bread stuffing for turkey or chicken.

371. Accent rice stuffing with wedges of ripe olives and serve with duckling or game hens.

372. RIPE OLIVE STUFFING
Makes 5 cups stuffing

1 (6 or 8 ounce) package seasoned stuffing mix
1 cup pitted ripe olives, cut in wedges
1 cup chopped celery
1/3 cup chopped onion
1/2 teaspoon poultry seasoning

Prepare stuffing mix according to package directions, add olives, celery, onion, and poultry seasoning to the water called for on the package. Allow 1 to 1 1/2 cups stuffing for each pound of poultry.

373. Add pitted ripe olives to a cranberry stuffing. It's so festive looking!

374. Combine Giblet Dressing with ripe olive wedges. It's a holiday must!

375. Stir ripe olive wedges into your favorite stuffing and bake in an acorn squash shell.

376. Accent a sausage and chestnut dressing with ripe olive slices.

377. Toss pitted ripe olives into cornbread stuffing for color contrast.

378. Stir ripe olive slices into a meaty stuffing mixture for tomatoes or zucchini.

379. Spoon pitted ripe olives into dumpling batter before adding to a bubbly soup or stew.

380. Blend together sliced ripe olives, sour cream, and bacon as a filling between waffles, pancakes, or crepes.