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

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


250. Slice 1/2 cup pitted ripe olives into hollandaise sauce for a different cooked broccoli, Brussels sprouts or asparagus topper.

251. Marinate tomato wedges, pitted ripe olives, and sliced cucumber in French dressing.

252. Toss together corn, peas, or green beans with pitted ripe olives and a teaspoon of dried dillweed or dried oregano, crushed. It's a new vegetable combination.

253. CALIFORNIA CARROTS

3/4 cup diced celery
1 tablespoon cooking oil
1 (9 ounce) package frozen carrots, thawed (or 1 1/2 cups fresh pared carrots)
1/2 cup pitied California ripe olives, sliced
1/4 teaspoon salt
Dash pepper
1 teaspoon dried tarragon, crushed

Cook celery in hot oil till tender, but not brown. Add carrots. Cover and simmer 10 minutes more, or till carrots are tender. Stir in olives, salt, pepper, and tarragon. Makes 4 servings.

254. Top baked potatoes or yams with sliced ripe olives and sour cream.

255. Enhance baked tomato cups with a filling of rice, cheese, and wedges of ripe olives.

256. Saute sliced ripe olives with zucchini and onion. Add seasonings and a tomato sauce.

257. OLIVE VEGETABLE CASSEROLE

3 cups hot cooked rice
1 1/2 cups (6 ounces) shredded natural cheddar cheese
3 tablespoons snipped parsley
1 tablespoon butter
1 can condensed cream of mushroom soup
1 teaspoon lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1 (12 ounce) can whole kernel corn
1 1/2 cups pitted California ripe olives
Tomato wedges

Combine rice, cheese, parsley, and butter; turn into 1 1/2 quart casserole. Combine soup, lemon juice, mustard, and onion powder; stir in corn and olives. Turn into casserole. Top with tomato wedges. Bake in 350 degree F oven for 20 minutes. Makes 4 servings.

258. Dress up spinach by cooking a 1/2 clove crushed garlic in 2 tablespoons olive oil. Stir in 1/2 cup pitted halved ripe olives, 1 thawed package frozen chopped spinach, 1/2 teaspoon salt, and 1 tablespoon capers. Heat.

259. Add a festive touch to a company meal. Scoop out the insides of small firm tomatoes; fill with a softened cream cheese, chopped ripe olives, and sliced green onion mixture.

260. FIESTA CORN BAKE

1 (16 ounce) can cream-style corn
1 cup cooked diced carrots
1/2 cup pitted California ripe olives, chopped
1/4 cup chopped canned pimiento
1/4 cup chopped onion
2 beaten eggs
1 teaspoon salt
Dash ground black pepper
1/4 cup crushed corn flakes or corn chips

Combine corn, carrots, olives, pimiento, and onion. Add eggs, salt, pepper. Pour into (10 x 6 x 1 1/2-inch) baking dish. Sprinkle with crushed corn flakes. Bake in 350 degree F oven for 30 to 35 minutes. Makes 6 to 8 servings.

261. For an unbeatable flavor combination, start with sliced green beans or baked beans and add pitted ripe olives.

262. Skewer cherry tomatoes, artichoke hearts, pitted ripe olives to garnish a steak platter.

263. Sprinkle sliced ripe olives into a cream sauce and pour over cauliflower.

264. Add foreign flair with:
SPANISH GREEN PEAS

2 tablespoons butter
1/2 teaspoon onion salt
1/4 teaspoon dried oregano, crushed
Dash ground black pepper
1 (16 ounce) can peas, drained
3 tablespoons chopped canned pimiento
1/2 cup pitted ripe olives, sliced

In a saucepan, melt butter. Stir in onion salt, oregano, and pepper.
Cook seasonings gently for 3 minutes. Add peas, pimiento, and olives, sliced; toss lightly to mix. Cover and simmer over low heat till peas are hot, stirring occasionally. Makes 3 or 4 servings.

265. Add a handful of sliced ripe olives to whipped potatoes; top with shredded cheese.

266. Sprinkle ripe olive wedges and crushed pineapple atop whipped sweet potatoes or yams.

267. Slice ripe olives into scalloped potatoes.

268. Add contrast to creamed onions with pitted ripe olive halves.