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Results 111 - 120 of 125 for olive salad
Mash 6 ounces soft Philadelphia cheese. Add 1/2 cup mayonnaise. Blend well. Stir in:
Mash 6 ounces of softened cream cheese with a fork, then add 1/2 cup mayonnaise. Blend well. Stir in: Mix well. The filling will be ...
Blend softened cream cheese with mayonnaise until well blended. Stir in remaining ingredients. Refrigerate.
114. OLIVE NUT SPREAD
Mix softened cream cheese with mayonnaise, pecans and olives. Add juice and pepper. ... refrigerate 24-48 hours. Mixture will be thick. Lasts for a week.
115. OLIVE CHEESE SNACKS
In greased 9 x 13 pan, spread olives on bottom. Mix remaining ingredients and pour over olives. Bake at 350°F for ... Cut into 1-inch squares.
116. OLIVE SPREAD
Mix cream cheese with fork. ... chopped pecans, chopped olives; mix well. Add olive ... thinly sliced bread. "Variety's the very spice of life."
Cut up peppers in bite size pieces. Mix all ingredients and let stand 8 hours. Pour into sterilized jars and seal.
118. OLIVE NUT SPREAD
Stir well, it will be mushy. Put in jar and refrigerate 24 to 48 hours. Serve on crackers, thin slices of toast or fresh bread.
Mix dry ingredients in a bowl. In a blender mix liquid ingredients. Add liquid to dry ingredients; mix with a wire whisk or a spoon. Will ...
120. OLIVE BUTTER
Mix all ingredients together. Will be runny at first. Refrigerate few hours. Will thicken. Good for sandwiches or canapes.
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