Mix powder, oil and herbs. Pour over pretzels on large cookie sheet. Bake for 1 hour at 250 degrees turning every 15 minutes.
Mix cheese and butter. Set aside. In processor mix all
remaining ingredients except olive oil. Let live oil drizzle through chute slowly. Line small mixing bowl with cheese cloth. Pat in 1/3 of cheese mixture. Spread ½ pesto mix. Pat in another 1/3 cheese mixture. Spread remaining half of pesto. Top with last 1/3 cheese mixture. Refrigerate.
Turn out on plate and serve with Carr’s water crackers.
Press a pie crust (I use Pillsbury found in the dairy case) into 9” tart pan with removable bottom. Line it with aluminum foil and fill with pie weights. Bake at 425 degrees until slightly set, 10-15 minutes. Remove and cool. Reduce oven temperature to 350 degrees.
Tapenade
Combine all ingredients in a food processor and pulse to form a coarse puree, adding more oil if needed for spread ability
Filling
In a large sauté pan over medium heat, melt butter with oil. Add onions and sauté, stirring occasionally until very soft, about 20 minutes. Sprinkle with flour, salt and pepper and continue to cook, stirring for 2 minutes. Add thyme, stir briefly, then let cool for 10 minutes. Meanwhile in a small bowl whisk together cream and eggs. Season with salt and pepper. Spread tapenade into pastry shell. Tope with onions. Slowly pour in cream mixture and sprinkle with cheese. Bake until custard is set, about 25 minutes. Cool for 10 minutes then remove pan sides and carefully slide tart onto a serving platter. Serve warm.
Soften the minced onion in the sherry. Blend the cream cheese with the mayo until smooth. Then add the onion-sherry mixture, the beef and olives. Serve with Triscuits.
40 Spanish olives with pimento
Mix cheese and butter. Add flour then rest of ingredients. Wrap 1 t. of dough around each olive. Bake on a greased sheet at 415 degrees for 10-15 minutes.
Melt butter in large broiler pan. Add Worcestershire and season salt. Add
remaining ingredients and toss. Bake for 45 minutes at 250 degrees
Mix flour and curry with melted butter over stove. Gradually add milk and remove
from heat. Add remainder of ingredients. Spread over toast triangles and broil.
Dough
Mix butter, cheese and salt. Add flour. Form dough into an 8 x 6 rectangle on a piece of wax paper. Wrap and chill overnight. Remove 8-10 minutes before rolling. Divide into half and roll each half into a 9”x 6” rectangle. Fold over in
thirds. Roll fold again. Roll to 1/8” thickness and cut into 2 ½” rounds. Fill and brush with wash of 1egg yolk and 2 T. cream.
Filling
Sauté onions and butter. Add remainder of ingredients and stir well.
Cut up sausage into bite-sized pieces. Sauté in olive oil. Add tomato products and seasonings. Simmer for 2-3 hours.
Mix all ingredients except wontons. Place wontons in miniature muffin cups and bake 350 degrees till brown. Cool. Fill cooled cups with sausage mixture and heat for 5 minutes.