RE: [CH] HOME MADE STUFFED OLIVES

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Thanks Scott,

  These babies are great chopped up in egg salad, potato salad or (my fav) in cream cheese stuffed into celery.  My daughter eats these like popcorn.  I also pack extra garlic and habs into the jar for extra bite.

George J. Goslowsky
Monk of the TCS
Holder of Fire

Run to light from shadow, Sun gives me no rest
Promise offered in the East, broken in the West


-----Original Message-----
From: Parkhurst, Scott Contractor [mailto:PARKHURS@LEAVENWORTH.ARMY.MIL]
Sent: Monday, February 11, 2002 3:25 PM
To: CH List (E-mail)
Subject: RE: [CH] HOME MADE STUFFED OLIVES 



> Would someone please send me privately the original
> recipe for "stuffed olives." I missed it for some reason.

   The recipe is originally from George Goslowsky, list
member for longer than I.  He adds Thai chile paste, but I
don't as I never seem to have any handy.

Take a jar of pimento stuffed olives (bigger = easier = better)
Pour off liquid, reserve.
Remove the pimentos (use a toothpick or cocktail fork)
Roll up sliced habs (or chile of choice) and stuff into the olive
Place back into the jar and cover with the reserved liquid
Place in fridge and wait as long as you can before tasting (2 weeks or so)

I like to put a couple of coarsely chopped garlic cloves in, as
well as some of the remaining pimentos.

Scott... thanks for the technique, George... KCK

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