Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp2.cerf.net!news.idt.net!newshub.northeast.verio.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (4) Recipes with Olives Followup-To: rec.food.cooking Date: 4 Feb 1999 07:36:35 -0700 Organization: Fred Towner Collection Lines: 159 Sender: recipes@swcp.com Approved: cocina@mbay.net Message-ID: <79cb9j$ab2@llama.swcp.com> Reply-To: "Fred Towner" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30791 Makaronia New Year's Paella Mushroom Stew Alejandro Rey's Empanada >From: Gilcat2@aol.com >I love olives -- black, green, Greek, cracked, all of them! Looking for >main-dish meals using lots and lots of olives! MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Makaronia Categories: Greek, Pasta, California Yield: 4 servings 1/2 lb Sweet butter 1/4 lb Mizithra (or Feta); grated 1 1/2 lb Spaghetti; cooked al dente 16 Jumbo Calamata olives * - olive meat shaved - from pits In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. Source: Papadakis Taverna - San Pedro, California, California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: New Year's Paella Categories: Main dish Yield: 8 servings 8 cups Fish or Chicken Stock 1 Tbsp saffron Threads 3 Tbsp Olive Oil 6 ea Garlic Cloves, chopped 2 ea Onions, medium, chopped 1 ea Red Bell Pepper, chopped 1 ea Green Bell Pepper, chopped 8 ea Chicken Pieces, boned 8 ea Chorizo Sausages in chunks 8 oz Squid, cut into rings 4 cup Rice 4 ea Tomatoes, peeled, in chunks 1 x Salt 1 cup Green Peas, shelled 1/2 cup Black Olives, sliced 1 x Parsley, chopped 1 1/2 lb Rockfish, cut into chunks 2 lb Mussels, rinsed, debearded 2 lb Shrimps, large, peeled Bring the stock to a boil, add saffron, simmer 10 minutes, and set aside. In a large paella pan or other large pan, heat the olive oil. Add the garlic and saute just till it begins to color. Add the onions and saute to soften. Add the peppers and cook slightly, then remove the vegetables form the pan and set aside. Add the chicken and brown, remove from pan. Add sausage chunks and brown, remove from pan. Add the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish. Stir, cover, and bring to a boil. Remove cover and arrange rockfish pieces on top. Replace cover and cook about 5 minutes more. Uncover and add mussels, cover and cook 5 minutes. Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender. Add more stock or water at any point if the rice appears too dry. The rice should be moist, not soupy. Let the paella stand covered about 5 minutes before serving. Sprinkle with remaining parsley. Place pan on a pad in center of table and remove lid with a flourish! >From The Open Hand Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Mushroom Stew Categories: Main dish, Vegetables Yield: 6 servings 5 Tbsp Butter 1 Tbsp Olive oil 2 ea Bay leaves 2 ea Cloves garlic, minced 1 ea Onion, chopped 2 Tbsp Flour 1 cup Vegetable broth 1 cup Tomato juice 2 ea Tomatoes, peeled, quartered 1 1/2 lb Mushrooms 1 lb Small boiling onions 1 cup Green olives 1 pinch Thyme, parsley, salt, pepper 1 cup Red wine Melt 2 Tbsp butter with 1 Tbsp olive oil, add bay leaves, garlic & onions, saute until golden. Stir in flour and lower heat, cook for 2 min. Add broth and juice, stir to remove lumps. In separate pot, melt 3 Tbsp butter, add thyme and mushrooms. Saute several minutes, then add boiling onions and tomatoes. Simmer about 20 min, add red wine, parsley, salt and pepper. Add olives, and cook for a few more minutes. (a Tbsp of pesto in each bowl of this stew is excellent!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Alejandro Rey's Empanada (Meat Pie) Categories: Main dish, Empanadas Yield: 5 servings 1 lb Ground Beef 2 Garlic cloves; minced 2 Hard boiled eggs - cold, chopped 1/4 cup Milk Salt & black pepper Raisins; to taste Green Olives; chopped 1 pinch Crushed red pepper Cooking oil 1 lg Onion; chopped Pastry Dough *FILLING* Fry onions in cooking oil until soft. Add minced garlic and brown lightly. Drain oil. Add ground beef to onions and saute until meat turns a light brown. Add chopped olives, eggs, salt and black pepper, raisins, pinch of red pepper and milk. Allow to simmer (uncovered) over low heat for 5 mins, PASTRY DOUGH: Any good grade of commercial pie crust mix will give satisfactory results -or- use your own favorite recipe .... Roll out dough 1/8" thickness and cut with a 5" cutter. Place meat filling on one side of the dough. Fold the other side over the filling and pinch the edges. Deep fry in hot cooking oil until crisp and brown .. or .. bake in a 400 degree oven until the crust is a golden brown Yields 5 meat pies MMMMM >From the recipe collection of Fred Towner .... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.