From meriweather1@hotmail.com Tue Feb 15 15:23:22 2005 Date: Tue, 15 Feb 2005 04:28:52 +0000 (UTC) From: Nancy Newsgroups: rec.food.recipes Subject: Perky Olive Penguins Followup-To: rec.food.cooking, rec.food.recipes * Exported from MasterCook * Perky Olive Penguins Recipe By :Quick Cooking Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can jumbo pitted ripe olives -- drained 3 ounces cream cheese -- softened 1/2 teaspoon dried minced onion 1/4 teaspoon prepared horseradish 1/8 teaspoon salt dash pepper dash garlic powder 1 medium carrot -- cut in 1/4" slices 12 small pitted ripe olives 12 toothpicks with cellophane frilled tops 2 ounces sliced pimiento Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a mixing bowl, combine the next 6 ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe the mixture into jumbo olives. set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olives, hole side down, over the jumbo olives so the beak, chest and feet are aligned. Carefully insert toothpick through the top of the head into the body and carrot base. Wrap a pimiento around neck for a scarf. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/