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May 2004 Issue
by Ronda L. Halpin
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Kalamata Olive Tapenade

This richly flavored spread can be also be used for dipping scallions and shrimp.
  • 2 anchovy fillets
  • 1 c. chopped kalamata olives
  • 4 tsp. Worcestershire sauce
  • 1/2 c. mayonnaise
  • 1/4 c. chopped fresh parsley
  • 1/2 tsp. salt
  • 1 T. minced garlic
  • 3 T. chopped fresh basil
Chop and mash the anchovies on a cutting board. Put them into a bowl and mix them with the olives and Worcestershire sauce. Blend in the mayonnaise and add the remaining ingredients, blending well. Cover and chill.
  • Yields: about 2 cups
  • Preparation Time: 10 minutes plus chilling time


Light and Fluffy Lemon Drops

These quick cookies couldn’t be simpler or tastier!
  • 1 pkg. lemon cake mix
  • 2 c. frozen nondairy topping -- thawed
  • 1 egg
Mix all of the ingredients together. Form into balls. Place on lightly greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned. Do not over bake.
  • Yields: 2 dozen cookies
  • Preparation Time: 15 minutes

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