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The time is ripe for olives.

THE TIME IS RIPE FOR OLIVES

After the confetti has fallenand the new year is in, it's time to sort through the recipe box (or computer memory if you are a Yuppie) and weed out the tired stand-bys you've been serving family and friends. Give the old recipes a rest for a while and make a fresh beginning.

Appetizers are a good place tostart. The "in" appetizers this year will be lighter and healthier as well as tastier than before--eye-catching creations of crisp vegetables, mushrooms, olives, and occasionally low-calorie meats such as turkey.

Only the best ingredientsshould go into the dressing. The vinegas shoud be mild, not acidic. The best wine vinegars come from the same places as the best wines: California and Frances. The best oils are the polyunsaturates or olive oil, a monounsaturate. Researchers have recently discovered that olive oil helps lower dangerous LDL cholesterol and in fact may help prevent heart disease.

Many of the following recipes includeolive oil. Some also call for whole olives that add a look of elegance and that unmatchable, rich olive flavor. Olives, by the way, are high in fiber and average about five calories each.

We hope these recipes will give youa head start on a new year of enjoyable dining and entertaining, and may it be your best year yet.

Turkey in Avocados

(Makes 6 servings)1/3 cup plain yogurt 1/4 cup mayonnaise or salad dressing 1 teaspoon lemon juice 1/4 teaspoon dill weed 1/8 teaspoon salt Dash of pepper 1-1/2 cups cubed, cooked turkey or chicken 1 small tomato, seeded and chopped 1/2 cup drained and halved Lindsay Colossal Pitted Ripe Olives 3 tablespoons sliced green onion 3 avocados Lemon juice

Stir together yogurt, mayonnaise, 1teaspoon lemon juice, dill weed, 1/8 teaspoon salt, and dash pepper. Stir in turkey or chicken, tomato, olives, and green onion. Cover and chill thoroughly. To serve, halve and seed avocados; brush lightly with lemon juice. Spoon about 1/2 cup mixture into each half.

Chilled Vegetable Marinade

(Makes 8 servings)3 medium artichokes Lemon juice 1 medium head cauliflower, broken into florets 1 (4.5 oz.) can Lindsay Medium Whole Ripe Olives, drained 1 cup salad oil 1/2 cup white wine vinegar 1/4 cup sliced green onion 2 tablespoons snipped parsley 1 tablespoon sugar 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon dried thyme, crushed 1/8 teaspoon cayenne

Trim stems, cut 1 inch off tops,and snip sharp leaf tips from each artichoke. Cut each lengthwise into 6 wedges; remove and discard fuzzy "choke." Brush cut edges with lemon juice. Cook, covered, in boiling salted water 20-30 minutes, just until tender. Drain. Cook cauliflower, covered, in small amount of boiling salted water 10-15 minutes, just until tender. Drain. Place vegetables and olives in plastic bag. Shake together remaining ingredients in screw-top jar. Pour over mixture in bag; close bag. Chill overnight; turn occasionally. Drain to serve.

Cucumbers with Lemon Dressing

(Makes 2 pints)

This combination is at its best whenmarinated for at least 2 hours. 3 small cucumbers 1/4 cup fine julienne strips of lemon peel 1/4 cup fine julienne strips of orange peel 1/3 cup orange juice 2 tablespoons lime juice 1/4 cup olive oil

Halve cucumbers lengthwise. Cutlong grooves in peel of each (use tines of fork). Scoop out hollow in center of each cucumber. Slice cucumber 1/8 inch thick; set aside. Blanch lemon and orange peels in boiling water for 2-3 minutes or until bright in color. Rinse in cool water; drain. Combine remaining ingredients in a jar with a tight-fitting lid. Shake contents until well-mixed. Marinate cucumbers and citrus peel in dressing for 2 hours. Serve chilled.

Marinated Mushrooms

and Pearl Onions

(Makes 4 pints)2-1/2 cups olive oil 1 cup white vinegar 1 cup chopped chives 2 tablespoons sugar 1 tablespoon salt 1 tablespoon lemon juice 4 cloves garlic, minced 2 teaspoons Worcestershire sauce 1/4 teaspoon prepared mustard 1 pound fresh mushrooms, cleaned 2 cups pearl onions

Combine all ingredients except formushrooms and onions in a jar with tight-fitting lid. Shake until well-mixed. Pour over mushrooms and onions and let stand covered overnight in the refrigerator. Serve chilled.

Pickled Brussels Sprouts

(Makes 5 pints)

Sprigs of dill add a refreshing twist toBrussels sprouts. 1-1/2 pounds fresh Brussels sprouts 2 onions, sliced 3/4 cup black olives 2 cups cide vinegar 1 cup water 3/4 cup sugar 1/4 cup salt 4 cloves garlic, minced 5 sprigs fresh dill

Clean Brussels sprouts and trimstems. Blanch Brussels sprouts in boiling water just until barely tender and bright green (about 8 minutes). Plunge in cold water. Layer sprouts and onions in sterilized pint jars.

Meanwhile, combine olives, vinegar,water, sugar, salt, and garlic in a medium saucepan and bring to a boil; stir until sugar is dissolved. Pour hot mixture over vegetables and add a sprig of dill to each jar. Seal jars or refrigerate until serving. Let stand at least 3 days before serving.

Mediterranean Vegetables

(Makes about 4 pints)

Colorful vegetables combine to chaseaway the midwinter blahs. 4 medium tomatoes, cut into thin wedges 2 medium zucchini, sliced 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped 2 small onions, chopped 1/4 cup olive oil 2 cloves garlic, minced 1 teaspoon Italian seasoning 1/4 cup fresh lemon juice 1/2 cup sliced black olives 1/4 cup chopped fresh parsley

Combine tomatoes, zucchini, bellpeppers, and onions in bowl; set aside. Heat olive oil in small skillet over low heat; add garlic and seasoning. Stir until garlic is tender but not browned; stir in lemon juice. Allow to cool and add to vegetables. Spoon vegetables into dish and garnish with olives and parsley. Kep refrigerated.
COPYRIGHT 1986 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Author:Simon, Allan
Publication:Saturday Evening Post
Date:Jan 1, 1986
Words:971
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