French Olive Squares


Imagine a terrine packed with succulent black olives enhanced with freshly grated parmesan cheese…that aptly describes this wonderful appetizer that you will find so easy to prepare that you will offer it often…keep it in the fridge for the holidays and cut it into cubes for cocktail service…and it goes well with a light tomato sauce if you choose.

  • Four tablespoons of all-purpose flour
  • Two teaspoons of baking powder
  • Four large eggs, beaten
  • One cup of whole milk
  • One cup of Parmigiano-Reggiano cheese, freshly grated
  • One cup of black olives, preferably Nyons or cured Kalamatas pitted and sliced into halves
  • One Tablespoon of Olive oil

Blend the flour, baking powder, eggs, and milk together and fold in the cheese, olives, and oil.  Set aside for two hours for the flour to absorb the liquids.  Preheat the oven to 425 degrees, stir the batter once more, and pour into a buttered loaf pan.  Bake for thirty minutes until it is golden brown and firm to the touch.  When cool, you may slice it and then cut into two inch cubes.


Dilly Dip for Veggies

blooming dill

Photo by Kaboompics .com on

This is our go-to dip for crudities nowadays with so many people looking for vegetable alternatives at cocktail parties.  Pair this with a platter of cucumber  and celery sticks, sliced summer squash or zucchini, and bright red radishes and cherry tomatoes.

  • Two teaspoons of minced garlic
  • One half cup of grated red onion
  • Two cups of dill pickles, minced
  • One teaspoon of Old Bay seasoning
  • One teaspoon of dried dill
  • One teaspoon of freshly ground black pepper
  • Two teaspoons of freshly squeezed lemon juice
  • One eight ounce carton of sour cream (or liquify fat-free cottage cheese in a blender).

Combine all ingredients and if it is too thick, thin with dill pickle juice until preferred consistency is reached.


Sweet Somethings Pecan Nibbles


This is a favorite of Sanibel Island friends who were persuaded to share the recipe with you.  Serve it as a final touch with demitasse.  You will find it addictive!

Combine six cups of Chex cereal and one cup of toasted pecans.  Melt two tablespoons of butter with one quarter cup of cane syrup and toss with the cereal and pecan mixture in a glass bowl.  Sprinkle one quarter cup of powdered sugar over all and toss some more.

Parmesan and Chive Popcorn

popcornPop your own or microwave enough low-salt popcorn to fill your largest mixing bowl. Melt eight tablespoons of unsalted butter with two large, minced cloves of garlic. Drizzle over popcorn, tossing as you pour. Then sprinkle with a mixture of one half cup of grated parmesan cheese combined with a tablespoon of chopped chives. Toss well and serve with lots of paper napkins.