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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BLACK OLIVE PENGUINS Recipe

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This recipe for BLACK OLIVE PENGUINS is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (about 16) colossal pitted black olives, drained
16 (give or take) small pitted black olives, drained
about 4 ounces (1/2 of a standard 8 oz brick) of Cream Cheese
16 thin slices (give or take) of the fat end of a peeled carrot
8 green onions, long green section only
16 (give or take) toothpicks
Directions:
Directions:
Cut a small triangular wedge out of each carrot slice.

Use a skewer or toothpick to push the narrow end of a carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole.

Make a lengthwise slice halfway into each colossal olive. Gently hold the olive open and push as much cream cheese into the opening as you can, filling the olive. Use your fingers or a paper towel to tidy up along the edges of the opening.

Place a filled olive, large hole side down, on a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round. Use a toothpick pushed down through the center to hold the "chest" of the penguin to the "feet".

Push one head, "beak" side lined up with the "chest" and "feet" down onto the toothpicks.

Cover tightly with plastic wrap and refrigerate until ready to serve.

 

 

 

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