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Olive Cups Recipe

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Olive Cups image

 

This recipe for Olive Cups, by , is from The Ryan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Ryan

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans, toasted
1 cup Cheddar cheese (sharp)
1 cup pimiento-stuffed olives
2 T. mayonnaise
2 (21 oz) packages frozen mini phyllo shells

Directions:
Directions:
Stir together the first 4 ingredients. Remove pastry cups from the package, leaving them in the tray.
Spoon 1 teaspoon mixture into each pastry shell. Place tray into heavy duty zip top bag and freeze up to 1 month. Remove from tray, and place on a baking sheet. Let stand 10 minutes. Bake cups at 375 degrees for 12 to 15 minutes or until thoroughly heated. Serve immediately.

YOU MIGHT TRY SOME SUSHI ALONG WITH THIS.....GOOD COMBINATION OF APPETIZERS
(JUST KIDDING...SEE PICTURE)

Number Of Servings:
Number Of Servings:
30 cups
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a great-tasting appetizer that is easy to make. Just keep the phyllo shells on hand in case you ever need a quick appetizer.
Then freeze them up to a month, if desired. Then remove from freezer when ready to use and let sit 10 minutes before cooking.

 

 

 

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