five olives

Excellent, rich appetizer, bright beautiful colors. Perfect for summer when tomatoes are ripe and tasty.
If you don’t like Feta cheese, use Mozzarella and olives instead. I wouldn’t say this antipasto is light, but it definitely is healthy and yummy.

What we need:

• 2 or 3 big tomatoes
• 4 ounce your favorite feta cheese
• 1 clove garlic
• black pepper
• 2 or 3 tablespoons red vinegar
• 8 teaspoons olive oil
• different herbs ( dill, basil, parsley, coriander)

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What we need:

• 3 cups mashed yams or sweet potatoes
• 1/2 cup orange juice
• 1 1/4 cups half and half cream
• 6 tablespoons melted butter or margarine
• 2 teaspoons grated orange peel
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 6 eggs, separated

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What we need:

• 1 peeled and thinly sliced cucumber
• 1 teaspoon salt
• 2 medium-sized red bell peppers
• 1/4 pound medium-sized mushrooms
• 1/2 cup olive oil
• 1/3 cup white wine vinegar
• 1 teaspoon each basil leaves and chervil leaves, crumbled
• 1/2 teaspoon your favorite seasonings
• lettuce

Cooking instructions:

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What we need:

• 1 package softened cream cheese
• 1/4 cup minced parsley
• 2 teaspoons wine vinegar
• 1/3 cup sour cream
• 1/2 pound small, whole, cooked shrimp
• Salt and pepper to taste
• 3 red (or green) bell peppers
• 2 small heads romaine lettuce

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What we need:

• 2 packages (8 ounce each) cream
  cheese
• 1/2 pound (about 2 cups) shredded
  Cheddar cheese
• 1 clove crushed garlic
• 1 1/2 teaspoons brown mustard
• 1/4 teaspoon salt
• 1 can mushroom, drained and chopped
• 1/4 cup chopped onion
• 2 tablespoons pimento (optional)

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