Recipe - Black And Blue Olives

6 ounce Jumbo ripe olives; canned,
pitted
3 ounce Blue cheese
3 ounce Cream cheese; softened
2 teaspoon Minced parsley
2 tablespoon Dry sherry

Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and
sherry into a smooth paste. Using a parsty bag or the tip of a small knife,
fill the olives with the cheese mixture. Chill.

Serves 10 to 12

Recipe by: The Army Times Magazine/Nov. 13, 19978

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Apr 13,
1998