Jalapeno Corn Cakes
Blend dry ingredients in large bowl. Blend milk, eggs and oil in small bowl. Pour the wet ingredients into the dry and mix with large spoon until incorporated. Lumps are okay, do not over mix. Fold in olives and corn. Heat large lightly oiled griddle over medium heat. When griddle is hot pour cakes 1/3 cup at a time. Brown from 1-2 minutes on each side. Reduce heat if browning too fast.
Black Forest Cake with MARIO CHERRIES
Black Forest Cake with MARIO CHERRIES
Drain cherry pie filling. In two 9-inch pans, bake cake as directed. When cool, sprinkle kirsch over cake layers. Beat cream until it thickens slightly, add sugar and beat until thick enough to hold shape. Over waxed paper, shave chocolate bar with vegetable peeler, refrigerate curls until ready to use.
Assemble cake with whipped cream and MARIO MARASCHINO CHERRIES between layers. Spread rest of cream around cake, garnish with MARIO MARASCHINO CHERRIES and chocolate curls.
Tomato-Olive-Veggie Salad
Tomato-Olive-Veggie Salad
Steam or boil cauliflower and green beans until crisp-tender. Place in a large bowl. Add cherry tomatoes, chickpeas, olives and sun-dried tomatoes; mix lightly. Add dressing; toss to coat. Cover and refrigerate several hours or until chilled.
Chunky Chili with MARIO OLIVES
Chunky Chili with MARIO OLIVES
Heat large skillet over medium heat. Add beef and onion; cook until beef is browned and onion is tender. Drain fat. Place beef mixture, chili powder, cumin, tomatoes, beans and salsa in slow cooker; stir. Cover and cook on low 5 - 6 hours or until flavors are blended. Season with salt and pepper to taste. Serve with cheese, sour cream and MARIO SLICED BLACK OLIVES.
