Fettuccine Pesto with MARIO OLIVES
Fettuccine Pesto with MARIO OLIVES
Cook fettuccine according to package directions. While pasta cooks, combine MARIO OLIVES, MARIO CAPERS, lemon juice, oil, mustard and garlic and stir in chopped basil and cheese; heat throughly. Drain pasta well and transfer to serving bowl. Spoon pesto over pasta, add tomatoes and mix gently.
Chocolate Covered MARIO Cherries
Chocolate Covered MARIO Cherries
Drain MARIO MARASCHINO CHERRIES until completely dry (may take several hours.) Combine softened margarine and corn syrup. Stir in powdered sugar and knead until smooth (may need to be chilled.) Shape 1/2 tsp. sugar mixture around each cherry & place upright on waxed paper. Chill until firm. Melt chocolate Almond Bark in microwave safe bowl, stir until smooth. Holding cherries by stems, dip each one into chocolate until covered. Place back on wax paper and chill for one week.
Bacon Stuffed Mushrooms
Preheat oven to 325 degrees F. Clean mushrooms, remove and chop stems, set aside. In heavy skillet, drizzle olive oil in bottom of pan adding onion, green pepper, chopped mushroom stems, cooking until tender. Add salt and pepper and bacon bits to mixture. Add corn and bread crumbs adding a little water at a time to moisten, but not making it runny. Press mixture into button caps, mounding a bit. Place in a lightly greased 13 x 9 - inch baking dish and bake uncovered for 20 minutes.
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.
