Mexican Layered Dip w/MARIO Black Olives
Mexican Layered Dip w/MARIO Black Olives
Spoon refried beans into bottom of pie pan. Combine avocado, 2 Tbsp. picante sauce, black beans, lemon juice and salt; mix well. Stir in tomato. Spoon evenly on top of refried beans. Top with MARIO SLICED BLACK OLIVES, sour cream and shredded cheddar cheese. Serve with tortilla chips.
Olive Chicken Spirals
In a large mixing bowl, beat cream cheese until smooth, adding mayo. Fold in chilies, olives, pimientos, chopped deli chicken, bacon bits and chili powder. Spread one side of each tortilla with mixture and roll up tightly. Wrap in plastic wrap and refrigerate for one hour. Remove plastic wrap and cut into bite size pieces. Serve with picante sauce if desired.
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.
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.
