Tofu and MARIO OLIVE Enchiladas
Tofu and MARIO OLIVE Enchiladas
Preheat oven to 425 degrees. Grease 13 x 9-inch baking dish. Combine tofu, corn, 1 cup salsa, 3/4 cup cheese, chilies, 1/2 cup MARIO BLACK OLIVES, and 4 Tbsp. cilantro in large bowl. Spoon mixture into each tortilla; roll up tightly. Place into baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, cilantro, and MARIO RIPE OLIVES. Bake for 20-22 minutes, until bubbly and cheese is golden brown. Serve with remaining salsa.
Seafood and MARIO OLIVE Dip
Seafood and MARIO OLIVE Dip
Combine avocado, 2 Tbsp. of picante sauce, sour cream, onion, lemon juice and salt; mix well. Spread evenly onto bottom of shallow 1-quart clear glass bowl or 8-inch pie plate. Combine remaining picante sauce and chili sauce; mix well. Spoon evenly over avocado mix. Arrange shrimp and MARIO OLIVES over picante mix, sprinkle with cilantro. Cover and chill. For a low carb option, spread dip on top of celery or cucumbers and top with chopped olives and shrimp.
Thumbprint Cookies
Preheat oven to 375 degrees F. Cream together brown sugar, margarine, and shortening. Stir in flour, baking soda and salt. Shape dough into 1-inch balls. Beat egg white slightly; dip balls into egg white and roll in finely chopped pecans. Place cookies 1-inch apart on ungreased baking sheet; press thumb deeply into each center. Bake until light brown; about 10 minutes. Immediately remove from baking sheet and cool throughly. Fill each thumbprint with Fragata Raspberry Jam.
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.
