These are great to serve at a luncheon, brunch or a shower party, make certain to purchase the thin sliced bread, plan ahead there is a 5 hour chilling time for the rolls before serving, the amounts may be reduced by half to yield less

Yield 96 rolls

INGREDIENTS:

24 slices thin sandwich bread

1 (8-ounce) package cream cheese, very soft

1/2 cup mayonnaise

1/4 teaspoon  garlic powder

1 cup finely diced olives  (green or black or a mixture of both, can use pimiento-stuffed olives)

1/2 cup chopped toasted pecans

fresh ground black pepper

salt (optional and to taste)

INSTRUCTIONS:——————————————–

Slice the crusts off from each slice of bread.

Flatten the slices using a rolling pin.

Hand-squeeze or pat dry any excess moisture from the chopped olives.

In a bowl combine the cream cheese with mayonnaise and garlic powder until smooth and well combined.

Mix in the olives and pecans, then season with black pepper and a small amount of  salt if desired.

Spread about 2 tablespoons of the cream cheese mixture on one side of each bread slice, then roll up tightly.

Place a piece of plastic wrap fairly tightly around each roll.

Chill the rolls for at least 5 hours.

Remove the plastic wrap and slice each roll into 4 even slices.

You will also find this recipe on Recipezazz.com

Notes for our test kitchen; the longer the olives are left in the brine the stronger they will be,  for spicy flavor add in some cayenne pepper, these are great to serve at a party and the complete recipe may be doubled to yield 6 cups

Yield 3 cups

Ingredients:

1 (8 ounce) jar large ripe black olives, drained (or assorted)

1 (7-ounce) jar Kalamata olives

1 (7-ounce) jar large pimiento-stuffed green olives

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons dried Italian seasoning

1 garlic clove, coarsely chopped (optional)

Instructions:

Whisk together the olive oil with balsamic vinegar and Italian season and if using the cayenne pepper and chopped garlic.

Add in the olives and toss to combine.

Let stand at room temperature for 1 hour.

Cover and refrigerate for 8 or more hours before serving (tossing a few times during chilling).

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Notes from our test kitchen; small breakfast pork sausages or Italian sausages may be used just remove the casings first, fresh sauteed mushrooms may be replaced for the canned.

Servings 12

Ingredients:

1-1/2 pounds bulk pork sausage, spicy or mild

1 onion, chopped

1 pound fresh sliced mushrooms, sauteed in butter or one  (10-ounce) can sliced mushrooms, well drained

12 large eggs

4 cups (1 quart) half and half cream or full-fat milk

1/4 teaspoon seasoned or white salt

1/2 teaspoon fresh ground black pepper

(1 to 2 day-old)  French or Italian bread slices (use as many slices as needed, do not use thick sliced bread just regular thickness)

2 cups shredded cheddar cheese, divided

3 green onion, chopped

Instructions:

Grease a 13 x 9-inch baking dish.

Line the bottom of the pan with enough bread slices to cover the bottom in one layer (you may need to slice off some of the bread edges) set aside.

In a skillet cook the sausage meat with onion until browned; drain fat.

In a large bowl whisk the eggs with half and half cream, black pepper and salt.

Spoon 1/2 of the cooked sausage mixture over the bread slices in the baking pan, then top with 1/2 of the mushrooms, then half of the green onions, then half of the shredded cheese.

Drizzle 1 cup of the egg mixture over the top.

Repeat the layer with bread slices (use as many as needed to cover) cooked sausage mixture, mushrooms, shredded cheese then green onions.

Slowly drizzle the remaining egg mixture over the top.

Cover with plastic wrap, then gently push down the top with your hands to submerge the ingredients, then remove the plastic wrap.

Bake in a preheated 325 degree F oven (oven rack set to middle position) for about 50 minutes or until the egg mixture is just set.

If desired you may place under broiler heat to brown the top more.

Allow to sit for 15 minutes before slicing, then serve immediately.

You will also find this recipe on Recipezazz.com

These make a great appetizer served with sweet and sour sauce or served for main meal, do not omit or add in any ingredients it will alter the flavor, no breadcrumbs,  eggs or extra salt needed, there is a 6 hour chilling time needed.

Yield 30

Ingredients:

1 pound ground pork

2 small green onions, finely chopped

3/4 teaspoon ginger powder

2 tablespoons low-sodium soy sauce

2 teaspoons low-sodium soy sauce

2 teaspoons rice vinegar

1/2 teaspoon sesame oil

3-4 large garlic cloves, minced

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons cornstarch

pinch cayenne pepper (optional)

Instructions:

In a bowl using clean hands mix all ingredients together until well combined.

Cover and refrigerate for at least 6 hours or up to 24 hours.

Shape into about 1 or 1-1/2 inch balls.

Place onto a greased baking sheet.

Bake in a preheated 350 degree F oven for 22-25 minutes.

Use only low sodium soy sauce and beef broth, the cayenne is only optional omit or adjust to taste, the garlic cloves inserted into the meat is also optional if you are a garlic lover I recommend to use them

Servings 10

INGREDIENTS:

1 beef rump roast (about 4 pounds)

whole small garlic cloves, optional (use as many as desired)

1/2 cup low-sodium soy sauce (use only low-sodium)

2  (10-1/2 ounce) cans low-sodium beef broth

1 teaspoon dried thyme

pinch cayenne pepper (optional)

1/2 teaspoon fresh ground black pepper (or to taste)

1 teaspoon onion powder OR 1 small onion, finely chopped OR 3 tablespoons dehydrated onion flakes, slightly crushed

1-1/2 teaspoons garlic powder OR 4-5 cloves garlic, finely minced

1 large bay leaf

water (as much as needed)

10 Italian rolls, sliced OR French rolls, sliced

INSTRUCTIONS:———————————————–

Trim all excess fat from around the roast, then cut small slits all over.

Insert one garlic clove into each slit (this is only optional) .

Using a fork poke deep holes all over the meat, then place the roast into the slow cooker.

In a bowl combine the soy sauce with beef broth, thyme, pinch cayenne pepper,  black pepper, onion powder and garlic powder or minced garlic (if you are using fresh onion sprinkle around the roast) pour the mixture over the roast.

Place the bay leaf into the slow cooker.

Add in enough water to almost cover the roast, then mix to combine.

Cover and cook on HIGH setting for 2 hours, then reduce to LOW setting and continue cooking for about 5 hours or until the meat is very tender.

Remove and discard the bay leaf.

Remove the roast to a platter then shred the meat using a fork.

Pile the meat onto the rolls and serve as sandwiches with the juice used for dipping.

You will also find this on Recipezazz.com

Notes from our test kitchen; using good quality Italian canned tomatoes and tuna in olive oil will only improve on the flavor, do not substitute water-packed tuna, a good canned tuna is Progresso or Genoa, look for the small cans that are packed in extra virgin olive oil they are likely to be of higher quality — 4 vine-ripened red tomatoes, peeled and finely chopped may be used in place of the one 14 ounce can drained canned tomatoes

Servings 4-6

Ingredients:

4 tablespoons olive oil
3 tablespoons pine nuts
1 small onion, finely chopped
6 garlic cloves, coarsely chopped (do not mince finely)
3-4 anchovy fillets
2 teaspoons capers
1 teaspoon crushed red chili flakes (or adjust to suit heat level)
1 (28 ounce) can diced Italian tomatoes, undrained
1 (14 ounce) can whole plum Italian tomatoes, drained
1 (6-8 ounce) can Italian tuns in olive oil, partially drained (can add with the olive oil to saute in if desired)
1/4 cup light raisins
1 teaspoon salt (or to taste)
fresh ground black pepper (to taste)

Instructions:

Heat oil in a Dutch oven over medium-high heat; add in the pine nuts and cook stirring for 2 minutes or until lightly browned.

Add in the garlic and onion, anchovies, capers and chili flakes; cook stirring for about 3 minutes breaking up the anchovies while cooking.

Add in the 28-ounce can of tomatoes with the juice and the 14-ounce can whole plum tomatoes, drained (or the 4 chopped fresh tomatoes) bring to a boil over medium heat stirring breaking up the whole tomatoes with a fork.

Reduce heat to low and simmer uncovered stirring occasionally for about 1 hour  or until sauce has thickened, seasoning with 1 teaspoon of salt and fresh ground black pepper about halfway through cooking.

After the sauce has thickened slightly, stir in the tuna and raisins; break up the tuna into small pieces as you are stirring; return the sauce to a light simmer and cook for about 6 minutes.

Season with more salt and pepper if desired.

Serve with cooked pasta.