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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Monday, March 28, 2011

olive crescent twists

this yummy recipe was gived to me
from my lil sis
renée ellery.
it is as much fun to make as it is to eats.

i likes to serve these lil olive breads
any time i make anythang
with greek or italian flavors

n also with fish entrees

n they is good as a snack or a appetizer

n sometimes when i jest has a veggie salad.

1 can (8 ounces) refrigerated crescent dinner rolls

1/4 cup well-drained black olives
1/4 cup well-drained green olives (even with the pimentos)
1/4 cup well-drained kalamata olives
1 tbsp olive oil
1/4 tsp garlic powder

1 egg, beaten

2 tbsp grated parmesan cheese

heat oven to 375 degrees.

lightly spray a cookie sheet with cookin spray.

place all the three different kinda olives n the olive oil n the garlic powder in a food processor, cover n process with on n off pulses until finely chopped.

unroll the crescent dough n separate dough into 4 rectangles. press each rectangle to form a approximate 7x4 rectangle, pressin the perforations together to seal. (note: sometimes ya can finds the
crescent roll dough in a sheet without all them perforations. them is called a "seamless dough sheet." check it out at your grocery store).

brush each dough rectangle with the beaten egg.
evenly spread the olive mixture on 2 of the dough rectangles.
top them with the remainin 2 dough rectangles, egg-brushed side down.
press down n seal the edges of each dough rectangle.
with a thin sharp knife (or a pizza cutter), slice each filled dough rectangle into 8 strips.
give each strip 2 or 3 twists n place on the cookie sheet 1 inch apart.
brush the tops of each twisted strip with the beaten egg.
sprinkle each twisted strip lightly with the grated parmesan cheese.

bake for 10 to 13 minutes or until golden brown.

serve warm or cool.


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