Marinated Cheese and Olives
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 22. Vision transcription from the scanned page; needs review.
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Ingredients
- 8 ounces cheddar, Colby, Edam, Gouda, Monterey Jack, or Muenster cheese
- 2 ounces pepperoni or salami
- 1/4 cup olive oil or salad oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon fennel seed
- 1/4 teaspoon pepper
- 1 6-ounce can pitted ripe olives, drained
Instructions
- Cut cheese and pepperoni or salami into 1/2-inch pieces. In a bowl combine oil, lemon juice, garlic, fennel seed, and pepper. Stir in cheese, pepperoni or salami, and olives. Cover and chill up to 3 days, stirring occasionally. Let stand 30 minutes at room temperature before serving. Serve with toothpicks.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Hors d'oeuvre.jpg" by Bdieu; license: CC BY 3.0 (https://creativecommons.org/licenses/by/3.0); source: https://commons.wikimedia.org/wiki/File:Hors_d%27oeuvre.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.