Lake Pontchartrain Sail & Power Squadron
A Unit of The United States Power Squadron

 

Home Breakfast Foods Sauces & Spreads Soups Meats & Poultry Desserts Beverages Salads Vegetables Appetizers

TROUSDALE’S SPREAD

 

The pleasure is not only in the eating, but also giving some to friends along with a copy of this recipe so they can pass it along. 

Obviously, you are a friend:         

bullet2 - 6 oz. Cans Pitted Ripe Olives (drain juice away)
bullet1 - 21 oz. Jars of Stuffed Green Olives (Reserve juice)
bullet4 - Sweet Banana Wax Peppers and/or small can chopped green chilies
bullet2 - Large White Onions
bullet4 - Stalks Celery
bullet2 - TBSP Olive Oil

OPTIONAL:  “Some” Tabasco, 4 – 8 cloves chopped garlic, white wine, etc. (To your taste)

Olives and Peppers should be processed (do not over process.).  Onions and Celery should be hand diced (Be very careful with the knife!).  Mix all ingredients in a large bowl.  Pack mix tightly into the jars that the Green Olives came in and add small amount of wine, slowly until full.  You will need one or two more jars for this recipe.  Refrigerate for at least a day.  Keeps 2 to 3 weeks.

Very good on salads, etc.

Sandwiches are great with cheese (Swiss?), Turkey and/or Ham, Pastrami, etc..  Some like mayonnaise and/or mustard.  Strain mix so bun isn’t soggy.  Bake for 10 to 15 minutes in foil.  Use your favorite type of bun (“Earth Grains Wheat Rolls?).  

Enjoy, be healthy and happy,

George & Helen Trousdale

Gennie Trousdale’s Dad