| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
 Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |
Serendipity Ranch Kitchen Korner |
| Olive Nut Spread From the Kitchen of Marjorie Roy |
| 6 oz cream cheese, softened 1/2 c mayonnaise 2 T liquid from salad olives |
1/2 c pecans 1 c salad olives, chopped |
| Combine cream cheese and mayonnaise in medium bowl. Mix well. Add liquid from salad olives. Fold in pecans and olives. Store in the fridge for up to one week. Spread on white French or sourdough bread or crackers. | |
| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |