Aunt Elaines Swiss Cheese Olive Delights Recipes

AUNT ELAINE'S SWISS CHEESE & OLIVE DELIGHTS

Steps:

• 1. Cut each of the english muffins in half. Place each half on a cookie sheet and broil until brown, set aside
• 2. Add the rest of the ingredients. use enough mayonnaise to hold cheese mixture together.
• 3. Spread generous amount on each half and broil again until brown. Cool.
• 4. Once cooled, cut each round in quarters. I find the best way to cut is to use a pizza cutter and roll across to quarter. It seems to be less messy than using a knife.
• 5. Serve on a platter. So Yummy!

MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE

Steps:

• Beat eggs with water and add pepper to mix.
• Spray Large Omlette Pan with non-stick spray while cold.
• Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
• Pour egg mix into pan and swirl around to cover-lower heat to low.
• keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
• when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
• put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
• Sprinkle salt lightly on top.
• Fold omlette over and cut in half.
• serve over a hot bagel ( open face).

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

ELAINE'S FETTUCCINE ALFREDO

Steps:

• Bring 6 quarts generously salted water to a boil.
• While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
• Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

AUNT ELAINES ITALIAN ANISE COOKIES

Steps:

• 1. Cream margarine, sugar, egg and ricotta. Add anise and mix well. Gradually add dry ingredients. Mix well. Refrigerate until easy to handle and roll into balls.
• 2. Roll into balls and bake on cookie sheet for 15 minutes at 350 degrees.
• 3. Allow to cool. Add glaze and sprinkles. Or tint glaze with food color and put on cookies