I just came from a nice visit at our sweet Arkansas friend, Diane's Place.
She plans to post a recipe soon for her Portuguese Bean Soup. I'll be checking it out because I want to know what makes beans Portuguese!
Diane has a beautiful Winter Blog page up. I wish I knew how to do all those clever things. Maybe someday I'll have time to experiment~~~~
Now about that Bean soup, my neice sent me a recipe today that I think would go perfect with it. Thanks Teresa!!
OLIVE CHEESE BREAD
1 regular size can of black olives, drained
1-six ounce jar of pimiento stuffed green olives
2 green onions
3/4 pound monterey jack cheese, grated
1/2 cup real Mayo
1 stick better, softened
1 loaf french bread
Roughly chop the black and green olives. Slice onions and give a rough chop.
Mix olives and onion with butter, mayo and grated cheese.
Slice bread lengthwise and spread mixture evenly over halves.
Bake 325 degrees for 25 minutes or until melted and starting to turn light brown and bubbly. Cut diagonal slices.
Serve with soup, salad or spaghetti or as a yummy appetizer.
Make ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge or you can spread it on the bread and wrap and freeze, unbaked for several months.
I want to mention that my dear friend since childhood has been diagnosed with cancer. I would appreciate prayers for her and her family.
Joan is a Christian. Her father was my pastor, Her husband and son are also pastors. She is one of the sweetest ladies I know.
So please hold her and her family up in prayer.
God bless you all