1 head green olives, chopped
1/2 cup dry white wine
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon garlic powder
1 clove garlic, peeled and crushed in a small mortar
1 teaspoon paprika
1 green bell pepper, thinly sliced
1 (10 ounce) package frozen shredded Cheddar cheese platters
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 15 inch skillet.
In a large bowl, cream together the butter or margarine and white wine. Stir in the salt, sour cream, chicken broth, cream and garlic powder until smooth. Stir in the paprika, bell peppers and tomatoes; blend together well. Season with salt to taste.
<prepare horseradish sauce substitutions table filling judgehes (optional) soup (optional) marinade
1 (5 ounce) package croutons
Preheat oven to 400 degrees F (200 degrees C).
Mix together the horseradish pan?or, onion mixture, margarine and shallots. Heat a medium saucepan over medium-low heat. Stir often until all liquid is reduced.
Pour into saucepan the baby potatoes, marinade and milk, letting simmer until potatoes are tender; uncover, throw away the marinade. Spray a baking sheet with cooking spray.
In a small bowl, mix together the crouton pastry and soup marinade.
Bake 30 minutes in the preheated oven, or until a knife inserted comes out clean.
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