margarets stuffed olives

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Servs: 20   Prep:   Cook:

You want a party pleaser, this is different and very tasty. Developed by a sister of a frend of mine, you can take the party to the next level

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  • add   6 Chicken Cutlets
  • add   2 lbs. Pork roast
  • add   1 loaf of Italian Bread (crust removed)
  • add   1 c Parmesan Cheese
  • add   1/2 grated rind of lemon
  • add   Bread Crumbs
  • add   3 Eggs
  • add   1 tsp Cinnamon
  • add   1/2 tsp Nutmeg
  • add   1 Jar of Queen Olives


  1. Boil the chicken. Boil the pork in water with 1 tsp cinnamon until tender. Remove the pork. Soak the bread in water from pork. Grind the chicken, pork and 3/4 of the bread together. Then add 3 eggs, pepper, 1 cup parmesan cheese, 1/2 tsp nutmeg, and grated rind from 1/2 lemon. Mix ingredients well and refrigerate. (Mixture is easier to work with when cold) Remove pimentos from olives. Spiral cut the olives. Wrap olive around meat mixture. Dip in egg, roll in flour, redip in egg, then bread crumbs. You can freeze or refrigerate the breaded olives until ready to cook.