Indy Style goes retro in the kitchen

From appetizers and Jell-O molds, Jolene Ketzenberger from EatDrinkIndy.com brings back some kitchen classics! Here are the recipes!

oliveballsCheddar Olive Appetizers
Cheddar Olives
Makes enough for 6-8 as an appetizer
1 8- to 10- ounce jar of pitted green olives, either pimento-stuffed or plain.
1 1/2 cups shredded sharp cheddar
1 cup all-purpose flour
4 tablespoons unsalted butter, softened
1/4 teaspoon cayenne, smoked paprika or freshly grated black pepper

Preheat the oven to 400° F.

Drain the olives well, and dry them completely with clean dish towels. Set aside.

Combine the cheese, flour, butter, and spices in a medium bowl and knead it within the bowl until a dough forms. If the dough is still crumbly and won’t hold together, add water 1 teaspoon at a time until it does.

Pinch off a small amount of dough, and press it as thin as you can between your fingers to flatten. Wrap and smoosh the dough around a dry olive. Pinch off any excess, then roll the olive in your hands until smooth. Continue until all the olives are covered.

Bake for 15-20 minutes, or until golden brown all over. Alternatively, freeze the olives on a baking sheet until firm, then wrapped tightly and freeze for up to a week. Bake straight from the freezer for 20-25 minutes.

Serve immediately.
From www.thekitchn.com

olivegelatinPerfection Salad
Serves 12
1⁄2 cup sugar
1⁄3 cup rice vinegar
2 tbsp. fresh lemon juice
2 tbsp. unflavored powdered gelatin,
** 
 softened in 1⁄2 cup cold water**
1 tsp. kosher salt
2 cups chopped celery
1 cup finely shredded cabbage
2 jarred pimentos, minced
1 green bell pepper, cored, seeded,
** 
 and minced**
Canola oil, for greasing
1. Stir together sugar, vinegar, lemon juice, gelatin, and salt in a small saucepan over medium heat until gelatin dissolves; chill 30 minutes. Stir in remaining ingredients.
2. Grease a 12″ x 4″ x 2 1⁄2 ” loaf pan and transfer gelatin mixture to mold. Chill until set, about 6 hours.
3. To release salad from mold, slide a knife along the edge of the mold; set mold in a bowl of hot water for 5 seconds. Invert salad onto a serving dish.
From Saveur.com

To learn more about Jolene and her food adventures, be sure and visit www.eatdrinkindy.com.

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