Indy Style goes retro in the kitchen

From appetizers and Jell-O molds, Jolene Ketzenberger from 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.

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.

To learn more about Jolene and her food adventures, be sure and visit provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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