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      title: pesto-stuffed olives
 categories: spanish, italian, appetizer
   servings: 50
 
       2 c  frozen pesto
       1 c  small curd cottage cheese
     100    jumbo pitted black olives
 
 combine pesto sauce and cottage or ricotta cheese in a food processor 
 process until smooth 
 cut a thin slice from each olive to stand upright 
 spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip 
 pipe into olives
 arrange onto a serving platter 
 serve slightly chilled or at room temperature
 
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