A tip from Nastia on getting kids to eat

Someone metioned Kalamata olives. I am impressed they are being sold all ove the world (For the record, Kalamata is a Greek city in Peloponese.) If you want your kid to eat kalamata olives put them in a tomato salad with some good virgin olive oil. The oil will take away the bitter sour taste, also kalamata olives are VERY good with feta cheese, oregano and peppers in the salad.

Ripe Olive Corn Pudding, by Jenifer

We serve this as a side dish when we have company, but a main dish when it is just us. We also bring it as our contribution to BBQ's as it makes a nice potatoe alternative for BBQ meats:

1/2 c. sliced black olives
2 Tlb butter
2 Tlb flour
2 1/2 c. milk
4 eggs, well beaten
2 t. salt
2 t. sugar (we use honey)
1 t. dry mustard
1/4 t white pepper
4 c. fresh corn kernels
1 1/2 c. soft bread crumbs
1 c. shredded cheddar cheese
1/4 c. chopped parsley

In a large sauce pan, saute onions & olives in butter over low heat (~5 mins). Stir in flour. Cook 3 mins. Slowly add milk, stirring until thick; remove from heat. In a separate bowl, combine eggs, salt, sugar, mustard and pepper. Add this mixture o the olive mixture. Add corn, bread crumbs, cheese and parsley. Turn into greased baking dish. Place this dish into a larger dishthat contains hotwater. There should be enough water to reach halfway up the mixture containing dish. Bake at 350 for ~70 minutes (or until mixture is firm- check center with knife). Makes about 8 servings.