To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: The Crestwood High School Alumni Association has prepared a taste-tempting custom cookbook featuring favorite recipes from our classmates. These cookbooks have been professionally published and contain special pages of interest, a table of contents, an index, helpful cooking hints, and recipe category dividers. It is sure to be treasured for years to come.

Description: A Collection of Recipes by the 1966 - 1989 Alumni of Crestwood High School, Dearborn Heights, Michigan

Funds raised support: Crestwood Alumni Association

Cost: $10.00
plus $3.00 S/H per book.

• 1 (6oz.) can black olives
• 1 (5.75oz.) jar green olives
• 3-4 cloves minced garlic
• 1/4 c. grated Parmesan cheese
• 3 T. butter
• 3 T. olive oil
• 1/2 c. shredded Monterey Jack cheese
• 1/2 c. chopped fresh parsley (opt.)
• 1 1/2 baguettes, thinly sliced

Preheat oven to broil. Coarsely chop olives in a food processor (mini chopper works great). Transfer olives to a medium bowl. To the food processor add garlic, Parmesan cheese, butter and olive oil and pulse until a paste forms. Add this mixture to the olives in the bowl and mix well. Fold in Monterey Jack cheese and parsley. Spread each slice of bread generously with olive mixture and place on a cookie sheet. Broil until bubbly and lightly browned. Serve warm. Delish!