recipe from the 50s
- 1c grated cheddar
- 3 Tbsp soft butter
- 24-48 pimento-stuffed olives
- 1/2 c flour
- 1/4 tsp salt
- 1/2 tsp paprika
- Blend 1 cup grated cheddar with 3 tablespoons soft butter.
- Stir in 1/2 cup flour, 1/4 teaspoon salt, 1/2 teaspoon paprika. Note: Will be very dry and crumbly.
- Thoroughly dry 24-48 pimento stuffed olives (depending on size).
- Wrap approximately 1 teaspoon cheese dough around each olive, covering completely.
- Put crumbly dough in palm of hand and mash with your thumb - it will cohere with body heat. Then wrap around olive.
Note: can be frozen for up to 1 week.
- Bake at 400 for 10 minutes, until golden.
This takes longer to do than you might think.