This is a recipe that I discovered, as a teenager, in the 1977
issue of Sunset Magazine's "Hors d'oeuvres" Cookbook.
Ever since then, it has been a family favorite appetizer.
Ingredients:
2 cups shredded sharp cheddar cheese
1/4 cup butter
1 cup flour
cayenne pepper
50 black (1 can medium olives) or green olives well drained
Method:
In mixing bowl or food processor cream together cheese and butter. Blend in flour and cayenne. Wrap teaspoons of dough around each olive, covering completely. Place so they are not touching on a parchment or wax paper lined tray. Freeze until hardened. Remove from tray and place in bag or container.
Preheat oven to 400*. Place desired amount of cheese balls on a very lightly greased (or parchment lined) cookie sheet. Bake for 15 - 20 minutes.
Note: I double the recipe and keep in the freezer for up to six months. Then I have a supply to heat and serve for part of an hors d'oeuvres supper or for when we have guests.
2 cups shredded sharp cheddar cheese
1/4 cup butter
1 cup flour
cayenne pepper
50 black (1 can medium olives) or green olives well drained
Method:
In mixing bowl or food processor cream together cheese and butter. Blend in flour and cayenne. Wrap teaspoons of dough around each olive, covering completely. Place so they are not touching on a parchment or wax paper lined tray. Freeze until hardened. Remove from tray and place in bag or container.
Preheat oven to 400*. Place desired amount of cheese balls on a very lightly greased (or parchment lined) cookie sheet. Bake for 15 - 20 minutes.
Note: I double the recipe and keep in the freezer for up to six months. Then I have a supply to heat and serve for part of an hors d'oeuvres supper or for when we have guests.
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