Olive Cheese Puffs (ca 1950)

recipe from the 50s

Ingredients

• 1c grated cheddar

• 3 Tbsp soft butter

• 24-48 pimento-stuffed olives

• 1/2 c flour

• 1/4 tsp salt

• 1/2 tsp paprika

Steps

• 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.