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.

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