Olive Balls (Hors D'Oeuvres)
Olive Balls
rec.food.recipes/Duckie
Makes 40

1/2 cup butter
1 cup flour
2 cups shredded cheddar cheese
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
40 large green olives with pimento

Cream butter; mix in flour, cheese, paprika, cumin and hot sauce. Cover bowl and refrigerate at least 2 hours. (Can be made night before.)

Dry olives on paper towels. With a ball of cheese mixture that is close to the size of the olive, flatten the cheese mixture in your palm; place the olive in the center and work the mixture up around the olive; then very gently roll around between your palms. Make sure the cheese mixture completely seals in the olive.
Repeat with remaining olives.

Place the cheese wrapped olives on a baking sheet or in a pan and place in freezer until frozen. Keep frozen until needed. At least one-hour. Prior to baking, remove olive from freezer and allow to stand at room temperature for approx. 15 minutes.

Preheat oven to 400-degrees. Bake for 15 minutes.

Allow to cool to slightly warm and serve.

Copied by Tom Shunick - A Westminster Receptarist - January 12, 2004