OLIVE CHEESE TIDBITS

  
1 stick butter			1 5 oz. jar of English cheddar cheese
1 1/4 cup flour			Dash salt
48 medium stuffed olives,	1 tbsp. jalapenos, chopped (optional)
  drained and dried

Cut butter and cheese into flour. Add salt. Add jalapenos, if using. Form dough into 48 small balls. Form the dough around the well-dried olives and seal completely. Chill the olives in the refrigerator overnight, or at least 4 hours. (At this point, they may be quickly frozen in a single layer on a cookie sheet, and placed in a bag in the freezer until needed. Thaw in the refrigerator before baking). Bake at 400° about 15 minutes or until lightly browned.

Linda Love Philhower



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