Olive Balls
1/2 cup butter or margarine 1 cup flour 2 cups shredded Cheddar cheese 1 teaspoon paprika
2/2 teaspoon ground cumin
3/4 teaspoon hot pepper 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. Duckie . <[email hidden]>
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