| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded cheddar cheese |
| 3 |
tb |
Soft butter |
| 1/2 |
c |
All purpose flour |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
ds |
Cayenne pepper |
| 1 |
ds |
Salt |
| 24 |
|
Medium-size olives; (pitted ripe or stuffed green) |
INSTRUCTIONS
Cream cheese and butter. Blend in flour, paprika, Worcestershire sauce,
cayenne pepper and salt. Mold a slightly rounded teaspoonful of dough
around each olive, covering completely. Place on ungreased cookie sheets.
Bake at 4000 for 12 minutes, until golden brown.
VARIATIONS: Substitute smoked oysters, pecans, walnuts or cocktail franks
for olives.
TIP: Dough may be refrigerated for several days and used as needed.
Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan.
Recipe by: The Pillsbury Family Cookbook (1963)
Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 29, 1997
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