"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Aunt Jean Blewett's Cheese Olive Balls, by Kathleen Rains, is from Susan Marie's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
¼ lb. cheddar cheese, grated ½ stick margarine, softened ½ c flour ¼ tsp salt ½ tsp paprika 24 Small stuffed green olives, drained well
Mix first four ingredients into a smooth dough. Break off small bit of dough and wrap each olive to encase completely. Bake in a preheated 400º oven for 10-15".
Kathy's Note: These can be made ahead and frozen. Thaw before baking. These have been in the family since the '60s and are a must at major family gatherings. Make a double batch at least, they disappear very rapidly!
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