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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Olive Balls Recipe

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This recipe for Olive Balls is from Kilmer Ladies Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c. sharp cheddar (Cracker Barrell)
1 1/4 c. flour
1/2 c. melted butter
36 pimento stuffed olives (drained)

Directions:
Directions:
Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter using a pastry blender. Gradually mix in flour first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.

Preheat the oven to 375º.

Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.

Bake for 15 to 20 minutes in the preheaated oven or until browned. Serve hot or at room temperature.

*Freeze and bake at 375º for 15-20 minutes.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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