Olive Love

Since the holidays, and all the gatherings they involve, are right around the corner, I thought I would share a simple hors d'oeuvre recipe Keith and I like. My mom has made it on numerous occasions, and I think it comes from an old Betty Crocker cookbook. File it under "not healthy for you at all."

Olive-Cheese Balls

2 cups shredded sharp natural cheddar cheese (you could probably use a milder cheese if you don't like the strong flavor of a sharp cheese)
1 1/4 cups flour
1/2 cup margarine or butter, melted
About 36 small pimento-stuffed olives

Mix cheese and flour; mix in margarine. (Work dough with hands if it seems dry)

Mold 1 teaspoon around each olive; shape into a ball.
Place 2 inches apart on ungreased cookie sheet.

Cover and refrigerate at least 1 hour.
Bake at 400, until set: 15-20 minutes.

I think next time I make these I might try mixing some herbs in the dough. Though we certainly haven't had any trouble eating them just as they are.