REC - Blast from the Past

On Thu 13 Oct 2005 10:39:31a, Damsel wrote in rec.food.cooking:

Quoted message said:

I actually used to make these when I was in high school. Haven't tried
them recently, but I have a feeling that the sodium levels would pickle
my tongue nowadays.

* Exported from MasterCook *

Baked Cheddar Olives (Olive Puffs)

Recipe By :Gourmet Magazine, 1969
Serving Size : 24 Preparation Time :0:00
Categories : appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup grated cheddar cheese
2 tablespoons unsalted butter -- softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
24 green olives -- with pimiento

In a bowl combine the Cheddar and the butter, add the flour and the
cayenne, and blend the dough until it is combined well. Drop the dough
by tablespoons onto wax paper and wrap or mold each tablespoon around
each of the olives (drained and patted dry), covering each olive
completely. Bake the wrapped olives on a baking sheet in the middle of
a preheated 400°F. oven for 15 minutes, or until the pastry is golden,
and serve them warm.

Oh, I love these things! Haven't made them in years and I'm glad you
reminded me of them.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

One time on Usenet said:

I actually used to make these when I was in high school. Haven't tried
them recently, but I have a feeling that the sodium levels would pickle
my tongue nowadays.

* Exported from MasterCook *

Baked Cheddar Olives (Olive Puffs)

<snip>

Oooh, these sound good! And very much like my grandmother's recipe,
though yours has a lot more information:

Olive-Cheese Puffs

2 C. grated cheddar cheese
½ C. soft margarine
1 C. flour
½ tsp. salt
¼ tsp. pepper
1 tsp. paprika
Dash cayenne pepper

Mix well, mold 1 tsp. around a stuffed olive. Bake 15
minutes at 450° F.

You're right about the salt. I used to eat the stuffed olives
from Gramma's martinis and you really needed that gin to cut
the saltiness, and this was without the pastry part. :-)

Thanks for the recipe, Carol...

--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~

S'mee said:

One time on Usenet said:

I actually used to make these when I was in high school. Haven't tried
them recently, but I have a feeling that the sodium levels would pickle
my tongue nowadays.

* Exported from MasterCook *

Baked Cheddar Olives (Olive Puffs)

<snip>

Oooh, these sound good! And very much like my grandmother's recipe,
though yours has a lot more information:

Olive-Cheese Puffs

Yup, my mom made these in the 70s, I think ... I still have her
purple-ditto'd loose leaf collection from when she was a teacher, and
the teachers put together a favorites folder. ;-)

N.