As you all know by now, I am totally about the simple (but kudos to those of you who have done olives in multiple ways this week). And when I saw olives, I thought about a really simple small bite that one of our faculty members, Sr. Harriett, brought to an office potluck last holiday season. These were so tasty, a combination of rich and salty, that I asked her for the recipe. I have to admit I was not totally surprised when she brought me a copy of a page from the Betty Crocker Cookbook, yes that very one with the red cover and binder rings. When I looked in my own copy, circa my 1975 wedding, there it was, in a section called "Nibbles". And indeed that is what these are, nibbles, think martinis, think rumaki, think 1962.
Olive Cheese Balls
Olive Cheese Balls
2 cups shredded sharp Cheddar Cheese
1 ¼ cups all purpose flour (not self-rising)
½ cup butter or margarine, melted
About 36 pimiento-stuffed small olives drained
- can use larger olives, but plan on fewer balls
Mix cheese and flour. Add butter and mix thoroughly (if dough seems dry, work with hands). Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased baking sheet. Cover; chill at least 1 hour. Heat oven to 400 degrees. Bake 15 – 20 minutes.
from Sr. Harriett SSND, and the Betty Crocker Cookbook, circa ‘60’s.
Mixing the dough
Shaping dough around olive
Out of the oven
It was not part of my original plan, but since last night was Halloween, and many of my neighbors were taking advantage of the balmy evening to sit outside and pass out candy (and have a glass or two or wine, another LaFrance Avenue tradition), I ending up passing out some of these treats to them - the olive cheese balls were a big hit.
Thanks, Jerry, for choosing the olive, and for the history lesson, too. Your olive spread looked amazing. Next up is the mushroom, and since we are going away for the weekend, at the moment I have no mushroom plan, but hey, it's only Sunday.