Olive Balls

1/2 cup butter or margarine
1 cup flour
2 cups shredded Cheddar cheese
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
40 large green olives, with pimento

Cream butter; mix in flour, cheese, paprika, cumin and hot sauce. Cover
bowl and refrigerate at least 2 hours. (Can be made night before.) Dry
olives on paper towels. With a ball of cheese mixture that is close to the
size of the olive, flatten the cheese mixture in your palm; place the
olive in the center and work the mixture up around the olive; then very
gently roll around between your palms. Make sure the cheese mixture
completely seals in the olive. Repeat with remaining olives. Place the
cheese wrapped olives on a baking sheet or in a pan and place in freezer
until frozen. Keep frozen until needed. At least one-hour. Prior to
baking, remove olive from freezer and allow to stand at room temperature
for approx. 15 minutes. Preheat oven to 400-degrees. Bake for 15 minutes.
Allow to cool to slightly warm and serve. Duckie .



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