CHEDDAR
CHEESE AND OLIVE BALLS
Mary
Jo White
1/4 lb. cheddar cheese, grated and at room
temperature
1/4 cup butter
1/4 teas. paprika
3/4 cup all-purpose flour
36-40 tiny stuffed Spanish olives, drained
Combine
cheese, butter, and paprika. Mix well into flour by hand until pieces of cheese
disappear and mixture is smooth and deep yellow in color.
Cover
and allow to stand at room temperature for 15 minutes.
Pinch off small
pieces of dough (about 1 tsp.) and flatten in palm of hand to a circle about 1
1/2 inches in diameter.
Place well
drained olive in center of dough, bringing edges together to cover olive
completely. Roll gently between palms of hands.
Place on
ungreased cookie sheet. Chill 10 minutes in refrigerator.
Bake
at 375 degrees for 20 to 25 mins. or until lightly browned. Serve hot.
May be made
in advance and frozen before baking. Bake frozen 30 minutes--do not thaw.
DAFFODIL
DIP
Liz
Briggs
1/2 cup mayonnaise
1-8 oz. pkg. cream cheese
1/2 cup chopped parsley
1 hard boiled egg
1 Tbsp. chopped onion
1 clove garlic
salt and pepper
Gradually add
mayonnaise to softened cream cheese, mixing until well blended. Add parsley,
chopped egg white, onion, garlic, salt and pepper. Mix well. Sprinkle with
crumbled egg yolk.
Serve
with raw celery, radish, tomatoes, carrots, cauliflower, cucumbers, mushrooms,
zucchini, turnips, etc.
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