How To make Hot Olive Cheese Puffs
1 c Cheddar cheese (sharp),
-grated 3 T Butter, softened
1/2 c Flour
1/4 t Salt
1/2 t Paprika
25 Olives (approx)
Blend cheese with butter. Add flour, salt, paprika. Mix well. Dry olives. Wrap a spoonful of dough around each and seal well. Bake at 400 degrees F. for 15 minutes.
NOTES: * Delicious hot appetizers. Yield: Makes about 25 puffs. * You can freeze the unbaked cheese puffs on a cookie sheet and then store them in the freezer in a plastic bag. : Difficulty: easy. : Time: 30 minutes preparation, 15 minutes baking. : Precision: measure the ingredients. : Katherine Rives Albitz : Hewlett-Packard, Ft. Collins, Colorado, USA : hplabs!hpfcla!hpcnof!k_albitz : Copyright (C) 1986 USENET Community Trust
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Dana Joy Altman ( ) says: When I had my first grown-up party, this is the appetizer I served. It comes from my mom, who served these when I was growing up. It reminds me of the 70's and her glamorous cocktail parties. It's the perfect little bit to serve with a glass of chilled wine.
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Olive Stuffed Cheese Puffs
5 oz (140 g) cheddar cheese, grated
1 cup (120 g) all purpose flour, plus 2 tsp if needed
½ tsp (2½ mL) salt
¼ cup (60 g) butter, chilled and cut into 1/4 (6 mm) pieces
ice water
2 8-oz (230 g) jars of small green Manzanilla olives stuffed with pimentos (the Goya brand at your local Mexican market are great and inexpensive)
Preheat oven to 375°F (190°C).
Combine cheese, flour, salt and butter in a food processor and pulse, adding teaspoons of ice water until it forms a firm dough. Remove, form into a disc and chill until ready to use.
Flour a work surface and, with floured hands, roll olives in enough dough to cover. Pinch dough around the olive, then roll in between your hands until each ball is uniform. Place on a buttered sheet pan, spaced ½ (13 mm) apart. Bake for 10-15 minutes until golden.
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Stuffed Olive Canapes (Italian Olives all Ascolana) // Tess Ward
The perfect sexy little canapé.
Click to see recipe and more....
Tweet me using #theyeschef. Feel free to request some recipes or easy tips - I'm here to help!
Ingredients
Makes 60 Olives
500 g Large Green Pitted Olives
300 g lean Beef Mince
250 g lean Pork Mince
2 eggs
1 Red Onion, finely chopped
1 Carrots, finely chopped
! stick Celery, finely chopped
100ml Dry White Wine
a grating of Nutmeg
100g Parmesan Cheese
1/4 tsp Salt and Fresh Black Pepper
200g Breadcrumbs
500ml Sunflower Oil
Using a sharp kitchen knife, cut a spiral around the opening of the olive and remove the pits.
Brown the meat with the minced vegetables, adding a bit of white wine and salt. Let the meat cook for 20 minutes, and then place in a hand blender and blitz to a coarse mince. Season and add the eggs and cheese, making sure the filling is soft and moist. Pinch a bit of filling and shape it into a small ball. Use the piece of spiral shaped olive pulp and wrap it around the small bit of filling.
Using light pressure, press the filling into the olive and then pass it through the breadcrumbs.
The olives should be oval in shape and just a bit larger than their original size. Bring the sunflower oil to a boiling point and fry a few olives at a time so as not to lower the temperature of the oil. Shake them from time to time so they fry evenly. When they become golden in color, place them on paper towels and serve them hot.
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