CLAUDETTE COLBERT’S CHEESE AND OLIVE PUFFS
2 cups shredded sharp cheddar cheese, at room temperature
1/3 cup butter, softened
1 cup flour
1/4 teaspoon Tabasco
Dash of Worcestershire sauce
2 (10-ounce) jars of pimento-stuffed green olives, drained and blotted dry
Add cheese and butter to bowl of a food processor and blend until smooth. Add flour, Tabasco and Worcestershire sauce to form dough. Wrap each olive in a small amount of dough, completely covering the olive and forming a ball. Place on an ungreased cookie sheet and freeze. Transfer to a plastic bag and store in freezer until ready to use. To cook, place on a baking sheet and bake at 400˚ F for 12 minutes, or until crust is golden. Serve hot....