I remember making these when I was in high school. They were really
popular in the early '70s.


* Exported from MasterCook *

Baked Cheddar Olives (Olive Puffs)

Recipe By :Gourmet Magazine, 1969
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup grated cheddar cheese
2 tablespoons unsalted butter -- softened
1/2 cup flour
1/8 teaspoon cayenne pepper
24 green olives -- with pimiento

In a bowl combine the Cheddar and the butter, add the flour and the
cayenne, and blend the dough until it is combined well. Drop the dough
by tablespoons onto wax paper and wrap or mold each tablespoon around
each of the olives (drained and patted dry), covering each olive
completely. Bake the wrapped olives on a baking sheet in the middle of
a preheated 400°F. oven for 15 minutes, or until the pastry is golden,
and serve them warm.


- - - - - - - - - - - - - - - - -


NOTES : These appetizers may be made in advance, frozen on a cookie
sheet to keep round, and stored in a plastic bag in the freezer. Bake
as needed.

On Fri 12 Dec 2008 09:30:11p, Damsel in dis Dress told us...

> I remember making these when I was in high school. They were really
> popular in the early '70s.
>
>
> * Exported from MasterCook *
>
> Baked Cheddar Olives (Olive Puffs)
>
> Recipe By :Gourmet Magazine, 1969
> Serving Size : 24 Preparation Time :0:00
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup grated cheddar cheese
> 2 tablespoons unsalted butter -- softened
> 1/2 cup flour
> 1/8 teaspoon cayenne pepper
> 24 green olives -- with pimiento
>
> In a bowl combine the Cheddar and the butter, add the flour and the
> cayenne, and blend the dough until it is combined well. Drop the dough
> by tablespoons onto wax paper and wrap or mold each tablespoon around
> each of the olives (drained and patted dry), covering each olive
> completely. Bake the wrapped olives on a baking sheet in the middle of
> a preheated 400°F. oven for 15 minutes, or until the pastry is golden,
> and serve them warm.
>
>
> - - - - - - - - - - - - - - - - -
>
>
> NOTES : These appetizers may be made in advance, frozen on a cookie
> sheet to keep round, and stored in a plastic bag in the freezer. Bake
> as needed.
>

Oh, I love these! Everybody seemed to love them. I haven't made them in
years, but now I'm going to have to make some for the holidays.

Thanks, Carol!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 5dys 2hrs 21mins
************************************************** **********************
Drugs have taught an entire generation of American kids the metric
system.
************************************************** **********************

Damsel in dis Dress wrote:

> I remember making these when I was in high school. They were really
> popular in the early '70s.
>
>
> * Exported from MasterCook *
>
> Baked Cheddar Olives (Olive Puffs)
>
> Recipe By :Gourmet Magazine, 1969
> Serving Size : 24 Preparation Time :0:00
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup grated cheddar cheese
> 2 tablespoons unsalted butter -- softened
> 1/2 cup flour
> 1/8 teaspoon cayenne pepper
> 24 green olives -- with pimiento
>
> In a bowl combine the Cheddar and the butter, add the flour and the
> cayenne, and blend the dough until it is combined well. Drop the dough
> by tablespoons onto wax paper and wrap or mold each tablespoon around
> each of the olives (drained and patted dry), covering each olive
> completely. Bake the wrapped olives on a baking sheet in the middle of
> a preheated 400°F. oven for 15 minutes, or until the pastry is golden,
> and serve them warm.


Back around 1989 I worked with a gal who brought these in for a party at
work one day. Evidently they are a bit of a pain in the ass to make and
she was visibly miffed when her coworkers sampled them, grimaced, and
totally failed to kowtow in her general direction. Given that there
were no dogs in attendence, the half eaten "Cheddar Olives" were
conspicuous in the waste baskets.

Talk about "not worth either the work or the calories". It's just
amazing what people will get up to without guidance or supervision.

If there hadn't been other marignally appealing items available (glue
sticks, staples, my own left foot), I'm sure they'd have gotten eaten.
Eventually.

On Fri, 12 Dec 2008 22:54:07 -0600, Kathleen
> wrote:

>Damsel in dis Dress wrote:
>
>> I remember making these when I was in high school. They were really
>> popular in the early '70s.
>>
>>
>> * Exported from MasterCook *
>>
>> Baked Cheddar Olives (Olive Puffs)
>>
>> Recipe By :Gourmet Magazine, 1969

<snip recipe>

>Back around 1989 I worked with a gal who brought these in for a party at
>work one day. Evidently they are a bit of a pain in the ass to make and
>she was visibly miffed when her coworkers sampled them, grimaced, and
>totally failed to kowtow in her general direction. Given that there
>were no dogs in attendence, the half eaten "Cheddar Olives" were
>conspicuous in the waste baskets.
>
>Talk about "not worth either the work or the calories". It's just
>amazing what people will get up to without guidance or supervision.
>
>If there hadn't been other marignally appealing items available (glue
>sticks, staples, my own left foot), I'm sure they'd have gotten eaten.
>Eventually.

ROFLMAO!!!! I haven't had them in years, and probably couldn't handle
all that salt anymore, but I remember them as being pretty good. They
should be served fresh from the oven. Did she bake them at home and
bring them in cold?

Carol

On Fri 12 Dec 2008 09:54:07p, Kathleen told us...

> Damsel in dis Dress wrote:
>
>> I remember making these when I was in high school. They were really
>> popular in the early '70s.
>>
>>
>> * Exported from MasterCook *
>>
>> Baked Cheddar Olives (Olive Puffs)
>>
>> Recipe By :Gourmet Magazine, 1969
>> Serving Size : 24 Preparation Time :0:00
>> Categories : Appetizers
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 cup grated cheddar cheese
>> 2 tablespoons unsalted butter -- softened
>> 1/2 cup flour
>> 1/8 teaspoon cayenne pepper
>> 24 green olives -- with pimiento
>>
>> In a bowl combine the Cheddar and the butter, add the flour and the
>> cayenne, and blend the dough until it is combined well. Drop the dough
>> by tablespoons onto wax paper and wrap or mold each tablespoon around
>> each of the olives (drained and patted dry), covering each olive
>> completely. Bake the wrapped olives on a baking sheet in the middle of
>> a preheated 400°F. oven for 15 minutes, or until the pastry is golden,
>> and serve them warm.
>
>
> Back around 1989 I worked with a gal who brought these in for a party at
> work one day. Evidently they are a bit of a pain in the ass to make and
> she was visibly miffed when her coworkers sampled them, grimaced, and
> totally failed to kowtow in her general direction. Given that there
> were no dogs in attendence, the half eaten "Cheddar Olives" were
> conspicuous in the waste baskets.
>
> Talk about "not worth either the work or the calories". It's just
> amazing what people will get up to without guidance or supervision.
>
> If there hadn't been other marignally appealing items available (glue
> sticks, staples, my own left foot), I'm sure they'd have gotten eaten.
> Eventually.
>
>

I've never run into anyone who didn't like them, unless they simply didn't
like olives.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 5dys 2hrs 2mins
************************************************** **********************
Happiness is a warm modem
************************************************** **********************

In article 7>,
Wayne Boatwright > wrote:

> On Fri 12 Dec 2008 09:54:07p, Kathleen told us...
>
> > Damsel in dis Dress wrote:

> >> Baked Cheddar Olives (Olive Puffs)

> >> each of the olives (drained and patted dry), covering each olive

> >> and serve them warm.

> > amazing what people will get up to without guidance or supervision.
> >
> > If there hadn't been other marignally appealing items available (glue
> > sticks, staples, my own left foot), I'm sure they'd have gotten eaten.
> > Eventually.

> I've never run into anyone who didn't like them, unless they simply didn't
> like olives.

I was thinking like you, Wayne, but I put a little thought into it, and
started snipping above. Although I'm sure I would love these, also, I
can just barely imagine them, soggy and cold, served on Friday but made
the previous weekend.

:-(

--
Dan Abel
Petaluma, California USA

On Fri 12 Dec 2008 10:30:06p, Dan Abel told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Fri 12 Dec 2008 09:54:07p, Kathleen told us...
>>
>> > Damsel in dis Dress wrote:
>
>> >> Baked Cheddar Olives (Olive Puffs)
>
>> >> each of the olives (drained and patted dry), covering each olive
>
>> >> and serve them warm.
>
>> > amazing what people will get up to without guidance or supervision.
>> >
>> > If there hadn't been other marignally appealing items available (glue
>> > sticks, staples, my own left foot), I'm sure they'd have gotten
>> > eaten. Eventually.
>
>> I've never run into anyone who didn't like them, unless they simply
>> didn't like olives.
>
> I was thinking like you, Wayne, but I put a little thought into it, and
> started snipping above. Although I'm sure I would love these, also, I
> can just barely imagine them, soggy and cold, served on Friday but made
> the previous weekend.
>
>:-(
>

You're right, Dan. I've only ever served them freshly baked and still
quite warm, or at least warm. They can also be reheated if on the same day
and not lose their freshness.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 23hrs 36mins
************************************************** **********************
Sisyphus was basically a happy man. --Camus
************************************************** **********************

"Wayne Boatwright" > wrote in message
.250...
> On Fri 12 Dec 2008 10:30:06p, Dan Abel told us...
<snip>
>> I was thinking like you, Wayne, but I put a little thought into it, and
>> started snipping above. Although I'm sure I would love these, also, I
>> can just barely imagine them, soggy and cold, served on Friday but made
>> the previous weekend.
>>
>>:-(
>>
>
> You're right, Dan. I've only ever served them freshly baked and still
> quite warm, or at least warm. They can also be reheated if on the same
> day
> and not lose their freshness.

I've never made them, but they sound very tasty. I wonder if they would do
well warmed and crisped in a toaster oven?

TammyM

On Sat, 13 Dec 2008 08:23:29 -0800, "TammyM" >
wrote:

>"Wayne Boatwright" > wrote in message
5.250...
>> On Fri 12 Dec 2008 10:30:06p, Dan Abel told us...
><snip>
>>> I was thinking like you, Wayne, but I put a little thought into it, and
>>> started snipping above. Although I'm sure I would love these, also, I
>>> can just barely imagine them, soggy and cold, served on Friday but made
>>> the previous weekend.
>>>
>>>:-(
>>>
>>
>> You're right, Dan. I've only ever served them freshly baked and still
>> quite warm, or at least warm. They can also be reheated if on the same
>> day
>> and not lose their freshness.
>
>I've never made them, but they sound very tasty. I wonder if they would do
>well warmed and crisped in a toaster oven?

I'll bet that would be a huge improvement over hours-old or day-old
appetizers, served cold. ICKY!

Carol

On Sat 13 Dec 2008 09:23:29a, TammyM told us...

>
> "Wayne Boatwright" > wrote in message
> .250...
>> On Fri 12 Dec 2008 10:30:06p, Dan Abel told us...
> <snip>
>>> I was thinking like you, Wayne, but I put a little thought into it,
>>> and started snipping above. Although I'm sure I would love these,
>>> also, I can just barely imagine them, soggy and cold, served on Friday
>>> but made the previous weekend.
>>>
>>>:-(
>>>
>>
>> You're right, Dan. I've only ever served them freshly baked and still
>> quite warm, or at least warm. They can also be reheated if on the same
>> day
>> and not lose their freshness.
>
> I've never made them, but they sound very tasty. I wonder if they would
> do well warmed and crisped in a toaster oven?
>
> TammyM
>
>

Yes, that works very well. Best to put them on a rack, too, for rewarming.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 14hrs 22mins
************************************************** **********************
When a sage is angry, he is no longer a sage.
************************************************** **********************

Damsel in dis Dress wrote:

> On Fri, 12 Dec 2008 22:54:07 -0600, Kathleen
> > wrote:
>
>
>>Damsel in dis Dress wrote:
>>
>>
>>>I remember making these when I was in high school. They were really
>>>popular in the early '70s.
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Baked Cheddar Olives (Olive Puffs)
>>>
>>>Recipe By :Gourmet Magazine, 1969
>
>
> <snip recipe>
>
>>Back around 1989 I worked with a gal who brought these in for a party at
>>work one day. Evidently they are a bit of a pain in the ass to make and
>>she was visibly miffed when her coworkers sampled them, grimaced, and
>>totally failed to kowtow in her general direction. Given that there
>>were no dogs in attendence, the half eaten "Cheddar Olives" were
>>conspicuous in the waste baskets.
>>
>>Talk about "not worth either the work or the calories". It's just
>>amazing what people will get up to without guidance or supervision.
>>
>>If there hadn't been other marignally appealing items available (glue
>>sticks, staples, my own left foot), I'm sure they'd have gotten eaten.
>>Eventually.
>
>
> ROFLMAO!!!! I haven't had them in years, and probably couldn't handle
> all that salt anymore, but I remember them as being pretty good. They
> should be served fresh from the oven. Did she bake them at home and
> bring them in cold?

Yep. Blech. Cold, greasy, soggy AND so salty they'd make your fingers
swell just looking at them. What a treat!

On Sat, 13 Dec 2008 13:11:40 -0600, Kathleen
> wrote:

>>>Back around 1989 I worked with a gal who brought these in for a party at
>>>work one day. Evidently they are a bit of a pain in the ass to make and
>>>she was visibly miffed when her coworkers sampled them, grimaced, and
>>>totally failed to kowtow in her general direction. Given that there
>>>were no dogs in attendence, the half eaten "Cheddar Olives" were
>>>conspicuous in the waste baskets.
>>>
>>>Talk about "not worth either the work or the calories". It's just
>>>amazing what people will get up to without guidance or supervision.
>>>
>>>If there hadn't been other marignally appealing items available (glue
>>>sticks, staples, my own left foot), I'm sure they'd have gotten eaten.
>>>Eventually.
>>
>>
>> ROFLMAO!!!! I haven't had them in years, and probably couldn't handle
>> all that salt anymore, but I remember them as being pretty good. They
>> should be served fresh from the oven. Did she bake them at home and
>> bring them in cold?
>
>Yep. Blech. Cold, greasy, soggy AND so salty they'd make your fingers
>swell just looking at them. What a treat!

That sounds horrible. I'll bet she'd have had a much better reaction
from people if she'd found a way to serve them freshly baked, or if
she'd brought something that was more appropriate for the situation.

Carol

"Damsel in dis Dress" > wrote in message
...
>I remember making these when I was in high school. They were really
> popular in the early '70s.
>
>
> * Exported from MasterCook *
>
> Baked Cheddar Olives (Olive Puffs)
>
> Recipe By :Gourmet Magazine, 1969
> Serving Size : 24 Preparation Time :0:00
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup grated cheddar cheese
> 2 tablespoons unsalted butter -- softened
> 1/2 cup flour
> 1/8 teaspoon cayenne pepper
> 24 green olives -- with pimiento
>
> In a bowl combine the Cheddar and the butter, add the flour and the
> cayenne, and blend the dough until it is combined well. Drop the dough
> by tablespoons onto wax paper and wrap or mold each tablespoon around
> each of the olives (drained and patted dry), covering each olive
> completely. Bake the wrapped olives on a baking sheet in the middle of
> a preheated 400°F. oven for 15 minutes, or until the pastry is golden,
> and serve them warm.
>


Good one.

Thanks

Dimitri

On Sat, 13 Dec 2008 11:22:59 -0800, "Dimitri" >
wrote:

>"Damsel in dis Dress" > wrote...
>
>>I remember making these when I was in high school. They were really
>> popular in the early '70s.
>>
>>
>> * Exported from MasterCook *
>>
>> Baked Cheddar Olives (Olive Puffs)
>>
>> Recipe By :Gourmet Magazine, 1969
>
>Good one.
>
>Thanks
>
>Dimitri

Why, thank you, kind sir!
Carol