1/2 c. flour
1/4 tsp. salt
1/8 tsp. dry mustard
1 c. finely shredded Colby cheese
1/4 c. Crisco shortening, melted
1 tbsp. milk
2 drops Tabasco
18 pitted ripe olives or pimiento-stuffed green olives, drained & dried on paper towels

Preheat oven to 400 degrees. Combine flour, salt and mustard in a bowl. Stir in cheese. Combine melted Crisco, milk and Tabasco; add to bowl and stir until dry ingredients are moistened and a dough is formed. Shape rounded teaspoonfuls of dough into balls. Wrap each ball around olive. Place on an ungreased cookie sheet. Bake for 10 to 12 minutes or until lightly browned. Serve hot. 18 appetizers.