24 pitted olives
Scallions
1/4 lb. sharp Cheddar cheese, grated
1/4 c. soft butter
1/2 c. sifted all purpose flour
1/4 tsp. salt
1/2 tsp. paprika

4 or 5 hours ahead. Stuff olives with slices of scallions. Blend cheese and butter, stir in flour, salt and paprika. Mix well, mound 1 teaspoon of this dough around each olive, covering completely. Refrigerate 30 minutes before serving.

Start heating oven to 400 degrees. Bake puffs 10 to 15 minutes. Serve warm or cold. Makes 24.

NOTE: Stuffed green olives can be used straight from the jar.