24 pitted ripe olives or green olives
Scallions (green onions)
1/4 lb. natural sharp cheddar cheese, grated (1 c.)
1/4 c. soft butter
1/2 c. sifted all-purpose flour
1/4 tsp. salt
1/2 tsp. paprika

Four or five hours ahead: Stuff olives with slivers of scallions. Blend cheese with butter; stir in flour, salt, paprika; mix well. Mold 1 teaspoonful of this dough around each olive, covering it completely. Arrange on ungreased baking sheet. Refrigerate.

About 30 minutes before serving: Start heating oven to 400 degrees. Bake puffs 10 to 15 minutes, serve warm or cold. Makes 24.

Or use stuffed olives; omit scallions.