1/2 lb. butter
1 lb. New York State Sharp Cheese, grated
3 c. sifted flour
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard

Cream butter and grated cheese in mixer until smooth, but not too creamy. Add flour to seasonings and then to butter and cheese mixture. Cool.

Drain well stuffed green olives. After draining lay on paper towels to be sure they are dry. Can be done the night before.

Wrap each olive with a thin coat of the cheese mixture. (Dates can be used plain or stuffed with a pecan instead of olives.) Bake in 350 degree oven for about 10 minutes. These can be made up ahead of time and frozen. Then bake them as you need them.