Deep Fried Cheese with Olives (1971)

• 1/4 lb cheddar cheese, shredded
• 2 tbspns butter
• 1/2 cup shifted all-purpose flour
• 1/4 tspn  cayenne pepper
• small jar stuffed olives

Mash cheese and butter together. Gradually work in flour and cayenne. Roll mixture between palms of hands into small balls. forming each ball around a stuff olive.

Fry a few at a time in deep oil or fat heated to 375 degrees for about two minutes, or until golden. Drain on absorbent paper and keep hot in a 250 degree oven until ready to serve. 

Serve on wooden picks. Makes 25 balls.

(Origin - "Ann Seranne's Frite Pan Cookbook" by Ann Seranne, 1971. Aside: Ann Seranne was Food Editor for Gourmet magazine.)