Elephant Stew 1982: Cheddar Cheese & Olive Balls

• 1/4 lb. cheddar cheese
• 1/4 c. butter, softened
• 1/4 t. paprika
• 3/4 c. flour
• 7 oz. jar stuffed Spanish olives, drained

Oven temp 375°. Grate cheese and allow to soften to room temperature.Combine cheese, butter and paprika. Mix well into flour, by hand, until pieces of cheese disappear and mixture is smooth and deep yellow in color. Cover and allow to stand at room temperature 15 min. Pinch off small pieces of dough (about 1 t.) and flatten in palm of hand to a circle about 1-1/2″ in diameter. Place well drained olive in center of dough, bringing edges together to cover olive completely. Roll gently between palms of hands. Place on ungreased cookie sheet; chill 10 min. in refrigerator. May be frozen. If frozen, put in oven and bake for approximately 30 min. (shorter if not frozen). Yields 27.