Seasoned with Love
Hillsboro Extension Homemakers
Cheese-Olives
Helen Fleming
½ pound sharp yellow cheese, grated
½ cup butter or oleo
Dash of Worcestershire sauce
1 cup flour
½ tsp. salt
Medium size jar of stuffed olives, drained
Blend cheese, butter and Worcestershire, then add flour and salt to make a paste.
Wrap each olive in bits of the resultant paste and spread the cheese-olives out in a pan to freeze until they are hard – about one hour.
Bake at 425º for 12 minutes and serve hot.
May take a little longer to bake.
Unbaked cheese-olives will keep a long time in the freezer.
Rhubarb Jam
Mrs. Alfred McNeel
5 cups rhubarb
5 cups sugar
20 oz. can crushed pineapple, drained
6 oz. pkg. strawberry Jell-O
Cook first three ingredients for 10 minutes.
Add strawberry Jell-O.
Pour into clean canning jars and seal.
Process in hot water bath for 10 minutes.
