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Ingredients:

* 48 medium pimiento-stuffed olives, drained
* 4 ounces butter (1 stick)
* 1 (5-ounce) glass Kraft Old English Cheddar cheese
* 1 1/4 cups flour
* Dash salt

Preparation:
Pat olives with paper towels to dry thoroughly. Cut butter and cheese into flour. Add salt. Form into small balls around olives; seal well. Chill 8 hours or overnight in refrigerator.

Bake at 400° for about 15 minutes or until browned. Makes about 48 appetizers.