Friday, May 23, 2008

Pinochle and Cheddar Olives

There is something great about partner card games. Bridge, Rook, Pinochle; games that require people to work together, to pit friends against friends in good natured battle, munching on tasty treats while they deal hands.

If you haven't played in such a quartet, I suggest you give it a try. Half the fun, at least in our family, is the good-natured ribbing that goes hand in hand with the playing. If you aren't familiar with pinochle, our favorite game, here is a primer:

A good snack to serve with your cards and chips is Cheddar Olives. Quite popular in days past, these salty snackers will keep the players fortified for an evening of amusement. Perhaps a few martinis would go well with these olives...


2 cup grated Sharp cheddar
1 cup flour
1/4 t cayenne
4 T softened butter
40 small pimento-stuffed olives, drained and patted dry

- Preheat Oven to 400
- Stir 1st three ingredients together
- Work in softened butter to form dough
- Drop dollop of dough on wax paper and place olive in middle
- Flour hands and roll olive in between your palms to cover olive
- Place all olives on a cookie sheet
- Bake 15 minutes
- Serve warm

Note: prepared olives can be kept in the fridge 2-3 hours before serving. Bring them to room temp. before baking. Recipe found at

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