Olive Cheese Nuggets

Shred 1/4 lb of cheddar cheese into a large mixing bowl, blend in 1/4 cup of soft butter (not melted), 3/4 cup of sifted flour, 1/8 tsp salt, and 1/2 tsp paprika. Blend thoroughly.

Break off globe of dough and shape around a stuffed olive. Bake on and ungreased cookie sheet for 12-15 minutes in a 400 degree oven.

Nuggets can be refrigerated or frozen to be cooked later, but allow to warm to room temperature before baking.

This recipe came from Martha in Rockford, Illinois as part of a recipe exchange back in the 70s.

A great hors d'oeuvre and something out of the ordinary for us Southern cooks.

Quick Venison Cocktail Balls

2 pounds of ground venison
1 box (2 packages) Lipton Onion Soup Mix
1 tbsp garlic powder
1 tbsp onion powder
1 cup Bisquick
1 tbsp salt
1 tbsp pepper
dash of cayenne pepper

Fold Onion Soup Mix, garlic, onion, salt, pepper and cayenne pepper into venison until thoroughly mixed. Fold flour in a little at a time until thoroughly mixed. Using small amounts of venison mixture make nickel size balls and place on a greased cookie sheet. Bake in hot oven at 350 degrees for approximately 12-15 minutes.

Serve with Ranch Dressing, Catalina Dressing, or your favorite barbecue sauce. Terrific party fare or great for a snack during those special ball games.