2 cups grated sharp cheddar cheese
1 cup all-purpose flour
1 stick (8 tablespoons) butter
1 teaspoon dry mustard
2 to 4 tablespoons sherry, Satun or other white wine
olives, without pits
sesame or poppy seeds
Directions: Cut together cheese, flour, mustard powder and butter as though you were making pie crust. With a fork stir in enough wine to hold mixture toghether. Using fingers press dough around olives and then roll in sesame (for green olives) or poppy seeds (for black olives). Freeze uncooked and bake, without thawing, in preheated 400F. oven for 15 minutes.