Olive Cheese Balls

48 olive
1/2 pound cheddar cheese sharp
1/2 cup butter soft
1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon paprika


Four or five hours ahead, blend cheese with butter. Stir in flour, salt, paprika, and mix well. Mold one teaspoon of dough around each olive. Arrange on greased baking sheet. Refrigerate 30 minutes before serving, or freeze. Heat oven to 400 degrees. Bake 10-15 min. or until golden brown. Serve warm. Makes 24 hors d'oeuvres servings.

Cheese Phyllo Triangles

2 8-ounce packages cream cheese
1/2 pound feta cheese
2 tablespoons fresh parsley minced
2 teaspoons dill weed dried
1 teaspoon garlic powder
1 pound phyllo dough leaves
3/4 cup butter melted

CHEESE FILLING:
In a small mixer bowl at medium speed, beat cheeses, parsley, dill weed, and garlic powder 3 minutes or until smooth.

PHYLLO TRIANGLES:
Preheat oven to 350°. Grease baking sheets.

Cut off a 2-inch section from one end of the rolled phyllo dough; cover remaining dough with a damp towel until ready to use. Unfold section of dough, place on a sheet of waxed paper and cover with a damp towel. Place two strips of phyllo leaves on a clean surface and brush with butter. Place 1 teaspoon of the cheese filling at end of one strip (two layers of phyllo). Fold one corner over to opposite side to make a triangle. Continue to fold to end of strip (like folding a flag). Fill and fold remaining cut strips, using two strips of phyllo for each traingle. Repeat until half of the phyllo leaves have been used. Place triangles 1/2 inch apart on baking sheets. Use ham filling on remaining phyllo leaves and proceed as above.

Bake 18 to 20 minutes until golden brown. Serve hot.

NOTE: These appetizers can be made and baked ahead; cover and refrigerate overnight or freeze. To serve, place triangles on ungreased baking sheets and bake in a preheated 350° oven 10 to 15 minutes until heated through.