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Janet High's Cheese Roll

  In a food grinder or processor, mince the cheese, olives, pickles, onion, peppers, and egg together until well blended. Add bread crumbs and mayonnaise. Mix well and form into a roll. Coat the outside with chopped nuts. Wrap in plastic and refrigerate overnight. Serve with crackers.

Serves 12-15

1 lb. sharp cheese at room temperature
8 stuffed medium or 12 small olives
5 medium-size sweet pickles
2 T. chopped onions
2 T. chopped green peppers
1 hard-boiled egg
1/2 c. dry bread crumbs
4 T. mayonnaise
1/2 c. finely chopped nuts (optional)

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