Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 2 teaspoons | Curry Powder |
| 1 teaspoon | Paprika |
| ¼ teaspoon | Salt |
| 2 cups | Cheddar Cheese, shredded |
| ½ cup | Butter Or Margarine |
| 1 pounds | Sausage Meat (Hot Or Mild) |
Mix flour, curry, paprika, salt, and cheese. With pastry blender, cut in butter until mixture resembles couarse crumbs. Shape pastry mixture into ball with hands. Cover and refrigerate at least an hour. Shape saussage into small balls. Fry until browned. Drain on towels. Divide dough into as mny pieces as there are sausage balls. Shape dought around balls. (Dough may be crumbly but will form.) Wrap and freeze. Preheat oven to 400° and bake on cookie sheet 12 minutes. (Careful with baking time since they burn easily.)
Makes about 3 dozen.
Source: Mountain Measures--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Charles G. Moyers, Jr. (Charleston Gazette) Posted to MC-Recipe Digest V1 #610 by Bill Spalding <billspa@...> on May 13, 1997