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Stuffed Olives with Cheese

Stone carefully twelve queen olives. Place in a bowl half ounce cream or Neufchatel cheese, two saltspoons salt, one saltspoon cayenne pepper, half teaspoon chopped parsley and one teaspoon anchovy essence. Mix well with a wooden spoon until a perfect paste and with it fill the twelve stoned olives. Place them on a hors d'oeuvres dish and serve.