| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
Appetizers |
48 |
Servings |
INGREDIENTS
| 2 |
|
Bags (1 3/4 oz each) mesquite-flavored potato chips |
| 3 |
oz |
( 3/4 cup) Chihuahua or Monterey Jack cheese; shredded |
| 6 |
tb |
Unsalted butter; chilled, cut in 6 pieces |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Dry mustard |
| 1/8 |
ts |
Salt |
| 4 |
tb |
Ice water |
INSTRUCTIONS
Preparation time: 30 minutes. Chilling time: 30 minutes. Cooking time: 8
to 10 minutes.
1. Crush potato chips in a food processor or blender until fine. Add
cheese and mix until cheese is finely chopped.
2. If using a processor, add butter and process briefly until it is
chopped to the size of small peas. Add flour, mustard and salt and process
just to combine. Remove the cover and sprinkle the water evenly over the
dough. Process just until dough clumps together.
3. Or to finish the dough by hand, transfer cheese and potato chips to a
mixing bowl. Add butter and mix with a pastry blender until butter is the
size of small peas. Add flour, mustard and salt and mix to combine. Add
water and mix with a fork to form a dough. 4. Transfer dough to a large
plastic food bag. Working through the bag, shape the dough into a ball;
flatten into a disk. Refrigerate until it is firm enough to roll, about 30
minutes.
5. Heat oven to 400 degrees. Roll dough to a uniform thickness of
1/4-inch or slightly less. Cut into shapes with a cookie cutter. Transfer
to ungreased baking sheet. Bake until golden, 8 to 10 minutes. Transfer to
a wire rack to cool. Store in airtight containers.
By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.
Posted to TNT recipes, 8 Jan 97
From: "Jenny S. Johanssen" <johanssen@matnet.com>
Date: Wed, 08 Jan 1997 18:01:28 -0900
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