| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Snacks |
60 |
Servings |
INGREDIENTS
| 13 |
oz |
X-sharp cheddar cheese |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Corn oil margarine |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper (to taste) |
| 3 |
c |
All-purpose flour |
|
|
Pecan halves (optional) |
INSTRUCTIONS
Grate cheese and mix with softened butter, margarine, salt and pepper until
light. Add flour and mix thoroughly (you may need to get your hands into
the mixture to incorporate all the flour). Form the mixture into 3 or 4
rolls, about the diameter of a quarter. Wrap each in aluminum foil and
chill overnight. The next day, cut into thin slices and press a pecan half
on top of each, if you wish. Bake on ungreased cookie sheet at 350° to
375°F for about 15 minutes or until the edges are lightly browned. Can be
made 3 to 4 days ahead and stored in airtight container.
Note: If desired, add 1 cup of finely chopped pecans to dough. Small
portions of the dough can be rolled into marble-sized balls, put on
ungreased cookie sheets, flattened with a fork and baked at 350°F until
lightly brown around the edges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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