| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Beverage |
1 |
Servings |
INGREDIENTS
| 2 |
c |
(8 ounces) shredded cheddar cheese |
| 1/2 |
c |
Grated parmesan cheese |
| 1/2 |
c |
Sunflower oil margarine; softened |
| 3 |
tb |
Water |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt; (optional) |
| 1 |
c |
Uncooked quick oats |
| 2/3 |
c |
Roasted; salted sunflower kernels |
INSTRUCTIONS
Beat cheeses, margarine and water in large bowl until well blended. Add
flour and salt; mix well. Stir in oats and sunflower kernels; mix until
well combined. Shape dough into 12-inch-long roll; wrap securely.
Refrigerate about 4 hours (dough may be stored up to 1 week in
refrigerator).
Preheat oven to 400 degree F. Lightly grease cookie sheets. Cut roll into
1/8- to 1/4-inch slices; flatten each slice slightly. Place on prepared
cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown.
Remove immediately; cool on wire rack.
Favorite recipe from National sunflower Association
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997
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