| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Breads | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 2 | tb | Tomato juice |
| 2 | c | Grated cheddar cheese |
| 1 | c | Sifted all-purpose flour |
| 3/4 | c | Chopped pecans |
| 1/4 | ts | Red pepper |
| 1/2 | ts | Salt |
INSTRUCTIONS
In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 minutes. Serves 6 to 8.
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