| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
30 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
ts |
White pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Tabasco |
| 1/2 |
lb |
Sharp Cheddar cheese; grated |
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Thinly sliced pecans |
INSTRUCTIONS
Whip softened butter. Add pepper, salt, Tabasco and mix again. Add flour
and mix well with pastry cutter and hands. If food processor is available,
use steel blade for mixing. The secret to these is to mix thoroughly! Add
pecans and mix well. Make into rolls about 1-1/2 inches in diameter. Chill
on waxed paper until cold (at least 1 hour or longer). Slice thinly,
approximately 1/8 to 1/4 inch thick. Bake 9 to 11 minutes at 350° on cookie
sheet sprayed with Pam. Bake in preheated oven. Can be sliced with a food
processor using 3 mm blade and small round feed tube. This will make slices
approximately 1/16 inch thick.
LORA PARNELL (MRS. CLIFF)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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