| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese, Appetizer | 10 | Servings | |
INGREDIENTS
| 2/3 | c | Parmesan cheese; fresh grated mixed with: |
| 1/4 | c | Flour |
| 1/2 | c | Butter or margarine; softened |
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1/4 | c | Milk |
| Pecan halves; optional |
INSTRUCTIONS
Position knife blade in fllod processor bowl; add cheese and butter. Process until blended. Add flour, salt, and red pepper; process about 30 seconds or until mixture forms a ball, stoppin often to scrape down sides. Divide dough in half; roll each portion into a 1/8-inch-thick rectangle, and cut into 2-x 1/2-inch strips. Or shape dough into 3/4-inch balls; flatten each ball to about 1/8-inch thickness. Place on ungreased baking sheets; brush with mil,. Top with pecan halves, if desired. Bake at 350° 7 minutes for strips and 10 minutes for rounds or until lightly browned. Transfer to wire racks to cool. NOTES : A twist on the wine-and-cheese theme, these elegant appetizers ar= e great paired with your favorite vino. Recipe by: Southern Living Posted to recipelu-digest by Nesb2@aol.com on Feb 24, 1998
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