| 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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