Subject: Easy Cheese Straws
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 12 2002 - 11:17:33 EDT
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FOOD FUNNY
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Reader Jim Quinn writes, "A good pun is its own reword."
Dijon vu - the same mustard as before.
Practice safe eating - always use condiments.
A hangover is the wrath of grapes.
A successful diet is the triumph of mind over platter.
Time flies like an arrow. Fruit flies like a banana.
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TODAY'S RECIPE
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I have dozens of foods that fit into the "favorite ingredients"
category, but since I can't feature them all at once I had to choose
just one for this week's menu. I chose cheese, so here is our lineup:
Monday's Starter
Easy Cheese Straws
Tuesday's Soup or Salad
Pear and Gorgonzola Salad
Wednesday's Side Dish
Asparagus with Parmesan
Thursday's Entree
Macaroni and Cheese
Friday's Dessert
Lemon Cheesecake
Here is a quick and easy recipe for a classic cocktail appetizer, made
even easier with the use of a food processor.
Easy Cheese Straws
2 cups (500 ml) all-purpose flour
1/4 lb (110 g) butter
1/4 tsp (1 ml) cayenne pepper or to taste
1 lb (450 g) Cheddar cheese, grated
Coarse salt to taste
Combine the flour, butter, and cayenne with a fork or in a food
processor until the mixture resembles coarse meal. Stir in the cheese
and knead by hand until the mixture holds together, adding a few drops
of cold water if necessary. This mixture may be wrapped in plastic
wrap and frozen until ready to use. Roll the dough to a thickness of
about 1/4 inch (5 mm) and cut into strips about 1/2 inch (1 cm) wide
and 4 inches (10 cm) long. Sprinkle with coarse salt and place on a
lightly greased baking sheet. Bake in a preheated 450F (230C) until
golden brown, 5 to 8 minutes. Serve hot, warm, or at room
temperature. Serves 6 to 10.
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