Stilton Cheese Straws

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            FOOD FUNNY
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Thanks to "DRSPAGHETI" for this oldie but goodie:

A lady was picking through the frozen turkeys at the grocery store,
but couldn't find one big enough for her family. She asked a stock
boy, "Do these turkeys get any bigger?" The stock boy replied, "No
ma'am, they're dead."

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            TODAY'S RECIPE
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I have never had the pleasure of an extended visit to Great Britain,
but I have visited there enough that I get nostalgic for little or no
reason. Last night I watched a wonderful English film called
"Calendar Girls" about a group of middle-aged women who pose in the
nude for a fund-raising calendar, and all the talk of buns and cakes
and plum jam made me hungry for some old-fashioned English favorites.
Here is the lineup:

Monday's Starter
Stilton Cheese Straws

Tuesday's Soup or Salad
Mussel Brose

Wednesday's Side Dish
Pease Pudding

Thursday's Entree
Boiled Beef and Carrots

Friday's Dessert
Summer Pudding

These tasty little cocktail snacks are traditionally made with cheddar
cheese, but I prefer these because they feature the true King of
English cheeses.

Stilton Cheese Straws

2 cups (500 ml) all-purpose flour
1/4 lb (110 g) butter
1 lb (450 g) Stilton or other good quality blue
cheese, crumbled
Coarse salt to taste

Mix the flour and butter 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.
Received on Mon Jun 21 09:59:01 2004