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1 stick margerine (not butter) 1 lb. extra sharp New York State cheese, grated 2 c. cake flour (regular flour won't do) 1 tsp. salt 1/4 tsp. red pepper (to taste) Cream margerine in small bowl until white. Slowly add grated cheese. Cream until light and fluffy. Sift flour with salt and pepper. Add 1 tablespoon at a time to cheese mix. (If cheese is greasy, and it varies, it will take ALL of the flour; but do not continue to add flour when mixture begins to lump.) Place some of the mixture in a cookie press with a star head, and stretch out a long snake-like trial run. Cook in a 350°F oven. Length of time varies in different ovens. When golden on bottom, it is done. Cheese straw should rise up while cooking, and look puffy. If it is flat, add more flour. If it won't come out of the press easily, cream in a tablespoon of margerine. To cool cheese straws, remove from baking pan and turn upside down. Store in containers with tight-fitting lids. Use in two or three weeks. Can be frozen for later use. |
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