1 stick oleo
1/4 lb. strong American cheese
1 c. plain flour
1 tsp. salt
Good dash of red pepper
Grate cheese into butter; cream well together. Add salt and red pepper, then work in flour until thoroughly blended. Knead on board until smooth; roll into long thin rolls (about size of quarter) and refrigerate until chilled. When chilled, slice thin and bake on a cookie sheet in 350 degree oven until hooies are beginning to turn brown (8-10 minutes). These can be frozen and you do not even have to let them thaw out.
1 (8 oz.) pkg. refrigerator biscuits
1/4 lb. cubed sharp Cheddar cheese
Oil for deep frying
Seperate biscuits; cut each into thirds. Wrap dough around cheese cubes; seal well. Fry in hot fat 2 or 3 minutes until brown. Yield: 30 appetizers.
13 oz. Cracker Barrel cheese
1 can green chiles (unpeeled, roasted)
1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
3 eggs
Salt and pepper to taste
Little bit garlic powder
Put chiles in 13 x 9 inch pan; cover with grated cheese. Mix the other ingredients and spread on top of cheese and chiles. Sprinkle with paprika; cook for 30 to 40 minutes at 350 degrees.
6 Tbsp. butter/margarine
3/4 c. Cheddar cheese, grated
3/4 c. flour
1/4 tsp. salt
2-3 drops hot Tabasco sauce
Cream butter/margarine and Cheddar cheese together; mix in other ingredients. Pour onto well floured surface and roll out about 1/8 inch thick. Cut out thin strips and lay on wax paper or paper towels or cookie sheet. Microwave on high for 3-5 minutes.
1 stick melted oleo
1 lb. grated New York sharp cheddar cheese
2 c. plain flour
1/2 tsp. salt
1/2 tsp. red or cayenne pepper (more if you want cheese straws hot)
Mix well. Put into cookie press, using the star attachment. Bake for 400 degrees for 10 minutes or until crisp. Store in tins. Will keep for several months.
