Party Cheese Straws
A Uncategorized recipe with very sharp cheddar cheese shredded, butter or margarine softened, 26 oz jar sesame seed. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
Allow shredded cheese and margarine to reach room temperature.
very sharp cheddar cheese shredded(10 oz)butter or margarine softened(1/2 c) - 2
Toast sesame seed in heavy skillet on low heat, about 20 minutes, until brown.
26 oz jar sesame seed(1) - 3
Cool.
- 4
Combine cheese, margarine, flour, salt, cayenne pepper and Tabasco into a thoroughly mixed dough.
very sharp cheddar cheese shredded(10 oz)butter or margarine softened(1/2 c)flour(1 1/2 c)salt(1 tsp)cayenne pepper(0.1 tsp)of tabasco sauce - 5
Add sesame seed.
26 oz jar sesame seed(1) - 6
Roll dough to 1/8-inch thickness.
- 7
Cut into 3 x 1/2-inch strips.
- 8
Bake at 400° for 10 to 13 minutes, until light brown.
- 9
Cool on wire rack.
- 10
Place in airtight container and these will keep fresh for two weeks.
- 11
Yield: 7 dozen.
Rate this recipe
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Party Cheese Straws
A Uncategorized recipe with very sharp cheddar cheese shredded, butter or margarine softened, 26 oz jar sesame seed. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
11 steps- 1
Allow shredded cheese and margarine to reach room temperature.
very sharp cheddar cheese shredded(10 oz)butter or margarine softened(1/2 c) - 2
Toast sesame seed in heavy skillet on low heat, about 20 minutes, until brown.
26 oz jar sesame seed(1) - 3
Cool.
- 4
Combine cheese, margarine, flour, salt, cayenne pepper and Tabasco into a thoroughly mixed dough.
very sharp cheddar cheese shredded(10 oz)butter or margarine softened(1/2 c)flour(1 1/2 c)salt(1 tsp)cayenne pepper(0.1 tsp)of tabasco sauce - 5
Add sesame seed.
26 oz jar sesame seed(1) - 6
Roll dough to 1/8-inch thickness.
- 7
Cut into 3 x 1/2-inch strips.
- 8
Bake at 400° for 10 to 13 minutes, until light brown.
- 9
Cool on wire rack.
- 10
Place in airtight container and these will keep fresh for two weeks.
- 11
Yield: 7 dozen.
Rate this recipe
