Cheese Straws would be nice to serve along with your salad.

Tell your Mom we wish her a very Happy Birthday!

Betsy

From September 1994 Southern Living Magazine

Chili-Cheese Straws

2 cups (8 ounces) shredded Monterey Jack Cheese with peppers, softened
1/2 cup butter or margarine, softened (not melted)
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin

* Combine cheese and butter, stirring until blended. Gradually add remaining
ingredients, stirring until mixture is not longer crumbly and will shape into a
ball.
* Use a cookie press fitted with a star-shaped disk to shape dough into straws,
following manufacturers instructions. Or divide dough into fourths, and roll
each portion into a 1/4 inch thick rectangle on wax paper. Cut into 2 x 1/2 inch
strips with a knife or pastry wheel. Place on ungreased baking sheets.
* Bake at 375 degrees F. for 8 minutes or until lightly browned. Transfer to
wire racks to cool. Yield: about 8 dozen.

Parmesan Cheese Straws

2/3 cup refrigerated preshredded Parmesan cheese*
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/4 tsp salt
1/t tsp ground red pepper
1/4 cup milk
Pecan halves, optional

Position knife blade in food processor bowl; add cheese and butter. Process
until blended. Add flour, salt, and red pepper; process about 30 seconds or
until mixture forms a ball, stopping often to scrape down the sides.
Divide dough in half, roll each portion into 1/8 inch thick rectangle, and
cut into 2 x 1/2 inch strips. Or shape dough into 3/4 inch balls; flatten each
ball to about 1/8 inch thickness. Place on ungreased baking sheets; brush with
milk. Top with pecan halves, if desired.
Bake at 350 degrees F. 7 minutes for strips and 10 minutes for rounds or
until lightly browned. Transfer to a wire rack to cool. Yield: 5 dozen straws or
3 dozen wafers.
* 2/3 cup freshly grated Parmesan cheese plus an additional 1/4 cup all-purpose
flour may be substituted for pre-shredded Parmesan cheese.

EASY-AS-PIE CHEESE STRAWS

1 (11 ounce) package pie crust mix
1 (5 ounce) jar sharp process cheese spread
1/4 tsp ground red pepper (optional)

Position knife blade in food processor bowl; add all ingredients, and
process about 30 seconds or until mixture forms a ball, stopping often to scrape
down sides.
Use a cookie press fitted with a bar-shaped disk to shape dough into 2.5
inch straws, following manufacturers directions. Or divide dough in half, and
shape each portion into a 7 inch log; wrap in plastic and chill one hour. Cut
into 1/4-inch slices. Place on lightly greased baking sheets.
Bake at 375 degrees for 8 minutes or until browned. Transfer to wire racks
to cool. Yield: 5 dozen.

Elizabeth
cccamper@mizzou1.missouri.edu