REC: Cheese Straws

jmcquown said:

From the Southern Sideboard cookbook:

1 stick butter, softened
8 oz. extra sharp cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. cayenne pepper
1-1/2 c. plus 1 Tbs. sifted flour

Preheat oven to 350F. Mix the butter with the cheese and seasonings in a
large mixing bowl. Add the flour and knead into a smooth dough. Pack the
dough in batches into a cookie press. Press the dough through the flat
ridged opening onto an ungreased cookie sheet for form straws about 3 inches
long. Bake until golden but don't let them brown, 15-20 minutes. Remove
and let cool. Store in an airtight container.

Jill

I nearly posted Craig Claiborne's Cheese Straws recipe last night (it
looks almost exactly like yours) with a question -- Do you think feta
cheese would work if I eliminate the salt from the recipe? I have a
bunch of feta cheese in the fridge that has been in there a very long
time. Craig's recipe says you can use blue cheese instead of cheddar.
Feta is lower in fat than either cheddar or blue.

Best regards,
Bob

zxcvbob said:

jmcquown said:

From the Southern Sideboard cookbook:

Jill

I nearly posted Craig Claiborne's Cheese Straws recipe last night (it
looks almost exactly like yours) with a question -- Do you think feta
cheese would work if I eliminate the salt from the recipe? I have a
bunch of feta cheese in the fridge that has been in there a very long
time. Craig's recipe says you can use blue cheese instead of cheddar.
Feta is lower in fat than either cheddar or blue.

Best regards,
Bob

Since the feta has been there a long time, no reason not to use it to
experiment with! I've never tried cheese straws with feta (or blue) but
what the heck. If it works please post the results.

Jill <--loves cheese straws

zxcvbob said:

I have a
bunch of feta cheese in the fridge that has been in there a very long
time.

Make sure it's still good. Feta goes rancid easily.

sf

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

zxcvbob said:

jmcquown said:

From the Southern Sideboard cookbook:

Jill

I nearly posted Craig Claiborne's Cheese Straws recipe last night (it
looks almost exactly like yours) with a question -- Do you think feta
cheese would work if I eliminate the salt from the recipe? I have a
bunch of feta cheese in the fridge that has been in there a very long
time. Craig's recipe says you can use blue cheese instead of cheddar.
Feta is lower in fat than either cheddar or blue.

Best regards,
Bob

Since the feta has been there a long time, no reason not to use it to
experiment with! I've never tried cheese straws with feta (or blue) but
what the heck. If it works please post the results.

Jill <--loves cheese straws

Mmm, me too - I've made 3 batches in the last 3 weeks (Craig Clairborne's
recipe). Your post reminded me that I had sharp cheese in the fridge, so got
up this morning and made another batch - popped one in the oven and froze
the rest of the dough. This time I did not add the cayenne pepper, only
Worchester.

My friend made much the same recipe but added rice krispies. Kind of weird,
I didn't like it.

E.

elaine said:

"jmcquown" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

> From the Southern Sideboard cookbook:
>
> Jill

Jill <--loves cheese straws

Mmm, me too - I've made 3 batches in the last 3 weeks (Craig
Clairborne's recipe). Your post reminded me that I had sharp cheese
in the fridge, so got up this morning and made another batch
My friend made much the same recipe but added rice krispies. Kind of
weird, I didn't like it.

E.

Sounds pretty odd; wonder what she thought the benefit of rice crispies
would be?

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

"jmcquown" <[email hidden]> wrote in message

Quoted message said:

>> From the Southern Sideboard cookbook:
>>
>> Jill
>
Jill <--loves cheese straws

Mmm, me too - I've made 3 batches in the last 3 weeks (Craig
Clairborne's recipe). Your post reminded me that I had sharp cheese
in the fridge, so got up this morning and made another batch
My friend made much the same recipe but added rice krispies. Kind of
weird, I didn't like it.

E.

Sounds pretty odd; wonder what she thought the benefit of rice crispies
would be?

Jill

Cheese Cookies

250 gm. Tub Imperial Cheese

½ cup oil

1 tsp. Worcestershire Sauce

1 cup flour

2 cups Rice Krispies

Mix cheese, oil and Worcestershire sauce. Stir in flour and Rice Krispies.
Shape into small balls and flatten with fork onto ungreased cooked sheet.

350 degrees for 12 minutes

.........................................................

Not sure Jill, but seemed like a waste of Rice Krispies...

E.

elaine said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

"jmcquown" <[email hidden]> wrote in message
>>> From the Southern Sideboard cookbook:
>>>
>>> Jill
>>
> Jill <--loves cheese straws

Mmm, me too - I've made 3 batches in the last 3 weeks (Craig
Clairborne's recipe). Your post reminded me that I had sharp cheese
in the fridge, so got up this morning and made another batch
My friend made much the same recipe but added rice krispies. Kind
of weird, I didn't like it.

E.

Sounds pretty odd; wonder what she thought the benefit of rice
crispies would be?

Jill

Cheese Cookies
250 gm. Tub Imperial Cheese
½ cup oil
1 tsp. Worcestershire Sauce
1 cup flour
2 cups Rice Krispies
Mix cheese, oil and Worcestershire sauce. Stir in flour and Rice
Krispies. Shape into small balls and flatten with fork onto ungreased
cooked sheet.

350 degrees for 12 minutes

Not sure Jill, but seemed like a waste of Rice Krispies...

E.

Thanks! Doubt I'll try it... sounds weird to me.

Jill

On Sat, 01 Jan 2005 10:34:49 -0600, zxcvbob <[email hidden]>

Quoted message said:

I nearly posted Craig Claiborne's Cheese Straws recipe last night (it
looks almost exactly like yours) with a question -- Do you think feta
cheese would work if I eliminate the salt from the recipe? I have a
bunch of feta cheese in the fridge that has been in there a very long
time. Craig's recipe says you can use blue cheese instead of cheddar.
Feta is lower in fat than either cheddar or blue.

Well, I don't know why feta wouldn't work. I have used the following
recipe with Parmesan and cheddar successfully for years:

@@@@@ Now You're Cooking! Export Format

Rosemary Cheese Straws

appetizers

1 cup Parmesan cheese; grated
3/4 cup white cheddar cheese; grated
1 tablespoon rosemary
1 sheet puff pastry; half of 10 oz., thawed

Position rack in center of oven and preheat to 425F. Line 3 heavy
large
baking sheets with parchment. Grind both cheeses and rosemary in
processor
until coarse powder forms. Transfer cheese mixture to small bowl.

Place pastry on lightly floured surface. Roll out pastry to 11 x 18"
rectangle. Arrange pastry so that long side is parallel to edge of
work
surface. Cover right half of pastry with 1/3 of cheese mixture. Fold
left
half of pastry over, covering cheese completely; press lightly all
over to
seal. Repeat rolling to 11 x 18" rectangle, sprinkling with 1/3 of
cheese,
folding and pressing 2 more times (for a total of 3 times; let pastry
rest
a few minutes if difficult to roll). Roll dough to 11 x 18" rectangle.
Cut
in half crosswise, forming two 11 x 9" pieces. Cut dough pieces
crosswise
into about 22 - 1/2" wide by 9" long strips. Twist each strip a few
times
and place on prepared sheets, pressing ends onto parchment and spacing
evenly.

Bake 1 sheet of cheese straws at a time until golden, about 8 mins.
Cool 5
mins. Serve warm or at room temperature.

Can be made 2 days ahead. Store airtight at room temperature. Rewarm
in
350F oven 5 mins, if desired.

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd said:

On Sat, 01 Jan 2005 10:34:49 -0600, zxcvbob <[email hidden]>

Quoted message said:

I nearly posted Craig Claiborne's Cheese Straws recipe last night (it
looks almost exactly like yours) with a question -- Do you think feta
cheese would work if I eliminate the salt from the recipe? I have a
bunch of feta cheese in the fridge that has been in there a very long
time. Craig's recipe says you can use blue cheese instead of cheddar.
Feta is lower in fat than either cheddar or blue.

Well, I don't know why feta wouldn't work. I have used the following
recipe with Parmesan and cheddar successfully for years:

[snipped recipe (which I saved)]

I thought maybe feta's lower fat and higher moisture might mess up the
recipe. I may try it though. (I really gotta stop cooking holiday
snacky stuff and start eating whole grains, poached fish, and steamed
vegetables...)

Bob

jmcquown said:

From the Southern Sideboard cookbook:

1 stick butter, softened
8 oz. extra sharp cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. cayenne pepper
1-1/2 c. plus 1 Tbs. sifted flour

Preheat oven to 350F. Mix the butter with the cheese and seasonings

in a

Quoted message said:

large mixing bowl. Add the flour and knead into a smooth dough.

Pack the

Quoted message said:

dough in batches into a cookie press. Press the dough through the

flat

Quoted message said:

ridged opening onto an ungreased cookie sheet for form straws about 3

inches

Quoted message said:

long. Bake until golden but don't let them brown, 15-20 minutes.

Remove

Quoted message said:

and let cool. Store in an airtight container.

Jill

I usually roll the dough out and cut it into strips with my pastry
wheel/cutter...that way, I can twist them if I want, and it's not as
hard on my hands.

N.