Cheese Straws (Pastry Version)

Ingredients

• nice pastry
• grated cheese
• a bit of cayenne pepper

Method

1. 1

   Roll out pastry, sprinkle with cheese and cayenne, fold and roll out again, cover with cheese and roll as before, then cut in strips.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 37. The excerpt below is the record exactly as published.

grated cheese, three tablespoons of flour, piece of butter size of walnut. Put cheese and milk on together stirring until the cheese is well melted; then add the butter and flour, mixed well with the eggs. Put in a pan or baking- dish; add lastly the well beaten whites. Bake thirty minutes. Serve immediately. Salt and pepper to taste. Cheese Souffle. — Boil one pint milk and four tablespoons of sifted flour rubbed smooth with a little cold milk and one spoon- ful butter, stirring constantly to prevent burning. Add to this two cups grated cheese, pinch of salt and cayenne pepper. Beat yolks of three eggs well, add them and stir in lightly the beaten whites. Turn the whole into a well greased baking dish; bake 64 HOW WE COOK IN TENNESSEE. in a moderate oven half hour. Serve at once. — Mrs. John H. Gary. Cottage Cheese. — Early in the morning take half gallon fresh buttermilk, set it on the stove and in a few minutes the whey will rise ; pour into akbag and let drip most of the day. The cheese will be solid, but break it up well with a fork. Serve with cream, and pepper and salt, if desired. Cheese Ramakin. — Take one loaf of light bread, cut length- wise and place in a pan. Over the bread pour one and one-half cups of boiling sweet milk, well seasoned with salt, butter and pepper. Place in stove until thoroughly hot. Have the yolks and whites of six eggs well beaten, to that add two cups of grated cheese and let stand in a warm place until cheese and eggs are thoroughly mixed; pour this souffle over the bread and put in the oven to brown. Cut in blocks and serve while hot. — Mrs. J. E. Mercer. Scalloped Cheese. — Take three slices of bread, trim off the crust, and lay in a greased baking dish. Sprinkle on it one- quarter pound grated cheese and a little salt. Take four eggs and beat them well (not separately) and add to them one pint sweet milk. Pour this over the bread; put in the oven and bake a few minutes. A delicious dish. — Mrs. C. P. Black. Cheese Salad in Egg Cases. — Grate one-quarter of a pound of cheese and mix with enough salad dressing to make smooth and creamy. Shell and halve, cutting lengthwise, half a dozen hard boiled eggs, then remove the yolks. Fill the cavities with the cheese mixture. Put the yolks through a potato ricer and sprinkle on to~p the cheese, then dust lightly with salt. Serve on a bed of shredded lettuce. Cheese Toast. — Pulverize some dry cheese in food cutter; make some sliced toast, spread with butter while hot and then thickly with grated cheese. Place the slices in a hot oven; heat and serve immediately. Cheese Fondu. — One cup of cracker crumbs, one cup of milk, HOW WE COOK IN TENNESSEE. 65 one cup of chopped cheese, two eggs, whites and yolks, beaten separately, very light, stir all together and bake twenty minutes in a quick oven. Serve hot. Toasted Cheese. — Two well beaten eggs, one cup of sweet milk, one large cup of grated cheese, half cup of cracker crumbs, one tablespoon of sugar, butter size of a walnut. Beat all well together. Add salt and pepper to taste. Cook and serve from same pan. Sprinkle lightly with cracker crumbs, and cook ten or fifteen minutes. Cheese Straws. — Two tablespoonsful grated cheese, one table- spoonful flour, butter half size of an egg. A little each of salt and cayenne pepper. Blend all well together, and mix with enough water to make a stiff dough. Roll thin, cut in strips and bake in rather quick oven. — Mrs. J. E. Ryley. Cheese Straws. — Mix one cupful of flour with a half cupful of grated cheese (Parmesan is best), a dash of cayenne and the yolk of one egg. Then add enough water to make a paste stiff enough to roll. Place it on a board and roll to one-quarter inch thick, cut into narrow strips and roll so each piece will be the size and length of a lead pencil. Place them in a baking tin and press each end so that they will not contract. Bake to a light brown in a moderate oven. Serve with salad. These straws will keep for several days and should be heated just be- fore serving. Cheese Straws. — Roll out nice pastry, sprinkle over it grated cheese with a bit of cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.