1 pound finely shredded sharp cheddar cheese
1 cup mayonnaise
1 small finely chopped onion
1 cup chopped pecans
Black pepper to taste
Cayenne pepper to taste
Mix all ingredients (except preserves) together. Mold into desired shape. A ring mold works well. I don’t have one, so I line a bundt pan with plastic wrap and spray the wrap with Pam. Press mixture into mold and chill until firm. Remove cheese mixture from mold and invert on a serving platter. Fill middle of ring with strawberry preserves. Serve with crackers of your choice.
Gina Tiedemann served at Christmas Brunch at Joanna’s
2 cups grated cheddar cheese
1/3 cup grated Parmesan cheese
1 teaspoon cayenne pepper
Dash of salt
17 ½ ounce (2 sheets) puff pastry
2 tablespoons softened butter
Preheat oven to 425 degrees. Mix together cheeses, pepper and salt. Spread one puff pastry sheet with butter. Spread with cheese mixture. Place second pastry sheet on top. Mash together ends of pastry. With rolling pin, roll out to ¼ inch thickness, about 15X15 inches. Cut across in 1 inch wide robbons. Cut in half again. Twist each piece. Bake for 3-5 minutes or until puffed and golden brown.
Janet Wachsler via Rich’s Tearoom
Cheese Straws II
2 cups grated sharp cheddar cheese
2 sticks butter, softened
3 cups flour
Dash of cayenne pepper (to taste)
Mix above ingredients together with mixer. Use star attachment on cookie press to form cheese straws. Place on ungreased baking sheet at 400 degrees for 10 minutes. Let cool and place in airtight container.