|1 cup||Grated sharp cheddar cheese|
|¼ cup||Margarine; softened|
|¼ cup||Unsalted butter; softened|
|¼ teaspoon||Cayenne pepper; scant measure|
|1 cup||All-purpose flour|
Lee's Intro: Different versions of these little biscuits are served all over the South, using different kinds of cheese, with and without pepper.
These wafers can be kept for several weeks in a tightly closed tin.
Preheat oven to 350F degrees.
Cream the cheese, margarine, butter, salt, and cayenne in a large bowl. Add the flour and mix thoroughly. Roll into a ball and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
Divide dough in half, then keep dividing the dough in half until you have 32 small balls. Place them on an ungreased cookie sheet and flatten with the heel of the hand. These do not spread out or rise much during baking, so they can be placed fairly close together.
Bake until just golden, about 15 minutes. Allow to cool for just a minute before removing with a spatula to a cooling rack.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040). >phanneman mc-PER SERVING: 55 cals. 4.2g fat
Recipe by: Lee Bailey's Soup Meals Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998
Random recipe of the day