On Sun 01 Jan 2006 12:34:04a, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> On Sat, 31 Dec 2005, Nancy Young wrote:
>
>> I would like to make them thusly:
>>
>> phyllo, a couple three layers, sprinkle with whatever
>> grated cheese and cayenne, then baked until crisp.
>>
>> Is there something *massively* wrong with this plan?
>> Never had or made them before.
>>
>> nancy (or is it "thus"?)
>>
>
>
> You can make them that way. I love phyllo. They'd probably be good, but
> you might want to call them something else.
>
> The Southern Cheese Straw
> is a dough - a lot like cookie dough. It was put in the old, handheld
> cookie press (now, many use an icing bag and tip or even a ziplock bag
> with the corner clipped) and they are "piped" onto the cookie sheet and
> baked.
>
> I don't have a recipe. I don't make them. Someone here may have a recipe
> or there are probably many online.
>
> Elaine, too
>
>

Probably like these, Elaine. My mom used to make them...

1 pound sharp Cheddar cheese
2 sticks (1 cup) butter, room temperature
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
2 1/2 cups flour

Grate the cheese and allow it to stand until it has reached room
temperature. In a bowl cream the butter with the salt, cayenne, and garlic
powder until the mixture is combined well. Add the Cheddar, and beat the
mixture until it is smooth. Beat in the flour, a little at a time, transfer
the dough to a cookie press fitted with the star tip, and pipe 2-inch
lengths of it onto lightly greased baking sheets. Bake 4 to 5 minutes at
300ºF.
Or, alternatively, mix all ingredients well (finely chopped toasted pecans
make a delicious addition!) and form into small balls about 3/4 inch in
diameter. Flatten the balls somewhat, place them on a baking sheet and bake
in a preheated 350°F oven for 15 minutes. Transfer to paper towels to cool.


Here's a recipe for Phyllo Cheese Straws from Food Network

8 ounces cream cheese, softened
1 egg, lightly beaten
1/4 cup grated Parmesan
1/4 teaspoon salt
1 box phyllo dough, thawed
8 tablespoons (1 stick) butter, melted
Store-bought pesto, for dipping

Preheat oven to 375 degrees F.
In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan,
and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set
aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch
diameter opening.

Lay out thawed phyllo dough. Working quickly to keep dough from drying out:
brush top sheet with melted butter, pipe cheese filling along long edge of
phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll
up straw. Repeat with remaining sheets of phyllo and place on a baking
sheet. Bake until golden, about 10 minutes.






--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.