jmcquown wrote:
> 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"?)
>
> Forget the phyllo!
>
> 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.
>
> Recipe from 'Southern Sideboards'
>
> Jill

I first tasted these while attending a Civil War reenactment dressed in full
regalia, from the corset to the hoop skirt, carrying a Battenburg lace black
parasol and sporting a lovely hat with a veil. The only good thing about
that day was the cheese straws and the artichoke/lemon "pesto", both of
which I immediately had to recreate at home.

Ridiculous to pay $7 for a tiny jar of pureed artichoke hearts with lemon to
spread on crackers. Ridiculous to spend $5 on a small box of what amount to
cheese crackers that look like crinkle-cut french fries, tasty though they
were. It was even more ridiculous to drive a 5-speed to Collierville
wearing a hoop skirt! Ever try working a clutch with one of those things
on? No wonder they had horse-drawn carriages. LOL

Artichoke Lemon "Pesto"

2 cans artichoke hearts, drained and rinsed
5 cloves garlic
3 Tbs. capers
1 Tbs. pine nuts (pigolis) or chopped walnuts
2 green onions, diced
the zest and juice of one fresh lemon
1 c. freshly grated Parmesan cheese
1/4 to 1/2 c. olive oil, as needed

Blend all ingredients except oil in a food processor or blender until
smooth. Add the oil to desired texture. Store in tightly covered jars,
refrigerated. Makes about 4 cups.

Jill