Cheese Straws Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: UNBLEACHED WHITE FLOUR,
1/2 tsp: SALT,
1 tsp: CAYENNE PEPPER,
8 ounce: SHARP CHEDDAR CHEESE, (GRATED
5 ounce: MARGARINE, MELTED
1/4 cup: FLOUR, FOR ROLLING DOUGH
1 tsp: OIL, FOR BAKING SHEET
Preheat oven to 400 F. In a large bowl, mix flour, salt, cayenne
pepper, and cheese thoroughly. Add melted margarine and mix.
Chill dough in refrigerator for 20 minutes.,
Place dough on a large, floured board. Place a large piece of
waxed paper on top of dough or use a heavily-floured rolling pin.,
Roll dough to 1/4-inch thick. Remove wax paper.,
Holding a fork upside down, draw the prongs vertically along
dough from top to bottom, making ridges. With a wide, flat knife
cut dough into rectangular shapes 3 x 1 inch. Oil a cookie sheet,
and place cut cheese on it.,
Bake in 400 F oven for 10-12 minutes until cheese straws look dry,
but not brown. Let cool. Repeat procedure until all of dough is,
baked. Serve at room-temperature. Freezes well.,
Yields 7 dozen.,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: CHEESE STUFFED CHICKEN BREASTS
Categories: Chicken, Main dish, Cheese, Maine
Yield: 6 Servings
3/4 c Cream cheese
1/3 c Blue cheese
5 tb Butter
Grated nutmeg
3/4 c Swiss cheese, grated
3 Chicken breasts, 3/4 lb each
-skinned, boned, halved
3 tb Dijon mustard
1/3 c Flour
1 Egg, beaten
1/4 c Bread crumbs
4 tb Clarified butter
Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into
6 ovals, then roll ovals in swiss cheese. Chill at least 1 hour.
Flatten chicken breasts between sheets of waxed paper. Spread each
piece with 1/2 tsp mustard. Put 1 cheese oval in center of each
breast and enclose completely with chicken. Have ready 3 separate
bowls containing flour, egg and crumbs. Roll each breast in flour,
then egg, then crumbs and chill 1 hour again.
In a heavy oven-proof skillet, sear breasts in butter over high heat
for 2-3 minutes or until lightly browned. Transfer pan to -preheated
400 F. oven and bake for 7 minutes or until chicken is cooked through.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial Hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Source from luhu.jp
Categories: Chicken, Main dish, Cheese, Maine
Yield: 6 Servings
3/4 c Cream cheese
1/3 c Blue cheese
5 tb Butter
Grated nutmeg
3/4 c Swiss cheese, grated
3 Chicken breasts, 3/4 lb each
-skinned, boned, halved
3 tb Dijon mustard
1/3 c Flour
1 Egg, beaten
1/4 c Bread crumbs
4 tb Clarified butter
Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into
6 ovals, then roll ovals in swiss cheese. Chill at least 1 hour.
Flatten chicken breasts between sheets of waxed paper. Spread each
piece with 1/2 tsp mustard. Put 1 cheese oval in center of each
breast and enclose completely with chicken. Have ready 3 separate
bowls containing flour, egg and crumbs. Roll each breast in flour,
then egg, then crumbs and chill 1 hour again.
In a heavy oven-proof skillet, sear breasts in butter over high heat
for 2-3 minutes or until lightly browned. Transfer pan to -preheated
400 F. oven and bake for 7 minutes or until chicken is cooked through.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial Hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Source from luhu.jp
Tags
Appetizers