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Country Kitchen
April 1, 2008 Previous Recipe | Next Recipe
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BAKED SPAGHETTI
LASAGNA
ROSEMARY CRUSTED PORK LOIN
FRIED GREEN TOMATOES
SNICKER'S PIE
CREAM CHEESE POUND CAKE
LEMON CURD
OPENED-FACE BACON, TOMATO, & BASIL SANDWICHES
CHEESE STRAWS
STRAWBERRY SALAD & POPPY SEED DRESSING
CHEESE STRAWS

16 ounces of extra-sharp Cheddar cheese, shredded
2 cups corn oil margarine, softened
4 cups flour
1 tablespoon sugar
3/4 teaspoon cayenne pepper
1/2 teaspoon baking powder
1/8 to 1/4 teaspoon salt

Beat the cheese and margarine in bowl of an electric mixer until blended. Sift the flour, sugar, cayenne, baking powder and salt together in a bowl. Add to margarine-cheese mixture and blend. Spoon into a cookie press. Pipe into straws onto an ungreased baking sheet. Bake at 350 degrees for 18 minutes or until light brown. Cool on pan for 5 minutes.





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