The Citizen, 1992-11-25, Page 28Canadian cheese is the key to easy
and delicious holiday entertaining.
The dough for these Crispy Cheddar
Rounds can be made ahead and
stored in the freezer or fridge.
Crispy Cheddar Rounds
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 cup butter, softened
1 tsp. Worcestershire sauce
2 cups finely shredded ‘old’
Canadian Cheese
Hot pepper sauce
Poppy seeds
Stir together flour, salt, paprika
and dry mustard. Cream butter; beat
in Worcestershire sauce. Add
cheese; beat well. Blend in dry
ingredients. Shape dough in 4 rolls,
about 1 inch (2.5 cm) in diameter.
Wrap in wax paper and chill well.
Slice rolls into 1/4-inch (6 mm) slices
and place on baking sheets, about 1
inch (2.5 cm) apart. Brush lightly
with hot pepper sauce and sprinkle
with poppy seeds. Bake in 400°F
(200°C) oven 8 to 10 min or until
crisp and golden. Remove from
pans; cool. Makes about 7 dozen
appetizers.
Baked Cream Cheese
Appetizer
1 - 4 oz. pkg. refrig, crescent
dinner rolls
1 - 8 oz. pkg. cream cheese
1/2 tsp. dill weed
1 egg yolk, beaten
Unroll dough on lightly floured sur
face, press together seams to form
12x4 inch rectangle. Sprinkle top of
cream cheese with half of dill; lightly
press dill into cream cheese. Place
cream cheese, dill-side down, in
centre of dough.
Sprinkle cream cheese with
remaining dill. Enclose cream
cheese in dough by bringing sides of
dough together, pressing edges to
seal. Place on lightly greased cookie
sheet; brush with egg yolk.
Bake at 350°F, 15 - 18 min. or
until lightly browned. Serve with
assorted crackers and apple slices.
Variations:
Substitute combined 1/2 tsp. dried
rosemary leaves, crushed and 1/2
tsp. paprika for dill weed.
Substitute Neufchatel cheese for
cream cheese.
- Phyllis Ott, Listowel.
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