On Thu, 31 Jul 2008 18:29:43 -0600, Christine Dabney
> fired up random neurons and synapses to
opine:

>On Thu, 31 Jul 2008 17:10:53 -0700, koko > wrote:
>
>
>>Wasn't it Sky that sent cheese sticks to the cookin'? They were great
>>and will go good with booze.
>>
>Yes, but I am so very, very sure that she is dying to make some to
>send me...NOT!!!

Oh, I forgot about these cheese straws - mondo easy and yummy:

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Rosemary Cheese Straws

appetizers

1 cup Parmesan cheese; grated
3/4 cup white cheddar cheese; grated
1 tablespoon rosemary
1 sheet puff pastry; half of 17 1/4 oz.; thawed

Position rack in center of oven and preheat to 425F. Line 3 he4avy
large baking sheets with parchment. Grind both cheeses and rosemary in
processor until coarse powder forms. Transfer cheese mixture to small
bowl.

Place pastry on lightly floured surface. Roll out pastry to 11 x 18"
rectangle. Arrange pastry so that long side is parallel to edge of
work surface. Cover right half of pastry with 1/3 of cheese mixture.
Fold left half of pastry over, covering cheese completely; press
lightly all over to seal. Repeat rolling to 11 x 18" rectangle,
sprinkling with 1/3 of cheese, folding and pressing 2 more times (for
a total of 3 times; let pastry rest a few minutes if difficult to
roll). Roll dough to 11 x 18" rectangle. Cut in half crosswise,
forming two 11 x 9" pieces. Cut dough pieces crosswise into about 22 -
1/2" wide by 9" long strips. Twist each strip a few times and place on
prepared sheets, pressing ends onto parchment and spacing evenly.

Bake 1 sheet of cheese straws at a time until golden, about 8 mins.
Cool 5 mins. Serve warm or at room temperature.

Can be made 2 days ahead. Store airtight at room temperature. Rewarm
in 350° F oven 5 mins, if desired.

Contributor: Bon Appetit

Yield: 44 servings