I got sidetracked while plowing through RFC, but recall someone was
asking for a good cheese straw recipe. The below is *excellent*, IMHO,
very easy and never fails:

@@@@@ Now You're Cooking! Export Format

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

Terry Pulliam Burd

--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> I got sidetracked while plowing through RFC, but recall someone was
> asking for a good cheese straw recipe. The below is *excellent*, IMHO,
> very easy and never fails:
>
> @@@@@ Now You're Cooking! Export Format
>
> 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
>
> Terry Pulliam Burd
>
> --
> "Most vigitaryans I iver see looked enough like their food to be
> classed as cannybals."
>
> Finley Peter Dunne (1900)
>
> To reply, replace "spaminator" with "cox"
============
I didn't request it, but thanks for posting; I like simple recipes like that
for appetizers.