Found this recipe on a box of Argo corn starch. I haven't made them
yet, but they sound good, so I just finished typing it up for the
Must Try file. Thought I'd share in case anyone else is interested:

Argo Cheese Crisps

Prep 15 Minutes
Cook 20 Minutes

3/4 C. corn starch
2 C. (8 oz.) shredded Cheddar cheese
4 T. butter
1/4 C. flour
1 1/2 tsp. paprika
2 T. milk

Preheat oven to 400º F. Mix cheese and butter
in a mixing bowl or food processor. Add remaining
ingredients, mix or knead until well blended. Turn
into 1 inch ball; place 2 inches apart on ungreased
cookie sheets or parchment paper. Bake 12 minutes.
Transfer to wire racks to cool. Serve immediately or
store in an airtight container up to 1 day ahead. To
re-crisp, bake 5-minutes at 350º F. Yield about 36.

--
Jani in WA

Little Malice wrote:

> Argo Cheese Crisps
>
> Prep 15 Minutes
> Cook 20 Minutes
>
> 3/4 C. corn starch
> 2 C. (8 oz.) shredded Cheddar cheese
> 4 T. butter
> 1/4 C. flour
> 1 1/2 tsp. paprika
> 2 T. milk
>
> Preheat oven to 400º F. Mix cheese and butter
> in a mixing bowl or food processor. Add remaining
> ingredients, mix or knead until well blended. Turn
> into 1 inch ball; place 2 inches apart on ungreased
> cookie sheets or parchment paper. Bake 12 minutes.
> Transfer to wire racks to cool. Serve immediately or
> store in an airtight container up to 1 day ahead. To
> re-crisp, bake 5-minutes at 350º F. Yield about 36.


I like the sound of them too. If using the food processor, which blade
or fixture?


--Lia

One time on Usenet, Julia Altshuler > said:
> Little Malice wrote:
>
> > Argo Cheese Crisps
> >
> > Prep 15 Minutes
> > Cook 20 Minutes
> >
> > 3/4 C. corn starch
> > 2 C. (8 oz.) shredded Cheddar cheese
> > 4 T. butter
> > 1/4 C. flour
> > 1 1/2 tsp. paprika
> > 2 T. milk
> >
> > Preheat oven to 400º F. Mix cheese and butter
> > in a mixing bowl or food processor. Add remaining
> > ingredients, mix or knead until well blended. Turn
> > into 1 inch ball; place 2 inches apart on ungreased
> > cookie sheets or parchment paper. Bake 12 minutes.
> > Transfer to wire racks to cool. Serve immediately or
> > store in an airtight container up to 1 day ahead. To
> > re-crisp, bake 5-minutes at 350º F. Yield about 36.
>
>
> I like the sound of them too. If using the food processor, which blade
> or fixture?

Sorry Julia, I really don't know -- I just found the recipe today and
haven't tried them yet. Maybe someone else who's made something
similar would have an idea?

--
Jani in WA

"Little Malice" > wrote in message
...
> Found this recipe on a box of Argo corn starch. I haven't made them
> yet, but they sound good, so I just finished typing it up for the
> Must Try file. Thought I'd share in case anyone else is interested:

This is similar to the cheese cookie recipe that my Mama has made for years
though it doesn't contain corn starch, it contains flour. I will have to dig
it up and pass it on because they are my favorite cookie

Cindi


>
> Argo Cheese Crisps
>
> Prep 15 Minutes
> Cook 20 Minutes
>
> 3/4 C. corn starch
> 2 C. (8 oz.) shredded Cheddar cheese
> 4 T. butter
> 1/4 C. flour
> 1 1/2 tsp. paprika
> 2 T. milk
>
> Preheat oven to 400º F. Mix cheese and butter
> in a mixing bowl or food processor. Add remaining
> ingredients, mix or knead until well blended. Turn
> into 1 inch ball; place 2 inches apart on ungreased
> cookie sheets or parchment paper. Bake 12 minutes.
> Transfer to wire racks to cool. Serve immediately or
> store in an airtight container up to 1 day ahead. To
> re-crisp, bake 5-minutes at 350º F. Yield about 36.
>
> --
> Jani in WA

In article >,
Julia Altshuler > wrote:

> Little Malice wrote:
>
> > Argo Cheese Crisps
> >
> > Prep 15 Minutes
> > Cook 20 Minutes
> >
> > 3/4 C. corn starch
> > 2 C. (8 oz.) shredded Cheddar cheese
> > 4 T. butter
> > 1/4 C. flour
> > 1 1/2 tsp. paprika
> > 2 T. milk

> I like the sound of them too. If using the food processor, which blade
> or fixture?
>
>
> --Lia

Lia, my recollection of info about that is to use the steel blade if
your recipe uses less than three cups flour; use the dough blade if more
than three cups. Ergo, I'd use the steel blade. I'll be curious to see
what others say, though.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote on 01 Feb 2007 in rec.food.cooking

> In article >,
> Julia Altshuler > wrote:
>
> > Little Malice wrote:
> >
> > > Argo Cheese Crisps
> > >
> > > Prep 15 Minutes
> > > Cook 20 Minutes
> > >
> > > 3/4 C. corn starch
> > > 2 C. (8 oz.) shredded Cheddar cheese
> > > 4 T. butter
> > > 1/4 C. flour
> > > 1 1/2 tsp. paprika
> > > 2 T. milk
>
> > I like the sound of them too. If using the food processor, which
> > blade or fixture?
> >
> >
> > --Lia
>
> Lia, my recollection of info about that is to use the steel blade if
> your recipe uses less than three cups flour; use the dough blade if
> more than three cups. Ergo, I'd use the steel blade. I'll be curious
> to see what others say, though.

I believe the plastic blade is used when gluten or pastry-like crust is
required. I read somewhere that the steel blade produces more heat; which
would hamper gluten or pastry development...since this isn't something
that requires gluten or pastry-like crust...I'd go with the steel blade.

On Jan 31, 9:41 pm, (Little Malice)
wrote:
> Found this recipe on a box of Argo corn starch. I haven't made them
> yet, but they sound good, so I just finished typing it up for the
> Must Try file. Thought I'd share in case anyone else is interested:
>
> Argo Cheese Crisps
>
> Prep 15 Minutes
> Cook 20 Minutes
>
> 3/4 C. corn starch
> 2 C. (8 oz.) shredded Cheddar cheese
> 4 T. butter
> 1/4 C. flour
> 1 1/2 tsp. paprika
> 2 T. milk
>
> Preheat oven to 400º F. Mix cheese and butter
> in a mixing bowl or food processor. Add remaining
> ingredients, mix or knead until well blended. Turn
> into 1 inch ball; place 2 inches apart on ungreased
> cookie sheets or parchment paper. Bake 12 minutes.
> Transfer to wire racks to cool. Serve immediately or
> store in an airtight container up to 1 day ahead. To
> re-crisp, bake 5-minutes at 350º F. Yield about 36.
>
> --
> Jani in WA

I would think that much cornstarch in relation to the other
ingredients would give these a really odd taste.

I like to make Cheese Straws, myself - always delicious. ;-)

N.

Little Malice wrote:

> Found this recipe on a box of Argo corn starch. I haven't made them
> yet, but they sound good, so I just finished typing it up for the
> Must Try file. Thought I'd share in case anyone else is interested:
>
> Argo Cheese Crisps
>

Yum! That looks very similar to the ones I make, except mine don't use
cornstarch. A little cayenne or chili powder is good in them, maybe a
half teaspoon. Mine also have pecans in them, finely chopped. It adds a
nice nutty taste.

When I make these they seldom make it to the point where they get
wrapped and put away.


Dawn

Dawn wrote:

> Yum! That looks very similar to the ones I make, except mine don't use
> cornstarch. A little cayenne or chili powder is good in them, maybe a
> half teaspoon. Mine also have pecans in them, finely chopped. It adds a
> nice nutty taste.


Will you post your recipe? I was wondering about the cornstarch myself,
and now I'm intrigued by the pecan addition.


--Lia

Julia Altshuler wrote:

> Will you post your recipe? I was wondering about the cornstarch myself,
> and now I'm intrigued by the pecan addition.
>

I just pulled a batch of these out of the oven. I got hungry thinking
about them. It's good with almost any kind of cheese, I used two kinds
of cheddar today.

Dawn


CHEDDAR PECAN CRISPS
Active time: 15 min Start to finish: 1 hr
1 stick (1/2 cup) unsalted butter, softened
8 oz Cheddar, coarsely grated (2 cups)
1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon cayenne
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped

Preheat oven to 350°F.

Beat together butter and Cheddar in a bowl with an electric mixer until
smooth, then beat in remaining ingredients.

Roll rounded teaspoons of dough into balls and arrange 3 inches apart on
buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and
bake in batches in middle of oven until golden, 15 to 18 minutes.

Makes about 50 crackers.
Gourmet
The Last Touch
January 2002

Julia Altshuler wrote on 01 Feb 2007 in rec.food.cooking

> Will you post your recipe? I was wondering about the cornstarch myself,
> and now I'm intrigued by the pecan addition.
>

gruyere cheese crisps

8 oz gruyere cheese cut into 1/4 by 1 by 1 1/2 inch rectangles
1/4 cup finely chopped pecans or walnuts

pre heat oven to 350F

place the cheese slices on a cookie sheet about 2 inches apart
sprinkle the cheese slices with the chopped nuts.

bake for about 12 minutes or till bubbly and very lightly browned.
Cool cookie sheet on a wire rack, use a metal spatula to remove the crisps
from the cooled cookie sheet. Transfer crisps to paper towels to absorb
any excess oil.

Cheese sticks

1 egg
1/2 cup parmesan cheese finely grated
1/2 cup sharp cheddar cheese finely grated
2 tbsp toasted sesame seeds
1 tsp sweet papricka
1 tsp each dried oregano and thyme
1/2 tsp fresh ground black pepper.
1 pkg (8 to 10 oz) puff pastry sheet thawed

preheat oven to 400F
line a cookie sheet with foil.
lightly beat the egg in a bowl
in another bowl combine everything except the egg or the pastry;mix well.

on a lightly floured surface lay out the pastry sheet...brush with egg.
sprinkle 1/2 the cheese mixture on the upper half of the pastry. Fold the
pastry in half covering the cheese mixture completely. roll out the pastry
into a 10 inch by 8 inch rectangle. Brush with egg; sprinkle on remaining
cheese mixture.

Using a sharp knife cut into 20 1/2 inch strips. twist each strip about 4
times, into spirals.

place on the foiled lined cookie sheet pressinf the ends down to hold
strips in place...place them about 1 inch apart.

bake for about 15 minutes or till golden brown. Use a spatula to remove
from cookie sheet.

Serve warm or cooled.

One time on Usenet, Julia Altshuler > said:
> Dawn wrote:
>
> > Yum! That looks very similar to the ones I make, except mine don't use
> > cornstarch. A little cayenne or chili powder is good in them, maybe a
> > half teaspoon. Mine also have pecans in them, finely chopped. It adds a
> > nice nutty taste.
>
>
> Will you post your recipe? I was wondering about the cornstarch myself,

Well, it's from Argo cornstarch. I have a feeling they just put their
product into regular recipes so they can print them on the box. :-)

> and now I'm intrigued by the pecan addition.

Yeah, that sounds good...

--
Jani in WA