4 1/2 cup flour, all purpose
Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4
c), sugar, salt, yeast and cheese. heat milk and mustard until very
warm (about 125F) and stir in dry ingredients. Mix in enough reserved
flour to make soft dough that does not stick to bowl. Knead on
lightly floured surface until smooth and elastic, about 8 minutes.
Cover and let rest on floured surface
Divide dough into 16 equal pieces. Roll each piece into 20 inch
rope. On lightly greased baking sheets, shape into pretzels; curve
ends of each rope to make circle, cross ends at top, twist ends once
and lay over bottom of each circle. Cover and let rise in warm,
draft-free place 15 minutes.
Brush tops with water and sprinkle with coarse salt and sesame or
poppy seeds, if desired.
Bake in preheated 375F oven 12 to 15 minutes or until golden. remove
pretzels to cooling racks.
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Preheat oven to 375 degrees. Combine muenster, egg, pepper, garlic salt, salt, butter/margarine. Set aside. Roll out 1/4 paclage of the crescent rolls into a rectangle. Be sure to seam pieces together. Place half the cheese mixture in the center of the pastry and spread even (Upload by user)
BLEND ALL INGREDIENTS IN A MIXING BOWL. STIR TO BLEND WELL. CHILL IN REFRIGERATOR FOR 30 MINUTES. USING WAX PAPER PLACE. CHEESE BALL IN MIDDLE AND THEN FORM A BALL BY PRESSING WAX PAPER AROUND MIXTURE. FOR A CHANGE: ROLL CHEESE BALL IN CHOPPED NUTS ( YOUR CHOICE ).   (Upload by user)
Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley. Surround with crac (Upload by user)
Have cheese at room temperature. Put in food grinder with garlic, worcestershire and just mayonnaise to hold it together. Form into one large or two small balls and roll in paprika. Chill. Pat Shepherd, GCS Typed by Dale/Gail Shipp stro (Upload by user)
Shred the chipped beef, then stir it into the cheese. Form into a ball and chill. No need to remove cheese ball from the refrigerator early because it spreads easily right from the start. Claudia Tucker, GCS Typed by Dale/Gail Shipp st (Upload by user)
Place cheeses in 1 1/2 quart bowl; let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours. Shape mixture into 1 large ball. R (Upload by user)
Combine all ingredients. Shape into a ball (or 2). Roll in chopped nuts. Recipe By : KTaub From: Western Mexican Cookbook strongServings: 1/strong (Upload by user)
Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, un mold, remove wrap and sprinkle with nuts. Serve with (Upload by user)
Mix all ingredients well. Mold in small balls (dime size). Bake at 350øF for 8 10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. strongServings: 20/strong (Upload by user)
Preheat oven to 375 deg F. Grate cheese. Melt butter; mix cheese and butter. Add flour and salt, mix w Appeared in Calling All Cooks, Vol. 1. strongServings: 18/strong (Upload by user)
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Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce. strongServings: 10/strong (Upload by user)
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Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8 10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. strongServings: 20/strong (Upload by user)
Prepare meat as directed on taco seasoning package and add seasoning. Melt cheese in slow cooker (or in microwave and add to crock pot) and add meat. You may need to add some milk to make this desired consistency. Serve with tortilla chips. Hope you enjoy! Lisa Mich. & (Upload by user)
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Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. strongServings: 10/strong (Upload by user)
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** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter br (Upload by user)
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FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at b (Upload by user)
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