1/2 lb blue cheese
10 tbsp butter, room temperature
1 1/3 cup all-purpose flour
1/4 tsp cayenne pepper
1/2 cup poppy seeds
A Recipe for
Blue Cheese Crisps
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
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This Recipe for Blue Cheese Crisps is one of thousands in the Recipes-to-go Cheese Cookbook.
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| Thomas Wolfe |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Blue Cheese Crisps from the recipe cookbook of Recipes-to-go (Cheese)
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| Cindy Garner |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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Chemicals, n: Noxious substances from which modern foods are made. |
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The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Rice is born in water and must die in wine. |
| Italian Proverb |
Preliminaries: Adjust oven rack to middle position and preheat oven
to 350 degrees. Procedure: In a food processor fitted with the metal
blade, cream together the blue cheese and butter. Add the flour and
cayenne, processing just to blend. Transfer to a bowl and work in the
poppy seeds. Divide the dough in half, wrap in plastic wrap and chill
for 30 minutes. Roll each dough half into a 1 inch thick cylinder and
refrigerate again until very firm, about 2 hours. Cut the cylinders
into 1/4 inch thick slices. Place on ungreased baking sheets and bake
in a preheated 350 degree oven for 17-20 minutes, until golden brown.
Presentation: Serve warm or at room temperature. Store in air-tight
containers.
Serves: 12
Blue Cheese Crisps Recipe brought to you by Recipes To-Go