Just for fun:
and for Foodie Friday
Today’s Lagniappe: Cheese Straws
A Southern classic
- 1 1/2 cups sifted all-purpose flour
- 1 teaspoon seasoned salt
- 1/4 teaspoon dry mustard
- 1/2 cup shortening
- 3 to 4 tablespoons water
- 1 cup shredded Cheddar cheese
- 1 tablespoon paprika
Sift together the flour, salt, and dry mustard. Cut in shortening until mixture resembles meal.
Sprinkle 3 tablespoons of water over and stir with a fork until flour is moistened and forms a ball. Add more water, a small amount at a time, if necessary.
Turn dough out onto a floured surface; roll into a rectangle 1/4-inch thick. Sprinkle half of the dough surface with 1/3 cup of shredded cheese and 1 teaspoon paprika.
Fold plain half over the covered half and pinch edges to seal. Roll out to a rectangle again and sprinkle half with another 1/3 cup shredded cheese and 1 teaspoon paprika.
Repeat rolling and sprinkling one more time. Roll into a rectangle 1/4-inch thick and cut into 3-inch strips.
Place cheese straws on ungreased baking sheet and bake at 425° for 10 to 12 minutes, until puffed and golden brown.