Can you use grated cheddar cheese in this, and can you drop them by teaspoons instead of cutting them into such thicknesses, which I am not good at? I asked a day or so ago, but my question could have gotten lost.
Sandy and thanks! ----- Original Message ----- From: Rebecca Manners <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, February 28, 2007 4:45 PM Subject: [Bulk] [RecipesAndMore] Re: Scottish Half Pennies > > These sound good. > > Becky > ----- Original Message ----- > From: "delma bliss" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Monday, February 26, 2007 4:54 PM > Subject: [RecipesAndMore] Scottish Half Pennies > > > > > > > > Scottish Half Pennies > > 8 oz. shredded sharp Cheddar > > cheese > > 1 c. flour > > 1/2 c. softened butter > > 3 Tbsp. Lipton onion soup mix > > > > Knead all ingredients into a smooth ball. Divide in > > half and form into a roll. Wrap in wax paper and refrigerate > > until firm. Cut in 1/4-inch slices and bake at 375 degrees on > > ungreased cookie sheet for 10 to 12 minutes. > > > > Delma > > > > > > > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
