Appetizers2:

Here are some more tasty recipes for great appetizers.

CHEESE STRAWS

1lb. sharp cheddar cheese
3 1/2 cups cups sifted flour
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 1/2 cups well chilled butter

Grate cheese with a fine grater. Place grated cheese in refrigerator to keep cold. Measure flour into a large mixing bowl. Mix in pepper and salt. Cut butter into small pieces (cut off pats then cut each pat into sixths, using a small paring knife). Blend butter into flour with fingers, until butter is like course crumbs. Add cheese and blend with fingers into flour mixture, until pastry is yellow all the way through. If ingredients are cold, pastry will not stick to hands. Roll out 1/4 of the dough at a time on a lightly floured pastry cloth into 1/4 inch thickness. Using a ruler as a guide, cut into 2 1/2 inches wide, then with a corrugated cutter, cut into straws about 1 1/4 inches wide. Place one inch apart on ungreased sheet. Bake at 375° until straws begin to brown very lightly around the edges, about 10-12 min. Yield: 10 1/2 doz.

Store in a tightly covered metal box between wax paper. Will keep for several weeks.

HOT CRABMEAT CANAPES

1 can crabmeat
1/2 lb. frozen crabmeat, thawed
1/4 cup lemon juice
2 sm. pkg. cream cheese
1/4 cup heavy cream
1/4 cup mayonnaise
1 tsp. minced onion
1/2 clove garlic, crushed
dash of salt
1/8 tsp. worcestershire sauce
50 ritz crackers

Marinate crabmeat in juice for one hour. Whip cheese and cream together until smooth. Beat in mayonnaise. Add onion, garlic, salt, worchestershire sauce and meat. Spread mixture on crackers. Place on small cookie sheet. Place under electric broiler until lightly toasted. Bake about 10 min. at 350°. Yield: 50.

CHEESE LOGS

1 lb. sharp cheddar cheese
8 oz. cream cheese
2 tbls. worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. cayenne pepper
paprika

Grate sharp cheddar cheese with a fine grater. Place grated cheese in large mixing bowl and soften with cream cheese. Add worcestershire sauce, garlic powder, salt, and cayenne pepper. Mix well. Divide into three equal parts and roll into cheese logs. Sprinkle paprika on wax paper and roll cheese logs over paprika. Wrap each cheese log individually in wax paper and store in refrigerator up to three weeks.