Cheese Straws with a hot soup makes an easy lunch!

I found this great poem a while back and had to share!


I want to be

an outrageous

old woman

who never

gets called

an old lady.

I want to get

leaner and meaner,

sharp and edged &

earth colored

till I fade away

from pure joy!





Don't you just love Campbells tomato soup? It is good by itself or with lots of other things. I made these for lunch one Sunday with tomato soup. It made a nice meal and they were a big hit. Next time I want to use pepper jack cheese instead of the cheddar cheese. They keep well too!

Cheese Straws

1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon sea salt
1/4 cup shortening
1 1/4 cup cheddar cheese, grated
1/3 cup cold water
In a large bowl whisk the dry ingredients. Cut in the shortening until mixture resembles coarse crumbs. Stir in cheddar cheese. Sprinkle with 1/3 cup water. Toss with a fork (if dough is dry, add water, 1 teaspoon at a time until dough forms a ball). Warp tightly in plastic wrap; refrigerate for 1 hour or until firm.

Divide dough in half. On a lightly floured surface, roll each portion into an 11-in x 10-in rectangle. Cut into 5-in x 1/2- in strips. Carefully twist each strip and place on greased baking sheets, pressing ends down.

Bake at 425 degrees for 7-10 minutes or until golden brown. Cool on wire racks.




That was Chauncey's fingers in the first picture. He wanted to be the first one to try them!