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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Snappy Cheese Roll Recipe

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This recipe for Snappy Cheese Roll is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. sharp cheddar cheese, grated
3 oz. cream cheese
1/8 tsp. garlic powder
2 Tbs. worchestershire sauce
1/2 c. finely chopped pecans - optional
chili powder or paprika
Directions:
Directions:
Allow cheeses to come to room temperature.
Thoroughly combine cheeses, garlic, w.
sauce, and pecans. Shape mixture into two
long rolls and roll in chili powder or paprika.
Wrap in plastic wrap and let it ripen in the
refrigerator for several hours. Slice and serve
with assorted crackers.
Personal Notes:
Personal Notes:
When I was a teenager and a young adult,
several of the much older ladies in the church
made this for church showers, teas, ladies
Bible classes, etc. It was one of my favorites!
The first time I made it I was a teenager, and I
did not know that the garlic would "ripen". I
kept adding garlic until I could taste it. After
being in the refrigerator for a while, it was
more accurate to call it "garlic roll". At least I
learned something with that goof up!

 

 

 

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