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Herbed Cheese Straws with Sesame Seeds  (serves 12-14)

  • 1/2 lb. Sharp Cheddar Cheese, shredded
  • 2 oz Parmesan cheese, grated
  • 1/2 cup (4 oz.) unsalted butter, at room temperature
  • 1/2 teaspoon freshly ground white pepper1
  • /4 teaspoon cayenne pepper
  • 1/2  tsp. dried thyme
  • 1 cup all-purpose flour
  • 1/2 cup black or white sesame seeds 
In a food processor, combine the cheeses, butter, white pepper, and cayenne pepper and process to a smooth paste. Slowly add the flour, pulsing to blend.  When all of the flour is incorporated, gather the dough into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 hours.      Preheat the oven to 350°F. Lightly grease a baking sheet with butter or line it with parchment (baking) paper.    

Remove the chilled dough from the refrigerator and cut it into 6 equal pieces. On a lightly floured work surface, use your palm to roll each piece into a rope about the diameter of a drinking straw. Cut each rope into 6-8-inch lengths, or shorter if you like. Sprinkle the sesame seeds evenly on a sheet of aluminum foil.

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Roll each straw in the seeds, coating lightly on all sides. Place the straws about 1 inch apart on the prepared baking sheet.   Bake until golden brown and lightly crisp, 15-20 minutes.

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Transfer the baking sheet to a wire rack and let cool for 5-10 minutes. (Or, let cool completely and store the straws in an airtight container for up to 8 hours.) Transfer the cheese straws to a platter and serve warm.

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Great on fish, chicken, veal, or steamed vegetables.  The butter is also delicious spread on sandwiches, and is a tasty topping for baked potatoes. ..

Chive-Mustard Butter 
  • 1/2 cup (1 stick) butter, softened
  • 3 T chopped fresh chives
  • 1 T Dijon-style mustard
  • 1 tsp. lemon juice
  • 1/4 gr. white pepper
  • pinch salt 
Mix together butter, chives, mustard, lemon juice, pepper and salt in small bowl.  Form butter into 6-inch long log on a sheet of aluminum foil.  Wrap tightly in foil, twist ends of foil to compress butter.  Freeze for up to 2 months.  To serve, cut butter into 1/4 inch thick slices.  Allow to soften slightly before using.

Summer Sizzle Salad 
  • 1 jicama (julienned)
  • 2 cucumbers (seeded and sliced)
  • 3 oranges (seedless, sectioned)
  • 1 mango (peeled and sliced)
  • 1/3 cup lemon juice
  • 3 jalapeno peppers (red, chilies cut into rings)
  • 2 tsp.  ground red pepper  (or less to taste or substitute Chili Powder for a different flavor) 
  • salt  (to taste)
  • ½ cup fresh cilantro (chopped)
  • ½ cup fresh mint leaves (chopped)  
Mix vegetables with lemon juice and let sit 20 minutes.   Pile on platter, sprinkle with salt, red pepper, cilantro, mint  and jalapeno rings.

Carolina Style Barbecue Beans   

These beans combine cider vinegar and ketchup to give a Southern barbecue flavor. While this BBQ bean recipe calls for a can of pork and beans as a base you can use additional lima and kidney beans with some smoked pork to give it a delicious flavor.   Yield: Serves 6 to 8 
  • 1 16-ounce can pork and beans, drained and rinsed
  • 1 15-1/4-ounce can red kidney beans, drained and rinsed
  • 1 14 1/4-ounce can lima beans, drained and rinsed
  • 3/4 cup ketchup
  • 1 medium onion, finely chopped
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1 Tbls. yellow mustard
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. cumin for heat or ½ tsp. ground coriander for texture
  • salt to taste  

Directions: Preheat oven to 350 degrees F. Sauté onion and garlic in butter. Add ketchup, sugar, cider vinegar, mustard and Worcestershire sauce. Stir until well blended. Pour into a large casserole dish and add other ingredients and stir to combine. Place in hot oven and bake for one hour.      

 

 If you like a more Kansas City style bean dish, try our Baked Bean Mix, which uses Navy Beans and molasses to craft the perfect BBQ side.