Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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1¾ sticks margarine (not butter) 8 ounces sharp Cheddar cheese, grated and at room temperature ½ teaspoon cayenne pepper 2 cups plain flour, not sifted Cream margarine and cheese with

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Rosemary and Goat Cheese Strata

1¾ sticks margarine (not butter) 8 ounces sharp Cheddar cheese, grated and at room temperature ½ teaspoon cayenne pepper 2 cups plain flour, not sifted Cream margarine and cheese with

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Cheese Straws

While these cheese straws look fancy, Arleen’s tried-and-true recipe is actually quite simple.

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1¾ sticks margarine (not butter)
8 ounces sharp Cheddar cheese, grated and at room temperature
½ teaspoon cayenne pepper
2 cups plain flour, not sifted

Cream margarine and cheese with an electric mixer. Add flour and pepper, and blend until smooth enough to squirt through a pastry bag.

Bake 12 to 15 minutes at 325°.

If the straws overcook, they will be bitter.This could be trial and error depending on your oven. Be sure you use margarine that has at least 17 percent fat.

 

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This story was published on May 30, 2012

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.