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Makes 40.
Ingredients
1 pkg. pie crust mix
Dash of cayenne pepper
4 oz. (1 c.) grated sharp cheese
1 tsp. Worcestershire sauce
1 tsp. dry English mustard
Method
In a medium size bowl, combine pie crust mix, cheese, mustard, and cayenne; toss lightly with a fork to blend.
Add Worcestershire to 1/4 cup water.
Gradually add to pie crust mixture, stirring just until the pastry leaves the side of the bowl.
Shape into a ball and then divide into 4 equal pieces.
Wrap and refrigerate until ready to use.
On a lightly floured surface, roll 1 piece of dough into an 8x7 inch rectangle.
Trim edges and cut into 10 strips.
Carefully twist each strip 4 times.
Place 1 inch apart on ungreased cookie sheet.
Repeat with remainder of dough.
Refrigerate cheese straws for 30 minutes.
Preheat oven to 425 F.
Bake straws for 10 minutes or until golden brown.
Let stand for 1 minute.
Remove to wire rack to cool completely.
Courtesy of member Joan Daniel, House of Lancaster Cookery Book, 1986