Chhiwate

1 Jar (5oz) Sharp pasteurized

-process cheese spread 1/2 c Bisquick baking mix

2 tb Toasted sesame seed

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Mix cheese spread and baking mix.
shape into a roll, about 1 inch
in diameter, on lightly floured cloth covered board.
Roll in sesame
seed, pressing lightly if necessary.
Wrap and refrigerate until
firm, at least 2 hours.
Heat oven to 375 degrees F.
Cut roll into
1/4 inch slices.
Place on lightly greased cookie sheet.
Bake until
golden brown, 8 to 10 minutes.
About 42 appetizers.
From: The
recipe files of General Mills Inc.
(1981) Shared 7/93

1 c Cheddar Cheese; Shredded

1 c Colby Cheese; Shredded

1 t Red Chiles; Ground

1 ea Cilantro Stems; Bunch, *

1 x Paprika

* Cut the cilantro stems into 1/2-inch pieces.
~————————————————————————-
Place all ingredients except cilantro and paprika in food processor
work bowl fitted with steel blade; cover and process until smooth,
about 1 minute.
Roll mixture by teaspoonfuls into chile shapes.
Insert cilantro pieces in wide ends of shape fro stems.
Sprinkle
with paprika.
Cover and refrigerate until serving time.

1 c All-purpose flour

1/4 ts Salt

1/2 ts Dry mustard

1/2 ts Hot chili powder

1 lg Pinch cayenne pepper

1/4 c Butter or margarine

1/2 c Finely grated Cheddar cheese

1 Egg, beaten

1 tb Cold water

1 tb Sesame seeds

1 tb Poppy seeds

Preheat oven to 400′F.
(205′C.).
Sift flour, salt and spices
into a bowl.
Cut in butter finely until mixture resembles
breadcrumbs.
Add grated cheese and mix well.
Mix egg with cold
water.
Add 2 tablespoons of egg mixture to cheese mixture and mix
to form a fairly stiff dough.
Knead gently on a lightly floured
surface.
Roll out dough to a 12×6″ rectangle.
Trim edges.
Cut in
half lengthwise and transfer to a baking sheet.
Breush each half
with remaining egg mixture.
Sprinkle 1 half with sesame seeds and
the other half with poppy seeds.
Cut each half in 10 triangles and
separate slightly to prevent sticking.
Bake in preheated oven 10-12
minutes or until light golden and cooked through.
Cool on a wire
rack.
Store in an airtight container up to 2 weeks.