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Snappy Cheese Roll Recipe

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This recipe for Snappy Cheese Roll, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nell Rushton McGilberry
Added: Saturday, July 28, 2007


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

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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