1 ¾ cup flour
½ tsp salt
½ tsp baking soda
2 tsp baking powder
1 tsp sugar
¼ cup butter
2 cups grated cheddar
2 tbsp chopped parsley
1 cup buttermilk
Sift dry ingredients into a bowl. Cut in butter till mix forms pea size crumbles, then gently mix in cheese and parsley. Gently mix in buttermilk, turn onto floured board and with floured hands, knead into a round ball, and flatten into a disk ¾ of an inch thick - cut into 2-3 inch round.
Bake at 425, for 12-15 minutes
Melt and blend over low heat:
½ cup tomato soup
8 oz. cream cheese
Add 1 envelope gelatine, dissolved in ¼ cup cold water, ½ cup mayonnaise, ½ cup chopped celery, ½ cup chopped onion, 1 tin tiny shrimp, drained. Mix together.
Pour into 4 cups mold, chill several hours or over night.
Saute red pepper and onion rings in oil and add chicken strips. Spread about 1 large tbsp of chutney on pita bread, then spread chicken mix on top. Add some fresh pineapple chunks and sprinkle with mozzarella cheese.
3 ½ oz. butter, softened and creamed
3 ½ oz. Roquefort softened
¼ cup chopped walnuts
2 tbsp chives
Combine ingredients with wooden spoon - chill overnight.
¾ cup soft butter
½ cup grated old cheddar cheese
1/3 cup crumbled blue cheese
¼ tsp garlic salt
¼ tsp celery salt
1 tbsp chopped parsley
1 tsp finely chopped onion
1 tsp finely chopped pimento
2 cups sifted flour
Blend butter and cheeses together. Stir in remaining ingredients. Divide dough in half - shape each half into 1½ inch diameters. Wrap in wax paper and chill well. Cook on rack slightly above middle of oven.
Bake at 400
