ElfWorks

Lisa’s Mustard Cheese Crackers cream butter and cheese in processor til almost smooth. add remaining ingredients and pulse til just combined. divide dough between 2 sheets waxed paper and roll each into 8 inch logs. freeze, wrapped in wax paper and then foil til firm (1 1/2 – 2 hrs) preheat oven to 350* cut logs into 1/4 in slices and put on buttered baking sheet 1 in apart. bake til edges are golden brown, about 15 mins. 1/2 c butter (1 stick) 1/2 lb grated swiss or emmenthaler or gruyere 1 c ap flour 3 T dijon mustard or i sometimes use wild thymes peccorino peppercorn mustard and omit the mustard seeds 2 tsp dry mustard 1-1/2 tsp mustard seeds 1 tsp salt Keywords: Hors d'oeuvre ( RG1017 )

and here is the other one.... Lisa's Mustard Cheese Crackers these two crackers are in big demand among my pals. if i dare have a soiree and dont make em, all hell breaks loose! xo

well, if i did this right..... Blue Cheese and Pecan Crackers xo

Please post it in RecipeGullet and provide the link here. okie dokie! thanks for the info, marlene. xo

if i dont like something, but it was prepared as i expected it to be , then no, i dont send it back. i do hope that one of my fellow diners will take pity on me and switch or i hope that the waiter will notice the pathetic look on my face and ask what's wrong..... but i dont send it back, now if the waiter OFFERS me another choice for dinner, i am all over that! xo

i only do it because i, too, am doing the low carb thing. i infinitely prefer a salad that has been professionally dressed, but unless i know for a fact that the dressing isnt full of sugar, i order it on the side. xo

the ONE time in my entire adult life that i didnt break eggs into a seperate dish before dumping into the mixer, i cracked the egg and then, for reasons that will remain a mystery til i die, i tossed the shells in too! this happened this past holiday season and it was the last batch of cookies i had to make, and i had used the last of the eggs and flour and sugar, it was the middle of the night, the nearest grocery store was closed, i was almost out of gas and the next nearest store was not near any gas stations..... so i went ahead and made the dough, rolled em out and then spent the next 4 hrs picking out egg shells. never ever ever will i break eggs not into a seperate dish! xo

well, i havent a thing to add, just a reiteration: asparagus then peaches and cherries and watermelon and home grown maters and corn! then apples and then, to quote katzenjammy's son, EGGNOG! why cant we drink it now? :D xo

yes! xo

i am soooooooooo not reading this thread. :D xo

i dont know how old this concept is, but i have been doing it in one form or another for AT LEAST twenty years maybe 25... for parties i do a sweet and a savory one. split in half and filled then recovered and topped and then wrapped. during the holiday season, i use cranberry relish for my sweet. i also do a butter and cinnamon and nuts one. ive stuffed brie with fig preserves, onion confit or just sauteed onions and garlic, tomato confit, salsa, asparagus, and i could go on and on. go wild! xo

i cannot do jams and preserves. it makes me crazy!!! my goal is to move into a lovely place where my kitchen wont embarass me and then have tyler florence and his food 911 crew come teach me how! xo

im new and ignorant...... should i post my appetizer recipe suggestions here or on recipe gullet? xo

smoked turkeys from GREENBERG SMOKED TURKEYS INC. unbelievable. may be the best turkey i have ever eaten. ever! www.gobblegobble.com xo

i love nutella. i was first turned onto it by a dear friend who has now passed on. he was greek and i am telling yall, he did things with that stuff that i am never going to figure out! i am addicted to the stuff. i use it in place of syrup on waffles or pancakes. on toast. on croissants and brioche. i would just sit and eat it out of the jar with a spoon if i wasnt afraid of the hippy repercussions! xo

i have about 375 cookbooks. i love to score local ones (c of c or jr league) when i am travelling. xo

well, as of this moment, i may have to starve to death as i cant imagine ever eating anything again after reading this thread!!!! however, assuming i do recover my appetite, i will not, under no circumstances that i can fathom, eat: offal. tho i do love chicken livers (fried or in pate) bugs. dont like em wont eat em where is the RAID? snakes. know that scene in INDIANA JONES with the snake pit? i wouldnt have escaped because the second i saw all those snakes i would have dropped dead. and i am allergic to fungus' and shellfish so i couldnt actually eat them to save myself from starving to death as eating them would kill me! however, its all moot as i dont think i am going to eat anything anytime soon. xo

i recently had a yankee friend demand to let him make me cheese grits,which i dearly love. this was three months ago. i think i am still digesting the velveeta. that aint cheese grits, folks! xo

reading this thread has caused copious quantities of tea to blow out my nose! yall are tooooooo funny! if i had the ear of the powers that be, i would demand the immediate banning of: canned asparagus spam pimento loaf and olive loaf velveeta xo

1. any casserole made with cream of anything soup 2. beef liver (love chicken livers) 3. any other offal (wont even consider it) 4. anything that could be remotely described as slimy 5. warm canned tuna 6. brussels sprouts (tho i tolerate them now with lots of butter and garlic) 7. anything with tentacles 8. bologna and any other packaged mystery meats (olive loaf?!?!?!?!) 9. lamb i have tried it every way imaginable and i cant get the ick off my tongue. i am officially done trying it. 10. anchovies. i quit using Lea & Perrins on principle when i heard it had anchovies in it 11. escargot i simply cannot bring myself to get past the ick factor when i was young, my mother made vichyssoise one night for dinner. well, i got it in my head that cold potato soup was not for me. my father was in a mood and forced me to eat it. i assured him he would regret it. he did. tho he made me clean up the vomit, so i guess he won. ..... i love a good vichyssoise now. xo

aside from almost everything that has been posted before me (and made me so hungry!) i would like to add: the crunchy burned end of a barbequed (texas style) brisket. mmmmmmmmmmmmmmm.. xo

friends of mine use their wine corks as "mulch" in their garden...... not particularly arty, but kinda crafty! :D xo

i would like to enter my vote here for ARTZ RIB HOUSE on s. lamar in austin. good music great food and art has been known to ship the q to more than one soul stuck in some god-forsaken bbq-free locale. xo

more pasta than i care to think about (mostly in the form of kraft mac and cheese). rice, rice and more rice. and ramen noodles til i thought i would die from it. and yes youre right, infinitely more filling if eaten dry! xo

i think that both classics and cliche's start out as a fad. the mago salsa is clearly a fad that i think is destined to become a classic, it does work, afterall. jello salads with canned fruit cocktail floating in it is cliche. aspic is a classic. both started as fads. just my newbie opinion.... xo