Slice and Bake?

You know those events you go to and there are plates and plates of pick up foods to munch on? Well, in Natchez, cheese straws, cheese wafers, and cheese rounds are a huge hit. Whether you like them on the spicier side or want a mild crunch with a pecan on top, these will be quite the crowd pleaser and an easy treat you can whip up and share with friends.

This particular recipe that my mom famously uses (Let’s be honest; she keeps a stock pile of these rolls in the freezer.) comes from Over the Garden Wall, the now out-of-print Natchez Garden Club cookbook. We are in the planning stages of having them reprinted; but until then, enjoy this snippet.


Cheese Rounds

1 stick butter, room temperature

2 cups grated sharp cheddar cheese

1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour

3/4 teaspoon salt

Tabasco or red pepper to taste

Dash paprika

Pecan halves, for garnish

Blend ingredients (minus the pecans) together. Divide mixture into two balls, then work each ball into long rolls about one inch thick. Wrap in wax paper and chill. Slice very thin. Place pecan half on top of each. Place on uncreased baking sheet and bake at 350 degrees for 10 to 15 minutes. Rolls keep a long time in the refrigerator or can be frozen and refrigerated the night before slicing and baking.


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