In my novel in progress, set in Tennessee, 1919, the cook makes cheese straws for a garden party that never happens. Too bad. They’re easy, addictive, and very southern. The recipe follows, adapted from Nathalie Dupree’s New Southern Cooking.
I got her book years ago through work desperation. I was offered a job writing a video script on New Southern Cooking. Needing a job, I assured the producer that nothing passed my lips that wasn’t New Southern Cooking. Then I hurried out to get Ms Dupree’s excellent book and study up on Southern cooking, new and old. I didn’t know much.
Funny, because my mother grew up on a poor Texas farm, which she fled at age 18 for the sophistication of New York. To her dismay, as a young parent, all she could afford were down home dishes. When our finances improved, she dropped her culinary roots like a hot potato.
A family story has me at age 3, being served roast beef by my relatively (to my parents) wealthy German-American grandmother. Noting my curiosity, she asked slyly if I had ever eaten roast beef. I must have seen my parents cringe, so I helped them out by earnestly assuring my grandmother that, oh, we ate roast beef at home “all the time, every day. We just call it different things: rice and beans, pancakes, bacon and eggs, creamed corn . . . ”
Anyway, here are Cheese Straws, from Nathalie Dupree and my Texas grandmother.
2 C white flour (soft wheat if possible)
2 C grated sharp Cheddar
1 1/2 tsp salt
3/4 tsp paprika
1/2 C butter
2 well-beaten eggs
1 tsp Worcestershire Sauce
Mix flour, salt, paprika, & cheese. Cut in butter very well, but without mashing. Mix beaten eggs and W sauce. Add to other ingredients, mixing lightly, as for biscuits. Turn on floured board, kneading sightly, adding a bit of water if needed. Roll out about 1/2 inch. Cut into finger-size strips and put on greased cookie sheet. They don’t spread much. Cook at 425 until slightly brown. This should be about 8 min but watch carefully. Remove from oven. Push around slightly on the sheet so they don’t stick. Let cool. Store air-tight, freeze, or eat right away. Makes about 4 dozen.
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