{"id":7588,"slug":"cheese-straws-3","title":"CHEESE STRAWS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of flour","two tablespoons of butter","four tablespoons of grated cheese","yolk of one egg","dash of cayenne pepper","enough ice-water to moisten","a little more cheese"],"ingredients_norm":["flour","butter","cheese","egg yolk","cayenne pepper","enough ice water to moisten","little more cheese"],"steps":["Mix one-half cup of flour, two tablespoons of butter, four tablespoons of grated cheese, yolk of one egg, dash of cayenne pepper, enough ice-water to moisten. Mix as little as possible.","Roll out about a quarter of an inch thick and cut into long, narrow strips.","Shake a little more cheese on top and bake in hot oven.","This is also an excellent pie crust for one pie, omitting pepper and cheese.","Serve cheese straws with salads."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w79:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1a32c646cd680ca857a648945719a60f8978a2390116d10feb3a911efb89610b","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cheese-straws-3"}