Cheese Straws or Waffers........

[oldsparkey]

Bear had these on the last trip thanks to his lovely wife , Karen. All I can tell you is that all of us enjoyed them and they are Dam Good , to good , ya just keep snacking on them.
Thank goodness Karen baked them and bear didn't .......... :lol:

Chuck
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Kate Scott’s Cheese Straws/Waffers

1 lb. Grated sharp cheddar cheese
2 cups plain flour (NOT self rising)
1 stick butter
3 tsp Tabasco
1 1/2 tsp salt
red pepper

grate cheese as fine as possible
preheat oven 350-375
important to sift flour (if sifter not available use small strainer)
add sifted flour slowly to grated cheese stirring constantly
melt butter, add salt, Tabasco & dash of red pepper
stir this to flour/cheese mixture, mixing well

pinch out enough mixture to make quarter size balls
place balls on cookie sheet at least one inch apart
flatten each ball with fork, crisscross pattern (waffers do not rise)
bake about 15 minutes-halfway through sprinkle tops with red pepper
don’t wait on tops to brown....only the bottoms brown

*if you want to make straws, use a cookie press (waffers are much easier)

 

[islandpiper]

I have a jerky shooter with a pretty smalll round nozzle, I wonder if these would squirt out of that and bake OK.....any opinions?

piper

 

[Kayak Jack]

Give it a go, Piper-san. I'd expect that it will produce a ribbon of cheesy stuff; you cut it into wafers and bake.

 

[oldyaker]

Hey Piper! How do you like the jerky shooter? I was looking at them Saturday at Gander Mtn and Cabela's. Does it make quality jerky?
I have made good jerky in my dehydrater from venison and beef, turned out very well. I was looking at the shooters, never tasted jerky from a shooter. Report on these units would be nice.

 

[Kayak Jack]

Without a shooter, here's how to do dehydrated hamburg.

1 lb lean hamburger - least fat you can buy
Fry well done, draining grease
Put into strainer/sieve and rinse with hot water to remove fat
Blot on [paper towels
Dry in dehydrator until it looks like Grape Nuts

Pack this in "1 pound" batches in small, Ziploc bags. Rehydrate and use in chili, spaghetti, beans, etc. in camp.

 

[oldyaker]

Jack, Can this stuff last say a week without being in the fridge?

 

[Kayak Jack]

Yes. I keep it in the freezer until the trip, then go head and carry it.

If you want it to last a long time unrefrigerated, premix a tablespoon of Tender-Quick (Morton's salt plus salt peter) into the meat. Let it set a day in the refrigerator, covered. I put it into a bowl, and press Saran Wrap down around it tightly. After a day, stir a gain and let sit another day.

This will cure the meat. Then dry it raw.

 

[islandpiper]

oldyaker........the little red and white jerky shooter I have is very nice. makes consistant sized strips, easy fast and easy cleanup.......low cost was a benefit, too. you can stuff breakfast links with it if you make sausage. Has several tips, I usually use the flat one. Consistant size is a plus when making jerky, they all dry the same, etc. And, no fighting over who gets the biggest one!!

This way, you can use kitchen shears to make them all the exact same length....and eat the cut-offs when no one is looking!!

piper