Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!uunet!ffx.uu.net!spool1.news.globix.net!netnews.com!news-peer-europe.sprintlink.net!news.sprintlink.net!cam-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Helen Peagram" Newsgroups: rec.food.recipes Subject: Texas Toast Followup-To: rec.food.cooking Date: 4 Nov 1999 12:28:16 GMT Organization: globalserve.net Lines: 39 Approved: phill@rt66.com Message-ID: <024101bf254f$644a53a0$2c8b5ad1@helen> Reply-To: "Helen Peagram" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:37120 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Texas Toast Categories: Sandwiches Yield: 64 Squares 4 oz Sharp Cheddar cheese; Shredded 4 oz Butter 1/8 tsp Pepper 1 tsp Dry mustard 16 slice Bread (thick cut) Preheat the oven to 400 degrees F. Combine the cheese, butter or margarine, pepper, and mustard in the top of a double boiler or in a heavy-bottomed saucepan. Heat until blended and smooth, stirring with a wire whisk. Meanwhile, toast the slices of bread. Spread the cheese mixture on the toasted bread, cut into quarters, and bake until browned, about 5 minutes. Note: 2 or 3 drops of Worcestershire sauce on each quarter toast will enhance the sharp "cheesy" flavor of this hors d'oeuvre. Yield: About 64 squares. From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON RANCH by Larry Ross Posted by: Karin Brewer MMMMM Helen Peagram mom1@globalserve.net -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.