David’s mom used to make these as an appetizer before family meals, so we brought the recipe onboard Gyatso. According to her, these savory cookies are “crisp, delicious hot or cold hors d’oeuvre —  a snap!” In her notes on the original recipe, she suggests: “Double the recipe. They keep forever in the freezer.” When dockside and plugged into shore power, we did just that.

Easy, Freeze
Preparing: 10 min
Browning: 10 min.
1 stick butter
1 lb sharp cheese, grated fine
1 cup flour
1/2 package dried onion soup mix
dash red pepper

Have cheese and butter at room temperature. Mix all ingredients together until well blended, using fingers if necessary. Form in waxed paper then seal and freeze. While still cold, slice thin and bake at 375 degrees for about 10 min until brown at edges. Serve hot or cold. Can be frozen again after cooking. These keep well for months. Yield: 5-6 dozen

Recipe adapted from The Forum Quorum, Forum Feasts, the Classic Community Cookbook, 1968. Wilmer Bothers, Memphis Dallas. The Forum School Cookbook Fund, Box 43 Waldwick, NJ 07463. p. 20.