Skilled Chefs

The International Jewish Cook Book: CHEESE


Split in two some Bent's water biscuits; moisten them with hot water and pour over each piece a little melted butter and French mustard; then spread with a thick layer of grated cheese; sprinkle with paprika or cayenne. Place them in a hot oven until the cheese is soft and creamy.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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