Cheese straws from The Silver Palate Cookbook (page 7) by Julee Rosso and Sheila Lukins

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • ruthdeutsch on September 23, 2025

    Easy and loved by everyone. To serve, I stand them up in a glass pitcher. In addition to parmesan, I make them with different seeds (black or white sesame, caraway), dried herbs, or just flaked salt. I especially like them with cream soups. They can be prepped ahead and frozen on baking sheets, then stored in plastic bags in the freezer and baked from frozen when needed.

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