rappers from the string cheese.
Cover string cheese in flour.
Remove string cheese sticks from plastic wrappings and cut
br>Cut the mozzarella cheese into 12 sticks approximately 2 3/4
sticky dough. Add shredded cheese and mix with hands until
Cut cheese sticks into long slices approximately 3/
nd set aside.
Cut cheese sticks in half and place in
br>Cut the mozzarella cheese into 12 sticks, approximately 2-3/4
Cut cheese into 2 3/4-inch by 1/2-inch sticks.
Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels.
Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired.
b>cheese in half crosswise. Then cut each portion into 8
\"sticks
nsert toothpick vertically into each cheese stick half to mid-way
Cut cheese crosswise into 3/4-inch
In medium bowl, beat cream cheese with electric mixer until smooth.
Beat in pizza sauce, green onion and oregano. Refrigerate until ready to use.
Use Mozzarella cheese sticks, celery, carrots or wheat crackers for dipping.
ith water. Place a string cheese stick onto the corner nearest
In a medium bowl, mix together flour, baking powder, baking soda, salt and white pepper. Gradually pour in beer. Whisk briskly. Cover and allow the mixture to stand 90 minutes.
In a large, deep skillet, heat safflower oil to 375 degrees F (190 degrees C).
Whip the egg white into the batter. Dip mozzarella cheese sticks into the batter.
With a slotted metal spoon, place coated cheese sticks a few at a time into the hot oil. Fry 2 1/2 to 3 minutes, until crisp and golden brown. Drain on paper towels and serve hot.
bout 6x2 each.
Put cheese sticks onto each dough cut-out
Remove cheese from refrigerator 30 to 60
ff the ends of each cheese stick with a paring knife
Cut cheese crosswise into 3/4 inch slices.
Lay slices flat and cut in half lengthwise.
Combine flour and red pepper; stir well.
Dip cheese sticks in beaten eggs.
Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumbs, pressing firmly so that crumbs adhere.
Place cheese sticks on a wax paper-lined baking sheet; freeze at least 30 minutes.
Dip cheese stick into flour then egg then into bread crumb and taco seasoning mixture, place stick in fridge to let coating set. Place left over egg in fridge too.
After about 1/2 hour, take out of fridge and dip in egg again then back into crumbs.
Deep fry in about 2 cup of oil at around 375\u00b0F for less than a minute or until crispy.
Alternatively you can bake these sticks at 400\u00b0F for about 8-10 minutes on a lightly greased baking sheet BUT you must chill the sticks for a second time after the final coating.
Cream butter and cheese with mixer.
Mix in flour, salt and pepper sauce until mixture resembles soft cookie dough.
Turn mixture out on floured board.
Sprinkle with flour; roll out to 1/8 inch thickness, flouring lightly as needed.
Cut into strips 1/2 inch wide and 2 1/3 inches long.
Line microwave baking sheet or 12 x 12-inch sheet of cardboard with waxed paper.
Place cheese sticks on paper.
Elevate baking sheet on roasting rack.
Microwave at High for 3 1/2 to 5 1/2 minutes or until firm.
Makes 2 1/2 to 3 1/2 dozen.