1 1/4 C. flour
1 1/4 C. shredded cheddar cheese
1/2 C. yellow cornmeal
1/4 C. shortening
1 tsp. salt
Grated parmesan cheese

In large bowl, mix flour, cornmeal and salt. With pastry blender or 2 knives used scissors-fashion, cut in cheddar cheese and shortening until mixture resembles coarse crumbs. With fork stir in 1/3 cup water. With hands, shape dough into ball. (If mixture is too dry, add more water, a teaspoon at a time until moist enough to hold together.) Preheat oven to 425°. Between two 15-inch-long sheets of waxed paper, with rolling pin, roll half of pastry into 12 inch by 10-inch rectangle. With knife, cut dough into 5 x 1/2-inch strips. Remove each strip; holding ends, make twist by turning ends in opposite directions. Lay on cookie sheet; press ends to sheet to prevent curling. Bake twists 6 to 8 minutes until golden. When done, sprinkle lightly with parmesan cheese; cool twists on racks. Repeat with remaining dough. (Mary Ledy)