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INGREDIENTS

8 tb butter ; (1 stick), or Margarine, softened
1/4 c milk
1/4 c Buckwheat groats ; or chopped Toasted nuts of your choice
1/2 lb blue cheese ; (8 ounces), Broken into small pieces
1/4 ts Pepper
2 c All-purpose flour ; or rice flour

Servings

INSTRUCTIONS

"These "blue chips" are definitely a good investment that produce profitable returns in the form of compliments from all who try them. The texture is light and lacy, and the blue cheese flavor mellows with baking. Try serving them with a dry white wine. 305~F. 20 to 25 minutes Preheat the oven to 350~F. Cream the butter and cheese together in the food processor, or in a large bowl using a pastry blender or two kinves. In another bowl, stir together the flour, buckwheat groats or nuts (if desired) and pepper. Add the flour mixture to the butter-cheese mixture and blend well. Blend in the milk, little by little, to form a dough that will hold together in a cohesive ball. The dough should be quite stiff. Divide it into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about 3/16 inch thick. Cut into 1-1/2-inch circles and place on an ungreased baking sheet, making sure the edges do not touch. Prick each cracker in 1 or 2 places with the tines of a fork. Bake for 15 minutes, turn, and bake for an additional 5 to 10 minutes, or until medium brown. Yield: 130-40.

NOTES

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Blue Cheese Chips

8 tb butter (1 stick), or Margarine, softened
1/4 c milk 
1/4 c Buckwheat groats or chopped Toasted nuts of your choice
1/2 lb blue cheese (8 ounces), Broken into small pieces
1/4 ts Pepper 
2 c All-purpose flour or rice flour

"These "blue chips" are definitely a good investment that produce  profitable returns in the form of compliments from all who try them. The  texture is light and lacy, and the blue cheese flavor mellows with baking.  Try serving them with a dry white wine. 305~F. 20 to 25 minutes Preheat the  oven to 350~F. Cream the butter and cheese together in the food processor,  or in a large bowl using a pastry blender or two kinves. In another bowl,  stir together the flour, buckwheat groats or nuts (if desired) and pepper.  Add the flour mixture to the butter-cheese mixture and blend well.    Blend in the milk, little by little, to form a dough that will hold  together in a cohesive ball. The dough should be quite stiff. Divide it  into 2 equal portions for rolling. On a floured surface or pastry cloth,  roll out to about 3/16 inch thick. Cut into 1-1/2-inch circles and place on  an ungreased baking sheet, making sure the edges do not touch. Prick each  cracker in 1 or 2 places with the tines of a fork.    Bake for 15 minutes, turn, and bake for an additional 5 to 10 minutes, or  until medium brown. Yield: 130-40.

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 130

Calories: 21
Calories from Fat: 11 (52%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 3.2mg		1 %
Sodium 53.6mg		2 %
Potassium 8.6mg		0 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.7g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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