Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Savory Oatmeal Pecan Crackers
8 ounces finely grated sharp cheddar cheese
3 ounces butter
1 tablespoon White Worcestershire Sauce
½ cup ground oatmeal (measure after grinding in food processor)
¾ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
½ teaspoon Tabasco Sauce
1 cup finely chopped pecans (measure after chopping in food
processor or by hand)
2 tablespoons thinly sliced garlic chives
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh mild oregano or sweet marjoram
Directions: Cream cheese and butter until smooth with paddle
attachment of electric mixer. Add remaining ingredients and mix
well. Divide dough in 2 portions; use plastic wrap or waxed paper
to shape into logs about 6 inches long by 1½ inches in
diameter. Refrigerate or freeze until firm before slicing into thin
rounds. Let soften a few minutes if frozen. Place slices on
ungreased cookie sheets and bake about 10-12 minutes at 350°F
until lightly browned; be sure to brown on bottom. Crackers will
become crisp when cool.
Uses: Serve as an appetizer with drinks or to accompany soup or
salads. Crackers are delicious with apples or pears.
Yield: About 60 crackers
Recipe © Madalene Hill and Gwen Barclay
Next recipe: Goat Cheese Gougère with Herbs and Garlic