California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Cheese Fingers

To serve with all salads. Make very short pie paste with butter, salt; roll and fold several times, sprinkle with grated cheese and chile pepper; roll it into paste enough to make it stick, cut in strips, bake in hot oven, tie in bunches with red ribbon, garnish with sprig of parsley, or cut strips of bread; cover with paste of melted cheese and chile pepper, toast in oven, serve with salads.