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1/2 c Butter 2 tb Tomato juice 2 c Grated cheddar cheese 1 c Sifted all-purpose flour 3/4 c Chopped pecans 1/4 ts Red pepper 1/2 ts Salt In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 minutes. Serves 6 to 8. |
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