A long-time church friend from Wisconsin posted Mr. Food's recipe for this using crispy rice cereal, cheddar cheese and regular flour. Naturally, I made changes, this is my version.
I discovered these are actually better when cooled. Right out of the oven, the flour is just too prominent and they seem powdery. Somehow cooling changes that, so bake them, then be patient while they cool an hour or so.
Preheat your oven to 375° Spray 2 cookie sheets with EVOO. In a medium glass bowl, mix all the following.
1/2c corn flour (not cornmeal)
1 stick melted butter
finely chopped green onion tops
~ ~ only the green parts ~ ~
1c crunched up Off The Eaten Path crisps
1/4t Lowry's Garlic Salt w/ Parsley
1/8t Penzeys black and red (pepper)
1c shredded Dubliner cheese
~ ~ pack well into measuring cup ~ ~
Mix everything well then form into 1" balls. Place on oiled cookie sheets then flatten. Bake 10-12 minutes or until golden around the edges. Let cool before eating or storing. Store in an airtight container. These will keep a week or longer, if they aren't all eaten right away. Great with a salad, soup or chili. . .Lin
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