Erabell's Cheese Bits

Remembering Erabell Venneberg 

     We recently attended the Solomon High School alumni reunion as guests of the class of 1981. During dinner we set with former faculty members, including Clyde Venneberg, the principal that hired Barry.  As we were reminiscing, I couldn’t help but think of Erabell, Clyde’s wife.

     Barry came home from his first day of school at SHS (fall, 1978) with what was left of a plate of goodies. That assortment of home baked treats was prepared by Erabell Venneberg . . . and similar plates greeted each teacher that year and every year, until Clyde retired.

     Erabell was an unforgettable lady – positive, cheerful and always glad to see everyone. She always had a smile on her face and a kind word for all.

     She made several different cheese crackers, this is just one of them . . .

     

Cheese Bits

Great with cocktails, as an accompaniment to salads or just for snacking.

2 cups Cheddar cheese, grated*

2 sticks (1 cup) butter or margarine

Dash Tabasco® hot sauce or Worcestershire

2 cups all-purpose flour

2 cups rice crispy cereal

1. Mix cheese, butter and Tabasco® or Worcestershire in a large bowl with an electric mixer.

2. Add flour and rice crispy cereal. Mix well. 

3. Roll into balls and place on a parchment-lined cookie sheet. Flatten with a fork or the bottom of a flour-dipped glass. 

4. Bake 12 minutes in a preheated 350° oven (cheese crackers should be a nice golden brown on the bottom and lightly browned on top).

5. Cool on a rack.  Store in an airtight container. They do freeze well if you can stop eating them long enough to save a few for the freezer.