Divine Cheese Balls

from my great aunt Mary Seaton Clegg of Mexico City

via Maud Hallin

serves 20 at a drink party

2 sticks (1 cup) soft butter (225 grams)

2 cups wheat flour (500 ml.)

½ pound grated cheddar cheese (1/4 kilo)

2 cups of Rice Krispies (500 ml.) - (yes, the breakfast cereal!)

½ teaspoon Coleman's dry mustard

½ teaspoon red chili powder

Mix all ingredients together. Hands work just fine. Roll out into tubes 1 to 1½ inches thick (4 to 5 cm.). Wrap in plastic wrap and put into refrigerator or freezer until hardened. Cut into slices ½ to ¾ inch thick (1 to 2 cm.), or roll into balls, and put your thumb into the center of each ball to level it out. Put onto baking sheet (Silpat is fantastic for this) and cook at 360 degrees F (soufflé heat oven) for about 15 minutes.

Excellent to have prepared in the freezer. Very lovely hot, but also good cold. I prefer a medium hard, medium strong cheddar cheese that grates easily.