---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cheese-Herb Pretzels
  Categories: Gifts, Appetizers, Breads
       Yield: 2 Dozen
  
 ---------------------------MAGGIE MARTIN (UYFV11A---------------------------
       1 c  Flour
       2 tb Parmesan cheese
     1/2 ts Garlic powder
     1/4 ts Basil
     1/4 ts Rosemary
     1/4 ts Oregano
     1/2 c  Butter
       1 c  Sharp cheddar cheese, shred
   2 1/2 tb Water, cold
 
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   In a large bowl, stir togehter flour, Parmesan cheese, garlic powder,
   basil, rosemary, and oregano. Using a pastry blender, cut in butter until
   mixture resembles fine crumbs. Stir in cheddar cheese.
     Sprinkle water over flour mixture, 1 T. at a time, stirring lightly with
   a fork until dough holds together. Gather dough into a ball. Divide dough
   in half, then cut each half into 12 equal pieces. (If dough is soft, wrap
   in paastic wrap and refrigerate until firm.)
     Place each piece of dough on lightly floured board; roll with your palms
   to make an 11-inch rope. Twist each rope int a pretzel shape. Place on
   ungreased baking sheets. Bake at 425 degrees until golden brown (12 to 15
   minutes). Transfer to racks; let cool completely.
     Wrap airtight; store at room temperature for up to 2 days, in freezer up
   to 1 month. Recrisp before giving by arranging (still frozen) on baking
   sheets and bake in 350 degree oven until hot (5 to 7 minutes).
  
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