November 27, 2013

Dorothy Yearwood's Cheese Rounds

Photo Credit: Cindy Jerrell

Matt Hudgins

My maternal grandmother, Dorothy Ophelia Yearwood, was an amazing woman and the best cook whose food I've ever had the pleasure of eating. She grew up not far from Athens on a small farm during the Depression, and was widowed in the '50s with two small kids. Over the next 40 years of her life, she managed to get her law degree, run a successful small business, get a pilot's license and be a wonderful, kind and caring mother and grandmother. 

I miss her dearly. Our family always celebrated Thanksgiving and Christmas at her house while she was alive, and these cheese rounds only came out for those holidays. My brother and I can go through the whole 100 in about 10 minutes. The recipe is hers, as recorded in the Homecoming Favorites #2 cookbook by the Ladies Helping Hands Council of the First Christian Church of Mableton.


1 stick butter

2 c. grated sharp cheese

1 c. flour

1 tsp. salt

Tabasco or red pepper to taste


Blend ingredients together. Divide mixture into two balls. Work each ball into a long roll, about 1 inch thick. Wrap in waxed paper and refrigerate until chilled. Slice very thin and place a pecan half on each slice. Place on ungreased sheet. Bake at 350 degrees for 10 to 15 minutes. Makes 100 rounds.

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