1/2 c. butter
2 tbsp. tomato juice
2 c. grated Cheddar cheese
1 c. sifted all-purpose flour
3/4 c. chopped pecans
1/4 tsp. red pepper
1/2 tsp. salt

In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long. Chill overnight.

Cut the rolls into slices about 1/4 inch thick and arrange on an ungreased cookie sheet. Bake in a 350 degree oven for 10-12 minutes. Serves 6-8.