1 1/4 c. flour
1/2 c. yellow corn meal
1/2 tsp. salt
Parmesan cheese
1 1/4 c. shredded cheddar
1/4 c. shortening
1/3 c. water, approximately

Mix flour, corn meal, and salt. Cut in shortening and cheddar cheese until coarse crumbs. With fork, stir in 1/3 cup water. With hands shape dough into ball. If too dry add more water. Between waxed paper roll half of pastry into a 12 x 10 inch rectangle.

With knife, cut dough into 5 x 1/2 inch strips. Holding ends of each strip twist (turning ends in opposite directions). Lay on cookie sheet. Press ends to sheet to prevent curling.

Bake twists in preheated 425 degree oven for 6-8 minutes until golden. Remove from oven and sprinkle with Parmesan cheese while hot. Cool on racks. Repeat with remaining dough.