If you’ve ever tasted Casey Trapani’s cheese straws, you know they’re seriously delicious.
A couple of things make the addictive cheese straws special: Casey uses her great aunt’s old New Orleans-style recipe – sharp cheddar, butter, flour, salt and cayenne “with more cheese than flour,” and she uses a special old-fashioned cookie press that makes them thin and crispy.
“They don’t even sell the cookie press anymore but I’ve got five of them because every time somebody finds one, they buy it for me,” she said.
Casey started out making cheese straws as Christmas gifts and soon friends started asking to buy them by the dozens. Now, she’s making weekly batches and is selling them at Cappy’s Point at 104 A U.S. 90 in the Bay.
With an assist from husband Cary, Casey also does catering for parties and special events, cooking brisket, beef tenderloin, lamb chops, grilled prosciutto wrapped asparagus, cedar planked salmon and delicious appetizers, entrees and side dishes. “People give me an idea what kind of party it is, and I come up with menus,” she said.
Casey also caters lunches at Coast Episcopal in Pass Christian, where she has worked for 23 years as a teacher’s aide.
She cooks the meal the night before and serves it the next day during her break for as many as 90 students and faculty members. The hot lunches are wholesome and well rounded: including pork loin with rice and green beans or spaghetti and a vegetable.
The whole process – baking cheese straws, catering and preparing lunches – is by now a well-oiled machine, Casey said. “I enjoy cooking and if you’ve got the right equipment it’s not difficult. It keeps me busy.”