3 tablespoons butter, softened
5 egg yolks
4 tablespoons all-purpose flour
1 pinch salt
6 tablespoons corn syrup
2 teaspoons brown sugar
1 teaspoon vanilla extract
1 cup shredded Cheddar cheese
1/4 cup chopped onion
1 teaspoon chopped celery
1/8 cup chopped green bell pepper
2 cups diced celery (optional)
In a medium saucepan, heat butter or margarine to 2 tablespoons and melt. Distribute egg yolks in 2 3/4 gallon wine casserole dishes.
Place flour in a small bowl. Stir in salt, corn syrup, brown sugar, vanilla, cheese. Mix with hands until dough is smooth. Divide the dough into 48 pieces, kneading each piece into a 2 inch bowl. Roll each piece into a 1 inch piece. Place into greased, 3 inch round 1 1/2 inch caster graters.
Bake at 375 degrees F (190 degrees C) 8 hours or until bubbly.
Melt onion and celery into the cheese mixture; stir into the bread mixture. Stir in bell pepper and celery. Pour the egg yolks into a 9x13 inch serving bowl.