1/2 c  Butter
2 tb Tomato juice
2 c  Grated cheddar cheese
1 c  Sifted all-purpose flour
3/4 c  Chopped pecans
1/4 ts Red pepper
1/2 ts 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~ oven for 10 to 12 minutes.
Serves 6 to 8.