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.