CHEESE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR BRAIDS (05-01-93) (16:42) SERVINGS: 8 1 C WATER; WARM, 110-115 DEG. F. 1 PK ACTIVE DRY YEAST; OR 1 TB ACTIVE DRY YEAST; BULK 3 1/2 C UNBLEACHED FLOUR; * 1 TS SUGAR 1 1/2 TS SALT 3/4 C BUTTER; ROOM TEMPERATURE 4 EA EGGS; LG, ROOM TEMPERATURE 6 OZ CHEDDAR; EXTRA SHARP, DICED 1 EA EGG; LG 1 TB MILK 2 TB CELERY SEEDS * YOU CAN USE UP TO 4 1/2 CUPS OF FLOUR IN THIS RECIPE DEPENDING ON THE WEATHER. POUR THE WARM WATER INTO A WARM BOWL AND ADD THE YEAST. STIR TO DISSOLVE THEN LET STAND UNTIL LIGHT AND PUFFED, ABOUT 5 MINUTES. ADD 1 1/2 CUPS OF THE FLOUR, SUGAR AND SALT. BEAT WITH AN ELECTRIC MIXER ON THE LOWEST SPEED FOR 1 MINUTE. BEAT ON MEDIUM SPEED FOR 2 MINUTES LONGER. ADD THE BUTTER TO THE YEAST MIXTURE AND BEAT FOR ANOTHER 1 MINUTE. ON THE LOWEST SPEED ON THE MIXER, BEAT IN 1 EGG AND 1/2 CUP OF FLOUR UNTIL WELL BLENDED, REPEATING UNTIL THE 4 EGGS ARE USED UP AND ENOUGH FLOUR HAS BEEN ADDED TO MAKE A SOFT STICKY DOUGH. CONTINUE TO BEAT WITH THE MIXER OR BY HAND, UNTIL THE DOUGH IS GLOSSY AND ELASTIC AND PULLS AWAY FROM THE SIDE OF THE BOWL. STIR IN THE CHEDDAR CHEESE BY HAND. COVER AND LET RISE IN A WARM PLACE FREE FROM DRAFTS UNTIL DOUBLED IN BULK, ABOUT 2 1/2 TO 3 HOURS. WHEN THE DOUGH HAS DOUBLED IN BULK, PUNCH DOWN AND PLACE IN THE REFRIGERATOR FOR AT LEAST 5 HOURS OR BETTER, OVERNIGHT. REMOVE THE DOUGH FROM THE REFRIGERATOR. DIVIDE IN HALF AND COVER AND REFRIGERATE THE SECOND BALL OF DOUGH. KNEAD THE REMAINING BALL OF DOUGH ON A LIGHTLY FLOURED SURFACE UNTIL SOFT AND PLIABLE. DIVIDE THE DOUGH INTO 3 EQUAL PARTS AND ROLL EACH PIECE INTO A ROPE 12 TO 16-INCHES LONG. BRAID THE ROPES, STARTING IN THE MIDDLE AND WORKING TOWARD EACH END. PINCH THE ENDS TOGETHER SO SEAL THEM. GREASE A LARGE BAKING SHEET AND PLACE THE FINISHED BRAID ON ONE SIDE OF THE SHEET. REPEAT WITH THE REFRIGERATED DOUGH. IN A SMALL BOWL BEAT THE EGG AND MILK TOGETHER. BRUSH THE BRAIDS WITH THE EGG MIXTURE AND LET THE BRAIDS RISE IN A WARM PLACE, FREE FROM DRAFTS, UNTIL DOUGH IN BULK, ABOUT 1 1/2 TO 2 HOURS. DO NOT COVER. MIDWAY THROUGH THE RISING TIME, BRUSH WITH THE EGG MIXTURE AGAIN. PREHEAT THE OVEN TO 400 DEGREES F. WHEN FULLY RISEN, BRUSH WITH THE EGG MIXTURE FOR A FINAL TIME AND SPRINKLE EVENLY WITH THE CELERY SEEDS. BAKE FOR 40 MINUTES IN THE PREHEATED OVEN UNTIL A WOODEN SKEWER OR PICK INSERTED IN THE BRAID COMES OUT DRY. REMOVE FROM THE OVEN AND FROM THE BAKING SHEET. COOL TO ROOM TEMPERATURE, ON WIRE RACKS, BEFORE SLICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR CHEESE PUFFS (03-18-93) (0:17) 1 CUP WATER 1/2 CUP BUTTER 1 CUP FLOUR 4 EGGS, BEATEN 1 CUP CHEDDAR CHEESE, GRATED AND DIVIDE HEAT OVEN TO 425 DEGREES. IN LARGE SAUCEPAN OVER MEDIUM HEAT BRING WATER AND BUTTER TO A BOIL. QUICKLY ADD FLOUR, STIRRING UNTIL MIXTURE FORMS A BALL. REMOVE FROM HEAT. ADD EGGS, A LITTLE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD 1/2 CUP CHEESE. DROP MIXTURE BY TEASPOONFUL ONTO GREASED COOKIE SHEET, 1 1/2 INCHES APART. TOP EACH PUFF WITH A PINCH OF REMAINING CHEESE. BAKE APPROXIMATELY 20 MINUTES; TURN OFF OVEN. PIERCE SIDES OF EACH PUFF IN A FEW PLACES AND RETURN TO TURNED OFF OVEN FOR 5 MINUTES. SERVE WARM. MAKES 36 PUFFS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR CHEESE STRAWS (04-19-93) (23:44) IBM 6 TABLESPOONS BUTTER 1 CUP FLOUR 1 CUP (4 OUNCES) GRATED CHEDDAR CHEESE 1 EGG YOLK 2 TABLESPOONS WATER USING A FOOD PROCESSOR, PASTRY BLENDER OR TWO KNIVES, CUT BUTTER INTO FLOUR UNTIL FINELY DISTRIBUTED THROUGHOUT. STIR IN CHEESE. IN SMALL BOWL MIX EGG YOLK AND WATER; STIR INTO FLOUR MIXTURE. PROCESS OR KNEAD LIGHTLY TO FORM A SMOOTH DOUGH. WRAP DOUGH IN PLASTIC WRAP, CHILL AT LEAST 1 HOUR BEFORE ROLLING IT OUT. HEAT OVEN TO 375 DEGREES. ROLL OUT DOUGH TO ABOUT 1/4 INCH THICKNESS; CUT INTO 1/4 INCH WIDE STRIPS ABOUT 4 INCHES LONG. PLACE STRIPS ON UNGREASED BAKING SHEET. BAKE 12 TO 15 MINUTES UNTIL LIGHTLY BROWNED. TRANSFER TO PLATTER AND SERVE. MAKES 6 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR CRACKERS (05-01-93) (16:26) SERVINGS: 6 1/2 C BUTTER OR MARGARINE 1 1/2 C UNBLEACHED FLOUR; SIFTED 1/2 TS SALT 1 TS BAKING POWDER 1 DS CAYENNE PEPPER 2 C CHEDDAR; EXTRA SHARP, * * THE EXTRA SHARP CHEDDAR CHEESE SHOULD BE FINELY GRATED. STIR THE DRY INGREDIENTS INTO A BOWL AND THEN CUT IN THE BUTTER TO RESEMBLE CORNMEAL. BLEND IN THE CHEDDAR CHEESE WITH A FORK UNTIL WELL BLENDED. MIX IN THE REMAINING INGREDIENTS AND SHAPE INTO 1 1/2 TO 2-INCH ROLLS. CHILL FOR 30 TO 40 MINUTES IN THE REFRIGERATOR AND THEN SLICE EACH ROLL INTO SLICES ABOUT 1/4-INCH THICK. BAKE ON AN UNGREASED COOKIE SHEET AT 400 DEGREES F FOR ABOUT 10 MINUTES. REMOVE FROM COOKIE SHEET AND LET COOL. STORE THE COOLED CRACKERS IN AIRTIGHT CONTAINERS IN A COOL PLACE. THEY WILL KEEP FOR SEVERAL WEEKS THIS WAY AND IF YOU FREEZE THEM, THEY WILL LAST INDEFINITELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR DATE NUT LOAF (05-01-93) (16:37) SERVINGS: 4 8 OZ DATES; FINELY CHOPPED 2 TB BUTTER 3/4 C WATER; BOILING 1 3/4 C UNBLEACHED FLOUR; SIFTED 1/4 TS SALT 1 TS BAKING SODA 1/2 C SUGAR; GRANULATED 1 EA EGG; LG, WELL BEATEN 4 OZ CHEDDAR MD, SHREDDED 1 C WALNUTS; CHOPPED PREHEAT THE OVEN TO 325 DEGREES F. PLACE THE DATES AND BUTTER IN A SMALL BOWL AND POUR THE BOILING WATER OVER THEM. LET STAND FOR 5 MINUTES. STIR THE DRY INGREDIENTS TOGETHER IN A LARGE BOWL. ADD THE DATE MIXTURE, EGG, CHEDDAR AND NUTS. MIX UNTIL JUST BLENDED AND SPOON THE MIXTURE INTO A WELL GREASED 9 X 5-INCH LOAF PAN. LET STAND FOR 20 MINUTES. BAKE FOR 50 TO 60 MINUTES IN THE PREHEATED OVEN OR UNTIL A WOODEN PICK INSERTED IN THE CENTER OF THE LOAF COMES OUT CLEAN. TURN OUT ONTO A RACK AND COOL BEFORE SLICING. NOTE: THE FLAVOR IMPROVES IS THE BREAD STANDS OVERNIGHT BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR DUMPLINGS (05-01-93) (16:34) SERVINGS: 4 16 OZ CHEDDAR; MD, SHREDDED 2 EA EGGS; LG 1 C UNBLEACHED FLOUR 1 TS SALT 3 QT BOILING WATER 1/2 C BUTTER 1/2 PT SOUR CREAM ---------------------------------GARNISHES--------------------------------- 1 X PAPRIKA 1 X PARSLEY MASH THE CHEDDAR CHEESE AND ADD THE EGGS MIXING WELL. STIR IN THE FLOUR AND SALT. DROP BY TBLS INTO THE RAPIDLY BOILING WATER THEN COVER AND BOIL FOR 15 MINUTES. DRAIN AND SERVE WITH MELTED BUTTER AND SOUR CREAM. SPRINKLE WITH CHOPPED PARSLEY OR PAPRIKA, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR FANS (05-01-93) (16:29) SERVINGS: 4 5 OZ CHEDDAR; SHARP, GRATED 2 C UNBLEACHED FLOUR; SIFTED 1 TB BAKING POWDER 1 TS SALT 1/2 C BUTTER OR SHORTENING 1/2 C MILK 1 X BUTTER; SOFTENED 1 X BUTTER; MELTED GREASE THE BOTTOMS OF 12 MUFFIN PAN CUPS. GRATE THE CHEESE INTO A BOWL, IF NOT ALREADY GRATED AND SET ASIDE. SIFT THE FLOUR, BAKING POWDER AND SALT INTO A BOWL. CUT IN THE SHORTENING WITH A PASTRY BLENDER OR TWO KNIVES, UNTIL THE MIXTURE RESEMBLES COARSE CORN MEAL. MAKE A WELL IN THE CENTER OF THE MIXTURE AND ADD THE MILK ALL AT ONCE. STIR WITH A FORK UNTIL THE DOUGH FORMS A BALL. GENTLY FORM THE DOUGH INTO A BALL AND PUT ON A LIGHTLY FLOURED SURFACE. KNEAD IT LIGHTLY WITH THE FINGERTIPS 10 OR 15 TIMES. ROLL THE DOUGH INTO A 12 X 10-INCH RECTANGLE ABOUT 1/4-INCH THICK. CUT INTO 5 STRIPS AND SPREAD WITH THE SOFTENED BUTTER. SPRINKLE FOUR STRIPS WITH THE GRATED CHEDDAR CHEESE AND STACK THE FOUR ON TOP OF ONE ANOTHER AND TOP WITH THE FIFTH STRIP. CUT INTO 12 EQUAL PIECES AND PLACE ON END IN THE MUFFIN CUPS. BRUSH THE TOPS OF THE ROLLS WITH THE MELTED BUTTER. BAKE AT 450 DEGREES F. FOR 10 TO 15 MINUTES OR UNTIL THE BISCUITS ARE GOLDEN BROWN. SERVE HOT WITH BUTTER. MAKES 1 DOZEN CHEDDAR FANS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR PINWHEELS (05-01-93) (16:32) SERVINGS: 6 2 C UNBLEACHED FLOUR; SIFTED 1/2 TS SALT 1 TB BAKING POWDER 1/4 C BUTTER 2/3 C MILK 1 C CHEDDAR; EXTRA SHARP, GRATED SIFT THE FLOUR, SALT, AND BAKING POWDER TOGETHER IN A MIXING BOWL AND THEN CUT INTO THE BUTTER. ADD THE MILK AND STIR TOGETHER QUICKLY BUT THOROUGHLY. TURN OUT ON A FLOURED BOARD AND KNEAD FOR 30 SECONDS THEN ROLL OUT TO A 1/8-INCH THICKNESS. SPREAD WITH THE GRATED CHEESE AND ROLL UP TIGHTLY LIKE CINNAMON ROLLS. CUT INTO 3/4-INCH SLICES AND TRANSFER TO BAKING SHEETS AND BAKE IN A MODERATE OVEN (375 DEGREES F.) FOR 20 MINUTES OR UNTIL DELICATELY BROWNED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR SQUARES (05-01-93) (16:37) SERVINGS: 6 2 C UNBLEACHED FLOUR 1 TB BAKING POWDER 1 TS SALT 1/3 C BUTTER 1 C CHEDDAR; SHARP, SHREDDED 1/2 C ONION; CHOPPED 2 TB PIMENTO; CHOPPED 2/3 C MILK COMBINE THE DRY INGREDIENTS, THEN CUT THE BUTTER INTO THE DRY MIXTURE UNTIL IT RESEMBLES COARSE CRUMBS. ADD THE CHEDDAR, ONION, AND PIMENTO, MIXING WELL. ADD THE MILK, MIXING UNTIL JUST MOISTENED. SPREAD THE DOUGH IN A 9-INCH SQUARE BAKING PAN AND BAKE AT 450 DEGREES F. FOR 25 TO 30 MINUTES OR UNTIL A WOODEN PICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL SLIGHTLY AND CUT INTO SQUARES. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE BLINI (04-19-93) (23:57) IBM 1/2 CUP UNSIFTED ALL-PURPOSE FLOUR 2/3 CUP 2% MILK 1 LARGE EGG WHITE NONSTICK COOKING SPRAY 1/2 CUP COTTAGE CHEESE 2 TEASPOONS HONEY 1/8 TEASPOON GROUND GINGER PINCH GROUND CINNAMON IN A MEDIUM SIZE BOWL, COMBINE THE FLOUR AND SALT. IN A SMALL BOWL, COMBINE THE MILK AND EGG WHITE. MAKE A WELL IN THE CENTER OF THE FLOUR, ADD THE MILK MIXTURE, AND STIR JUST TO COMBINE. COAT A 7 INCH NONSTICK SKILLET WITH THE COOKING SPRAY AND SET OVER MODERATELY HIGH HEAT. WHEN THE SKILLET IS HOT POUR IN 2 TABLESPOONS OF THE BATTER, ROTATING THE PAN TO MAKE A THIN PANCAKE. COOK FOR 30 SECONDS OR UNTIL SET, FLIP, AND COOK 20 TO 30 SECONDS LONGER OR UNTIL BLINI IS GOLDEN. TRANSFER TO A PLATE, TOP WITH A SHEET OF WAX PAPER, AND REPEAT UNTIL ALL THE BATTER IS USED. PLACE THE COTTAGE CHEESE, HONEY, GINGER AND CINNAMON IN A FOOD PROCESSOR AND WHIRL FOR 1 MINUTE. SPREAD EACH BLINI WITH A TABLESPOON OF THE CHEESE MIXTURE, FOLD IN HALF, THEN FOLD IN HALF AGAIN. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE BLINTZES 2 EGG 1 1/4 TEASPOON SALT 1 TEASPOON PEANUT OIL 1 CUP UNSIFTED FLOUR 1 8-OZ PACKAGE COTTAGE CHEESE 1/4 CUP SUGAR 1/4 TEASPOON CINNAMON 1 CUP MILK BEAT HALF THE EGGS SLIGHTLY IN A SMALL BOWL. ADD 3/4 SALT, OIL AND MILK. BLEND THOROUGHLY. GRADUALLY ADD FLOUR. BEAT UNTIL SMOOTH. POUR 2 TABLESPOONS BATTER INTO HOT, LIGHTLY OILED 6-INCH SKILLET. TILT PAN TO SPREAD BATTER. COOK OVER LOW HEAT UNTIL SET. REMOVE FROM PAN. REPEAT WITH REMAINING BATTER. COMBINE COTTAGE CHEESE, OTHER EGG, SUGAR, REMAINING SALT AND CINNAMON. BLEND. PLACE 2 TABLESPOONS CHEESE FILLING IN CENTER OF EACH BLINTZ. FOLD SIDES TOWARD CENTER, ROLL UP. SHALLOW FRY IN HOT (375 DEGREES) OIL UNTIL GOLDEN BROWN. 16 BLINTZES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE CHICKEN LASAGNE (11-14-93) (17:39) 8 OZ LASAGNE NOODLES 1/2 C ONION, CHOPPED 1/2 GREEN PEPPER, CHOPPED 4 T BUTTER 1 CAN (7 1/2 OZ) CREAM OF CHICKEN SOUP 1 C MUSHROOMS, SLICED 1/2 C PIMENTOS, CHOPPED AND DRAINED 1/3 C WHITE WINE 1/2 TSP BASIL, CRUSHED 1 3/4 C COTTAGE CHEESE 2 C CHICKEN, COOKED AND DICED 2 C NATURAL MILD CHEDDAR CHEESE, GRATED 1/2 C GRATED PARMESAN CHEESE COOK NOODLES IN BOILING, SALTED WATER ACCORDING TO PACKAGE DIRECTIONS; DRAIN. SAUTE ONION AND BELL PEPPER IN BUTTER UNTIL ONION IS CLEAR AND TENDER. STIR IN SOUP, MUSHROOMS, PIMENTO, WINE AND BASIL. LAY HALF THE NOODLES IN A 9"X 13" BAKING DISH; TOP WITH HALF THE SAUCE, FOLLOWED IN LAYERS WITH HALF OF THE FOLLOWING: COTTAGE CHEESE, CHICKEN, CHEDDAR AND PARMESAN CHEESES. ADD IN LAYERS REMAINING NOODLES, SAUCE, COTTAGE CHEESE AND CHICKEN. BAKE AT 350 DEGREES 45 MINUTES. TOP WITH REMAINING CHEESES; BAKE 2 MINUTES MORE. SERVES 9 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE CRISPS 1 1/2 CUPS ALL-PURPOSE FLOUR 1/2 CUP BUTTER OR MARGARINE (1 STICK), SOFTENED 1/2 TEASPOON CARAWAY SEEDS 3/4 POUND SHARP CHEDDAR CHEESE SHREDDED (3 CUPS) ABOUT 1 1/2 HOURS BEFORE SERVING OR UP TO 3 DAYS AHEAD: 1. PREHEAT OVEN TO 425 DEGREES. IN LARGE BOWL, WITH HAND, KNEAD ALL INGREDIENTS UNTIL BLENDED. 2. SHAPE DOUGH INTO 1/2-INCH BALLS. ON UNGREASED COOKIE SHEET, PLACE 3 BALLS IN A CLUSTER. WITH FINGERS, FLATTEN CLUSTER TO 1/4-INCH THICKNESS. REPEAT WITH REMAINING BALLS, PLACING CLUSTERS ABOUT 2 INCHES APART. BAKE 10 TO 12 MINUTES UNTIL LIGHTLY BROWNED. WITH PANCAKE TURNER, REMOVE CHEESE CRISPS TO WIRE RACKS; COOL. STORE IN TIGHTLY COVERED CONTAINER TO USE WITHIN 3 DAYS. MAKES ABOUT 60 CRISPS. ABOUT 45 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE DIABLO WAFERS (HOT) (05-01-93) (19:36) SERVINGS: 10 1 C UNBLEACHED FLOUR 1/2 LB SHARP CHEDDAR CHEESE, GRATED 1/2 C SOFTENED BUTTER OR MARGARINE 1 T CAYENNE MIX ALL INGREDIENTS AND SHAPE IN 1-INCH BALLS. ARRANGE ABOUT 2 INCHES APART ON BAKING SHEET AND BAKE IN VERY HOT OVEN (450 DEGREES F.) ABOUT 6 MINUTES. SERVE HOT OR COOL. MAKES ABOUT 4 DOZEN NOTE: REDUCE THE AMOUNT OF CAYENNE PEPPER FOR A MILDER WAFER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE FINGERS (10-10-92) (0:32) 2 SMALL LOAVES FRENCH BREAD (8 OUNCES EACH), CUT IN HALF LENGTHWISE 8 OUNCES CREAM CHEESE OR NEUFCHATEL CHEESE 1 ENVELOPE (1 OUNCE) RANCH SALAD DRESSING 4 CUPS ASSORTED TOPPINGS (CHOPPED ONIONS, PEPPERS, GRATED CHEESE) SLICE BREAD CROSSWISE IN 1 INCH FINGERS, LEAVING ATTACHED. MIX CREAM CHEESE AND SALAD DRESSING MIX TOGETHER. SPREAD ON BREAD. PILE ON TOPPINGS. BROIL UNTIL BROWN AND BUBBLY. MAKES 4 1/2 DOZEN FINGERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE FONDUE (BEER) 2 TABLESPOONS FLOUR 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER 1 PACKAGE (8 OUNCES) SHARP NATURAL CHEDDAR CHEESE, SHREDDED 1 PACKAGE (8 OUNCES) NATURAL SWISS CHEESE, SHREDDED 1 CLOVE GARLIC, HALVED 1 CAN (12 OUNCES) BEER DASH RED PEPPER SAUCE DIPPERS (BELOW) TOSS FLOUR, SALT, PEPPER AND CHEESE UNTIL CHEESE IS COATED. RUB CUT CLOVE GARLIC ON INSIDE OF EARTHENWARE FONDUE POT. HEAT BEER IN POT OVER LOW HEAT. ADD CHEESE MIXTURE, 1 CUP AT A TIME, STIRRING AFTER EACH ADDITION UNTIL CHEESE IS MELTED AND BLENDED. STIR IN PEPPER SAUCE. TRANSFER POT TO SOURCE OF HEAT AT TABLE. ADJUST HEAT WHEN NECESSARY TO KEEP FONDUE WARM. SPEAR DIPPERS AND SWIRL IN FONDUE WITH A FIGURE EIGHT MOTION. (IF FONDUE BECOMES TOO THICK, STIR IN ADDITIONAL HEATED BEER). MAKES 4 SERVINGS. DIPPERS: CORN BREAD, ROLLED TORTILLAS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE FONDUE (WINE) 1 POUND SWISS CHEESE (AGED 6 MONTHS) 2 TABLESPOONS FLOUR 1 CLOVE GARLIC, FINELY MINCED 1 CUP DRY WHITE WINE (RHINE, REISLING, CHABLIS) 2 TABLESPOONS KIRSCH OR SHERRY 1 TEASPOON SALT 1/8 TEASPOON NUTMEG DASH WHITE PEPPER DIPPERS (BELOW) CUT CHEESE INTO 1/4 INCH CUBES (ABOUT 4 CUPS). SPRINKLE FLOUR ON CHEESE; TOSS UNTIL CHEESE IS COATED. IN EARTHENWARE FONDUE POT, HEAT GARLIC AND WINE OVER LOW HEAT UNTIL BUBBLES RISE TO SURFACE (DO NOT ALLOW WINE TO BOIL). ADD CHEESE MIXTURE, 1/2 CUP AT A TIME, STIRRING AFTER EACH ADDITION UNTIL CHEESE IS MELTED AND BLENDED. STIR IN KIRSCH AND SEASONINGS. TRANSFER POT TO SOURCE OF HEAT AT TABLE. ADJUST HEAT TO KEEP FONDUE JUST BUBBLING. SPEAR DIPPERS AND SWIRL IN FONDUE WITH A FIGURE EIGHT MOTION. STIR FONDUE OCCASIONALLY. (IF FONDUE BECOMES TOO THICK, STIR IN ABOUT 1/2 CUP WARM WHITE WINE). MAKES 4 SERVINGS. DIPPERS: 1 INCH CUBES CRUSTY BREAD, CUBED COOKED HAM, COOKED BRUSSELS SPROUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE LASAGNA CASSEROLE (03/03/94) (13:35) YIELD: 8 SERVINGS 1 T SALAD OIL 1 CN TOMATOES(28OZ) 1 CN TOMATO SAUCE(8OZ) 1 PK SPAGHETTI SAUCE MIX 1/2 T GARLIC POWDER W/PARSLEY 1 T SALT,SEASONED 1/2 T PEPPER,SEASONED 1/2 LB LASAGNA NOODLES,BROAD WATER,SALTED 3/4 LB MOZZARELLA CHEESE,SLICED 3/4 LB RICOTTA CHEESE 1/2 C PARMESAN CHEESE,GRATED 1. HEAT SALAD OIL IN A LARGE SKILLET. 2. ADD TOMATOES, TOMATO SAUCE, SPAGHETTI SAUCE MIX AND SEASONINGS; BLEND THOROUGHLY. 3. BRING TO A BOIL; REDUCE HEAT AND SIMMER, UNCOVERED, 25 MINUTES. SET ASIDE. 4. BOIL THE TOMATO MIXTURE IN THE BOTTOM OF A 12X8X2-INCH BAKING DISH; LAYER WITH A THIRD OF THE LASAGNA NOODLES AND A THIRD EACH MOZZARELLA, RICOTTA AND TOMATO SAUCE. 5. REPEAT LAYERS 2 TIMES, ENDING WITH TOMATO SAUCE; SPRINKLE WITH PARMESAN CHEESE. 6. BAKE, UNCOVERED, IN PREHEATED 350'F. OVEN 30 MINUTES; LET STAND 10 MINUTES BEFORE CUTTING IN SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE LOG (02/12/94) (14:29) SERVINGS: 10 1/2 LB NEW YORK SHARP CHEESE 1/2 LB PIMENTO CHEESE 1/2 LB CREAM CHEESE 2 EA GARLIC CLOVES 2 T WORCESTERSHIRE SAUCE 1/4 T RED PEPPER 2 T MAYONNAISE 1/4 T SALT GRATE CHEESE. ADD ALL INGREDIENTS, CHILL A LITTLE AND DIVIDE INTO THIRDS. ROLL IN PAPRIKA. CAN BE FROZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE PUFFS 1 PACKAGE BROWN AND SERVE ROLLS (ABOUT 10) 2 CUPS SHREDDED CHEESE (8 OUNCES) 2 TABLESPOONS SOFT BUTTER 1/2 TEASPOON DRY MUSTARD 1/2 TEASPOON SALT 1/8 TEASPOON PEPPER SLICE ROLLS LENGTHWISE IN HALF. MIX REMAINING INGREDIENTS. PLACE 1 TABLESPOON MIXTURE ON EACH HALF; PLACE ON BAKING SHEET. BAKE AS DIRECTED ON PACKAGE. MAKES 20 PUFFS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE PUFFS 1 TOAST TWELVE 2 INCH BREAD ROUNDS ON ONE SIDE IN BROILER. MIX 1/4 CUP MAYONNAISE, 1 ENVELOPE DRIED ONION MIX, AND 2 TABLESPOONS GRATED PARMESAN CHEESE. FOLD IN ONE STIFFLY BEATEN EGG WHITE. SPOON ONTO UNTOASTED SIDE OF BREAD ROUNDS. BAKE AT 450 DEGREES ABOUT 10 MINUTES OR UNTIL GOLDEN BROWN. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE PUFFS 2 (05/19/93) (7:09) SERVINGS: 4 8 EA SLICES WHITE BREAD 2 C MILK 8 OZ OLD ENGLISH CHEESE SLICES 1/2 T PEPPER 3/4 T DRY MUSTARD 1/4 C BUTTER, MELTED 1 T SALT 3 EA EGGS MAY BE PREPARED THE DAY BEFORE. AT LEAST 4 HOURS BEFORE COOKING, TRIM CRUSTS AND CUT BREAD INTO 1" SQUARES. CUT CHEESE INTO BITE SIZE PIECES. IN LARGE GREASED CASSEROLE, ALTERNATE LAYERS OF BREAD AND CHEESE. POUR MELTED BUTTER OVER TOP. BEAT EGGS WELL, STIR IN SALT, PEPPER, MUSTARD AND MILK. COMBINE THOROUGHLY. POUR OVER CASSEROLE. COVER AND REFRIGERATE. ONE HOUR BEFORE SERVING, BAKE AT 350 DEGREES, 30 MINUTES COVERED, THEN 30 MINUTES UNCOVERED UNTIL TOP IS GOLDEN AND PUFFY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE RAREBIT (03-28-93) (16:13) 3/4 CUP BEER 1/2 TEASPOON WORCESTERSHIRE SAUCE 2 CUPS SHREDDED CHEDDAR CHEESE 1/4 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 1/2 TEASPOON DRY MUSTARD DASH CAYENNE 1/2 CUP MILK 4 ENGLISH MUFFINS, SPLIT AND TOASTED IN 2 QUART MEASURE COMBINE BEER AND WORCESTERSHIRE SAUCE. MICROWAVE AT 50% FOR 2 TO 3 MINUTES OR UNTIL HOT. PLACE CHEESE IN PLASTIC FOOD STORAGE BAG. ADD FLOUR, SALT, DRY MUSTARD AND CAYENNE. SHAKE TO COAT. STIR CHEESE AND FLOUR MIXTURE INTO HOT BEER. BLEND IN MILK. MICROWAVE AT 50% FOR 8 TO 9 MINUTES, OR UNTIL CHEESE MELTS, STIRRING WITH WIRE WHISK EVERY 3 MINUTES. SERVE OVER ENGLISH MUFFINS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE RAREBIT WITH ASPARAGUS (03-28-93) (16:22) 3/4 CUP BEER COOKED FRESH ASPARAGUS SPEARS 1/2 TEASPOON WORCESTERSHIRE SAUCE 2 CUPS SHREDDED CHEDDAR CHEESE 1/4 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 1/2 TEASPOON DRY MUSTARD DASH CAYENNE 1/2 CUP MILK 4 ENGLISH MUFFINS, SPLIT AND TOASTED IN 2 QUART MEASURE COMBINE BEER AND WORCESTERSHIRE SAUCE. MICROWAVE AT 50% FOR 2 TO 3 MINUTES OR UNTIL HOT. PLACE CHEESE IN PLASTIC FOOD STORAGE BAG. ADD FLOUR, SALT, DRY MUSTARD AND CAYENNE. SHAKE TO COAT. STIR CHEESE AND FLOUR MIXTURE INTO HOT BEER. BLEND IN MILK. MICROWAVE AT 50% FOR 8 TO 9 MINUTES, OR UNTIL CHEESE MELTS, STIRRING WITH WIRE WHISK EVERY 3 MINUTES. PLACE COOKED ASPARAGUS SPEARS ON MUFFINS. SERVE OVER ENGLISH MUFFINS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE TIMBALES (02/26/94) (13:36) YIELD: 4 SERVINGS 1 T +1 TSP MARGARINE 1 T +1 TSP ALL PURPOSE FLOUR 1 C SKIM MILK 4 OZ SHARP CHEDDAR, SHREDDED 1 T PREPARED BROWN MUSTARD 1/2 T SALT 1/8 T WHITE PEPPER DASH EA. GROUND RED PEPPER AND WORCESTERSHIRE SAUCE 4 EGGS, BEATEN 1/4 C CHOPPED ONION PREHEAT OVEN TO 350F. IN 1-QUART SAUCEPAN HEAT MARGARINE UNTIL BUBBLY; ADD FLOUR AND COOK, STIRRING CONSTANTLY, FOR 3 MINUTES (DO NOT ALLOW MIXTURE TO BROWN!) REMOVE PAN FROM HEAT. USING A WIRE WHISK, SLOWLY STIR IN MILK, STIRRING UNTIL SMOOTH. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL SLIGHTLY THICKENED, ABOUT 3 MINUTES. REMOVE FROM HEAT AND ADD CHEESE, MUSTARD, SALT, WHITE AND RED PEPPERS, AND WORCESTERSHIRE SAUCE; BEAT WITH WHISK UNTIL SMOOTH. STIR IN EGGS AND BEAT UNTIL SMOOTH. ADD CHOPPED ONION AND STIR TO COMBINE. SPRAY FOUR 6-OUNCE CUSTARD CUPS WITH NONSTICK COOKING SPRAY; POUR 1/4 OF EGG MIXTURE INTO EACH. PLACE CUPS IN BAKING PAN AND POUR WATER INTO PAN TO WITHIN 1-INCH OF RIM OF CUPS. BAKE UNTIL FIRM, 25 TO 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE ZUCCHINI SANDWICH 1 SLICE ITALIAN BREAD, TOASTED 1 SLICE PROVOLONE CHEESE, CUT TO FIT BREAD 1/2 SMALL ZUCCHINI, SLICED 1 THIN SLICE BERMUDA ONION DASH OF DRIED OREGANO LEAVES 2 TABLESPOONS SHREDDED PROVOLONE CHEESE 1 SLICE BACON, CRISPLY FRIED AND CRUMBLED TOP TOAST WITH CHEESE SLICE, ZUCCHINI AND ONION; SPRINKLE WITH OREGANO, SHREDDED CHEESE AND BACON. COOK UNCOVERED ON UNGREASED COOKIE SHEET IN 350 DEGREE OVEN UNTIL CHEESE IS MELTED, ABOUT 5 MINUTES. MAKES 1 OPEN FACE SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESERS (11-15-93) (23:42) 4 TORTILLAS 1/2 LB MILD CHEDDAR, THINLY SLICED 2 GREEN PEPPERS, DICED OR GRATED 1 ZUCCHINI, DICED 1/2 C DICED OR SHREDDED CHICKEN, HAM, 1 ONION, DICED TURKEY, OR GROUND BEEF (OPT.) LAY TORTILLAS FLAT ON COOKIE SHEETS. LAYER CHOSEN INGREDIENTS ON EACH TORTILLA, BEGINNING WITH MEAT, IF ANY. TOP WITH CHEESE. PUT COOKIE SHEETS INTO OVEN AND BAKE FOR 10 MINUTES AT 350 DEGREES OR UNTIL CHEESE IS BUBBLING. REMOVE FROM OVEN AND SERVE IMMEDIATELY. THIS DISH IS WELL-SUITED TO SUBSTITUTING ANY LEFT OVER MEAT AND VEGETABLES YOU MAY HAVE FOR THOSE LISTED HERE. WE LIKE TO USE THIN SLICES OF CELERY AND MUSHROOMS IN PLACE OF THE GREEN PEPPER AND ZUCCHINI. MAKES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY CHRISTMAS BALL 2 PACKAGES (8 OUNCES EACH) CREAM CHEESE 3/4 CUP CRUMBLED BLUE CHEESE (ABOUT 4 OUNCES) 1 CUP SHREDDED SHARP CHEDDAR CHEESE (ABOUT 4 OUNCES) 1/4 CUP MINCED ONION 1 TABLESPOON WORCESTERSHIRE SAUCE FINELY SNIPPED PARSLEY SMALL CRISP CRACKERS PLACE CHEESE IN SMALL MIXER BOWL; LET STAND AT ROOM TEMPERATURE UNTIL SOFTENED. BLEND IN ONION AND WORCESTERSHIRE SAUCE ON LOW SPEED. BEAT ON MEDIUM SPEED UNTIL FLUFFY, SCRAPING SIDE AND BOTTOM OF BOWL FREQUENTLY. COVER; CHILL 3 TO 4 HOURS. SHAPE MIXTURE INTO 1 LARGE BALL; DO NOT ROLL IN PARSLEY. DECORATE BALL WITH CUTS OF PIMIENTO, GREEN PEPPER AND SLICED PIMIENTO STUFFED OLIVES. TRIM BASE OF BALL WITH TINY COCKTAIL ONIONS AND PIMIENTO OLIVES. TOP BALL WITH SPRIG OF GREEN LEAVES, EVERGREEN OR HOLLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY HOT HAM SANDWICH LOAF (11-11-92) (20:01) 1 LOAF WHOLE WHEAT BREAD, UNSLICED 6 TABLESPOONS BUTTER, SOFTENED; DIVIDED 2 TABLESPOONS SNIPPED CHIVES 2 TABLESPOONS MUSTARD 16 SLICES SWISS CHEESE 16 SLICES BOILED HAM 1 TABLESPOON POPPY SEEDS HEAT OVEN TO 400 DEGREES. SLICE BREAD IN 9 PLACES, DIAGONALLY, FROM TOP ALMOST THROUGH TO BOTTOM OF LOAF. COMBINE 4 TABLESPOONS BUTTER, CHIVES AND MUSTARD; SPREAD ON ONE SIDE OF EACH BREAD SLICE. PUT LOAF ON A 20 X 18 INCH SHEET OF ALUMINUM FOIL. PLACE 2 CHEESE SLICES AND 2 HAM SLICES OVER SPREAD, ALTERNATELY ENDING WITH HAM ON EACH 8 SLICES. BRUSH ENTIRE LOAF WITH 2 TABLESPOONS MELTED BUTTER AND SPRINKLE POPPY SEEDS OVER TOP. WRAP LOAF TIGHTLY IN FOIL. BAKE ON UNGREASED COOKIE SHEET FOR 30 MINUTES. REMOVE FOIL; CUT TO SEPARATE IN 8 PIECES. SERVE AS OPEN FACED SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAVORY CHEESE SNACKS (03/04/94) (22:20) 1/2 LB SHARP CHEDDAR CHEESE 1/2 LB BACON, FRIED, DRAINED AND CRUMBLED 2 LG ONIONS 3 TB CHILI SAUCE 1 LONG FRENCH BREAD LOAF PUT CHEESE, BACON, ONIONS THROUGH FOOD GRINDER. ADD CHILI SAUCE; BLEND. CUT BREAD IN 1/4 INCH SLICES. SPREAD SLICES, ABOUT 1 TABLESPOON PER SLICE. BROIL UNTIL BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=