Cheeseburger Cake

Serves: 10 Servings

Ingredients:

1 lb Ground beef
1 c Chopped onion
1 cn Diced green chiles; 4-oz.
2 c Bisquick® baking mix
1/2 c Mayonnaise
1/2 c Catsup
2 tb Mustard
2 ts Seasoned salt
1 Egg
8 oz American or Cheddar cheese
2 tb Sesame seeds

Instructions:

Heat oven to 375 degrees. Brown ground beef and onion in skillet. Drain off
excess fat. Mix ground beef, onion and all remaining ingredients except
cheese and sesame seeds. Spread half of batter in greased 9-inch springform
pan. Lay cheese slices on batter and cover with remaining batter. Sprinkle
with sesame seeds. Bake until edges are brown and pull away from side of
pan, 35 to 40 minutes. Let stand 10 minutes; loosen edge. Serves 10 to 12.

High Altitude Directions (3500 to 6500 ft.): No adjustments are necessary.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Prizewinning Recipes
by You from Bisquick. Lynn's notes: Made this 2-10-98; omitted the salt,
next time I'll use garlic and chopped green and red peppers to be cooked in
with the beef. A good recipe, easy to make and could be made in a pie plate
instead of a springform pan.


by: Prizewinning

Cheese Balls (Baked)

Serves: 18 Servings

Ingredients:

1 (4 oz) butter
3 c Plain flour
8 oz Cheddar cheese
8 oz Packaged dates
ds Salt
Pecan halves

Instructions:

Preheat oven to 375 deg F. Grate cheese. Melt butter; mix cheese and
butter. Add flour and salt, mix well. Pinch off a little bit of dough. Put
one date half and one pecan half in center of pinched dough and wrap dough
around them, forming a ball. Bake at 375 for 15 to 20 minutes.

About French Cheese

French cheese comes in a large variety - over 400 different cheeses! From the mild to the strong, the soft to the hard, this cheese has been enjoyed for ages and is a great compliment to any meal or snack.

French cheese is great to use on crackers, or with a slice of apple. You can crumble it up in a salad or slice it up to use in a sandwich. Eat it alone as a nutritious snack or combine it with your pasta or pizza for a little added zest. It's a great source of protein and calcium.

French cheese should be stored in a cool dry place and wrapped tightly. It should be served at room temperature - remove from the fridge at least 1 hour before serving. It is easiest to cut the cheese when it is cold, for round cheeses cut into pie shaped wedges - for square, rectangular and cylinder shaped cheese cut into slices. Wedge shaped or triangular cheeses should be cut into thin wedges. Use a sharp knife, cheese wheel or even a cookie cutter or fancy knife to make unique shapes.

Among the most popular types of french cheese are:
# Brie
# Neufchatel
# Camembert
# Roguefort
# Munster

But there are hundreds of others, made in every region of france and in every flavor from cows milk, goats milk, and ewes milk. French cheeses are rich and creamy and for the best flavored cheese, you should buy it from an importer either local, or simply purchase it online!

Cheddar

The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured.

If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs.

The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.

Country: England

Milk: cow milk

Texture: semi-hard

Fat content: 48 %

California Cheesemakers Win 31 Awards at American Cheese Society Competition

MODESTO, Calif. -- California cow's milk cheesemakers won 31 awards at the 2006 annual cheese judging held by the American Cheese Society (ACS), including several first-place Cheddar awards in popular categories. California cheeses also had a strong showing in the competitive soft ripened cow's milk cheese categories, winning four first-place awards and nine awards in total.

The competition was part of the ACS annual conference, which was held July 19-22 in Portland, Oregon. This year, North American specialty and artisan cheese producers entered a record 941 cheeses in the competition, which recognizes the finest cheeses produced in the United States.

California cow's milk cheeses won nine first-place, seven second-place and 15 third-place awards in this year's judging.

California first-place winners in the 2006 competition included Fiscalini Cheese Company, Modesto, for Bandage Wrap Cheddar Mature in a Mature Cheddars category, Smoked Cheddar in the Smoked Cheddars category and Bandage Wrap Cheddar in a Farmstead Cheeses category; Marin French Cheese Company, Petaluma, for Triple Creme Brie in a Brie category, Rouge Et Noir Camembert in a Camembert category and Garlic Brie in a Flavor Added category; Cantare Foods, San Diego, for Gourmet Mozzarella in a Mozzarella category; Mozzarella Fresca, Tipton, for Marinated Mozzarella in a Marinated Cheeses category; and Cowgirl Creamery, Point Reyes Station, for Pierce Point in a Soft Ripened category.

In all, 10 California cow's milk cheese producers won awards. Top winners included Marin French Cheese Company with 10 awards for cow's milk cheeses; Fiscalini Farmstead Cheese with five awards; Fagundes Old World Cheese with four awards; and Cowgirl Creamery with three awards.

For more information on ACS competition winners, go to: www.cheesesociety.org.

California is the nation's leading milk producer and also produces more butter, ice cream, yogurt and nonfat dry milk than any other state. The state is the second-largest producer of cheese and is home to more than 50 cheesemakers who produce 250 varieties and styles.

Business Wire

Brick cheese

1 gallon milk
1/2 cup cultured buttermilk
1/4 rennet tablet or 1/2 teaspoon
liquid rennet
Salt

Mix the buttermilk with the milk and warm to 86 [degrees] F. Set two hours to ripen. Dissolve or add the rennet into 1/2 cup cool water. Stir into the milk for one minute, then cover and allow to coagulate for 45 seconds.

The curd is ready to cut when a whey-filled depression is left after it is touched by a finger. Cut into 1/2 inch cubes. Cover and allow the curds to set for 30 minutes. After setting, place the pot into a sink of hot water and slowly bring the temperature to 102 [degrees] F. Hold at 102 [degrees] F for 30 minutes.

Stir the curds every five minutes to prevent matting. They will look like scrambled eggs at this point. They should hold their shape and will require more cooking if they don't.

Remove curds from sink and allow to set for one hour, stirring every 10 minutes. Line a colander with cheesecloth. Lift the curds out of the whey and place in the cheesecloth. Rinse with warm water and let drain for 25 minutes. Work in a teaspoon of salt if desired.

Make a folded band out of a clean dish towel and pin it together. While leaving the curds in the cheesecloth, place them inside the band. Using two small bricks, press between two boards for 12 hours. Remove the cheesecloth and put the cheese on a rack to air dry.

Turn once in awhile to allow drying until all surfaces are dry to the touch. Salt the outside surfaces of the cheese to help draw out moisture. Turn daily and lightly salt again if needed. The cheese may dry quickly and not need much salting. When dry, wax may be applied to seal and age the cheese.

Store cheese at 50 [degrees] to 60 [degrees] F in a dry place, turning every other day or so. This keeps the moisture evenly distributed inside the cheese. Aging can last from one to six months depending on how strong you like your cheese.

Cheesecake

When Marcus Porcius Cato made the first cheesecake back the heyday of the Greek Empire, he probably did not realize that his simple dairy recipe would be one of the world’s favorite desserts, even after several centuries. Indeed, the cheesecake has not lost its appeal and continues to evolve to meet the changing tastes of its aficionados.

For such a delicious cake, the cheesecake is actually rather simple. It is made of sugar, eggs, and cheese (usually cream cheese but ricotta is also often used in Italy), and other ingredients such as cookies, or cookie crusts, and cream. The more modern cheesecakes are topped with all kinds of tropical fruits like kiwi, mango, and strawberries, and are decorated with vanilla and chocolate.

Different people from different parts of the world have added their own twists to the traditional cheesecake, and each version is just as delicious as the next. The cottage cheese-based, world-famous New York cheesecake, for example, is loved the world over for its heavy use of cream and excellent consistency. Equally famous are the Italian-style cheesecakes that use delectable ricotta cheese and vanilla extract for extra flavor.

Almost all other food-loving countries have their own versions of cheesecakes as well. The Germans use quark cheese, Greece uses homegrown Mizithra cheese and Mascarpone cream, and Brazilians add in guava marmalade. Can you guess which country likes maple syrup on their cheesecake? You guessed it right – Canada.

The cheesecake has also found a place in Asia, where it has evolved into flan cakes, famous in Tokyo and in Manila. These flans are usually made of starch and eggs. The vegetarians have also whipped up their own cheesecake – they use tofu instead of cream cheese, and surprisingly, their version tastes just as good.

By Elizabeth Morgan

Calories In Cheese

Is there a lot of calories in cheese? Which has the most? Which the least? Are they all full of fat?

If you've been trying a low carb diet chances are you could care less about the nutritional value of cheese. Since most cheese has little or no carbs, it’s an approved food. But can all the calories in cheese stop you from losing weight if you eat too much of it?

Cheese has been a favorite food of almost everyone since the steps to making it were first discovered. And not wonder since it tastes great! It goes with almost everything, as an appetizer, in main meals and even with desserts! But having too much cheese can be bad for your weight and your health.

Cheese isn't all bad, aside from the fat and calories in cheese, it does have lots of calcium and contains vitamins A, E and D. Of course, it can also be loaded with fat - and not the good kind either. A high fat diet is thought to contribute to heart disease so if you’re worried about your heart, maybe you'll want to limit your cheese to a nibble here and there.

Luckily, not all cheese is created equal - some has more fat and calories than others. The table below compares some common type of cheese and shows the fat and calorie content for 1oz of each.

Fat & Calories in Cheese

Cheese Fat Calories
Gruyere 6g 72
Feta 6g 75
Neufchatel 6.5g 75
Mozzarella 6g 80
Camembert 7g 85
Brie 8g 95
Blue Cheese 8g 100
Gorgonzola 8g 100
Gouda 8g 100
Muenster 8.5g 104
Ricotta (1/4 cup) 8g 104
Roquefort 8.5g 105
Cheddar 9g 106
Cheddar 7.5g 110

Buying, Storing and Serving Cheese

Cheese is more than just peeling back the wrapper on a slice of American cheese. There are proper buying, storage and serving procedures that will help maintain freshness and ensure enhanced flavor and texture.

When buying cheese consider these three items.

** Where to Shop

- Choose a reliable source such as a specialty market or gourmet grocery store.

- Find a cheese only market or a cheese restaurant. Many large metropolitan areas have restaurants that serve only cheese and wine.

- Shop at a gourmet food store that specializes in cheese.

** Amount to Purchase

- Buy only what will be consumed with in a few days. Flavors and aroma of fine cheeses change over time in a home refrigerator.

** Characteristics of Cheese

- Cheese should present the characteristics of that particular style. The interior should not have cracks, mold or discoloration in any form.

- Natural rind cheeses have a rustic appearance. The rind on the outside of these cheeses is a side product of production. Blue or Roquefort styles will have some mold and cracks; this is a normal characteristic of these types of cheeses.

- Taste and sample. Follow your pallet and choose flavors that appeal to you.

Storage Guide

When you fist bring cheese home remove it from the plastic wrap or plastic bag it has come in. This type of storage is only good for transporting the cheese from shop to home. Re-wrap the cheese in waxed paper or parchment paper. This will allow the air and moisture to circulate around the cheese. Air and moisture are integral to keeping the cheese in the best possible condition.

Serving Guide

When serving cheese serve no more than 5 varieties at a time. Vary the size, shape, flavor and texture to add interest. Choose a wooden board or marble slab to serve on. If you have a silver tray with a wood insert this is an elegant way to add a special touch. Remember to never crowd the serving tray and place bread or fancy crackers on a separate tray. If the cheeses served have strong distinctive flavors use separate trays and serving utensils. Mild flavors will pick up aromas and tastes from stronger flavored cheese.

Cheese can be accompanied by fresh ripe fruit such as apples, pears, grapes, strawberries, fresh figs, or melon. Even thin sliced onions are a delightful accompaniment. Remember to slice all the fruit, onions and bread thin and in bite size pieces.

As a desert, cheese can be very elegant, or as a light course after the entree and before desert. When serving as an appetizer cheese should be coupled with a light dinner due to the filling nature of most cheeses.

Serving cheese chilled or at room temperature is a matter of personal preference. Room temperature cheese has more flavor and distinctive characteristics than chilled cheese. Room temperature can be achieved by leaving the cheese out for 30 minutes before serving. Remember to keep watch that the cheese does not get to warm and begin to sweat.

by Michael Colucci

Best Charlotte Pizza Restaurant?

Cheese

The search for the best pizza in Charlotte or even good pizza for that matter.

Seems whatever home town you are from you have stops that are the best in town, and one of the staples of every hometown diet is the best pizza in town. Once upon a time I had thought this was a phenomenon that every person that moves away from home suffers from, the fact that there is no local estalishments like those of home.

I now believe differently, and that Western New York has the best of 'most' any market.

When it comes to pizza, wings and gameday foods of similar affair like calzones and fried mushroms seem almost impossible t ofind anywhere in the south.

I cant drive 10 meters without seeing avertisment of NY style pizza being peddled, but how is that the case? its not.

Having lived throughout the south, and namely troughout Florida and North Carolina in Charlotte I have long sought after a pizza and wings of the taste of home, and continue to find fake represenations of just that.

Often the owners are once NY natives, and often NY natives who also owned pizz shops in NY as well, which seems a solid qualification, but time and time again the "overly thin" and bland attempts to try and be what is thought of as NY style is what we get.

I like pizza in every form and style, hard not to respect a good Chicago style deep dish pizza. But attempts to bring a taste of what s done right in NY to local patrons has been a repeated lacking affair.

I have Dreams of Pontillos Pizza in Rochester NY,and Chester Cab Pizza of New York, but continue to find sharper immitation of dominos and not much else in the south. Iam certain I am not looking right, or I hope that to be the case. I will not give up the very fun task of looking.

Whats the cure for this hopeless trying, and pretending to be?

Just make it with a soft foldable bread style dough, dont make it thin just for the sake of being thin, and win your customers with ingrdients and lare slices.

Add a bit of Frank's Red Hot and Blue cheese and celery on the side if you want a hint of NY style, and making t fe would ring true.

So whats the closest thing to home in Charlotte so far? DaVincs Pizza in Davis Lake is a very solid slice, and has the real homestyle ownership to make it tat way.

DaVincis owner is connected to Luca Pizza in Rochester New York which I frequented as a preteen. A place that offered up thick squares or thin triangles in the mall.

A bit pricey at DaVincis but the best Pizza in Charlotte thus far.

Get free Charlotte Coupons and Charlotte Restaurant Reviews at Charlottecritic.com.

About cheese - Men Warned; too much cheese raises risk of testicular cancer - Brief Article

Cheese

Men who eat too much cheese could be at a higher risk of contracting testicular cancer, Canadian researchers conclude in a new study.

University of Ottawa scientists systematically examined 17 food groups, 15 nutrients and 4 individual foods, and they studied 1,345 men--with and without testicular cancer--over several years. The link between cheese consumption and this type of cancer was found to be strong; there was a weaker link between testicular cancer and processed meats.

The reasons behind the associations are not known. Cheese contains large amounts of fat, calcium and protein. Processed meats are high in fat and contain nitrates, which are potential carcinogens.

The study, published in the October 2003 issue of the International Journal of Cancer, is viewed as the most comprehensive look yet at the link between diet and risk of testicular cancer.

A Quick Guide to Cheese

Cheese. It's a wonderfully versatile food. We use it to top pizzas, to sprinkle on our spaghetti, to spread on crackers. And without cheese, a grilled cheese sandwich would be nothing but buttered toast.

Cheese is produced in many parts of the world, two of the most well known countries being France and Italy. There are many varieties of cheese, but they are all made in a similar fashion. Milk and cream consist of two parts, the solid milk fats, and the whey. Cheese is produced by causing the fats to come together, forming curds. This is done by either adding acid or various bacteria to the milk or cream, causing it to curdle.

The curds are then processed in different ways to form different cheeses. The type of cheese made depends on the type of milk used, the percentage of fats in the milk, and the process used to make the cheese. Most cheeses come from cow's milk, but cheeses are also made from goat's milk, sheep's milk, and real mozzerella cheese is made from water buffalo milk. Cheese is generally categorized by it's texture, hard, semi-firm, semi-soft, or fresh.

Hard cheeses are generally aged for 12 months or more. They usually have a sharp salty taste, and are excellent for grating over pasta or salads. Parmesan, Asiago, and Romano are examples of hard cheeses.

Semi-hard cheeses may or may not be aged. In general, the longer the cheese ages, the sharper the flavor will be. A taleggio, which only ages for about 6 weeks will have a milder flavor than a cheddar that has aged for months. Semi-firm cheeses are good melting cheeses, or good to eat on their own.

Semi-soft cheeses like Camembert are good cheeses for spreading on crackers or crusty bread.

Fresh cheeses range from a mild cream cheese, to a rich creamy marscapone. These cheeses can be eaten spread on crackers, but are also commonly used for cooking desserts. Marscapone is an essential ingredient in tiramisu.

While talking about cheese, we can't forget to mention blue cheese, which is a cheese, with blue-green veins of mold, which gives the cheese a sharp flavor and aroma. Blue cheeses include gorgonzola, roquefort, and stilton.

If you are going to be serving cheese as part of a cheese course, hard, semi-firm, and semi-soft cheeses shoud be allowed to stand at room temperature for an hour before serving. Fresh cheeses, should be served chilled. Choose three or four types of cheese, either cheeses with similar characteristics and flavors, or contrasting cheeses. If you like, you can serve the cheese with crackers or crusty bread. Also some people serve their cheeses with a variety of fruits, apples, pears, figs, and seedless grapes would be good choices, as well as shelled walnuts.

Whether you like using cheese for cooking, or eating on it's own, cheese delivers it's own goodness and flavor.

By Tim Sousa

Blender Cheese Cake

Cheese

Serves: 1 Servings

Ingredients:

1 2/3 c Graham cracker crumbs
1/2 c Butter, melted
1/2 c Boiling water
1 pk Lemon jello
2 tb Lemon juice
2 c Cottage cheese
1 Container frozen whipped
1 Topping (about 9 oz.)

Instructions:

Combine cracker crumbs and butter; mix well. Press into bottom of 7"x11"
pan. Set aside. Assemble blender. Pour boiling water into blender
container, add jello and process at "beat" until jello is dissolved. Add
lemon juice and 1 cup cottage cheese. Process at "liquefy" until smooth.
Add remaining cottage cheese and process until smooth. Pour into large
mixer bowl. Add frozen whipped topping and mix until smooth. Chill until
set. (This is ready for serving in minutes.) Spread Pie Filling over top
when set. For variety try different fruit filling or even fresh fruit for
topping. Fresh fruit can also be mixed into cheese cake before pouring into
pan.

Apple Cheese Bread

Cheese


Serves: 8 Servings

Ingredients:

-- 1/2 c Butter Or Margarine
-- 2/3 c Sugar
-- 2 x Eggs
-- Apple, Peeled And Chopped
-- 1/2 c Grated Sharp Cheddar Cheese
-- 1/3 c Chopped Walnuts
-- 2 c Flour
-- 1 ts Baking Powder
-- 1/2 ts Baking Soda
-- 1/2 ts Salt

Instructions:

Preheat oven to 350øF. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate
bowl, combine flour, baking powder, baking soda and salt. Gradually and
gently stir into apple mixture. Pour into greased loaf pan and bake 1
hour. Cool 10 minutes before serving.

Almond-Blue Cheese Balls

Cheese

Serves: 24 Servings

Cheese
Ingredients:
1/2 lb Cream Cheese
1/2 lb Blue Cheese
A Little Fresh Cream; as
-necessary
1 tb Onion; grated
1 1/2 tb Fresh Parsley; chopped
1 1/2 tb Chives; chopped
1 1/2 tb Chutney; drained-chopped
Salt And Pepper; to taste
Almonds; chopped

Instructions:
Blend and form in little individual balls adding drops of fresh cream to
adjust consistency of mixture. Roll in chopped almond and chill. Source:
Mountain Measures--Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. C. K. Payne, III

A Brief History Of Cheesecake To 1545

Cheese


Ever since the beginning of time, man has been striving to make the perfect cheesecake. Today, there are literally thousands of cheesecake recipes. Everyone has their favorite. But when did this craze really begin? How did we get from the early days of cheesecake to the famous New York Cheesecake that we enjoy today?

Cheesecake was a very popular dish in Ancient Greece. But when the Roman's conquered Greece, the secret fell into the hands of the Romans and nothing's been the same since. Actually, the Roman version of cheesecake was much different from the Greek form of the delicious wonder. Roman cheesecake became known as placenta. It was sometimes baked on a pastry base and other times it was enclosed in a pastry case. The Roman cheesecake was actually often used as an offering to the Gods.

In the first century BC, a gentleman by the name of Marcus Porcius Cato, came up with a wonderful recipe for cheesecake. He lived from 234 to 139 BC. He was a Roman politician. See, even politicians can have good taste in food. This recipe of his was the only work of his that was ever preserved, which is quite ironic since his main focus was in politics. This recipe that he came up with was often given as a temple offering.

It wasn't until 230 AD that the first "modern" recipe for cheesecake was recorded. This was a recipe that was recorded by Athenaeus, a Greek writer. By today's standards, this recipe, which reads as follows, would be considered laughable.

"Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve."

That is the actual recipe as it was discovered by archeologists. Quite crude in comparison to the elaborate cheesecake recipes that we have today.

It wasn't until 1000 AD that cheesecake was finally brought to Great Britain and Western Europe. This was done by Roman conquering armies. Shortly after this time cheesecake slowly spread throughout the area. The number of different recipes also started to increase and began to look a little more like the ones we're used to today.

In 1545 the first cookbook containing a cheesecake recipe was printed. The book actually focused more on other types of foods as it was a traditional type of cookbook. But inside was one recipe for cheesecake printed below.

To make a tarte of Cheese - Take harde Chese and cutte it in slyces,and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and breake it in a morter tyll it be small, than drawe it up thorowe a strainer with the yolkes of syxe egges, and season it wyth suger and swete butter, and so bake it.

You will notice the English is quite bad. This was how the actual recipe was printed. Obviously the English language itself has come a long way in 500 years.

Since that time, cheesecake recipes have become quite elaborate and quite good. New York Cheesecake is probably one of the most popular.

Now that you know how cheesecake came to be, why not run out and get yourself a good slice. You deserve it, after all.


By Andrew Krause

3 Step Cheesecake Recipe

3 Step Cheesecake Recipe



Serves: 8 Servings

Ingredients:
-Karen Thackeray
2 8 oz pkgs cream cheese;
-softened *
1/2 c Sugar
1/2 ts Vanilla
2 Eggs
1/2 Mini semi-sweet choco chips
Graham cracker crust

Instructions:
* You can substitute "light" cream cheese Beat cream cheese, sugar and
vanilla at medium speed until well blended. Blend in 2 eggs. Stir in
chocolate chips then pour batter into graham cracker pie crust. (you may
sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) Bake
at 350F for 40 min, or until center is almost set. Cool. For best results
refrigerate for 3 hours.

Source: TV Guide clipping

3 Cheesy Crockpot Recipes

3 Cheesy Crockpot Recipes



Crockpot meals are always easy, and very tasty as well. If you love a good cheesy meal or snack, these recipes are just right for you!

Recipe #1 - All Day Macaroni & Cheese

8 ounces elbow macaroni, cooked and drained

4 cups(16 ounces) shredded sharp Chedder Cheese

1 can (12 ounces) evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

Recipe #2 - Artichoke & Cheese Dip

1 lb. shredded Mozzarella

1 c. grated Parmesan

1 c. (8 oz. jar) mayonnaise

1 c. (8 1/2 oz.) artichoke hearts, drained and chopped

Minced onions

Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour. Serve with broken up French bread or wheat crackers.

Recipe #3 - Broccoli & Cheese Soup

2 c. cooked noodles

1 (10 oz.) pkg. frozen chopped broccoli,thawed

3 tbsp. chopped onions

2 tbsp. butter

1 tbsp. flour

2 cups shredded American cheese

Salt to taste

5 1/2 c. milk

Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours. 8 servings.

Enjoy!


Source: TV Guide clipping

By Kara Kelso

Cheddar Cheese

Cheddar cheese

Cheese

Cheddar cheese is a pale yellow, sharp-tasting cheese originally made in the English village of Cheddar, in Somerset. Cheddar-style Ireland, Canada, the United States, South Africa, New Zealand, Australia (where it is often called ´´Tasty cheese´´) and Sweden. Much of this cheese is mass-produced and quality varies enormously. The strong flavor develops over time, with a taste diverse enough that food packaging will usually indicate a strength ("mild" to "strong/sharp/mature"), or the maturation period.

Cheddar has perhaps always been the most popular cheese in England. A pipe roll of King Henry II records the purchase of 10,420 pounds (avoirdupois pounds and troy pounds did not exist then, probably tower pounds or about 3650 kg) at a farthing per pound (£3 per tonne).

Cheddaring refers to an additional step in the production of cheddar-style cheese where, after heating, the curd is cut into cubes to drain the whey, then stacked and turned.

Cheddar cheese has become too widely produced to have a ´protected designated origin´. However, the European Union recognises ´West Country Farmhouse Cheddar´ as a protected designation of origin. To meet this standard the cheese must be made in the traditional manner using local ingredients in four designated counties of south-west England.

Like many cheeses, the colour of cheddar is often modified by the use of food colourings. Annatto, extracted from the tropical achiote tree, is frequently used to give cheddar an orange colour. The origins of this practice are clouded, but the three leading theories appear to be to allow the cheese to have a consistent colour from batch to batch, to assist the purchaser in identifying the type of cheese when it is unlabelled, or to identify the cheese´s region of origin.

In the United States, cheddar cheese comes in several varieties, including mild, medium, sharp, New York Style, Colby/Longhorn, white, and Vermont. New York Style Cheddar cheese is a particularly sharp cheddar cheese, sometimes with a hint of smoke. It is usually slightly softer than milder cheddar cheese. Colby/Longhorn Cheddar cheese has a mild to medium flavor. The curds are still distinct, often marbled in color, varying from cream to yellow. Cheddar that has not been coloured is frequently labelled as "white cheddar" or "Vermont cheddar", regardless of whether it was produced in the state of Vermont.

Cheddar is one of several products used by the United States Department of Agriculture to track the dairy industry; reports are issued weekly detailing prices and production quantities. The state of Wisconsin produces the most cheddar in the United States; other centers of production include upstate New York, Vermont, and Tillamook, Oregon.

Cheddar is also a good source of vitamin B12 and therefore recommendable for vegetarians. A slice of vegetarian cheddar cheese (40g) contains about 0.5 µg of vitamin B12

Apple Cheese Bread

Apple Cheese Bread

Cheese


Serves: 8 Servings

Ingredients:

-- 1/2 c Butter Or Margarine
-- 2/3 c Sugar
-- 2 x Eggs
-- Apple, Peeled And Chopped
-- 1/2 c Grated Sharp Cheddar Cheese
-- 1/3 c Chopped Walnuts
-- 2 c Flour
-- 1 ts Baking Powder
-- 1/2 ts Baking Soda
-- 1/2 ts Salt

Instructions:

Preheat oven to 350øF. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate
bowl, combine flour, baking powder, baking soda and salt. Gradually and
gently stir into apple mixture. Pour into greased loaf pan and bake 1
hour. Cool 10 minutes before serving.

Cheese Making

Cheese Making

Cheese :

The value of cheese as a food has not been fully appreciated.

A point in favor of cheese as an economical food is that it does not require cooking before being served. It may, however, be grated and served in a variety of ways with cooked foods. Considering its high nourishing qualities cheeseis a more economical food than meats of any kind. This is especially true in times of meat shortage when prices soar. Consequently, a wider use of cheese will not only relieve meat shortages, but will effect a considerable saving for the consumer. Larger quantities of this valuable food should be produced and used. It can be made on most farms at comparatively low cost.

APPARATUS FOR CHEESEMAKING

The apparatus and equipment needed for farm cheese making can be supplied largely from the average farm house utensils. Following is the list: Milk vessel - A metal wash tub, a wash boiler, or any large vessel in which the milk may be heated and which can be set on the stove, will do. Thermometer - A thermometer must be used so that the temperature may be regulated. Dipper - A dipper is necessary to stir the milk and curd. Knife - A long knife with which to cut the curd is desirable.

Mold -Lard presses or fruit presses may be used for cheese molds. A sheet of galvanized iron or heavy tin, 22 by 10 inches, can be cut and soldered or riveted into the shape of a cylinder 7 inches in diameter and 10 inches high, which can be used as a cheese mold. Cheese cloth -The cheese should be protected with a bandage. This bandage should be made of cheese cloth or flour sacking or unbleached linen beforehand so that it will be ready to use.

It must be made to fit the inside of the mold. Rennet tablets - Rennet tablets are used to coagulate the milk. They may be purchased from any dairy supply house. Check the Yellow Pages. Cheese press - Fruit presses or lard presses will serve for cheese presses. A home made press can be made by thrusting one end of a long plank under a cleat or support so that the free end may serve as a weight to press down against the cheese which is placed under the plank near its stationary end.

METHOD OF MAKING CHEESE

For five pounds of cheese, about 50 pounds of milk will be required. Fresh, sweet, morning milk should be used. It should be put in a wash boiler or similar vessel, set on the stove and heated to 90 degrees Fahrenheit. A thermometer should be used so that the temperature may be read and regulated exactly. While the milk is warming up to 90 degrees, dissolve one No. 2 Hansen's rennet tablet in half a glass of cold water. When the milk is exactly 90 degrees, add the rennet solution.

Stir gently for two or three minutes. Regulate the heat to keep the milk at 90 degrees until the curd is cut. Record the exact minute of adding the rennet solution. By dipping into the milk with a teaspoon at intervals of every half minute, determine when the milk first begins to coagulate. Record the exact minute that coagulation first appears. Setting usually takes 30 -45 minutes. The curd should be cut into half-inch cubes. To make these cubes it will be necessary to cut the curd lengthwise and crosswise into strips, half an inch thick, and into half-inch layers from top to bottom.

A knife long enough to reach the bottom of the vessel may be used for making the lengthwise and crosswise cuts. Raise the temperature at the rate of about two degrees every four or five minutes until it reaches 114 degrees F. The curd should be stirred gently with a dipper during the heating. It should be held at 114 degrees for an hour. The curd should then be run into a strainer cloth to drain off the whey. After about ten minutes of draining, it should be put into a dish pan and broken into small pieces with the hands.

Four ounces of salt should then be thoroughly mixed through the curd. The salt should be put on in three applications, each two or three minutes apart. When the salt is dissolved the curd is ready to press. A mold such as that described under the list of apparatus must be used for pressing the cheese. The grooved board, previously prepared, should be covered with a cloth and the mold placed on it. Line the mold with the cheese bandage. It is now ready to receive the curd. Place a circular piece of cloth and then the board disk on top of the curd and apply pressure with a fruit or lard press, or with a home-made press.

The pressure should be applied gradually or the cheese will not mold into a solid cake. If a press is not at hand, one can be made by thrusting one end of a 12-foot plank under a support which should be about 16 to 20 inches above the ground. The support can be made by nailing to the wall a short piece of 2 by 4. The mold should then be placed about 2 feet from the wall and the plank placed in position across its top. The free end of the plank will cause a downward pressure on the cheese.

It will be necessary to place a block of wood about 4 inches square on top of the cheese and to regulate the height of the mold so that the plank will be level when pressing on the cheese. Increased pressure should be applied by attaching a weight to the extreme end of the plank. As the pressure should be gradually increased, about 10 pounds should be added to the weight each two or three minutes until at the end of 15 minutes 75 pounds of pressure has been applied.

Let the cheese remain in the press for three or four hours, then remove it, straighten out the cloth bandage and smooth down with hot water. Replace the cheese in the mold and press over night. Take the cheese out of the mold, apply paraffin or grease to the outside and place it in the cellar or suspend it in the well where it will ripen. It should be ripened at a temperature of about 60 degrees F. and should be rubbed with the hands every day or two to prevent the growth of mold.

Sometimes, because the salt has not properly penetrated the curd, the finished cheese may puff or bloat when a few days old. Salt rubbed on the surface with the finger tips will correct this tendency. Application should be repeated the following day. The cheese will be ready to eat in about four weeks.

by Leon the Milkman

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