Cheese Log

Cheese Log

Serves: 10 Servings

Ingredients:

1/2 lb New York Sharp Cheese
1/2 lb Pimento cheese
1/2 lb Cream cheese
2 Garlic cloves
2 ts Worcestershire sauce
1/4 ts Red pepper
2 tb Mayonnaise
1/4 ts Salt

Instructions:

Grate cheese. Add all ingredients, chill a little and divide into
thirds. Roll in paprika. Can be frozen.

Crazy about cream cheese

Consumers enjoy eating cream cheese in everything from cheesecakes to pates, from Jell-O[TM] molds to stuffed mushrooms. Since first introduced in 1880, fresh, smooth cream cheese has become an American staple. Whether starting the day with a breakfast bagel rich with flavored spread, enjoying a hot plate of enchiladas stuffed with spiced-up cream cheese for dinner, or perhaps experiencing a rich crab fondue for special occasions, the home chef has many options. Food processors, however, trying to tease taste buds with new and original offerings, have to meet different needs.

Using cream cheese presents certain challenges to food developers, and Kraft Food Ingredients Corporation (Memphis, Tenn.) provides some answers. For one thing, cream cheese is a fresh, non-cured cheese that requires refrigeration. Freezing damages the distinctive texture, so proper refrigeration is a must and adds to product costs. Cream cheese often represents one of the more expensive ingredients in many popular desserts. Since its price fluctuates considerably, food processors frequently request an ingredient that delivers the flavor and texture of cream cheese at a lower, more stable cost.

Kraft[R] Cream Cheez Blend PN 62515 and Kraft[R] Neufchatel Cheez Blend PN 70507, both introduced recently by Kraft Food Ingredients, address the cost complications for food processors that wish to use cream cheese and Neufchatel cheese in their formulations. Designed as 1:1 replacements, these blends provide similar levels of saturated fat and trans fat as standard cream cheese and Neufchatel cheese. Made with real cream and Neufchatel cheese, the two blends offer the same functional characteristics of the cheeses and can be used as direct replacements, without the costly reformulation of existing products. Kraft[R] Soft Cream Cheez Blend, PN 62527, a soft version of the Cream Cheez Blend, is ideal for products requiring a smoother texture, such as icings, fillings and spreads.

Easier on Formulations

The only changes food technologists will need to make for products switching to Kraft Cream Cheez Blend PN 62515 and Kraft Neufchatel Cheez Blend PN 70507 from traditional cream cheese applications will be in the ingredient lines; manufacturers still will be able to state "cream cheese" and "Neufchatel cheese" on the product label. These cheeses were developed to allow the manufacturer to include the standard of identity cheese in their ingredient lists, while reducing overall costs and market volatility. Wherever cream or Neufchatel cheeses have been incorporated, Kraft Cheez Blends will fit right in.

There are no similar refrigerated items on the market today. The dry ingredient alternatives that exist cannot compare with the 1:1 functionality of real cheese blends. According to Mike Jackson, senior business marketing manager, soft cheese products, "real cheese blends are the only way to 'meet the viscosity requirements of cheesecakes and fillings. Reconstituted dry ingredients require the addition of expensive emulsifiers and other additives to even approximate real-cheese texture."

Kraft's scientists have done extensive testing, in both laboratory and real-life manufacturing settings, to confirm that Kraft Cheez Blends are truly the functional equivalents of their standard of identity counterparts. "The combination of proprietary technology and ingredients, along with the use of real, standard of identity cream and Neufchatel cheeses, means these blends mimic the standard of identity cheeses, in terms of the cheese structure itself," adds Jackson.

A number of Kraft Food Ingredients' customers are successfully using Kraft Cream Cheez Blend and Kraft Neufchatel Cheez Blend in applications designed for traditional cheeses, and feedback has been deliciously positive.

Cherry Cheesecake

Looking for the perfect dessert to bring for Thanksgiving dinner or a deliciously sweet treat to impress an important date? Then a cherry cheesecake is your answer. This simple yet intricately flavorful cheesecake is great for both a big family lunch fest and a romantic dinner, especially with a light sparkling wine.

And no, forget about buying the cherry cheesecake. Why don’t you make one instead? With the right tools and this simple how-to, you’ll be able to put together a scrumptious cherry cheesecake in no time.

For the crust, you will need a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter. To make the cheesecake, you will need softened cream cheese and about three to four medium-sized eggs (both the eggs and the cream cheese should be at room temperature). You will also need about fifteen ounces of chilled, cherry pie-filling, sugar, and vanilla extract.

Now that you have all the ingredients on hand, you can start by making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force the mixture down into the bottom of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.

While baking, go right on to making the cake. It’s a good idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), and then the vanilla and sugar. Once you get a firm consistency, bake it at about 450 degrees for ten minutes. Then, adjust the temperature to about 25 degrees lower and go on baking for another forty minutes.

You can then carefully take the cake off the pan and let the cake cool. Pop it in the refrigerator overnight (or for at least nine to twelve hours). Finally, generously spread the cherry filling over the cake.

By Elizabeth Morgan

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

Wine And Cheese Baskets

A popular gift during the holiday season or at exclusive events is the wine and cheese basket. The combination is as old as time, and wins hearts and favors with ease. It indicates a sophisticated palate and a superior appreciation for the good things of life.

Selecting the right wine and cheese is as much a matter of personal preference as of the area from which they are produced. Usually, the amalgam from a particular location works best and saves you much time and trouble while giving. However, when it comes to experimenting with the two, there are myriad styles to adventure with.

Made with as much care and artistry as wine, cheese is a product of careful craft and ingenuity. Prepared from cow, sheep, goat or yak's milk, cheese can be fresh, poached, or hard; with a washed, flourished or natural rind, and melted or cured. Cheese can even be spiced up or enfolded in leaves for new aromas to sink in.

Farm cheeses or industrial cheeses come in various flavors and blends that easily match the complexity and varieties of wine produced in the world. It is the painstakingly produced cheese from exclusive farms that are most popular (and expensive).

Red wine usually teams up with most cheeses. Fresh cream cheeses are heady with most white wines and some delicate red wines. Red and white wine work well with goat's milk cheese. Camembert, Brie and other such ripening soft cheeses thrive with fine white wines or fruity reds. Soft and semi-hard cheeses blend well with champagne or sweet sherry. Washed rind cheese integrates best with that region's red wines or stronger whites, while lush semi-aged ones resonate with rosé or local wines.

Cheeses like Parmesan, Cheddar or other hard, aged cheeses brilliantly highlight red wines, sweet dessert wines and port. Blue cheeses favor vintage port, as well as strong reds and some whites.

Budgetary, seasonal and personal preferences can lead you to the right choice in cheese baskets. Standard wine and cheese baskets combine spaces for the two items, besides including wine glasses, light crockery, napkins, a cutting board and a cheese knife. Special designer baskets include the perfect wine and cheese combo, crackers and light snacks, exclusive linen and wine accessories.

Everybody is entitled to some fun and relaxation. Whether it's earthy, lively or velvety, savor the wine, nibble the cheese and pamper your taste buds. That's the idea of a wine and cheese basket - that, and to raise the pleasure element that much higher!

by Richard Romando

Cheese Fondue #3

Cheese Fondue

Serves: 4 Servings

Ingredients:

2 c White wine
1/2 Clove garlic; pressed
1 lb Gruyere cheese; grated
2 tb Cornstarch
2 tb Kirsch
1/4 ts Nutmeg
1/2 ts Salt

Instructions:

In the top of a double boiler, heat wine until barely simmering. Add
garlic. Dredge cheese in cornstarch, add to wine and stir until cheese
melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn
into Fondue pot, keep warm over alcohol lamp while serving.

Serve with chunks of French bread, slices of apples and pears, and
quartered carrots to dip in cheese.

By: Elizabeth Powell

Cheese Latkes

Serves: 4 Servings

Ingredients:

1/2 lb Cottage cheese, dry curd; or
-farmer cheese
3 Eggs
3 tb Matzo meal, wheat bran, or
-wheat germ
1/2 ts Salt
2 tb Sugar; optional


Instructions:

Mix all ingredients together till smooth. Spray a non-stick griddle or
skillet with vegetable cooking spray. Drop batter by large spoonfuls onto
hot griddle. Cook till browned on bottom; turn over and cook the other
side.

Recipe By : Annice

Cheese Salad

Serves: 6 Servings

Ingredients:

2 c Crushed pineapple
1 pk Lemon flavored gelatin
1 tb Unflavored gelatin
2 tb Cold water
Juice 1 lemon
1/4 c Chopped pimento
1/2 c Chopped nuts
1 Stalk celery, chopped
6 Marshmallows, quartered
1 c Whipping cream
6 oz Cream cheese
1/8 ts Salt

Instructions:

Drain juice from pineapple. Add water to make 2 cups. Heat to boiling.
Pour over lemon flavored gelatin, and the unflavored gelatin, which has
been softened in cold water. Stir until dissolved. Add lemon juice and
salt. Mix thoroughly. Cool until partially set. Add pineapple which has
been mixed with cream cheese, pimento, nuts, and celery. Add marshmallows.
Fold in whipped cream. Pour into mold which has been rinsed in cold water.
Let stand in cold place 12 hours. 10 servings.

by E. Fleetwood, Lincoln, NE.

Cheese Blintzes #2

Serves: 8 Servings

Ingredients:

---------------CREPES------------------
3/4 c All-purpose flour
1/2 ts Salt
2 lg Eggs
1 c Milk
2 tb Unsalted butter; melted
1 Stick unsalted butter at


Instructions:

---------------FILLING-----------------
-room temp.
1 lb Ricotta cheese (or dry
-cottage cheese)
1 lg Egg yolk
1 tb Unsalted butter; melted
1 tb Granulated sugar
1/2 ts Vanilla extract

Make the crepe batter:

*** Sift flour and salt together into a bowl.

*** In a large bowl, beat eggs with an electric mixer. Add milk and 2
tablespoons of melted butter, beating until well mixed. Add flour mixture
and continue to beat until smooth. Cover and refrigerate at least 30
minutes.

Prepare the filling:

*** Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,
granulated sugar, and vanilla extract. Beat with an electric mixer until
smooth. Cover and refrigerate until ready to use.

*** Preheat oven to its lowest setting.

*** Remove crepe batter from the refrigerator. It should be the
consistency of heavy cream. If too thin, add up to 2 additional tablespoons
of flour to thicken.

*** Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat,
swirling pan to coat the whole surface. Put 1+1/2 tablespoons of batter
into the pan, swirling quickly to spread batter evenly over bottom of pan.
Cook until air bubbles begin to form on top on top and the edges start to
curl away from the sides of the pan. Remove crepe with a spatula and flip
over, browned side up, onto a plate. Repeat until batter is used up,
melting 1 teaspoon of butter in the pan before adding each 1+1/2
tablespoons of fresh batter.

*** To make blintz, take a crepe, browned side up, and place 1 tablespoon
of filling in the center. Lift the far edge of the crepe up and over the
filling, then lift up the near edge, overlapping and crimping the edges
together to close. Fold sides up, again overlapping and crimping to
secure. Transfer to a plate, and repeat with remaining crepes.

*** Melt the remaining butter in a large frying pan over medium heat. Add
a few filled blintzes, seam side down, and saute until golden brown. Gently
turn blintzes over and cook until the other side is golden brown. Remove
blintzes from the pan and place on an oven-proof plate. Keep cooked
blintzes warm in a very low temp. oven as you saute the rest.

*** Dust with confectioners sugar, serve with fruit sauce or syrup. Makes
16-18 blintzes

Cheese Garlic Biscuits

Cheese

Serves: 10 Servings

Ingredients:

2 c Bisquick Baking mix
2/3 c Milk
1/2 c Shredded cheddar cheese
1/4 c Margarine; melted
1/4 ts Garlic powder

Instructions:

Heat oven to 400 degrees.

Mix baking mix, milk , and cheese until soft dough forms; beat vigorously
30 seconds. Drop dough by spoonfuls onto ungreased baking sheet.

Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder;
brush over warm bisquits before removing from cookie sheet.

Serve warm.

Recipe by: Bisquick

Mozzarella cheese

Mozzarella seems to be one cheese we make often, and there are many ways to make it. Old World traditional mozzarella takes longer to make, but has a higher yield per gallon of milk.

Quick mozzarella is simpler and faster to make. The cheese freezes very well and is used in many recipes besides pizza. The following recipes will make a very mild mozzarella. You'll need to add a lipase powder if you like mozzarella with a stronger flavor.

Lipase powders are available from cheesemaking supply companies and are usually added at the rate of 1/8 teaspoon per two gallons of milk. Be sure to mix in water to dissolve powder before adding to milk.

Mozzarella is a fun cheese to make. It doesn't require lots of expensive equipment. You don't need a cheese press to make it, and it can be eaten fresh. Children especially enjoy helping with this cheese. I use liquid rennet because it can make a bigger variety of cheese and is cheaper to use than the tablets. Both calf or vegetable rennet work equally well.

Mozzarella is heat treated in the final stages to give it the desired stretch. This can be done either in the microwave or on the stove. Because mozzarella requires a high acidic level in the cheese before it can get stretchy, we add citric acid powder to speed this process along. The Old World traditional mozzarella gets its acidity by adding a culture and allowing it to ripen over a two-hour or longer period.

All cheese should be made in a stainless steel or unchipped enamel pot. Never use aluminum, as this can leach into the cheese. Use only canning or non-iodized kosher salt. Salt with iodine will give your cheese a slight yellowish-green tint. It's best to use a sink of hot water to raise or lower the temperature of the cheese. You can add more hot water as needed without worrying about scorching the milk.

Citric acid powder quickly raises the acidity so that the cheese will stretch. This is used for the quick method, but traditional mozzarella gets its acidity slowly by adding a culture and allowing it to ripen. Citric acid powder is available at cheesemaking supply companies, and pharmacists will sometimes order it. Candy and cake decorating supply companies often have it, as citric acid is used to make hard rock candy.

Thermophilic culture can be heated to 110 degrees or more. It is used to make many Italian-type cheeses such as mozzarella. It is an old-fashioned culture, sometimes called traditional or regular thermophilic and must be recultured before using. The other and more convenient type is a DVI thermophilic culture. DVI stands for direct vat inoculant and can be added directly to the warmed milk.

Old World traditional mozzarella cheese

It takes a little practice to know the exact time to begin the stretching process, but this mozzarella is well worth the effort. It has a higher yield per gallon of milk than the mozzarella made with citric acid powder. However, the citric acid assures you that the stretch will be ready when you are.

The old-fashioned mozzarella takes a bit longer, and the acidic level is reached over time with the aid of a thermophilic culture, so it can be a little tricky to know when the cheese is ready to stretch. Continued practice will help you get better at making this cheese.

2 gallons milk
1/8 teaspoon DVI thermophilic
culture
1/4 to 1/2 teaspoon fresh rennet -- amount
depends on age and freshness
1/2 cup cool water


Warm the milk to 90 [degrees] F and add the thermophilic culture. Dilute the rennet into cool water and stir into the milk for 15 seconds. Allow the curds to coagulate for 45 minutes to one hour and 15 minutes. Curd is ready to cut when it breaks cleanly over your finger and whey fills the depression. Cut curd gently into one-inch pieces and let rest for 20 minutes.

Increase the temperature of the curds about 2 degrees every five minutes, stirring often to keep the curds from matting together. Heat until the mixture reaches 100 [degrees] F. This is best done in a sink of hot water. When the curds have reached 100 [degrees] F, hold at this temperature by adding hot water to the sink as necessary and begin timing. You don't need to drain off the whey and curds. Let it set in the sink, keeping warm to acidify for about 2-1/2 hours.

Test a small handful of curds in very hot water (150 [degrees] to 155 [degrees] F). If they aren't ready to stretch, leave them to set a little longer. Determining the point when the curds are ready to stretch is a matter of getting a feel for how the cheese is supposed to be. When right, the curds melt together and stretch beautifully. Let it set in the sink, keeping warm to acidify for about 2-1/2 hours. At this stage, you can drain the curds, refrigerate and finish the stretching another day by using hot water.

Another method is to remove the curds from the whey, place the whey back on the stove in a double boiler and heat the whey back to 150 [degrees] to 155 [degrees] F. Place the curds, which by now have knitted themselves into one mass, back into the hot whey. Work quickly. Use of a large slotted spoon and a large regular spoon will help in the stretching process. Pull and stretch like taffy, shape into a ball and place in a brine solution for 10 to 30 minutes, depending on how salty you like your cheese.

The brine solution is two pounds of kosher salt per gallon of water, or eight ounces of salt per quart. The amount of salt can be adjusted to suit your taste. This cheese is great eaten fresh with a slice of tomato, a basil leaf and olive oil drizzled over the cheese.

Cheese Salad

Cheese Salad

Serves: 6 Servings

Ingredients:

2 c Crushed pineapple
1 pk Lemon flavored gelatin
1 tb Unflavored gelatin
2 tb Cold water
Juice 1 lemon
1/4 c Chopped pimento
1/2 c Chopped nuts
1 Stalk celery, chopped
6 Marshmallows, quartered
1 c Whipping cream
6 oz Cream cheese
1/8 ts Salt

Instructions:

Drain juice from pineapple. Add water to make 2 cups. Heat to boiling.
Pour over lemon flavored gelatin, and the unflavored gelatin, which has
been softened in cold water. Stir until dissolved. Add lemon juice and
salt. Mix thoroughly. Cool until partially set. Add pineapple which has
been mixed with cream cheese, pimento, nuts, and celery. Add marshmallows.
Fold in whipped cream. Pour into mold which has been rinsed in cold water.
Let stand in cold place 12 hours. 10 servings.

by E. Fleetwood, Lincoln, NE.

Cheese Fondue #2

Cheese Fondue

Serves: 6 Servings

Ingredients:

1 c Cottage cheese; creamed
1/4 c Milk
2 tb Butter or margarine
1 1/2 tb Cornstarch
1 ds Garlic powder
1/4 ts Dry mustard
3/4 c Milk
4 oz Pasteurized process sharp
-Cheddar cheese; shredded
2 oz Pasteurized process Swiss
-cheese; shredded
1 Loaf (1-pound) French bread;
-cut into cubes

Instructions:

Mix cottage cheese with 1/4 cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard;
mix well. Add 3/4 cup milk. Cook over medium heat, stirring constantly
until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese
mixture. Add remaining cheeses, stirring until cheeses are melted. Serve
with cubes of French bread for dipping into fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish
if desired. Keep hot during serving by using an alcohol burner, canned
heat, or candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

Pizza Recipes

Pizza Recipe

From being a simple flat bread eaten by Persians, Romans, and Greeks, the pizza has evolved during its long journey to every corner of the world.

Oven baked, grilled, thin crust, pie crust, deep dish, square or round are the variations one finds as far as the pizza base is concerned. But when one considers the toppings they can be best described as a poet's muse--expressions of the soul and tastes of vibrant people the world over.

History records how in 1889, Rafaelle Esposito made for Queen Margherita of Italy a pizza topped with tomatoes, mozzarella cheese, and fresh basil -popular today as pizza Margherita.

Among the Italian pizza varieties are: pizza marinara, which is a traditional Neapolitan pizza that has garlic, oregano, and anchovies. Napoli has tomato, mozzarella, and anchovies, while Capricciosa has mushrooms, prosciutto, artichoke hearts, olives, and a boiled egg.

Very popular is the New York-style pizza, which has a thin crust on which is layered sauce, grated cheese, and pepperoni. The dough is hand-tossed so that the pie is large and thin. There is a white pizza variation where only cheese is used, leaving out the tomato sauce. Popularly used cheeses are ricotta and mozzarella.

Equally renowned is the Chicago pizza, which is made in a deep dish with cheese being the first layer followed by sauce. There is an interesting variation of a double crust with sauce placed in between, termed as the "stuffed" pizza.

That pizza accepted change is seen from the Hawaiian pizza, which boasts chunky pineapple, and the St Louis variation, which has a sweet tangy sauce and is heavily seasoned with spices.

Mexican pizza has a topping of either chili or taco filling with shredded cheddar cheese, chopped onions, tomatoes, and jalapeno peppers.

Each recipe becomes unique because of its sauce, the way it is made, and the kind of cheese used, whether the pie is baked in a traditional wood oven or modern oven, and the combinations used in the toppings. Generally a pizza would have one or more herbs, like chili flakes, basil, oregano, or garlic; diced vegetables like asparagus, broccoli, mushrooms, bell peppers, olives, tomatoes, and onions; meat, seafood, fish, pepperoni sausage, salami, ham, bacon, ground beef, chicken, egg, anchovies or shrimp, kebab, coconut, Moroccan lamb, chicken tikka masala, Thai curry, kimchi or bulgogi.

Pizzas offer tastes of nations in the true sense---in America the flavors are uniquely American while in India or Korea or Japan the pizza incorporates local flavors. In doing so, the pizza has truly become universal.

by Seth Miller

Cheese Pudding

Cheese Pudding

Serves: 8 Servings

Ingredients:

4 Eggs
8 sl Stale bread
60 g Softened butter
150 g Chedder cheese; grated
1 c Chicken stock
1/2 c Cream
Freshly ground pepper

Instructions:

Preheat oven to 150 deg C. Remove crusts from bread, butter each slice one
side only. Sprinkle 2/3 of the grated cheese onto 4 slices, sandwich with
the remaining bread. Cut cheese sandwiches in half diagonally. Grease a
shallow ovenproof dish with remaining butter. Arrange cheese sandwiches
over base of dish. Beat eggs, stock and cream, pour egg mixture over
sandwiches making sure each one is moistened. Allow to stand 30 minutes.
Sprinkle remaining cheese on top, season with ground black pepper. Bake for
30 minutes or until pudding is set and golden.

Cheese Grits

Cheese Grits

Serves: 12 Servings

Ingredients:

1 1/2 c Grits
1/4 c Margarine
3 Egg; beaten
1 lb Velveeta; grated
1 ts Salt
1 ds Tabasco or Pickapeppa sauce
Paprika

Instructions:

Cook grits according to package directions. Add margarine, eggs, cheese
and salt; cook slowly until cheese melts. Remove from heat and add Tabasco
or Pickapeppa sauce. Pour into a casserole or souffle dish and sprinkle
with paprika. Bake one hour at 250 degrees.

Cheddar Cheese Pie

Cheese pie

Serves: 6 Servings

Ingredients:

*** 1 Unbaked 9-inch pastry shell;
*** chilled
*** 4 Eggs
*** 1 c Heavy cream
*** 1 c Milk
*** 1/2 ts Salt
*** 1/8 ts Tabasco sauce
*** 1 c Cheese cheddar; shredded

Instructions:

Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes or
until lightly browned. Reduce oven temperature to 325F. In medium bowl beat
together eggs, cream, milk, salt and tabasco sauce. Sprinkle cheese evenly
over bottom of pastry shell. Pour in cream mixture. Bake 45 minutes Makes 6
servings.

MICROWAVE DIRECTIONS:

Prepare and bake pastry shell as directed above using
glass microwave-safe pie plate. In 1-quart microwave-save bowl beat eggs,
cream, milk, salt and tabasco sauce. Cook uncovered on high 1-1/2 to 2-1/2
minutes or until mixture is hot but has not begun to set. Sprinkle cheese
evenly over bottom of pastry shell. Pour in hot egg mixture. Place in oven
on inverted microwave-safe saucer. Cook uncovered on Medium (50% power) 8
minutes. Turn dish 1/2 turn. Continue to cook on Medium 7 to 10 minutes or
until egg mixture is just set in center. Let stand 15 minutes before
serving.

Bean and Cheese Taco

Cheese

Serves: 4 Servings

Ingredients:

15 oz Canned chili hot beans -- No
Fat added -- drained
1/2 ts Garlic -- minced
4 Corn tortillas -- 6"
8 oz FF Fancy Pizza Cheese, HC --
Shredded
1/4 c Fresh cilantro -- chopped
1/4 c Green onions -- sliced
Shredded lettuce
Chopped tomato
Light or FF Sour Cream
Salsa

Instructions:

Heat oven to 350 F. In a small bowl, mash beans and stir in garlic. For
each taco, spread about 1/2 c bean mixture on half of each tortilla. Top
with 1/2 c. cheese, 1 tb. each cilantro and green onion. Fold tortilla over
filling. Place folded tortillas in 8" square baking dish sprayed with
non-stick cooking spray. Bake at 350 F. for 10 to 12 minutes or until
tortillas begin to brown and filling is hot. Serve with shredded lettuce,
tomato, FF sour cream and salsa to add at the table as desired. 4 Servings,
each (without garnishes) = 286 calores, 28 g protein, 39 g. carbohydrate, 2
g fat, 12 mg cholesterol, 426 mg sodium

Cheddar Fondue

Serves: 4 Servings

Ingredients:

1 lb Cheddar cheese; shredded
2 tb Flour
1 c Milk
1 ts Onion; grated
1 ts Worcestershire sauce
1 pn Cayenne
Salt to taste

Instructions:

Mix shredded cheese and flour until cheese well coated. In a fondue pot
heat milk and onion to not quite boiling. Stir in the cheese a little at a
time, continuing to heat and stir until all the cheese is melted. Add
worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol
burner. Serve with French bread cubes.

by Gerald Edgerton

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

Can Pizza Be Part Of A Healthy Diet?

At any given time, approximately 65 million Americans are on a diet. As a nation we try every diet product that comes along, from diet pills to fat burner lotions to weight loss surgery. We attend Weight Watchers meetings for our weight loss support, and we seek out weight loss tips anywhere we can find them. We've tried the weight loss herbs, the Nicole Richie weight loss plan, and the fat flush diet. In other words, many Americans have tried every weight loss system on the market today.

Unfortunately, most people haven't yet written their own weight loss success story. Most people are seeking rapid weight loss through one method or another, yet almost two-thirds of our nation is still classified as overweight. About one-third of our population is clinically obese. Clearly, the average weight in the United States continues to rise just as fast as the number of crash diets advertised on television.

While it can certainly be argued that Americans don't exercise to lose weight nearly enough and rely too much on quick weight loss diets, it's also true that a healthy diet will can have a substantial impact on fat loss results.

Diet Dilemma:

Unfortunately, when most people consider weight loss nutrition they automatically think of low fat foods such as alfalfa sprouts, broccoli and nonfat cottage cheese. Just the thought of surviving on such meager fare leaves the dieter discouraged and disappointed. Unable to eat the foods they love, dieters give up all hope of achieving their spot on the ideal weight chart and revert to their old pre-diet dining habits.

That's where most diets fail. Consumers, seeking honest weight loss help, are led to believe that in order to reach their ideal body weight they absolutely must give up all the foods they love and enjoy. Not realizing that this diet information is dangerous and self-defeating, the average dieter attempts to 'willpower' their way through day after tortuous day, denying themselves the very foods that they cherish the most. Such an approach almost never leads the consumer to a healthy weight because it's virtually impossible to deny yourself to this extreme. After the inevitable failure of this weight management technique, the dieter feels like a personal failure. Feelings of inadequacy set in, and it's easy to lose weight loss motivation altogether.

Thankfully, your weight loss story doesn't have to end here. An eminently better way to diet and lose fat is to make modifications to your menu that you can stick with for life. While it is possible to burn fat using the 'willpower through it' method, weight loss success is much more likely when small (almost unnoticeable) changes are made.

Americans Consume Piles Of Pizza:

Pizza is a perfect example of how you can make a minor modification to your diet, without giving up the foods you adore, and still attain some healthy weight loss. "Americans spent more than $22 billion last year on pizza, according to 'The Pizza Market' study conducted by Packaged Facts, a market research company. Helping to drive this trend is what many refer to as "consumers' growing love affair" with frozen pizza. About 7.7% of total dollars spent for pizza in 1995 was for frozen pizza, and growing sales are being spurred by the new rising crust varieties." (Source: Baking Business; 11-26-1996).

Most pizzas will do little to help your fast weight loss diet because they're typically loaded down with high-fat toppings like cheese and pepperoni. As an example, Pizza Hut claims that "If all the cows it takes to produce Pizza Hut cheese stood end to end, they would span the distance between the international space station and Earth at its point closest to the planet (333 kilometers or 207 miles)" (Source: Pizza Hut).

As a nation, our love affair with pizza has hindered our weight control efforts. Each man, woman and child in America eats an average of 46 slices (23 pounds) of pizza a year (Source: Packaged Facts, New York). A look at the Pizza Hut menu reveals that a single (100 gram) slice of Pizza Hut pan pizza (pepperoni) has 280 calories. That same slice at Domino's Pizza will cost you 310 calories. A single (153 gram) slice of Papa John's Pizza (The Meats) checks in at a whopping 430 calories, while a slice of pepperoni (111 grams) at Round Table Pizza boasts 310 calories. Finally, a (141 gram) deep-dish pepperoni slice from Little Caesars will set you back 350 calories.

Can Pizza Be Part Of A Healthy Diet?

With all those calories in pizza, and the pizza delivery truck just a phone call away, your diet and nutrition plan may be in jeopardy. But it doesn't have to be. The incredible pizza served up at your favorite pizza restaurant doesn't have to derail your weight loss plan. While the local pizza franchise won't ever be mistaken for the neighborhood quick weight loss center, and pizza probably won't ever qualify as a fat burning food, you don't have to give it up entirely in favor of the latest fad diet.

Many Americans are finding that their local pizza place is now offering healthier choices. With consumers concerned about so many carbs in pizza (due to the Atkins Diet and the South Beach Diet), and with high fat foods still a concern for many, pizza recipes are changing for the better.

Papa Murphy's deLITE Pizza May Fit Your Diet Plan:

Papa Murphy's Pizza is a fine example of a company that has listened to the customer and now offers a diet recipe on its pizza menu. Aware that many people are on a low-carb diet and weight loss program, Papa Murphy's has adjusted their pizza dough recipe accordingly. The result is their deLITE line of pizzas, where a slice of pepperoni will cost you only 160 calories. Mindful of the millions of Americans on a low carbohydrate diet, Papa Murphy's has cut back on the crust while preserving the flavor. Even the Papa Murphy's equivalent of the big sausage pizza, which they call the Meat DeLITE, has just 190 calories.

With their Cheese DeLITE pizza boasting only 140 calories per slice, and the Veggie DeLITE pizza coming in at just 150 calories per slice, we may assume that the pizza ovens at Papa Murphy's are working overtime!

So, Can Pizza Be Part Of A Healthy Diet?

While a steady diet of pizza will never be the next Weight Watcher diet, and the local pizza restaurant will never be a weight loss clinic, it is not unreasonable to claim that the Papa Murphy's deLITE line of pizzas can indeed be a valuable part of our diet and exercise program.

Traditional diets promising easy weight loss demand that the dieter forfeit their favorite foods. More often than not, such diet programs include giving up pizza. Such drastic actions are often a direct path to failure, leaving the dieter with a weight issue they cannot handle and a monumental feeling of failure.

A much better approach to any weight loss diet is making small but significant changes that the dieter can stick to for life. One such change is making a switch from regular high-fat, high-calorie pizza to the Papa Murphy's DeLITE line. Based upon a comparison to Papa John's (see above), substituting the Papa Murphy's DeLITE pizza will save you 290 calories per slice. Keeping in mind that the average American consumes 46 slices of pizza annually, the potential caloric savings is 13,340 calories per year. That's almost four pounds of fat that can be shed each and every year simply by switching to the DeLITE pizza!

Is the DeLITE pizza a guaranteed way to lose weight fast? Is the DeLITE pizza a diet food or even a low fat option? Of course not. But it will help most dieters stay on their plan, and thus gives them a higher probability of achieving their ideal weight. So while it's not a good idea to go into a pizza frenzy just yet, the DeLITE pizzas from Papa Murphy's may indeed be part of your healthy diet.

by Tracie Johanson