Cheddar Chili Cheesecake

Cheddar Chili Cheesecake, Cheese


Serves: 12 Servings

Ingredients:

** 1 1/2 tb Butter (for pan)
** 1/4 c Fine breadcrumbs, toasted
** 1/4 c Finely grated ched. cheese
** 6 oz Thinly sliced ham
** 1 1/2 lb Cream cheese, room temp.
** 3/4 lb Sharp cheddar, grated
** 1 c Cottage cheese
** 3/4 c Chopped green onion
** 4 Eggs
** 3 tb Jalapeno pepper*
** 2 tb Milk
** 1 Garlic clove, halved

Instructions:

*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.
Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to
coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix
diced ham with remaining ingredients in blender or processor until smooth.
Pour slightly more than half of filling into prepared pan. Top with
reserved ham slices in even layer. Cover with remaining filling. Set pan on
baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1
hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool
to room temperature before serving.

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.

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

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.

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

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.

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.

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