Culinary recipes » Cheese

EGGS PORTUGAL

Cook — Sat, 02 Jan 2010 10:13:07 +0000

EGGS PORTUGAL

Servings: 4
Ingredients:

1 lb PRK SAUSAGE (bulk)
8    Slices bread/cubed
3/4 lb Cheddar cheese/shredded
4    Eggs;beaten
2 1/2 c  Milk
3/4 ts Mustard
1 cn Mushroom soup
1/4 c  Vermouth

In a 9×13 greased caserole dish, place bread cubes. Brown sausage into very
fine pieces, drain. Top bread with cheese. Place sausage on top of cheese
and bread Mix eggs and milk together and pour on top of the sausage, bread
and cheese. Cover and refrigerate overnight. Next morn.: Mix vermouth and
soup (no extra water) together and spread over the top of the casserole.
Bake 300 1 hour.

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CROCKPOT CHEESE FONDUE DIP

Cook — Sat, 02 Jan 2010 10:07:30 +0000

CROCKPOT CHEESE FONDUE DIP

Servings: 8
Ingredients:

2    10-3/4 cans condensed cheese
1 pk Freeze dried or fresh chive
2 c  Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tb Worcestershire sauce
1 ts Lemon juice
Corn chips

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice,
and chives. Cover and heat on > low in crock-pot for 2 to 2-1/2 hours. Stir
until smooth and well blended. Keep hot in the pot.

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CROCKPOT REFRIED BEAN DIP

Cook — Sat, 02 Jan 2010 10:04:08 +0000

CROCKPOT REFRIED BEAN DIP

Servings: 1
Ingredients:

20 oz Can refried beans
1/4 ts Salt
1 c  Shredded cheddar cheese
2 tb Bottled taco sauce
1/2 c  Chopped green onions
Ortilla chips

In crock-pot combine beans with cheese, onions, salt, and taco sauce. Cover
and cook on low for 2 to 2-1/2 hours. Serve hot from the pot…

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CROCKPOT FONDUE ITALIANO

Cook — Sat, 02 Jan 2010 09:36:44 +0000

CROCKPOT FONDUE ITALIANO

Servings: 1
Ingredients:

1 lb Lean ground beef
8 oz Mozzarella cheese
1    Envelope spaghetti sauce mix
2    15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c  Dry red wine

In a skillet or crock-pot with a browning unit, cook beef until crumbly;
pour off excess fat. In the crock- pot, combine beef with dry spaghetti
sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on
low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add
dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of
Italian bread into the fondue while > keeping the mixture hot in the
crock-pot. Makes 6 to 8 serv.

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BACON CHEESE MUFFINS

Cook — Tue, 29 Dec 2009 21:26:47 +0000

BACON CHEESE MUFFINS

Servings: 1
Ingredients:

1/2 lb Bacon
Veg oil
1    Egg, beaten
3/4 c  Milk
1 3/4 c  All-purpose flour
1/4 c  Sugar
1/2 c  Crunchy, nugget cereal
1 c  Hredded cheddar cheese    C

Cook bacon- drain but reserve dripping, if necessary add veg oil to measure
1/3 c total. In a small bowl combine dripping/oil, egg and milk- set
aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients,
make a well in center. Add wet mixture all at once; stir just til
moistened. Batter will be lumpy, stir in cheese, bacon and cereal. Fill
greased or lined muffin cups 3/4 full. Bake at 400 for 15-20 min. Makes 12.

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BARB’S MEATLOAF WITH CHEESE

Cook — Tue, 29 Dec 2009 21:23:57 +0000

BARB’S MEATLOAF WITH CHEESE

Servings: 8
Ingredients:

1 lb Ground beef
1/2 tb Pepper
3/4 c  Cheddar cheese; cubed
1/2 tb Celery seed
1/2    Onion; chopped
1/4 tb Paprika
1/2    Bell pepper; chopped
1/2 c  Milk
1    Egg; beaten
1/2 c  Bread crumbs; dry
1 tb Salt

OVEN TEMP: 350 DEGREES MIX ALL INGREDIENTS TOGETHER. PLACE IN LOAF PAN.
BAKE FOR 1 HOUR 15 MIN. *I LIKE TO FORM THIS IN A BALL AND PLACE IT ON A
RACK TO COOK, SO THAT MOST OF THE FAT DRIPS AWAY FROM THE MEAT. THIS MEAT
LOAF MAKES GREAT SANDWICHES AND IS FLAVORFUL WHEN COLD.

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RANCH CORNBREAD

Cook — Tue, 29 Dec 2009 20:51:51 +0000

RANCH CORNBREAD

Servings: 8
Ingredients:

1 c  Cornmeal
1 c  All purpose flour
1 tb Plus 1 t baking powder
2 tb Sugar
1 ts Salt
1 1/2 c  Milk
2    Eggs, beaten
1/2 c  Diced cooked ham
1/2 c  Sharp Cheddar cheese
1/2 c  Bell pepper, chopped
1/4 c  Chopped pimiento

Combine dry ingredients; add milk and eggs, mixing well. Stir in remaining
ingredients. Heat a well greased 9 inch cast-iron skillet in a 400 oven
for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425
for 30 minutes or until golden brown.

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SOUTHWESTERN BISCUITS - *P COOKING CLASS

Cook — Tue, 29 Dec 2009 20:47:16 +0000

SOUTHWESTERN BISCUITS - *P COOKING CLASS

Servings: 12
Ingredients:

2 c  All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c  Vegetable shortening
4 oz Diced canned green chilies (
1/2 c  Grated cheddar cheese
3/4 c  Milk
1 pn Black or cayenne pepper

HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper in a
large mixing bowl. Cut in the vegetable shortening using a pastry blender
or two knives until the mixture has the consistency of coarse crumbs. Add
the chilies, cheese and milk, adding more milk if necessary so the dough is
pliable but is still wet. Turn the dough onto a heavily floured surface,
and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the
dough to an even thickness of 3/4-to-1 inch, and cut out biscuits with a
2-inch round cutter (the diameter of a juice can), dipping the cutter in
flour between cutting each biscuit so they do not stick. Place the biscuits
on an ungreased cookie sheet and bake in the center of the oven for 12 to
15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours
in advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14.

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GUESS AGAIN CARROT CASSEROLE

Cook — Tue, 29 Dec 2009 20:37:32 +0000

GUESS AGAIN CARROT CASSEROLE

Servings: 8
Ingredients:

2 lb Carrots, cooked and mashed
8 oz Sharp cheddar cheese
1/2 ts Salt
1/8 ts Pepper
2 tb Butter
1    Onion, medium, grated
-Green pepper is optional
-Bread crumbs with butter an

You can’t put your finger on the taste right away, hence, the name. Add
cheese , salt and pepper, and butter to mashed carrots. Place in a 1 qt.
buttered baking dish. Sprinkle with bread crumbs and dot with the
additional butter. Sprinkle with parsley flakes. Bake @ 350 for 40 min.
Lisa/Cedar Rapids

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EASY BAKED POTATOES

Cook — Tue, 29 Dec 2009 20:34:19 +0000

EASY BAKED POTATOES

Servings: 6
Ingredients:

6    Potatoes unpeeled and cubed
1/4 c  Butter
1 oz Envelope onion soup mix
1 c  Shredded Cheddar cheese
1/4 c  Chopped green onions

Place potatoes in a lightly greased 12 x 8 x 2 inch baking dish; dot with
butter and sprinkle with onion soup mix. Cover with aluminum foil and bake
at 400 for 30 minutes. Stir mixture and bake an additional 30 minutes.
Uncover and sprinkle with cheese and green onions. From ‘Progressive
Farmer, January 1992; Mikie Lancaster, Chattanooga, TN

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