The Cheesemaker Recipe Book

Thank you for visiting our pages. We would love it if you would Add to this recipe book we are keeping! If you have some "cheese recipes" we would love to have them.

BEST EASY CHEESEY LUNCH

French bread
several thick slices of Jack (or your favorite) cheese
one thick slice ripe tomato (from garden is best)

Put the cheese and the tomato on the French bread. Do not add any condiments!

Take sandwich outside and eat. Share crusts with birds.
Liz
Palmdale, CA USA - Wednesday, April 24, 2002 at 19:32:04 (CDT)

Macaroni and Cheese

(Serves 4 to 6)

1/2 pound elbow macaroni

4 tablespoons (1/2 stick) butter, cut into bits

Dash Tabasco sauce

1 1/2 Cups milk

2 eggs, beaten

1 teaspoon mustard

1 pound Shredded Cheddar cheese

Salt and freshly ground pepper

Crushed Potato Chips

Preheat oven to 350oF. Boil the macaroni until just barely done in salted water. Drain and toss with the butter in a large, ovenproof mixing bowl. Mix the Tabasco into the milk. Reserving about 1/3 cup, stir the milk into the macaroni, then add the eggs, the mustard, and three quarters of the cheese. When well combined season to taste with salt and pepper, and set the bowl directly in the oven. Every five minutes, stir in some of the reserved cheese, adding more milk as necessary to keep the mixture moist and smooth. When all the cheese has been incorporated and the mixture is nicely hot and creamy (approx. 20 minutes), crush potato chips sprinkle on top, enjoy.

Cheese & Macaroni
USA - Tuesday, October 09, 2001 at 17:45:51 (CDT)

CHEESE AND VEGETABLE PIE

1 cup each onion and zucchini (sliced)
1 tablespoon butter
salt and pepper
2 tablespoons flour
6 oz. Swiss cheese (1-1/2 cups shredded)
1 9-inch pastry crust (pre-baked)
2 eggs (beaten)
1 cup half and half

Sauté onion and zucchini in butter in skillet until tender, about five minutes; season with salt and pepper and stir in flour. Cool; toss with cheese and arrange in bottom of crust. Mix eggs and half & half; pour into crust. Bake at 350 degrees F until pie is browned and set, 40-45 minutes.

Servings: 6
Calories per serving: 347
Protein: 13.8 g
Fat: 23.8 g
Carbohydrate: 20 g

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:14:20 (CDT)

GRILLED CHICKEN AND PROVOLONE PANINI

Makes 4 sandwiches
Prep time: 15-20 minutes
Cooking time: about 15 minutes

4 chicken breast halves, boneless and skinless
2 tablespoons (1/4 stick) butter, melted
2 teaspoons fresh sage, chopped, or 1/2 teaspoon dried
2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
4 crusty rolls of choice, French, Italian, sourdough
1/3 cup balsamic vinaigrette dressing
2 cups (about 4 ounces) arugula, washed and dried
8 pieces (about 4 ounces) prosciutto, thinly sliced
8 pieces (about 4 ounces) provolone, thinly sliced

Brush chicken breasts lightly with melted butter. Combine sage and rosemary and sprinkle on both sides of chicken. Season with freshly ground salt and pepper. Grill chicken breasts over charcoal grill in stove-top grill pan, or under broiler until firm to the touch. Transfer to plate and let cool approximately 10 minutes.

Slice rolls in half. Sprinkle bottom of each roll with vinaigrette. Divide arugula among the four rolls. Layer 2 slices of prosciutto and 2 slices of provolone on each roll. Slice each chicken breast half crosswise into diagonal slices, about 1/2-inch thick and place on top of cheese. Drizzle more vinaigrette over chicken. Place top of roll on and press down gently so sandwich stays together. Tightly wrap each sandwich in plastic wrap and refrigerate until serving time.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:12:47 (CDT)

CHEESY POTATO GRATIN

Makes 8 servings
Prep time: 20 minutes
Cook time: 1 to 1 1/4 hours

2 pounds Idaho or Yukon Gold potatoes, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup snipped fresh chives, minced green onions, or dried chives
1-1/2 cups (6 ounces) blue cheese, crumbled
1 cup (4 ounces) freshly grated Parmesan cheese
1 cup milk
1 clove garlic, minced

Preheat oven to 350ºF. Grease 2-quart rectangular or oval baking dish about 14x8x2 inches. Overlap one-third of potato slices in one layer in baking dish. Sprinkle with one-third of salt, pepper, chives and cheeses. Repeat layers two more times. Combine milk and garlic; pour over potato layers. Bake 1 to 1 1/4 hours or until potatoes are tender and golden brown and liquid is absorbed.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:10:35 (CDT)

CHEESY COLE SLAW
Makes 6-8 servings

2 cups each red and green cabbage, thinly sliced
1 cup red or green apple, cubed and unpeeled
6 ounces Muenster cheese, cubed
3/4 cup bottled fat-free Honey-Dijon salad dressing

Combine cabbage, apple and cheese in bowl. Pour dressing over and toss. Refrigerate 1-2 hours for flavor to blend.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:09:04 (CDT)

MONUMENTAL MUENSTER MELT

Runner-up
Provided by Mary Pat Cox
Scottsdale, AZ

Makes 6 servings
Prep time: 15 minutes
Cook time: 30 minutes

1-1/2 pound loaf round sourdough bread
1/2 cup raspberry vinaigrette salad dressing
12 ounces pre-cooked chicken slices
4 ounces brick cheese, sliced
4 ounces Muenster cheese, sliced
6 ounces apricot preserves
1/4 cup almonds, sliced and toasted
8 ounces Brie, sliced

Preheat oven to 350°F. With a serrated knife, slice horizontally through top of bread. Pull out soft center from bottom portion of loaf, making a bread bowl. Drizzle bottom and top halves of loaf with salad dressing. Fill bread bowl with chicken, brick and Muenster cheese slices. Spread preserves over cheese and sprinkle with almonds. Top with Brie slices. Place bread top over filled bowl. Wrap with foil and bake 25-30 minutes. Slice into 6 wedges and serve.

Note: To toast almonds, place almonds on baking sheet in preheated 350°F oven and bake until lightly toasted, 5 to 7 minutes.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:07:55 (CDT)

TWO-CHEESE POTATO HASH

from the kitchen of Mr. Food®

Makes 16 servings
Prep time: 30 minutes
Cook time: 35 minutes

2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)

Preheat the oven to 350° F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish. Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve.

* For added color, sprinkle with a dash of paprika just before serving.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:05:52 (CDT)

TRIPLE CHEESE BAKED SPAGHETTI

Serves: 4

6 ounces dry spaghetti pasta
3/4 cup low-fat ricotta cheese
1/2 cup (2 ounces) finely grated Romano cheese
2 cups (16 ounce jar) prepared spaghetti sauce
1 teaspoon dry basil
2 teaspoons dry oregano
1/4 teaspoon black pepper
4 ounce part-skim mozzarella cheese, shredded

Cook pasta according to package directions. Drain completely. Preheat oven to 350 °F.

In a large bowl, combine ricotta and Romano cheeses, 1 cup spaghetti sauce, basil, oregano, and pepper. Set aside remaining 1 cup spaghetti sauce.

Mix cooked pasta with cheese mixture, stirring until pasta is distributed. Place in a casserole dish coated with vegetable oil cooking spray.

Top pasta and cheese mixture with shredded mozzarella cheese. Cover with lid or foil and bake 20 minutes. Remove cover; continue baking until cheese bubbles.

Remove from oven and let stand for three minutes.

Cut into four large or six smaller servings. Top each portion with remaining spaghetti sauce before serving.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:04:19 (CDT)

CHEESY RICE AND CHICKEN CASSEROLE

1 package (6 oz.) white & wild rice mix
1 cup frozen onion seasoning blend
1 tablespoon butter
2 cups cooked chicken breast (shredded or cubed)
8 oz. mozzarella cheese (2 cups shredded)
1 cup reduced-fat sour cream
1/2 cup each frozen whole kernel corn & peas (thawed)

Cook rice mix according to package directions. Sauté seasoning blend in butter in skillet until tender. Combine all ingredients and bake (uncovered) in 1-1/2-quart casserole at 350 degrees F until hot throughout, 30-40 minutes.

Servings: 6
Calories per serving: 343
Protein: 22.9 g
Fat: 15.1 g
Carbohydrate: 26 g

TIP: Can substitute ground beef (cooked and drained) for chicken breast.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:02:52 (CDT)

COLBY CHEESE AND SPINACH QUICHE

from the kitchen of Chef Walter Potenza of Walter’s restaurant in Providence, RI

Makes 8 servings
Prep time: 20 minutes
Cook time: 45 minutes

6 eggs, beaten
1/4 cup heavy cream
1 bunch green onions, chopped
4 tablespoons finely chopped parsley
1-1/2 tablespoons fresh chopped dill
Salt and pepper to taste
4 10-ounce packages chopped spinach, cooked, excess water drained
1-1/2 pounds grated Colby cheese
2 tablespoons butter

Optional serving suggestions:
Field greens (arugula or mesculin)
Toasted pine nuts
Olive oil

Preheat oven to 350° F.

In a large mixing bowl, whisk eggs and heavy cream for 2 minutes until light and fluffy. Add onions, parsley, dill, salt and pepper. Fold in spinach and Colby cheese. Heat a 10-inch, cast-iron skillet; melt butter in skillet. Lower heat to medium-low, pour in egg mixture. With a wooden spoon, stir bottom of skillet, loosening cooked egg. Take skillet off heat and place in oven; bake for 45 minutes or until the quiche does not move when the skillet is shaken. Serve warm atop field greens, such as arugula or mesculin greens. Or, top with toasted pine nuts and drizzle with olive oil.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 21:00:15 (CDT)

MESQUITE TURKEY AND CHEDDAR SPREAD

8 oz. mesquite turkey (cubed)
6 oz. Cheddar cheese (cubed)
3/4 cup pecan halves
3/4 cup reduced-fat sour cream
1/2 teaspoon Dijon-style mustard
1/4 cup parsley (finely chopped)

Finely chop turkey, cheese and pecans. Mix in sour cream, mustard and parsley. Refrigerate 3-4 hours for flavors to blend. Serve with assorted vegetables and crackers.

Servings: 12 (2 tablespoons each)
Calories per serving: 70
Protein: 4.4 g
Carbohydrate: 1 g

TIP: Spoon scant tablespoons of spread on endive leaves and arrange on serving platter.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:58:37 (CDT)

JOE'S CHEESE AND POTATO PATTIES

By Simone Jenkins
Zingerman’s Deli
Ann Arbor, MI

Makes 12 to 16 patties
Prep time: 1 hour
Cook time: 10 minutes

4 large potatoes, peeled and quartered
3/4 cup Swiss, Cheddar or blue cheese, grated
flour
2 tablespoons butter

Before the game:
Place potatoes in saucepan of boiling water and cook until soft, about 25 minutes. Drain and mash potatoes and leave to cool.
When cool, add cheese and mix. Roll mixture into patties and flour lightly.

At the game:
Heat butter on aluminum foil on top of grill. Fry patties on foil until brown and crispy, about 3 to 5 minutes on each side.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:57:03 (CDT)

HARVEST CHEDDAR BREAKFAST PIZZA

Baked Goods Category Winner
Diane Halferty
Corpus Christi, Texas

Makes 9 servings
Prep time: 15 minutes
Cook time: 10 minutes

1 package (15 ounces) refrigerated pie crust
Cooking spray
1 cup ricotta cheese
6 slices bacon, cooked, drained and crumbled
1-1/4 cups apple pie filling
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup toasted pecans, coarsely chopped
1 cup Cheddar cheese, shredded
1 cup mozzarella cheese, shredded

Preheat oven to 425°F. Allow crust to stand at room temperature 10 minutes. Unfold crust and place on a 12-inch vented pizza pan that has been sprayed with cooking spray. Prebake 5 minutes. Once cooled, spread ricotta cheese over the crust. Sprinkle bacon over the ricotta. Spoon the pie filling over bacon and spread evenly.

In a bowl, combine brown sugar, cinnamon and pecans. Reserve 3 tablespoons. Sprinkle on top of the apple mixture. Top pizza with Cheddar and mozzarella cheeses. Sprinkle with remaining 3 tablespoons of brown sugar mixture.

Bake 8-10 minutes, or until the crust is golden brown and the cheese is melted. Let pizza cool slightly before cutting.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:55:12 (CDT)

DOUBLE CHEDDAR MASHED POTATOES WITH HORSERADISH

2-1/2 pounds (6-7 medium-sized) Russet baking potatoes, peeled and cut into 1-1/2 inch chunks
3 tablespoons softened butter
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded white Cheddar cheese
1/2 cup warm milk
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives or parsley
Salt and pepper to taste
Additional shredded cheese for sprinkling on top

Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain in colander. Return potatoes to pot and mash with potato masher. Stir in butter and cheeses and mix until smooth. Add milk to make a creamy consistency. Stir in horseradish and half of the chives. Season to taste with salt and pepper. Place in serving bowl and sprinkle with additional cheese and remaining chives.

Servings: 8
Serving Size: 2/3 cup
Calories per serving: 340
Protein: 11 g
Total Fat: 14 g
Total Carbohydrates: 43 g

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:53:48 (CDT)

APPLE CHEDDAR CRUMBLE

Makes 6 servings
Prep time: 15 minutes
Cook time: 25-35 minutes

1/4 cup flour
1/4 cup oatmeal
1/2 cup sugar
4 tablespoons butter, softened
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon nutmeg
4 tart apples; peeled, cored and coarsely chopped
juice of one lemon
1 cup sharp Cheddar, shredded

Lightly mix flour, oatmeal, sugar, butter and spices until coarse and crumbly. Toss apples in lemon juice. Add sharp Cheddar cheese to apple mixture.

Divide apple & cheese mixture evenly between six-1 cup oven proof dishes or custard cups. Top with flour mixture. Bake at 375°F for 25-35 minutes.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:52:40 (CDT)

ALL MY CHEESES FOUR CHEESE PIZZA

Diane Halferty
Corpus Christi, TX

Makes 6 appetizer servings
Prep time: 10 minutes
Cook time: 12 minutes

1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 prepared 12-inch pizza crust
1 cup shredded sharp Cheddar cheese
1 cup shredded mozzarella cheese
1 cup diced tomato
Additional fresh basil, chopped for garnish

Preheat oven to 450° F. In a small bowl, combine ricotta, Parmesan, basil, garlic, salt and pepper. Place pizza crust on a cookie sheet and top evenly with mixture. Sprinkle with remaining cheeses. Bake pizza until golden, about 10-12 minutes. Cool slightly; sprinkle with tomatoes and additional chopped basil

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:51:37 (CDT)

TORTELLINI, CHEESE & SHRIMP SALAD

1/2 package (9 oz. size package) cheese tortellini (cooked)
12 oz. shrimp (cooked, peeled, deveined)
1 cup each quartered cherry tomatoes & cooked broccoli florets
6 oz. Colby-Jack cheese (cubed)
1/2 cup bottled fat-free Italian salad dressing

Combine tortellini, shrimp, tomatoes, broccoli and cheese in bowl; pour dressing over and toss.

Servings: 4
Calories Per Serving: 362
Protein: 30.7 g
Fat: 16.5 g
Carbohydrate: 22 g

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:49:34 (CDT)

SWISS CHEESE, CHICKEN AND CRAB CREPES

Provided by Barnard-Good House
Cape May, NJ
Makes 8 servings
Prep time: 1 hour, 20 minutes
Cook time: 20-30 minutes

Crepe batter:
2 eggs
1/8 teaspoon salt
1 cup milk
1 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted

Filling:
5 tablespoons (2/3 stick) unsalted butter, separated
5-6 shallots, peeled and thinly sliced
1/4 pound (1/2 cup) fresh mushrooms, sliced
3 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup light cream
1/4 cup dry white wine or 1/4 cup additional chicken broth
1 cup cooked, shredded chicken breast
1 cup cooked, shredded crabmeat
1/2 cup (2 ounces) Parmesan cheese, grated
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1 cup (4 ounces) Swiss cheese, grated
Parsley sprigs

Crepes: Combine all ingredients in a blender; blend for 1 minute. Scrape down sides and blend for another 15 seconds or until smooth. Refrigerate at least 1 hour. Heat a lightly oiled griddle, skillet or crepe pan. Pour or spoon 3-4 tablespoons of batter in pan and spread out to form a round, 6-inch crepe. Brown lightly on one side only. Stack crepes between layers of waxed paper and set aside until ready to be filled and rolled. (Makes 16 crepes.)

Filling: Melt 2 tablespoons butter in a large saucepan. Add shallots and mushrooms; sauté until limp. Stir in remaining butter until melted. Gradually add flour, one tablespoon at a time; cook and stir until bubbly. Gradually stir in broth, cream, and wine or chicken broth. Cook over medium heat until thickened. Add chicken, crabmeat, Parmesan, rosemary, and salt; mix well.

Assembly: Preheat oven to 400° F. Fill crepes browned side down and roll, placing them seam side down in a buttered 9x13-inch baking dish. Top with Swiss cheese and bake 20 to 30 minutes. Garnish with parsley.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:48:16 (CDT)

SQUASH GRATIN WITH CHEDDAR CHEESE
Provided by Fearrington House Inn
Chapel Hill, NC

Makes 6-8 servings
Prep time: 20 minutes
Cook time: 45 minutes

1 cup (1 medium onion) onions, thinly sliced
2 pounds yellow squash, thinly sliced
1 teaspoon salt
Freshly ground pepper
2 eggs
2 tablespoons sugar
1/2 cup milk
1/2 pound (8 ounces) Cheddar cheese, grated
1-2 tablespoons butter

Preheat oven to 350° F. In a medium saucepan, blanch* the onions and squash in a small amount of boiling water until almost tender, about 2-3 minutes. Drain well. Arrange in a 2-quart baking dish. Add the salt and pepper to taste.

In a medium bowl, combine the eggs, sugar, milk and cheese. Pour over the squash mixture and dot with thin slices of butter. Bake for 45 minutes. Cut into squares to serve.

* To blanch, plunge onions and squash into boiling water briefly. Blanching is used to firm the flesh, loosen skins and heighten and set color and flavor.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:46:48 (CDT)

RASPBERRY CROISSANT MELTS

by Mr. Food®
Makes 4 servings

4 croissants
1/4 cup raspberry preserves
4 one-ounce slices Muenster cheese
1 tablespoon butter

Slice croissants in half and evenly spread the preserves on the cut sides of the croissants. Place a slice of cheese over the preserves on the croissant bottoms and replace the tops. Melt the butter in a large skillet over medium-low heat and place the croissants upside down in the skillet. Grill until golden and the cheese has melted, about 3 minutes on each side.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:44:45 (CDT)

QUICHE ITALIANO

1 9-inch deep-dish frozen pie crust, thawed
1-1/2 cups (6 oz.) shredded mozzarella cheese, divided
1/2 cup spaghetti sauce
1/3 cup (1 ounce) pepperoni slices
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 eggs
3/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350° F. Bake pie crust for 6 to 8 minutes, until set; allow to cool. Layer pie crust with 3/4 cup of cheese, then spaghetti sauce, pepperoni, green pepper, onion and remaining 3/4 cup of cheese. In a medium-sized bowl, combine eggs, cream, salt and pepper; mix thoroughly and pour over filling. Place on cookie sheet and bake for 45 to 50 minutes, or until golden and knife inserted in center comes out clean. Cool for 15 minutes; cut into wedges.

Note: Make a few at a time, wrap well and freeze. Then just thaw as many as needed overnight in the fridge; heat at 300° F until hot in the center.

Servings: 6 to 8
Calories per serving: 370
Protein: 13 g
Fat: 28 g
Carbohydrate: 17 g

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:43:36 (CDT)

PULLED TURKEY WRAP WITH GOUDA AND MUSHROOM SOY

Makes 6 wrap sandwiches
Prep time: 15 minutes
Assembly time: 10 minutes
Cook time: 2 hours

To make filling:
1 large onion, sliced thin
1 pound shittake mushroom caps
1 cup peeled carrots, diced into 1/2-inch pieces
1/2 cup mushroom soy (regular soy sauce may be used as substitute)
3 tablespoons vegetable oil
4 cloves garlic
2 teaspoons fresh ground black pepper
1/4 cup sugar
6 turkey thighs

Combine onion, mushrooms, carrots, soy, vegetable oil, garlic, pepper and sugar. Let stand for two hours in a tightly covered bowl. Place the turkey in a deep, oven-proof roasting pan and cook slowly, partially covered in a 300°F oven until the meat easily pulls away from the bone, about two hours.* Remove the turkey from the pan and shred the turkey on a plate.

6 large tortillas, spinach, chili flavored, tomato or white
6 large pieces of romaine or other hearty lettuce
6-8 fresh basil or cilantro leaves or 2 teaspoons dried basil or cilantro leaves
1 cup of brown or basmati rice seasoned** with cumin and coriander
6 slices of fresh Gouda

Warm the tortillas and lay each on a work surface. Place a piece of lettuce on each tortilla. Distribute the pulled turkey and onion-mushroom mix evenly. Add basil leaves and part of the rice mix to each wrap. Finish with a slice of Gouda. Wrap the tortilla by folding the sides in and over the mix and gently folding the back flap up. Roll tightly.

*Time-saving tip: Chef Foley says pre-cooked, turkey-leg meat may be used.
**Mashed potatoes or white beans are excellent replacements.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:42:16 (CDT)

PEACHY BLUE CHEESE BLOCKBUSTER

Provided by Shirley Fleming
Sacramento, CA
Makes 6 servings
Prep time: 20 minutes

1 cup raspberry jam, preferably seedless
1-1/4 cup blue cheese, crumbled
1 loaf (1 pound) French bread, split lengthwise
1 large fresh peach, sliced into thin wedges
6 ounces provolone cheese, sliced
6 ounces Swiss cheese, sliced
1/2 cup natural almonds, sliced and toasted

Gently stir jam and crumbled blue cheese into a mix. Spread on both cut surfaces of bread. Layer peach slices, provolone cheese and Swiss cheese slices evenly on bottom layer of loaf. Sprinkle sliced almonds evenly over cheese. Top with remaining half loaf, jam side down. Secure loaf with picks and cut.

Note: To toast almonds, place almonds on baking sheet in preheated 350°F oven and bake until lightly toasted, 5 to 7 minutes.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:40:55 (CDT)

NEW ENGLAND APPLE CHEDDAR BREAD
Provided by Deerfield Inn
Deerfield, MA

Makes 8-10 servings
Prep time: 10-15 minutes
Cook time: 45 minutes - 1 hour

2/3 cup sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 cup chopped cashews, walnuts, or pecans
2 eggs, slightly beaten
1/2 cup (1 stick) butter, melted
1/2 cup (1 medium apple) baking apples, peeled and finely chopped
1/2 cup (2 ounces) sharp Cheddar cheese, grated
1/4 cup milk

Preheat oven to 350° F. Butter a 9x5-inch loaf pan. In a large bowl combine the sugar, flour, cinnamon and nuts. In a separate bowl combine eggs, butter, apples, cheese and milk. Add to sugar mixture. Spread batter into the prepared pan. Bake for 1 hour. Cover with foil if it gets brown too quickly. Makes 1 loaf.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:39:35 (CDT)

CHEESY TREASURE MUFFINS

On-the-Go Category Winner
Deena Gergeni
Claremore, Okla.

Makes 10 muffins
Prep time: 10 minutes
Cook time: 15 minutes

1 egg, beaten
1 cup milk
1/4 cup butter, melted
1/4 cup sugar
2 cups self-rising cake flour, unsifted
1/4 cup green onions, chopped
4 slices bacon, cooked, drained and crumbled
1/2 cup Swiss cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
8 ounces Jalapeño Jack or Colby Jack cheese, cut into 3/4-inch cubes

Preheat oven to 400°F. In a bowl, mix egg, milk, butter and sugar. Slowly stir in flour. Fold in the green onions, bacon, Swiss cheese and 1/4 cup Cheddar cheese. Fill muffin compartments 1/3 full. * Place one cube of Jalapeño Jack cheese in middle of each muffin compartment on top of batter. Continue to fill muffin compartments with batter until 2/3 full. Top with remaining Cheddar cheese. Bake muffins for 15 to 20 minutes or until golden brown. Let stand 5 minutes before removing from pan. Serve warm.

Grease before filling.

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:37:43 (CDT)

FRENCH BREAKFAST GRILLED CHEESE
Charmaine Rawsthorne
Stamford, CT

3 eggs, slightly beaten
1/4 cup milk
2 tablespoons (1/4 stick) butter
8 thick slices egg bread
12 slices (8 ounces) white Cheddar cheese (yellow Cheddar may be used as substitute)
1/2 tablespoon chopped walnuts
4 teaspoons real bacon bits or 4 slices of cooked bacon, crumbled

In a shallow dish, combine the eggs and milk; mix well. Melt the butter in a large skillet or griddle over low heat. Dip 1 side of 4 slices of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon. Dip 1 side of the remaining 4 slices of bread in the egg mixture and place coated side up over the cheese and bacon bits. Cook for 4-5 minutes per side, or until golden and the cheese is melted.

Optional: Serve with maple syrup for a tasty twist!

Makes: 4 servings
Prep time: 10 minutes
Cook time: 8-10 minutes

Serving Size: 1 sandwich
Calories: 600
Protein: 28g
Fat: 35g
Carbohydrates: 43g

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:35:39 (CDT)

GRILLED APPLE MELT

GRILLED APPLE MELT
2 slices pound cake
Butter, softened
2 slices American or Cheddar cheese
1/2 cup canned apple pie filling

Butter one side only of each slice of pound cake. Place one slice of cake, buttered side down, in skillet. Layer with one slice of cheese, pie filling and remaining slice of cheese. Top with second slice of pound cake, buttered side up. Cook over low heat, turning carefully, until golden brown on both sides and cheese is melted.

Servings: 1
Calories Per Serving: 615
Protein: 15 g
Fat: 36 g
Carbohydrate: 58 g

I Love Cheese Recipes
USA - Tuesday, October 02, 2001 at 20:31:12 (CDT)

PIMENTO CHEESE SPREAD

2 C. Shredded Sharp Cheddar Cheese
4 oz. Cream Cheese softened
1/2 C. Miracle Whip or Mayonnaise
1 1/2 tsp. Lemon Juice
3/4 tsp. Worcestershire Sauce
2 Tbsp. Minced Onion
3 Tbsp. Pickled jalapeno Peppers, chopped fine
1/4 tsp. Pepper (optional)
1 4 oz. Jar sliced pimiento, drained, and chopped

In a mixer blend cheddar cheese and cream cheese. Add remaining ingredients except pimiento. Beat until thoroughly combined. Add pimiento. Cover and chill. Let stand at room temperature 15 minutes before serving.
Makes 2 1/4 Cups.

Connie Schweiss <Connie Schweiss>
Plain, WI. USA - Tuesday, October 24, 2000 at 21:43:54 (CDT)

TACO APPETIZERS

Serves 15

1 Can Refried Beans (Spread in pizza or oblong pan)
1 lb. Hamburger fried with 1 small Onion and Taco Mix (Pour over beans)

Mix together:
8 oz. Cream Cheese
8 oz. Sour Cream
Spread this over meat.

Chop:
Olives, green or black,
Onions
Green Peppers
Tomatoes
Spread over cream cheese mixture.

Put 1 1/2 cups Shredded Sharp Cheddar over top

Bake 350 degrees for 1/2 to 3/4 hour
Serve hot with taco chips

Connie Schweiss <Connie Schweiss>
Plain, WI. USA - Tuesday, October 24, 2000 at 21:26:00 (CDT)

POTATO DELUXE

2 lb. Hash Brown Potatoes
1 sm. Onion chopped
1 Can Cream of chicken soup
1 Pint Sour Cream
1 Stick Butter
2 Cups Shredded Sharp Cheddar
1 tsp. Salt

Mix all ingredients together. Bake at 350 degrees for 1 hour. Last 10 minutes sprinkle more shredded cheese on top.
Connie Schweiss <Connie Schweiss>
Plain, WI. USA - Tuesday, October 24, 2000 at 21:16:20 (CDT)

CHEESE-TOPPED CAULIFLOWER

1 Large Cauliflower
1/2 tsp. Salt
1/2 C. Mayonnaise
2 Tbs. prepared Mustard
2 C. Sharp Cheddar Grated
Fresh Herbs or 2 cups Cooked Green Peas for Garnish (optional)

In a large pot over high-heat place the rinsed and cleaned whole head of cauliflower in just enough lightly salted water to cover the head. Bring water to a boil and reduce heat to medium. Cover and cook till just tender, about 20-30 minutes. Do not over cook. It is fine for the florets to be a bit firm, as the vegetable will continue to cook for several minutes after it's lifted from the boiling water. Remove from heat and drain well.

Place cauliflower in a shallow baking dish.In a small bowl, combine the salt, mayonnaise, mustard, and cheese. Spread the mixture over the top of the cauliflower and bake at 325 degrees for about 20 minutes, or until the cheese is melted but not yet browned.

Carefully remove the cauliflower from the baking dish and place whole on a serving platter surrounded by fresh herbs or a ring of fresh green peas, if so desired.

Serves 12 people
Connie Schweiss <connie@cheesemaker.com>
Plain, WI. USA - Tuesday, October 24, 2000 at 21:12:32 (CDT)

LASAGNE IN A CROCK POT

1 1/2lbs. ground Beef
1 chopped Onion
2 tsp. minced Garlic
1 (29 oz.) can Tomato Sauce
1 (6 ounce) can Tomato Paste
1 1/2 tsp. Salt
1 tsp dried Oregano
1 (12 oz.) pkg. Lasagna Noodles
12 oz. Cottage Cheese
1/2 C. grated Parmesan Cheese
16 oz. Shredded Mozzarella Cheese

In large skillet cook over medium heat first 3 ingredients. Add next 4 ingredients, cook till heated through.

Mix in a large bowl Cottage Cheese, grated Parmesan Cheese and Shredded Mozzarella Cheese.

Alternate layer of meat mixture, noodles, cheese mixture. Repeat.

cover and cook on low heat in crock pot (slow cooker) for 6-8 hours.

Makes 10 servings

Connie Schweiss <connie@cheesemaker.com>
Plain, WI. USA - Tuesday, October 24, 2000 at 21:00:22 (CDT)

BLUE CHEESE DRESSING
The type of cheese will determine how much salt you will need. I find that creamier, wetter cheese are harder to mash with a fork. With these types of cheese, add all of the ingredients to the bowl at once, since the additional liquid makes the mashing easier.
1/2 cup crumbled blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons rice wine or white wine vinegar
1/4 teaspoon sugar
1/4 teaspoon salt or to taste
fresh ground black pepper to taste

Mash the blue cheese with a fork until it's the size of small cottage cheese. Add buttermilk to mix. Add remaining ingredients and stir until well combined. Serve immediately, or store covered for up to two weeks. Makes about one cup. Enjoy!
Chazz deMeyer <chazz@mhtc.net>
Atlanta, GA USA - Wednesday, October 18, 2000 at 19:55:45 (CDT)

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