
Apple Cheddar Pie
2-1/3 Cups All-purpose flour
1/2 Cup Enriched Corn Meal
1 Teaspoon Salt (optional)
1/3 Cup Margarine or butter, plus
2 Tablespoons Margarine or butter
1/3 Cup Vegetable shortening
6 Ounces Shredded cheddar cheese
1/2 Cup Ice water
8 Cups Peeled, sliced apples
(about 8 medium apples)
2/3 Cup Sugar
3/4 Teaspoon Cinnamon
Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and
shortening until mixture resembles coarse crumbs. Stir in cheese. Add water,
1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide
dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap
securely in plastic wrap or wax paper; chill about 30 minutes. Roll large
ball on lightly floured surface to form 11-inch circle. Fit loosely into
9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut
into 12 x 3/4-inch strips.*
Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and
cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine.
Weave strips atop filling to make a lattice crust. Trim even with outer rim
of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35
minutes or until crust is light golden brown, shielding edges with aluminum
foil if necessary. Cool slightly.
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch
circle instead of cutting strips. Prepare filling as directed. Place top
crust over filling; trim. Turn edges under; flute. Cut slits in top crust to
allow steam to escape.
Cheddar
Cheese Soup
Servings: 4
4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until
tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour.
Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce.
Season to taste. Heat until cheese is melted. Top with bacon bits when
served.
Makes 4 8-ounce servings.
Apple Cheese
Bread
1/2 Cup Butter or margarine
2/3 Cup Sugar
2 Eggs
Apple, peeled and chopped
1/2 Cup Grated sharp Cheddar cheese
1/3 Cup Chopped Walnuts
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl,
combine flour, baking powder, baking soda, and salt. Gradually and gently
stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10
minutes before serving.
Cheese
Almond Ball
8 Ounces Cream cheese, softened
1 Cup Sharp cheddar cheese shredded
8 Ounces Sharp cold pack cheese food plain or with wine
1 Tablespoon Grated onion
1 Cup Toasted sliced almonds
2 Tablespoons Chopped parsley
Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at
least one hour.
Shape into a ball; wrap in waxed paper and chill several hours or overnight.
Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.
Rewrap cheese ball until ready for use. Remove from fridge about one hour
before needed, unwrap and let come to room temperature.
Cheese
Garlic Biscuits
2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Cheddar cheese, shredded
1 Tablespoon Chives, dried
1/4 Cup Butter, melted
Crushed garlic
Preheat oven to 450F. Melt butter with garlic. Set aside and keep warm. Mix
baking mix, milk, chives and cheese until a soft dough forms and beat
vigorously for 30 seconds. Drop dough by spoonfuls on ungreased baking
sheet. Bake 8 to 10 minutes or until golden brown. Remove from oven.
Immediately, brush garlic butter mixture over warm biscuits before removing
from baking sheet.
Apple Pie
With Port With Cheddar Cheese Crust
1 1/2 Cups Sugar
1/4 Cup Cornstarch
2/3 Cup Apple juice
2/3 Cup Port
2 Tablespoons Butter or margarine
1 Lemon (Grated peel only)
8 Medium Cooking apples, peeled and sliced
2 Cups Sifted flour
1 Teaspoon Salt
2/3 Cup Shortening
3/4 Cup Shredded sharp cheddar
5 Tablespoons Cold water (or more)
Combine sugar and cornstarch in large saucepan. Stir in apple juice, port,
butter and lemon peel. Cook over medium heat until mixture boils. Add apples
and cook gently until barely tender.
To make Cheddar Cheese crust, mix flour, salt and shortening with pastry
blender until mixture resembles coarse meal. Stir in cheese. Add water
gradually and mix lightly with fork to form dough. Divide pastry in halves
and roll out one half to fit 9-inch pie pan. Roll second half of pastry and
cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave
pastry strips across filling to make lattice top. Bake at 375F 30 to 45
minutes, or until done. Serve warm.
Impossible
Quesadilla Pie
2 Cans Green chilies
4 drained
4 Cups Shredded cheddar cheese
2 Cups Milk
1 Cup Bisquick
4 Eggs
Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in
plate. Beat remaining ingredients until smooth, 15 sec. in blender on high
speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30
minutes or until a knife inserted in center comes out clean.. Cool 10
minutes. Serve with sour cream and guacamole.
Jalapeno
Cheese Grits
2 Quarts Water
12 Ounces Quick grits
1/2 Pound Butter
2 Jalapenos, diced, remove seeds for sissies
1 Medium Red bell pepper, diced
1 Medium Poblano pepper, diced
1 Medium Onion, diced
1/2 Pound Cheddar cheese, grated
1/2 Pound Monterey Jack, grated
4 Eggs, beaten
Salt, to taste
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner
grits, add more water.) Set aside. Melt butter in a large skillet over
medium high heat; add peppers and onion. Saute until tender, about 5
minutes. Add to grits, along with cheeses. Add eggs and season with salt.
Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a
preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
Jimmy Dean
Country Breakfast Casserole
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine
rest of ingredients together and mix well. Pour over bread; refrigerate
overnight. Bake for 1 hour at 350'F. or until golden brown.
Baked
Brussels Sprouts Au Gratin
1 Quart Brussels sprouts
2 Tablespoons Butter
1/2 Cup Green onions, chopped
1 Tablespoon Flour
1/2 Slice Bacon
1 1/2 Teaspoons Garlic, chopped
1 1/2 Teaspoons Parsley, chopped
1 Cup Water, reserved from cooking
1/2 Teaspoon Salt
1/8 Pepper
1/2 Cup Cheddar cheese, grated
2 1/2 Tablespoons Bread crumbs
Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in
boiling water, enough to cover. Boil and simmer 10 minutes or until tender.
Drain and reserve 1 c hot liquid. Melt butter in small skillet. Add green
onions and saute 3 minutes. Stir in flour and cook until flour is dissolved,
3 minutes. Add bacon, garlic and parsley. Cook 3 minutes more. Pour in
reserved water. Add salt and pepper. Bring to a boil, stirring constantly
until thickened to consistency of heavy cream Remove bacon from sauce. Place
sprouts base down in a buttered casserole. Pour sauce over. Top with grated
cheese then breadcrumbs. Bake 30 minutes or until top is browned.
Lima Bean
Cheese Bake
3 Cups Lima beans, cooked, dried, drained
1 Medium Onion, chopped
3 Tablespoons Catsup
3 Tablespoons Flour, whole wheat
1-1/2 Cups Cheddar cheese, shredded
1 1/2 Cups Milk
Preheat oven to 350F. Combine beans, onion, catsup, and flour in a shallow 2
quart casserole. Add 1 cup cheese. Pour milk over beans, top with remaining
cheese. Bake uncovered for 30 minutes until sauce is thickened and bubbling.
As it cools, the sauce will thicken further.
We serve this with Irish Soda Bread, and mixed vegetables or a salad. You
can bake the soda bread while the beans are cooking, and then pop the
casserole into the already hot oven.
Baked
Spaghetti
1 Pound Spaghetti
1 Tablespoon Salt
1 Medium Onion, chopped
4 Tablespoons Cooking oil
15 Ounces Tomato sauce
16 Ounces Tomatoes, chopped
Salt, to taste
Pepper, to taste
9 Ounces Cheddar cheese
1/4 Cup Seasoned breadcrumbs
Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by
frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook
20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in
strips.
Grease large glass baking dish with oleo. Place 1/2 spaghetti in dish. Add
small pieces cheese, half the gravy and then sprinkle bread crumbs on top.
Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and
breadcrumbs. Bake at 350 degrees for 25 minutes.
Makes 10 servings
Noodle Bake
2 Ounces Cheddar Cheese, cubed
1/4 Cup Milk
1/2 Cup Green beans, canned, drained
1/2 Cup Noodles, cooked
Salt
Pepper
Paprika
Melt Cheese in milk in small saucepan over low heat; blend until smooth.
Combine with beans, noodles, salt, and pepper. Place in individual
casserole; sprinkle with paprika. Bake in moderate oven (350 degrees F.) 25
minutes, or until brown. NOTE: Macaroni, rice, or spaghetti may be
substituted for noodles.
Noodles
Romanoff
3 Cups Cooked egg noodles
1 Cup Cottage cheese
1 Cup Commercial sour cream
1/4 Cup Finely chopped onion
1 Clove garlic, peeled and crushed
1 1/2 Teaspoons Worcestershire sauce
2 Drops Tabasco sauce (to taste)
1/2 Teaspoon Salt
1/2 Cup Grated sharp Cheddar cheese
Combine all of the ingredients except the Cheddar cheese in a greased,
8-inch, heat-resistant, non-metallic square baking dish. 2. Sprinkle the
grated cheese over the top and heat, uncovered, in Microwave Oven 12 to 14
minutes or until cheese melts.
Pineapple
And Cheese Salad
1/2 Pound Cheddar cheese
1 Can 20-oz pineapple chunks
6 Large Lettuce leaves
3/4 Cup Mayonnaise
Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese cubes
on lettuce leaves. Top with pineapple chunks and mayonnaise.
Potato
Cheese Soup
1 Onion, chopped
2 Tablespoons Butter
2 Cups Peeled and diced potatoes
3 Cups Chicken stock or water
1 Cup Heavy cream
1-1/2 Cups Grated sharp Cheddar cheese
1/4 Cup Minced fresh dill
SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or
water) and simmer for 15 minutes or until potatoes are tender. Transfer to a
blender or food processor and puree until smooth. Return to the pot, add
cream and cheese and heat through. Before serving, stir in dill.
Quick
Barbecue Beef Bake
1 Pound Ground beef
3/4 Cup Chopped onion
18 Ounces Barbecue sauce
2 Cups Shredded cheddar cheese
2 Cups Bisquick Original or Reduced Fat baking mix
1 Cup Milk
2 Eggs
HEAT oven to 400'F. Cook ground beef and 1/2 cup of the onion in 10" skillet
until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased
13x9x2" baking dish; sprinkle with cheese.
STIR baking mix, milk and eggs until blended. Pour over beef mixture.
Sprinkle with remaining onion.
BAKE 25-27 minutes or until crust is light golden brown

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