Professional Documents
Culture Documents
. Slice meat
roll into 6 servings. Bake in
shallow pan at 3so, 25 to 30
minutes. 6.servings.
Suburbia Stew
2 pouods occ], cut io
1-iococuocs
A||putposcoi|
1 caocoodcnscd occ]oo to
1 cupuatct
2 tcaspoonssa|t
1 /4 tcaspooopcppc
1 ouy |ca]
6 mcdiumooioos, cutio
quattcts
J2 cupss|iccdcc| cy
6 mcdiumcattots,cutin
toitds
. .
1h cup(2ouoccs)KajtCtatcd
FatmcsaoCoccsc
2cups ootmasocdpotatocs
Brown meat in oi l . Add beef
broth, water and seasonings;
cover and simmer 1 hour. Add
vegetables and continue to sim
mer 30 minutes or until vege
tables are tender. Pour into 10
x 6-inch baking dish. Stir cheese
into potatoes; spoon on top of
hot stew. ' Broil until potatoes
are lightly browned. Sprinkle
with additional cheese, if de
sired. 6 to 8 servings.
_uickc uay Two 1Yz-pound
cans of canned st ew may be
used.
Opposite' Cheddar-filled Beef Rolls
The Complete Cheese Cookbook
Stroganoff Superb
1 poundtoundstcak,cutin
toinsttips
J tao|cspoonsmatgatinc
'/ cupcooppcdonion
1 J-ouncccans |iccd
musotooms,dtaincd
' /tcaspoonsa|t
'/: tcaspoondtymustatd
'/: tcaspoonpcppct
1 8-ounccpackagcFoi|adc|poia
tandCtcamCoccsc, cuocd
2 cupmi|k
Hotpats|icdnood|cs
Brown meat in margarine. Add
onion, mushrooms and season
i ngs ; cook unt i l t ender . Add
cream chees e and mi l k; con
t i nue cooki ng, s t i r r i ng unt il
cheese melts. Serve over noo
dles. 4 servings .
Yankee Cheddar Steak
1 poundtoundstcak,'/inco
tock
'/: cup]|out
1 tcaspoonsa|t
'/: tcaspoonpcppct
A||putposcoi|
1mcdiumonion, toi n|ys| iccd
1 8-ouncccan tomatosaucc
1 tcaspoongat|icsa|t
1 cup(4ounccs)sotcddcd
Ctackctattc|tandSoatp
Natuta|CocddatCoccsc
J2
Heat oven to 3so. Cut steak in
4 pieces . Combine flour, salt
and pepper; pound into steak.
Brown in oil . Place in 12 x 8-
inch baking dish; cover with
onion and combined tomato
sauce and garlic salt. Bake at
3so, 40 minutes. Sprinkle with
cheese; ret ur n to oven unt i l
cheese melts. 4 servings.
Wellington Stew
J2 poundsocc], cuocd
'/: cuplta|ian-sty|cdtcssi ng
J'/cupsj1 -pound12-ouncc
can)tomatocs
1 tcaspoonsa|t
'/: tcaspoonpcppct
2cupsdiccdpotatocs
1 cups|iccdcc| cty
12sma| | onions
CoccscOump|ings
Brown meat slowly in dressing;
add tomatoes and seasonings .
Cover ; s i mmer 1 hour. Add
vegetables; cover and continue
cooki ng 30 mi nut es . Dr op
dumplings by tablespoonfuls
onto hot stew; cover and s.im
mer 12 to 15 minutes. 6 serv
ings.
Cheese Dumplings
1 cupoiscuitmix
' /cupmi|k
1 '/ cups(6o unccs)sotcddcd
Ctackctattc|tandSoatp
Natu ta|CocddatCoccs c
Combine biscuit mix and milk.
Add cheese; mix well .
Say Cheese-and Poultry
Always delicious-and happily budget-minded-chicken
and turkey take on new dimensions when they join
with various kinds of cheese in delightful main dishes
that are out of the ordinary and very good indeed.
JJ
Chicken Rococo
1 1 0-ounccstickCtackctattc|
tand5oatpNat uta|Cocddat
Coccsc
4coickcnotcasts, ooncd,
ski nncd
2 cggs, ocatcn
cupdty otcadctumos
Matgatioc
1 coickco ooui||on cuoc
1 cupooi|inguatct
1 1 cupcooppcdonioo
1 1 cupcooppcdgtccnpcppct
2tao|cspoonsj|out
1 tcaspoonsa|t
114 tcaspoonpcppct
2cupscoo kcduoitcticc
1 cupcookcdui|dticc
1 J-ouocccaos |iccd
musotooms,dtaincd
Heat oven to 400 . Cut cheese
into 8 equal sticks. Cut chicken
breasts in half; flatten each to
-i nch thi ckness. Rol l each
piece around stick of cheese;
secure with toothpicks. Dip in
eggs, then in bread crumbs.
Brown in margarine. Dissolve
bouillon <ube in water. Cook
onion and green pepper in I
cup margarine until tender ; add
flour, seasonings and bouillon.
Cook until thickened. Add rice.
and mushrooms; pour into 10
x 8-inch baking dish. Top with
chicken; bake at 400, 20 min
utes. 8 servings.
Opposite: Chicken Rococo
J5
Say Cheese-and Poultry
Chicken-in-the-Round
11 cupcooppcdonioo
2 tao|cspoonsmatgati nc
1 cao condcnscdctcamoj
musotoomsoup
1 1 cupmi|k
1 1 cupmayonoaisc
11 pouodvc|ucctaFastcutizcd
Ftoccss Coccsc5ptcad,cuocd
1 1 0-o unccpackagjtozcn
pcas,cookcd,dtancd
J oatd-cookcdcggs,s|iccd
111 cupscooppcdcookcd
coickcn
CotnotcadKound
Cook onion i n margarine until
tender. Blend in soup, milk and
mayonnaise; mix welL Add Vel
veeta, peas, eggs and chicken;
heat until Velveeta is melted.
Serve with Cornbread Round.
6 servings.
Cornbread Round
11 1 cups cotomca|
1 1 cupj|out
114 c ups ugat
4 tcaspoonsoakiogpoudct
1 tcaspoonsa|t
2 cggs, ocatco
1 cupmi|k
1 1 cupa| | putposcoi|
Heat oven to 425. Combine dry
ingredients. Add eggs, milk and
oil ; stir until just blended. Pour
into well greased, heated 112-
quart ring mold. Bake at 425,
15 minutes.
The Compl ete Cheese Cookboo k
Oven-fried Chicken
Parmesan
1 2 '/ toJ-pouodotoi|et-
]tyet,.cut up
1 egg, ocateo
1 tao| espooomi | k
' /cupKtajtCtatedFatmesao
Checsc
1/4 cupj|out
1 teaspocopapti ka
'/tcaspooosa| t
Oasho]pcppct
1/4 cupmatgatioe, me|ted
Heat oven to 350. Di p chicken
incombined egg and milk, then
in mixture of cheese, flour and
seasonings . Place in 12 x 8- inch
baking dish. Pour margarine
over chi cken; bake at 350 , 1
hour. 3 to 4 servings .
Alpine Chicken Casserole
4cups d|cedcoo kedchickco
2cupss| iccdcc|cty
2cups toastedoteadcuoes
1 cupsa|addtessiog
'/ cupmi|k
1/4 cupchoppedoo|oo
1 teaspooosa|t
Oasho]peppct
1 B-ounce package Kraft
Natuta| 5uissChecse5||ces,
cuti othiosttips
1/4 cups||ueteda| moods,
toasted
Heat oven to 3so. Combine all
ingredients except nuts . Pour
into 2-quart casserol e; sprinkle
with nuts. Bake at 3so, 30 to
40 minutes . 6 s ervings.
Nicetokoou This can be made
J6
ahead, covered and refrigerated
overni ght . Ba ke, covere d, a t
3so, 50 minut es . Remove cov
er; continue baking 10 minutes .
Chicken Divan
1 /4 cup matgatioe
1/4 cupj|out
2cups mi | k
1 teaspooosa| t
cupsa|addtessiog
1 tcaspooo Wotcestctshi te
sauce
1/4 tcaspooo o utmcg
2 1 0-o uocepackages]tozeo
otocco|ispcats,cooked,dtaioed
1 cupKta]tCtatcdFatmesao
Chcesc
4 |atgech|ckeootcasts, cooked,
s | |ccd
Heat oven to 3so. Make whi te
sauce wi th margarine, flour,
milk and salt. Add salad dress
ing, Worcestershire s auce and
nut meg ; mi x wel l . Arrange
broccoli i n 12 x 8- inch baking
di s h; s pri nkl e wi t h '2 c up
cheese. Cover with chicken; top
wi t h s a uc e and remai ni ng
cheese. Bake at 3so, 35 to 40
minutes . 4 to 6 servings .
Georgetown Chicken
11 cupmi | k
1 8-ouoccpackagc Fhi|adc| phia
taodCtcamChccsc, cuocd
1/4 cupKta]tCtatcdFatmesao
Chccsc
1 1 tcaspooo ooi oosa|t
1 cupchoppcdcookcdchickco
1 J-ouocccaos |iccd
mushtooms,dtai ocd
2 tao| cspoooss |iuctcda|moods
1 tao|cspooochoppedpimicoto
1 1 0-ouoccpackagc]tozco
aspatagusspcats,cookcd,
dtaiocd
4s|iccsuhitc otcad,toastcd
Heat mi l k and c r e a m chees e
over l ow he at, s t i r ri ng unt i l
smooth. Add Parmesan cheese
and onion sal t ; mix well . Add
chicken, mushrooms, almonds
and pimiento; heat. Arrange
asparagus spears on toast; top
with sauce. 4 s ervings .
Chicken Valenciana
1 211 toJ-pouodoto|ct-]tyct,
cut up
5a| taodpcppct
2 tao|cspooosa||putposcoi |
2 cups coatsc|y choppcdooioos
2tcdotgtccopcppcts,cutio
sttips
1/4 pouodham,cuti othio
sttips
37
Say Cheese-and Poultry
2 gat|ic c|oucs, ]ioc|ychoppcd
311 cups(1 -pouod12-ouocc
cao)tomatocs
2 cup(3 ouoccs)Kta]tCtatcd
FatmcsaoChccsc
1 /4 cup]|ou t
11 cupco|duatct
10stu]]cdo|iucs, cutio
ha|j
10pittcd tipco|iucs,cut io
ha|]
Hotcookcdticc
Season chicken. Brown in oi l in
10-inch skillet ; remove. Add
onions, peppers, ham and gar
lic; cook unti l tender. Add to
matoes , 2 c up c hees e and
chicken. Cover; si mmer 25 to
30 minutes or until tender . Re
move chicken to serving di sh;
keep warm. Add combi ned
flour and water; cook, s ti rring
constantly until thickened. Add
olives, heat. Pour sauce over
chicken; sprinkle with remain
ing cheese. Serve with rice. 4 to
6 servings.
The Complete Cheese Cookbook
Baked Chicken Lucerne
3 tao| cspooosmatgatioc
114 cupj|out
1 cupmi | k
1 c|ickco ooui||oo cuoc
' /cupooi|ioguatct
1 8-ouoccpackagcKtajt
Natuta|Suiss Chccsc
S||ccs,cut iosttips
1/4 tcaspooo dticd tattagoo
Oas| ojcaycooc
4 |atgcc|ickco otcasts,cookcd,
sp| i t
1 cupjtcsh otcadctumos
3 tao| cspooosmatgatioc,
mc|tcd
Heat oven to 375 . Make white
sauce with margarine, flour and
milk. Dissolve bouillon cube in
water; add to s auce. Add cheese
and s e asoni ngs ; s t i r unt i l
melted. Place chi cken i n a 10 x
6-inch baking dish; cover with
.
sauce. Sprinkle with crumbs
tossed with margarine. Bake at
375, 20 to 25 minutes. 8 serv
ings .
Chicken Kashmir
'/ pouod Tasty taodlmitatioo
FastcutizcdFtoccssChccsc
Sptcad,cuocd
1 1 cupski mmi | k
1 tao|cspooochoppcdpi mieoto
1/4 tcaspooocutty poudct
3 c|ickcootcasts, ooocd,
|a|ucdaodcookcd
2 1 0-o uoccpackagcsjtozco
otocco|ispcats,cookcd,
dtaiocd
38
Combine Tasty Brand, mil k, pi
miento and curry powder. Stir
over l o w he a t unt i l s a uc e i s
s moo t h. Ar r ange chi c ken
breasts over broccoli on serving
platter. Top with sauce. 4 to 6
servings .
Turke Tetrazzini
1 /4 cupmatgatioc
114 cupj|out
2 cupsmi | k
1 '/ tcaspooossa|t
' /tcaspooocc| ctysa|t
Oas|ojpcppct
cupmayoooaisc
1 /-ouoccpackagcspag|ctti,
cookcd,dtaiocd
2 cupschoppcdcookcdtutkcy
'/ cupcookcdpcas
2 tao|cspooosc|oppcd
pi micoto
'/ cupKtajtCtatcdFatmcsao
Chccsc
Heat
.
oven to 350. Make white
sauce with margarine, flour,
mi l k and s e asoni ngs . St i r i n
mayonnai se. Add s paghetti,
turkey, peas, pimiento and lJ
cup cheese; mix lightly. Pour
into 2-quart casserole; sprinkle
with remaining cheese. Bake at
350 , 45 minutes . 6 servings .
Say Cheese-and Seafood
Start with fish from the can, from the supermarket, from
the fish market or from your proud husband's own
catch-add cheese and know-how and you 'li produce main
dishes that will have family and guests asking for seconds.
39
The Compl ete Cheese Coo kbook
Capetown Dinner
'I cupc|oppedooioo
2 tao| espooosmatgatioe
1 '/cups mi | k
1 8-ouocepackage F|i|ade| p|ia
taodCteamC|eese,cuoed
1 '/cuscuoedcooked| oostet
1 3-ouocecaos | iced
mus|tooms,daioed
11 cupKtajtCated
Fatmesao C|eese
2 tao| espooosc|oedpats |ey
11 teas pooosa| t
Hotccokedi ce
Cook onion in margari ne unti l
t ender . Add mi l k and c r eam
cheese. Cook, s tirring occasion
ally, until cheese is melted. Add
remammg ingredients ; heat.
Serve over rice. 4 to 6 servings .
Thermidor au Vin
'I cupc|oppedooioo
2 tao|espooosmatgatioe
1 '/cups mi | k
1 8-ouocepackage F|i|ade| p|ia
taodCteamC|eese, cuoed
1 '/cupscuoedcooked|o ostet
2 tao|esoooss |etty
1 3-ouocecao s |iced
mus|tooms, dtaioed
2 tao|espooosc|oppedpats|ey
'I teaspooosa| t
W|iteotead, toasted,cut i o
ttiaog|es
40
Cook onion i n margarine unti l
t ender . Add mi l k and c r e a m
cheese. Cook, s tirring occasion
ally, until cheese i s melted. Add
lobster, sherry, mushrooms,
par s l ey and s a l t ; he a t . Serve
over toas t . 4 t o 6 servings .
Shrimp Superb
1 cupcoatse|yc|opped
gteeopeppet
' /cupl ta|iao-sty|edtessi og
1 pouod(2'/cups)cookcd
s | timp
KtajtCtatedFatmesaoC|eese
Saut
e
green pepper in dressing.
Combi ne s hr i mp and 1 c up
c hees e; add t o gr e e n pepper .
Heat thoroughly. Sprinkle with
additional cheese. 3 to 4 serv
ings .
Saucy Shrimp Casserole
'I cupmatgatioe
'I cup]|cut
2 cups mi | k
1 teas pooosa| t
' /teaspooo Wotcestets |ite
sauce
2cups(8 ouoces)s htedded
Ctacketatte|taodShatp
Natu ta|C|eddatC|eese
6 |atd-cookedeggs, s |iccd
1 pouod(2'/cups)cooked
s |timp
Heat oven to 350 . Make white
sauce with margarine, flour,
mi l k and s eas oni ngs . Add
cheese; sti r until melted. Add
eggs and shrimp; mix lightly.
Pour into 1 Vz-quart casserole.
Bake at 350, 20 to 25 minutes .
6 servings.
Seville Shrimp
cupmatgatioe, me| ted
'/ cup(2 ouoces)KtajtCtated
FatmesaoChees e
1l cupdty oteadctumos
' /cupchoppedgteeoooioo
'/ cup| emooJui ce
1gat| i cc| oue, mi oced
'/ teaspooosa|t
1 pouodcookedsma||shtimp
Heat oven to 350 . Combine
mar gar i ne, chees e, br ead
crumbs , onion, lemon j uice,
garli c and sal t; mix well . Add
shrimp; mix lightly. Place mix
ture in four indivi dual casse
roles ; bake at 350, 20 to 25
minutes . 4 servings .
Fish Proven
ale
1 pouodjishji | | ets
1 egg, oeateo
1 tao|espooom| | k
' l cupdty oteadctumos
1/a cupKtajtCtated
FatmesaoCheese
'/ cupa||putposeoi |
Di p fi sh fillets in combined egg
and mi l k, t hen i n mi xt ur e of
crumbs and cheese. Heat oi l ;
cook fish on both s ides until
golden brown. 4 s ervings .
4 1
Say Cheese-and Seafood
Newport Seafood Bake
2 tao|espooosmatgatioe
2 tao| espooosj|out
1 '/cups mi | k
' /teas pooosa| t
'/ teaspoooce| etysa| t
'/ teaspooopeppet
2 teaspoooschoppedchiues
2 cups(8ouoces)shtedded
Ctacketatte|taodShatp
Natuta| CheddatCheese
1 po uodcodot haddock
1 1 0-o uocepackage(Jcups)
jtozeoshtimp,cooked
1 5-ouocecao |oostet,
dtaioed,cuoed
2 tao|espoooss hctty
1 '/cups]tesh oteadctumos
3 tao| es pooosmatgatioe,
me|ted
Heat oven to 350 . Make white
sauce with margarine, flour,
mi l k and s e asoni ngs . Add
cheese, sti rring until melted.
Cook fish; skin, bone and cut
in pieces . Add fish, shri mp, lob
ster and sherry to sauce; pour
i nt o 2- qua r t cas s er ol e. Tos s
crumbs with margarine; s prin
kle on top of casserole. Bake at
350, 25 minutes. 6 to 8 serv
ings .
Fisherman's Stew
1 pouodjtesh otjtozeo ted
soappet, mu||etot ted jish
ji | |ets
1 pouodjesh otjtozeo
taus hti mp
. 1dozeojtes| ot jtozeoc|ams
1 cupcoatse|y choppedooioo
1 c| ouegat|ic,mi oced
'/ cupmatgaioe
2cups coatse|ychopped
jtes| tomato
2 caoscoodeosed
oeejototh
'/cupshetty
4 |cmoos |ices
2 teaspooossa| t
Juho| ea| |spice
1 sma| | oay|eaj
Oashcjcayeooe
Oashojthyme
KtajtCtatedFatmesao Cheese
Thaw frozen fish and ski n fil
l et s . Cut i n s l i ces or l arge
chunks . Thaw frozen shrimp;
peel and devein. Thaw frozen
clams ; clean. Saute onion and
gar l i c in margari ne i n l arge
saucepan until tender. Add to-
. mato, beef broth, sherry, lem
on and s eas oni ng s ; s i mmer
gently, uncovered, 30 minutes .
Add fish, shrimp and clams ;
. Opposite: Fisherman 's Stew
4J
Say Cheese-and Seafood
si mmer 15 to 20 minutes or un
til fish fl akes easily and clams
open. Top each serving with
cheese. 4 to 6 servings .
Halibut with Lobster Sauce
' /cupdty oteadctumos
2 tao| espooosKtajt
CtatedFatmesaoChees e
6 '/-pouodha| i outsteaks
'/ cup matgatioe, me| ted
*
2tao|espooosmatgatioe
2 tao|espooosj|out
1 c upmi | k
'/ teaspooosa| t
1 /'/-ouocecao| ooste,
dtai oed,cut iochuoks
2 tao|espoooschoppedgteeo
ooioo
2 tao|espoooschoppedpas| ey
'/ cupKtajtCated
Fatmesao Cheese
1 tao|espoooshetty
Heat ov en to 400 . Combi ne
crumbs and cheese. Brush hali
but with margari ne; coat with
crumbs . Place i n greased 12 x
8 - i nch ba ki ng di s h. Ba ke a t
400 , 15 mi nutes or until fish
flakes easily. Make whi te sauce
with margarine, flour, milk and
s aLt . Add l obs t er, oni on and
parsley; heat thoroughly. Stir
i n chees e and s herry . He a t .
Serve over fish. 6 servings .
The Complete Cheese Cookbook
Gloucester Halibut
2 12-o uoccpackagcs]tozco
ha|i outstcaks,thaucd
5a|taodpcppct
'/ cupmatgatioc,mc|tcd
1 tao|cspooo|cmoouicc
Fh i||y Tattat5aucc
Heat oven to 350 . Sprinkle fish
with salt and pepper. Place in
well greased 12 x 8- inch baking
dish. Combine margarine and
l emon j ui ce; pour over f i s h.
Bake at 3so, 25 minutes . Serve
with "Philly" Tartar Sauce. 4
to 6 servings .
"Philly" Tartar Sauce
1 8-ouoccpackagcFhi |ade|phia
taodCtcamChccse
11 cupmayoooaisc
2 tao| cspooosmi | k
2 tcaspooossucctpick|cte|ish
1 tcaspooo]ioc|y choppcd
ooioo
'/ tcaspooochoppedcapcts
Combine softened cream cheese
and remaining ingredients ; mix
well . 1 2 cups .
Scallops Palermo
2 12-ouocepackagcs]tozco
sca||ops,thaucd,dtai oed
cupdty otcadctumos
tl cupKta]tCtatcd
FatmcsaoChccsc
2 cggs,oeatco
A||putposcoi |
Roll scallops in combined bread
crumbs and cheese, dip in egg
and roll again in bread crumb
44
mixture. Heat oil in skillet ; fry
scallops until golden brown. 6
servings .
Rainbow Tuna
11 pouod Tasty taodlmitatioo
FastcutizcdFtoccssChcesc
5ptcad,cuocd
1/ cups kimmi | k
1 /-ouocccaouatct-pack
tuoa,dtaiocd,]|akcd
'/ cupchoppcd ooioo
2tao|cspoooschoppcd
pi mi coto
1 10-o uocepackagc]tozco
aspatagusspcats,cooked,
dtaiocd
4s|iccsuhiteotcad,toastcd
Combine Tasty Brand and milk;
sti r over low heat until sauce is
smooth. Add tuna, onion and
pimiento. Arrange asparagus
spears on toast ; top with sauce.
4 servings.
Maritime Burgers
1 1 J'/-ouocccaouatct-pack
tuoa, dtai ocd,]|akcd
2 eggs,s||ght|y ocateo
cups kimmi | k
'/ cupdty otcadctumos
'/cupchoppcdgtccopcppct
2 tao| cs poooschoppcdooioo
4 tomatos |i ccs
1l pouod Tasty taodl mitatioo
FastcutizcdFtocessCheesc
5ptead,cuocd
1 teaspooo|cmoouice
'/ tcaspooodi||uccd
Heat oven to 375 . Combi ne
tuna, eggs, V. cup mi l k, bread
crumbs, green pepper and on
ion. Shape into 4 patties . Place
on greas ed baking sheet; bake
at 375 , 15 minutes . Remove
patties from oven; top each with
tomato slice and return to oven
5 mi nut es . Combi ne Ta s ty
Brand, remaining Vz cup milk,
lemon j uice and dill weed. Stir
over l ow he a t unt i l s a uc e is
smooth; serve over tuna pat
ties. 4 servings .
Puget Sound Supper
2 tao| cspooosmatgatioc
2 tao| cspocosj|out
1 cupmi | k
1 1 -pouodcaosa| moo,
dtaiocd, j|akcd
1 1 cupsa|addtcssiog
1 cgg, ocatco
1 cupdty otcadctumos
l2 cupchoppcdcc|cty
1h cupchoppcd ooioo
1/4 cupchoppcdgtccopcppct
1 tao| cspooo| cmooJui cc
1 tcaspooosa| t
vc|ucctaSaucc
45
Say Cheese-and Seafood
Heat oven to 350 . Make white
sauce wi th margarine, flour and
milk. Add remaining ingredi
ent s exc ept s a uc e ; mi x wel l .
Shape into loaf. Bake i n shal
low pan at 350 , 1 hour. Serve
with Velveeta Sauce. 6 to 8 serv
ings .
Velveeta Sauce
1 h pouodvc|ucctaFastcutizcd
FtoccssChccs c Sptcad,cuocd
1/4 cupmi | k
Heat Velveeta wi th mi l k over
low heat, s ti rring until sauce is
smooth. 1 cup.
Wonderful Cheese Dress-ups
A vegetabl e can be a dreary thing ( poll the children if
you don't go along with that opinion) ; cheese not
only adds protein to vegetabl es' ami side dishes,
but taste punch as well, making them welcome at any meal.
46
Garden Veget abl e Medl ey
1h po und Velveeta Pas t euri zed
Process Chees e Spr ead, cubed
114 cup mi l k
Dash of caye nne
1 head caul iflower, coo ked
2 cups whol e g reen beans,
coo ked
2 cups sl iced car ro ts, coo ked
He a t Ve l vee t a a nd mi l k ove r
l ow hea t ; a dd cayenne. St i r un
t i l sauce i s s mooth. Ar range hot
ve ge t a bl e s on p l a t t e r ; po u r
s a u c e o v e r ve ge t a bl es . 6 to 8
servings .
Fi esta Corn
'h cup chopped o n ion
2 tabl espoo ns margar i ne
2 tabl espoons flour
'I po und Vel veeta Pas t eur ized
Process Chees e Spread, cubed
2 cups diced fres h t omatoes
2 cups (1-po und can) whole
kernel corn, drai ned
1h teaspoon sal t
Dash of pepper
Cook oni on i n marga ri ne; bl end
i n flour . Sti r i n Vel veet a and to
matoes ; cook unti l Vel veet a i s
mel ted. Add corn and season
i ngs ; conti nue cooki ng 5 mi n
ut es , s t i r ri ng occas i onally. 6 to
8 servi ngs .
4 "
Wo nder ful Ch eese Dress - ups
Chi lean Corn Casserol e
2 1-pound 1-o unce cans
cream-s tyl e co rn
' I cup Kraft Grat ed
Par mesan Cheese
4 sl i ces crisply coo ked
bacon, cr umb l ed
Tangy To mato Rel is h
Heat oven t o 350 . Combi ne
c or n, c h e e s e a nd bac o n ; mi x
wel l . Pour i nt o 1- quar t casse
rol e; bake at 350 , 35 mi nutes .
Serve wi t h Tangy Tomat o Rel
i sh . 8 servi ngs .
Tangy T orata Relish
2 c ups di ced t omat oes
% cup chopped o n io n
1 tabl es poon chopped pars ley
1 tabl espoon fin ely chopped
gr een chi l i pepper
1 tablespoon l emon jui ce
Das h of garl ic. powder
Combi ne al l i ngredi ent s ; mi x
l i ghtl y. 2 cups .
Saucy Vegetabl es
1h pound Velveeta Pas teuri zed
Process Chees e Spread, cubed
11 cup mi l k
2 cups ( 1 -po und can) cut green
beans, drai n ed
2 cups ( 1 -po und can) s l i ced
carrots, drai n ed
1 cup French-fried onions
Combi ne Vel veeta and mi l k i n
s aucepan over l ow heat ; s t i r un
t i l sauce i s s moot h. Add green
beans and carrots ; heat . Pour
i nt o servi ng di s h; top wi th an
i ons. 4 s ervi ngs .
The Complete Cheese Coo kbook
Gala Green Beans
2s | icesoacoo
1 cupoo|ootiogs
'/ cupKtajtCtatedFatmesao
Cheese
1 9-o uocepackage]tozeo
uho|egteeooeaos,cooked,
dtaioed
Cook bacon unti l cri sp. Remove
from skillet; crumble. Cook on
ion ri ngs in bacon fat until ten
der . Tos s oni ons and cheese
with hot green beans ; sprinkle
with bacon. 4 s ervings .
Swiss Souffleed Beans
1/ cupc|oppedooioo
2 tao|espooosmatgatioe
2eggs, oeateo
'/ cupmi|k
1 teas pooosa|t
lf4 teaspcoopeppet
1 1 0-ouocepackage]tozeocut
gteeooeaos,cooked,dtaioed
1 cup(4 ouoces)s|teddedKta]t
AgedNat uta| SuissC|eese
Cook onion in margari ne i n 8-
inch ski llet until tender. St i r i n
remaining ingredients ; cover
and cook over low heat 15 min
utes . Cut into wedges ; serve im
medi ately. 6 servings .
48
Golden Green Beans
'/pouodve|ueetaFasteutized
FtocessCheeseSptead,cuoed
6s| icesctisp|y cooked
oacoo, ctumo|ed
1 tao| espooo]ioe|y chopped
ooioo
2 1 0-ouocepackages]tozeocut
gteeo oeaos,cooked,dtai oed
Heat oven to 3so. Add Velvee
ta, bacon and oni on to beans ;
mi x l i ght l y. Pl ace i n 1- quar t
casserol e; bake at 3so, 10 min
utes . Stir well before serving.
6 to 8 servings .
Dilly Green Beans
4 cups]tesh cut gteeo oeaos
ot2 1 0-ouocepackages
]tozeo cutgteeooeaos
2 tao|es poooschoppedooioo
'/ teaspooodi | | ueed
' /pouodve|ueetaFasteutized
FtocessCheeseSptead,cuoed
'/ cupctoutoos
Heat oven to 3so. Cook beans
wi th onion and dill weed; drai n.
Add Velveeta; mix l i ghtly. Place
in 1-quart casserole; top wi th
croutons . Bake at 350, 12 to 15
minutes . 6 to 8 servings .
Great Green Beans
4cups cutgteen oeans, cooked,
dta|ned
1 4-ounceconta|netKtajt
Wh| ppedCteam Cheeseu|th
acooaodHotsctad|s|
Combi ne hot be ans and
whipped cream chees e; stir until
blended. 6 servings .
Country Carrots
Jcupss| |cedcattots,
cooked,dta|ned
1 4-ounceconta| oetKtajt
Wh|ppedCteam Cheese
u|thCh|ues
Combi ne hot carrot s and
whi pped cream c h eese; s t i r
until blended. 4 to 6 s ervings .
Asparagus Special
1 4-o uoceconta|octKtajt
Wh| pped Cteam Cheese
u| thRoqucjott
'/ cupmi | k
1 10-o uoccpackagcjtozeo
aspatagusspeats,cooked,
dta|oed
Combine whipped cream cheese
and milk. Heat, stirring until
smooth. Pour over asparagus
spears ; s prinkl e with paprika, i f
desired. 4 servi ngs .
49
Wonderful Cheese Dress-ups
Asparagus Delmonico
'1 cupm| | k
1 8-ouocepackage Fh| |ade| ph|a
taodCteamChecsc, cuoed
'/ cup(2o uoces)KtajtCo|d
Fack| ucChccse,ctumo|ed
Oashojon|oosa|t
2 1 0-o uncepackagesjtozen
aspataguss peuts,cooked,
dta| ncd
Heat mi l k a nd cream c h eese
over low heat , st irring until
smooth. Blend in remaining in
gredi ent s exc ept as par agus .
Serve over hot asparagus . Top
with additional Blue chees e, i f
desired. 4 to 6 s ervings.
Sovereign Onions
8 med| umon|oos, pee| ed
' /cupchoppedtomato
'/ cupmatgat|ne
1 cupjtesh oteadctumos
1 5-o unce)atKtajtacon
Fasteut|zedFtocessCheese
Sptead
11 teas pooosa|t
Oash ojpeppet
Heat oven to 350 . Cook onions
i n boi l i ng wat er 15 mi nut es ;
drai n. Cool. Scoop out centers
of onions, leaving 1/2 -inch shell.
Chop onion removed from cen
ter. Cook onion and tomato in
margari ne unt i l t ender. Add
bread crumbs , cheese spread
and seasonings; mix well . Fill
onion shells ; bake at 350 , 35
to 40 mi nutes . 8 servings .
Pleas in' Peas
1 1 0-o uocepackagejtozeo
peas,cooked,dta| oed
1 4-ouocecoota|oetKtajt
Wh| pped Cteam C|eeseu|th
Ch|ues
1 tao|es pooom| | k
Combi ne hot peas , whi pped
cream cheese and mil k; st i r un
til blended. 4 servings.
Golden Baked Peppers
3 gteeopeppets, cut |o|a|j
1 5-o uoceJat C|d Log||s |
Shatp Fasteut|zedFtocess
CheeseSptead
1 cups(1 -pouod1 -ouoce
cao)uho|e ketoe| coto,
dta| oed
1 tomato,c|o pped
1 cupjtes| oteadctumos
2 tao| espooosmatgatioe,
me|ted
He at ov en to 3 5 0 . Remove
seeds from peppers ; parboil 5
minutes . Drain. Heat cheese
spread in saucepan over low
heat; sti r in corn and tomato.
Fill peppers . Top with crumbs
tossed with margarine; bake at
350, 30 to 35 minutes . 6 serv
ings .
Opposit" Golden Baked Peppers
51
Wonderful Cheese Dress-ups
Perky Peas 'n Potatoes
cupm| | k
1 8-ouocepackage Fh| |ade| p||a
taodCteamCheese, cuoed
1/4 cupKtajtCtatedFatmesao
Cheese
1 / teaspooooo| oosa|t
1 1 -po uodcao s ma| | uho|e
potatoes,|eated,dta|oed
1 1 0-o uocepackagejtozeo
peas,cooked,dta|oed
Heat mi l k and c r e a m c hees e
over l ow heat, sti rring until
smooth. Add Parmesan cheese
and onion salt ; mix well . Add
vegetabl es . Pour into serving
dish; sprinkle with additional
Parmesan cheese, i f desired. 6
servings .
Piquant Broccoli
1 8-ouocepackage Fh| |ade| p||a
taodCteamCheese
1/4 cupsa|addtess|og
1/4 cupmi|k
1 1 cupchoppedgteeopeppet
1/4 cupchoppedpi m|eoto
2 tao|es pooosc|oppedooioo
2 1 0-o uocepackagesjtozeo
otocco| | speats,cooked,
dta|oed
Combi ne so f t ened cr eam
cheese, s al ad dressing and mil k;
mi x well . Add green pepper, pi
mi ent o and oni on; mi x wel l .
Heat over low heat. Serve over
broccoli. 4 to 6 servings .
The Complete Cheese Cookbook
Tomatoes Continental
6 mcdi umtomatocs
1 cup]tcsh otcadctumos
'/. cupmatgatioc,mc|tcd
Kta]tCtatcdFatmcsaoChccsc
1 10-ouoccpackagc]tozco
pcas, thaucd
Heat oven to 350 . Remove tops
of tomatoes ; hollow out cen
ters . Combine bread crumbs,
margar i ne a nd 1 c up chees e;
toss with peas. Fill tomatoes .
Pl ace in 1 0 x 6-i nch ba ki ng
dish; bake at 350 , 25 t o 30
minutes . Sprinkle with addi
tional cheese, i f desired. 6 serv
ings .
Savory Spinach Casserole
1 8-ouoccpackagc Fhi|adc| phia
taodCtcamChccsc
'/. cupmi | k
2 1 0-ouoccpackagcs]tozco
choppcspioach,cookcd,
dtaiocd
'/ cupKta]tCtatcd
FatmcsaoChccsc
Heat oven to 350. Combine
softened cream cheese and mil k;
mi x wel l . Pl ace s pi nach i n 1 -
quart casserole; top with cream
cheese mixture. Sprinkle with
Parmesan cheese. Bake at 350,
20 minutes . 4 to 6 servings .
52
Zesty Zucchini
2pouodszucchi oi,s|iccd
' /cupchoppcdooioo
Matgatioc
2 tao| cspooosj|out
'/cupmi | k
' /tcaspooosa|t
1 1 pouod vc|ucctaFastcutizcd
Ftoccss Chccsc5ptcad, cuocd
2 mcdi umtomatocs,choppcd
1 '/cups]tcsh otcadctumos
3 tao| cspooosmatgatioc,
mc|tcd
Heat oven to 350 . Cook zuc
chini and onion in 1 cup marga
rine over medium heat for 5
minutes . Make white sauce
with 2 tablespoons margarine,
flour, milk and sal t. Add Vel
veeta; stir until melted. Layer
half of zucchini mixture, to
matoes and Velveeta sauce in
12 x 8-inch baking dish; repeat
layers . Top with crumbs tossed
with melted margarine; bake at
350, 35 minut es . 8 servings .
Zucchini Bake
6 mcdi umzucchi oi
'/ cupchoppcdooioo
2 tao| cspooosmatgatioc
1 cupchoppcdtomato
1 tcaspooosa|t
l tcaspooopou|ttyscasoo iog
Oash ojpcppct
1 '/cups(6o uoccs)shtcddcd
Ctackctattc|taodShatp
Natuta| ChcddatChccsc
4s|iccsctisp|ycookcd
oacoo, ctumo|cd
Heat oven to 3so . Trim ends of
zucchi ni . Cook, covered, in boil
ing salted water 5 to 8 minutes;
drain. Cut in half l engthwise.
Scoop out centers ; chop. Cook
onion in margarine until tender;
combine with chopped zucchi
ni , tomato, seasonings, cheese
and bacon. Fi l l zuc c hi ni . Ar
range i n 13 x 9-inch baking pan.
Bake at 3 s o , 30 mi nut e s . 6
servings .
53
Wonderful Cheese Dress-ups
Creamy Potato Puff
1 8-ouoccpackagc Fhi|adc| phia
taodCtcamChccsc
4cups hotmashcd potatocs
1 cgg, ocatco
' /cup]ioc|y choppcdooi oo
l cupchoppcdpi mi coto
1 tcaspooosa|t
Oash o]pcppct
Heat oven to 3so . Combine
softened cream cheese and po
t at oes , m1 xmg unt i l wel l
blended. Add remaining ingre
dients ; place i n 1-quart casse
role. Bake at 3so, 45 minutes .
6 to 8 servings .
Ct h c t uays Subs t i t ut e
chopped green pepper for on
ion or s pr i nkl e wi t h c r i s pl y
cooked crumbl ed bacon.
Sunny Scalloped Potatoes
5cupss |iccdpotatocs
2 tao| cspooosj|out
1 tcas pooosa|t
Oash ojpcppct
1 h pouod vc|ucctaFastcutizcd
Ftoccss ChcescSptead,cuocd
cupmi|k
11 cupchoppcdgtccopcppct
1/4 cupcooppcdooioo
2 tao| cs pooospi mi cotosttips
Heat oven to 350 . Coat pota
toes with combined flour and
seasonings . Place in 12 x 8-inch
baking di sh. Heat Velveeta and
milk over low heat; add green
pepper , oni on and pi mi ent o .
Pour Velveeta sauce over pota
toes. Bake at 3so, 50 mi nutes
or until potatoes are done. 4 to
6 servings .
The. Complete Cheese Cookbook
Cheese Risotto
1 cupchoppcdoo|oo
J tao|cspooosmatgatioc
1 cupuocookcdt|cc
2 cupsuatct
2chi ckco oou|||oo cuocs
1 J-ouocccaos||ccd
mus htooms,uodta|ocd
'/tcaspooo sa|t
Dash ojpcppct
1 '/cups(6o uoccs)shtcddcd
Ctackctattc|taodShatp
Nat uta|ChcddatChccsc
Heat .ven to 350 . Cook onion
in margarine until tender. Sti r in
- rice; cook until l ightly browned.
Adt remaining ingredients ex
cept cheese. Bring to a boil; sim
mer 5 minutes . Layer rice mix
ture and 1 cup cheese in 1 lz
quart casserole. Bake, covered,
at 350, 1 hour. Sprinkle with
54
remammg c hees e ; r e t ur n to
oven until cheese melts . 6 to 8
servings .
Double-Treat Baked
Potatoes
akcdpotatocs
Matgat| oc
M| | k
Ktajtacoo Fastcutizcd
FtoccssChccscSptcad
Sa|taodpcppct
Heat oven to 375 . Slice tops
from baked potatoes ; scoop out
insides . For each potato, add 1
tablespoon margarine, 1 t able
s poon milk and 2 tablespoons
cheese s pread. Mix until well
bl ended ; s eas on to t as t e. Fi l l
shells ; place on baking sheet.
Bake at 375 , 20 minutes or un
til lightly browned.
One-Dish Meal s
One-dish wonders, these shoul d be cal led-here is a
col lection of casserole and s ki ll et concocti ons t ha t wi l l
be favorites with your fami l y from the first day you
make them-and, as a bonus , save you hours of ki tchen t i me.
55
The Complete Cheese Cookbook
Devonshire Spaghetti
' /cupchoppedooioo
'/cupchoppedgteeopeppet
2 tao|espooosmatgatioe
2cups(1 -pouodcao)tomatoes
'/teaspooosa|t
'/ teaspooopeppet
1 /-ouocepackages paghetti,
cooked,dtaioed
1 cupdicedcookedchickeo
1 cupcooked hamsttips
ve|ueetaFasteutizedFtocess
Chees e 5ptead
Heat oven to 350 . Cook onion
and green pepper in margarine
until tender. Sti r in tomatoes
and seasonings. Add spaghetti,
chi c ken, ha m and Vz pound
cubed Velveeta; mix well. Pour
into 2-quart casserole; bake at
350 , 25 mi nut es. Top wi t h
Velveeta slices ; return t o oven
until Velveeta melts . 6 to 8 serv
ings .
(
Country Chicken Casserole
1 cupmi |k
'/cupsa|addtessiog
1 pouodve|ueetaFasteutized
Ftocess Chees e5ptead,cuoed
2cups cuoedcookedchi ckeo
1 1 0-o uocepackagejtozeo
peasaodcattots,cooked,
dtaioed
5 ouocesspaghetti, cooked,
dtaioed
1 tao|espooochoppedc|iues
56
Heat oven to 350 . Combine
milk and salad dressing; add
Velveeta. Heat over low heat,
stirring until sauce is smooth.
Add r emai ni ng i ngr edi ent s;
mix well. Pour into 2-quart cas
serole; bake at 350 , 35 to 40
minutes . 6 to 8 servings.
Count ry Fare Casserole
1 '/ cups uatet
li cupuocookedtice
1 cup cuoedcookedham
' /pouod ve|ueetaFasteutized
FtocessChees e5ptead,cuoed
1 1 0-ouocepackagejtozeo
peas, thaued
6 hatd-cookedeggs, s|iced
' /cupchoppedooi oo
'/ cupchoppedpi mieoto
'/ cupmi|k
'/teaspooosa|t
Bring water to boil ; add rice.
Cover and si mmer 1 0 minutes ;
add r emai ni ng i ngr edi ent s .
Cover and cont i nue cooki ng
20 mi nu t es or unt i l ri ce i s
done. 6 to 8 servings .
Blue Ribbon Ham
Casserole
'/ pouodve|ueetaFasteutized
Ftocess Chees e5ptead,cuoed
'/cupmi | k
Jcupsdi cedcookedpotatoes
cupcuoedcookedham
6 hatd-cookedeggs, s|iced
'/ cupchoppedgteeo peppet
' /teaspooosa|t
Heat Velveeta with milk over
low heat ; s t i r unt i l s a uc e is
smooth. Add remaining ingre
di ent s ; mix wel l . Heat t hor
oughly, stirring occasionally. 6
servings .
Ham Apollo
I/4 cupc|oppedooioo
2 tao|cspooosmatgatioe
2 tao|espooosj|out
1 1 teaspooosa| t
Oas| ojpcppet
1 11 cups mi | k
1 cupdicedcookcd |am
Kta]tCtatedFatmesaoC|eese
2 cups( 4 ouoces)gteeo
oood|es,cooked,dtaioed
Heat oven to 350. Cook onion
in margarine until tender; blend
in flour and seasonings . Grad
ual l y add mi l k, s t i r r i ng unt i l
thickened. Stir i n ham and V2
cup cheese. Alternate layers of
noodles and sauce in 1-quart
casserol e; top wi th additional
cheese. Bake at 350 , 20 min
utes. 4 to 6 servings .
57
One-Dish Meals
Heritage Supper
2 tao|cspooosmatgatioc
2 tao|cspooosj|out
2 cups mi | k
1 / 4 tcaspooosa| t
Oas| ojpcppct
11 pouodvc|uccta
Fasteutizcd Ftocess C|ecsc
Sptead,cuocd
1/ cupc|oppcdgtecopcppct
1 J-o uocccaos |iced
mus|tooms,dtaiocd
1 /4 cupc|oppedooioo
2 tao| cspooosc|oppcd
pi micoto
1 8-ouoccpackagct|i o
s pag|ctti,cookcd,dtaiocd
11 cupKtaJCtatcd
FatmesaoC|ccsc
1 11 cupscoo kcd|amsttips
Heat oven 375. Make white
sauce with margarine, flour,
milk and s easonings . Add Vel
veet a, gr een pepper, mus h
rooms, onion and pimiento; sti r
until Velveeta melts . Combine
spaghetti and ' cup Parmesan
cheese; layer half of s paghetti,
ham and Velveeta sauce i n 12
x 8-inch baking dish; repeat
layers. Top with remaining Par
mesan cheese. Bake at 375, 25
minutes . 6 to 8 servings .
Frank Whiz Macaroni
1 pouodjtaokjuttets
1 /-o uocepackagee| oou
macatooi, cooked,dtai oed
1 8-ouoceJatCheezWhi z
FasteutizedFtocessCheese
Sptead
'/ cupchoppedgteeoooioo
1 tao| espoooptepated
mustatd
Simmer frankfurters in water 5
minutes ; drain and slice diago
nally. Combine frankfurters ,
macaroni , Cheez Whi z, onion
and mustard. Heat. 4 to 6 serv
ings .
Enchiladas El Paso
1 pouodgtouodoeej
2 cups(1-pouodcao)tomatoes
1 6-ouocecaotomatopaste
'/ cupuatet
' /cupchoppedooioo
1 tao| espooochi | i poudet
1 '/ teaspooossa| t
'/ teaspooopeppet
2 cups(8 ouoces)s htedded
Ctacketatte|taodShatp
Natuta|C|eddatCheese
1 8-ouocepackage totti| |as
Heat oven to 375 . Brown meat;
drain. Sti r in tomatoes, tomato
paste, water, onion and season
ings . Si mmer 10 minutes . Place
rounded tablespoons of each,
meat sauce and cheese, on each
tortilla; roll up tightly. Place
seam-side down in 12 x 8- inch
baking dish; top with remain
ing s a uc e and c he e s e. Cover
Opposi te: Enchi ladas E l Paso
59
One-Dish Meals
tightly with aluminum foil;
bake at 375 , 25 minutes . 6 to
8 servings.
Nice to koou Thi s di sh may
be made ahead, covered and re
frigerated overnight. Bake, cov
ered, at 375 , 50 minutes.
Lasagne
1 pouodgtouodoeej
' /cupchoppedooioo
1 6-ouocecaotomatopaste
1 '/ cups uatet
1 gat|icc|oue, mioced
2 teaspooossa|t
teaspooootegaoo
' teaspooopeppet
8 ouoces|asagoeoood|es,
cooked,dtaioed
1 pouodticottaotcottage
cheese
2 6-o uocepackagesKta]t
Natuta| LouMoistute
Fatt-Ski mMozzate| |aCheese
S| ices
'/cup(2 ouoces)KtajtCtated
FatmesaoChees e
Heat oven t o 375 . Brown meat;
drain. Add onion and cook un
til tender. Sti r i n tomato paste,
water, garlic and seasonings ;
cover and simmer 30 minutes .
In a 12 x 8-inch baking di sh,
l ayer ha l f of noodl es , meat
sauce, ricotta cheese and Moz
zarella cheese; repeat layers .
Sprinkle with Parmesan cheese.
Bake at 375 , 30 minutes . 6 to 8
"
The Complete Cheese Cookbook
Golden Meatball Casserole
1 poundgtoundocc]
'/cup]tcsh otcadctumos
1 cgg
1 tcaspoonsa|t
A||putposco| |
2cupsuatct
1 cupuncookcdt|cc
2 |atgccattots,cutinquattcts
'/cupchoppcdgtccnpcppct
'/. cupchoppcdon|on
' /poundvc|ucctaFastcutizcd
Ftoccss Chccsc5ptcad,cuocd
Combine meat , bread crumbs,
egg and salt; mix lightly. Shape
i nt o 18 meat bal l s ; br own in
small amount of oil on all sides
i n large skillet. Drai n. Add wa
ter, rice, carrots, green pepper
and onion. Cover and si mmer
25 minutes. Add Velveeta; heat
until Velveeta mel ts . 4 to 6 serv
ings .
El Rancho Casserole
1 poundgtoundocc]
1 cupchoppcdonion
1 7-ounccpackagc
c| boumacatoni
31h cups(1 -pound12-ouncc
can)tomatocs
1 '/cups(12-ouncccan)uho| c
kctnc|cotn,undtai ncd
'/ poundvc|ucctaFastcutizcd
Ftoccss Chccsc5ptcad,cuocd
'/cupuatct
1 tab| cspoonchi | i poudct
1 tcaspoonsa|t
'/ tcaspoonpcppct
60
Brown meat; drai n. Add oni on
and cook until tender. Sti r i n
remaining ingredients. Cover
and simmer, s tirring occasion
ally, 30 to 35 minutes. 6 to 8
servings .
Plantation Supper
1 poundgtoundocc]
'/cuchoppcdon|on
1 cupm| | k
1 8-ounccpackagc Fh| |adc|poia
tandCtcamChccsc, cuocd
1 '/cups(1-poundcan)uho|c
kctnc| cotn,dtaincd
4 cups(8 ounccs)nood|cs,
cookcd,dtaincd
'/ cupchoppcdpi m|cnto
1 J-ouncccans|iccd
mushtooms,dtaincd
I '/tcas poonssa|t
Oasoo]pcppct
Brown meat ; drai n. Add onion;
cook until tender. Sti r in milk
and cheese, mixing until well
blended. Add remaining ingre
dients; heat. 8 servings.
Casserole Special
1 poundgtoundocc]
li cupchoppcdon|oo
1 8-ounccpackagc Fh| |adc| ph|a
tandCtcamChccsc,cuocd
1 can condcnscdctcamo]
mushtoomsoup
1 '/cups(12-ouncccan)uho|c
kctnc| co tn,dta|ncd
1 2-ounccatp| m|cnto,
dta|ncd,choppcd
1 tcaspoonsa| t
Oasho]pcppct
1can(9. 5ouoccs)te]t|gctatcd
outtetm||k]|aky o| scui ts
Heat oven to 375 . Brown meat;
drain. Add oni on; cook until
tender. Sti r in cheese and soup;
mi x well . Add corn, pimi ento
and s easonings ; pour into 12 x
8-inch baking dish. Place bis
cuits around edge of baking
dish; bake at 375 , 20 to 25
minutes. 6 servings .
Sicilian Supper
1 poundgtouodocc]
'/cupchoppcdon|oo
1 6-ouncccantomato pas tc
cupuatct
' /tcaspoonsa|t
'/ tcaspoonpcppct
cupmi |k
1 8-ouoccpackagc Fh| |adc| ph|a
tandCtcamChccsc, cuocd
'/cupKta]tCtatcd
FatmcsanChccsc
li cupchoppcdgtccnpcppct
li tcaspoongat| | csa| t
2cupsnood|cs,cookcd,
dta|ncd
61
One-Dish Meals
Heat oven to 350 . Brow meat;
drain. Add onion; cook until
tender. Add tomato paste, wa
ter and seasonings; simmer 5
minutes . Heat milk and cream
cheese over low heat, sti rring
until smoot h. Stir in 14 cup Par
mesan cheese, green pepper,
garlic salt and noodles . I n 1 2-
quart casserole, layer hal f of
: noodle mixture and meat sauce;
repeat layers. Bake at 350, 20
minutes. Sprinkl e with remain
i ng Par mesan chees e. 6 s erv
ings .
South-of-the-Border
Casserole
1 poundgtoundocc]
' /cupchoppcdon|on
2 8-ouncccanstomatosaucc
1 tao| cspoonch|||poudct
1 tcaspoonsa|t
12tott|||as(8-ounccpackagc),
cut |n ha|]
2cups(8 ounccs)s htcddcd
Ctackctattc|tand5hatp
Natuta|ChcddatChccsc
Heat oven t o 325 . Brown meat;
drain. Add oni on; cook until
tender. Stir in tomato sauce and
seasonings . Alternate layers of
meat mi xt ur e, t or t i l l as and
cheese i n 1 2-quart casserole;
bake at 325 , 20 minutes. 4 to 6
servings.
The Complete Cheese Cookbook
Potato Patch Casserole.
1 pound gtouodoccj
'/ cupcooppcdon|oo
1 cgg
'/ cupm| | k
'/ cupdry otcadctumos
1 tcaspoonsa|t
'/ tcaspoonpcpct
'/ tcaspooncc| ctysa|t
A||putposco||
. . .
2 tao|cspoonsmatgatioc
2 tao|cspoonsj|out
1 cupm| | k
1 '/ tcaspooossa|t
Oasoojpcppct
' /pouodvc|ucctaFastcutizcd
Ftoccss CoccscSptead,cuocd
4 cupss| |ccdpotatocs
1 1 0-ounccpackgcjtozcn
pcasandcattots, toaucd
Heat oven to 350 . Combine
meat, onion, egg, milk, bread
crumbs and seasonings; mix
l i ght l y. Sha pe i nt o 10 meat
balls; brown in oi l. Make white
sauce with margarine, flour,
mi l k and seasonings . Add Vel
veet a; stir until melted. Com
bine potatoes and peas and car
rots ; place in 12 x 8-inch baking
dish. Arrange meatballs around
edge of dish; cover with Vel
veeta sauce. Cover dish with
aluminum foil ; bake at 350, I
hour. Uncover ; continue bak
ing 30 minutes . 4 to 6 servings .
62
Mostaccioli
' /poundgtouodoccj
'/cupcooppcdgtccnpcppct
' /cupcooppcdon|oo
2 cups( 1-poundcao)tomatocs
1 6-ouncccan tomatopastc
'/ cupuatet
1 oay|caj
'/tcaspoonsa|t
'/ tcaspoonpcppct
8 ouncesmostacc|o| | oood|cs,
cookcd,dtaincd
'/pouodvc|ucctaFastcutizcd
Ftoccss CoccscSptcad,
to|o|ys||ced
KtajtCtatcdFatmcsanCoecsc
Heat oven to 350 . Brown meat ;
add green pepper and onion.
Cook until tender. Sti r in toma
toes, tomato paste, water and
seasonings . In a 2-quart casse
rol e, l ayer ha l f the noodl es,
meat sauce and Velveet a; re
peat layers. Sprinkle with Par
mesan cheese. Bake at 350, 30
minutes . 6 to 8 servings .
Opposite: Mostaccioli
The Complete Cheese Cookbook
Tuna ' Tater Puff
'/ poundvc|ucctaFastcutizcd
Ftoccss CoccscSptcad,cuocd
2cups ootmasocdpotatocs
1 cgg, ocatcn
'/cupcooppcdcc|cty
'/cupcooppcdon|on
2 tao| cspoons matgatinc
'/. cupcooppcdpi m|cnto
Oasoojpcppct
1 7-ouncccantuna,dtaincd,
j|akcd
Heat oven to 350. Combine
Velveeta and potatoes ; add egg.
Cook cel ery and onion in mar
garine until tender; add to po
tatoes. Sti r in remaining ingre
dients ; pour i nto 1-quart casse
role. Bake at 350 , 40 to 45 mi n
utes . 6 servings .
Countr Casserole
1 '/cupsmi | k
1 8-ounccpackagc Foi|ade|poia
tandCtcamCoeese,cuocd
'/ cup(1 ouncc)KtajtCtatcd
FatmcsanCoccsc
' /tcaspoonoo| onsa|t
'/ tcaspoonotcgaoo, ctumo|ed
1 /-ounccpackagespagoetti,
cookcd,dta|ncd
1 1 0-o unccpackagcjtozcn
pcas,cookcd,dtained
1 /-ouncccantuoa, dtaioed,
j|akcd
1 J-ouncccaos |iced
musotooms, dtaincd
1 tao|cspooncooppcd
pi m| cnto
1 tao| cspooocooppcdooi on
64
Heat oven to 350. Heat milk
and cream cheese over low heat,
sti rring until s mooth. Add Par
mesan cheese, oni on salt and
oregano; mix well . Add remain
ing ingredients ; mix. Place in 2-
quart casserol e; cover and bake
at 350, 20 minutes. 6 to 8 serv
ings .
Tempting Tuna Bake
2 tao| cspoonsmatgatinc
2 tao|cspoonsj|out
1 '/cupsmi | k
'/ tcas poonsa|t
Oasoojpcppct
1 '/cups(6 ounccs)sotcddcd
Ctackctattc|tandSoatp
Natuta| CocddatCocese
4 ouncesspagoctti,
cookcd,dtaincd
2 /-ouncccanstuna,
dtained,j|akcd
' /cups|iccdtipeo |iucs
'/cupcooppcdonion
'/ cups| iuetcda| monds,
toastcd
Heat oven to 350 . Make whi te
sauce wi th margari ne, flour,
mi l k and seasonings . Add 1 cup
cheese; s ti r until mel ted. Stir in
spaghetti , tuna, olives, onion
and nuts . Pour into 1 V2-quart
casserole; bake at 350, 25 mi n
utes . Sprinkle wi th remaining
cheese; r et ur n t o oven unt i l
cheese melts . 6 t o 8 servings .
Nice to knou This dish may
be made ahead, covered and re
frigerated overnight . Remove
cover and bake at 350 , 55 min
utes.
Old-Fashioned
Macaroni and Cheese
'/ cupmatgat| nc
'/ cupj|out
2 cups mi | k
1 tcaspooosa| t
2cups(8ounccs)sotcddcd
Ctackctattc|tandSoatp
Natuta| CocddatCoccsc
1 7-ounccpackagcc| oou
macaton|,cookcd,dtaiocd
Heat oven to 350 . Make white
sauce with margarine, flour,
milk and salt ; add cheese, re
serving Vz cup; stir until melted.
Layer h al f of macar oni and
cheese sauce i n 1 Vz-quart casse
role; repeat layers. Top wi th re
maining chees e. Bake at 350 ,
20 t o 25 minutes . 6 to 8 serv-
Calico Macaroni
'/ cupcoo ppcdcattots
'/. cupcooppcdonioo
'/ cupcooppcdgtcenpcppct
2 tao| cspooosmatgatioc
1 7-ounccpackagcc| oou
macaton|,cookcd,dta|ocd
1 8-ounccJatCocczWo| z
FastcutizcdFtoccss
CoccscSptcad
Cook carrots , onion and green
pepper in margarine until ten
der. Combine vegetables, mac
aroni and Cheese Whi z; sti r un
til well blended. Heat. 4 to 6
servings .
65
One-Di sh Meals
Macaroni Tomato Bake
1 7-o unccpackagcc| oou
macatoni, cookcd,dta|ocd
1cups mi | k
cup(Jounccs)Ktajt
CtatcdFatmcsao Coccs c
'/cupcooppcdon|oo
J cggs,ocatcn
1 '/tcaspooossa|t
'/ tcaspoonpcppct
1 6-o uncepackagcKtajt
Natuta| LouMoistute
Fatt-Sk|mMozzatc| |a Coecsc
S||ces,cut intoi osttips
2 tomatocs
1 '/cupsjtcso otcadctumos
2 tao| cspooos matgatioc,
mc|tcd
Heat oven to 350 . Combine
macaroni , mil k, Vz cup Parme
san cheese, onion, eggs , season
i ngs and Mo zzar el l a c heese.
Pour hal f of macaroni mixture
i nto 2- qua r t c a s s e rol e. Top
with 1 tomato, sliced. Add re
mai ni ng mac ar oni mi xt ure.
Toss crumbs i n margarine and
sprinkle on top. Cut remaining
tomato in wedges ; arrange on
casserole. Bake at 350 , 45 min
utes. Sprinkle with remaining
Parmesan cheese; return to
oven for 5 minutes . 8 servings .
Great Cheese Pies
Who' s for pi zza? Everybody from si x t o si xty. Who' s for
quiche? The family, the guests-everyone who tri es
a sl i ce of any one of these imaginati ve cheese pi es wi ll
become converted on the spot to the pi e-from-cheese clan.
66
Pizza Napoli
1 packagcdtyycast
1 '/cups |ukcuatmuatct
2 tao|cspooosa||putposco| |
J'/cupsj|out
1 tcaspooosa|t
1 8-ouocccaotomato saucc
1 6-ouocccaotomatopastc
'h cup uatct
1 tcaspooootcgaoo, ctumo|cd
'/ tcaspooosa|t
1 1 0-o uoccpackagcjtozco
aspatagusspcats,toaucd
1 '/ cupss||ccd p|ttcd t|pco| |ucs
2 8-ouoccpackagcsKtajt
SotcddcdNatuta|Lou
Mo|stutcFatt-Sk| m
Mozzatc||aC| ccsc
Dissolve yeast in water ; add
oil. Combine flour and sal t ;
add yeast mixture. Mi x until
well blended. On a floured sur
face, knead dough unt i l
smooth, about IO minutes .
Place dough in a greased bowl .
Cover ; l et rise i n a warm place
until double i n bul k, about 2
hours . Punch down; divide
dough in half . Roll each half
to fit a l ightly greased 14- inch
pizza pan. Heat oven to 425 .
Combine tomato sauce, toma
to paste, water, oregano and
salt; mix wel l . Spread hal f of
mixture over each pi zza crust.
Top each pi zza wi th half of as
paragus and olives ; s prinkle
each pi zza with half of cheese.
Bake at 425 , 20 mi nutes . I2
servings .
67
Great Cheese Pi es
Aootoct uay Omit asparagus
and olives . Top each pi zza with
I medium green pepper cut in
thin strips and I cup frozen
French-fried onion rings be
fore s prinkling with cheese.
Pizza Milano
1cupsj|out
1 tcaspooooak| ogpoudct
1 tcas pooosa| t
2 cupm| | k
'/ cupa||putposco| |
1 8-ouocccaotomatosaucc
'/ tcaspooootcgaoo, ctumo|cd
Oas| ojsa|t
' /pouodpcppctoo|,s| |ccd
1 8-ouoccpackagcKtajt
SotcddcdNatuta|Lou
Mo|stutcFatt-Sk| m
Mozzatc||aC|ccsc
Heat oven to 425 . Combine
flour, baking powder and sal t;
add mi l k and oi l . Stir wi th a
fork until mixture forms a ball.
Knead about IO times on an un
floured surface. Roll dough to
fit a 14-inch pizza pan. Com
bine tomato sauce, organo and
sal t; mix well . Spread over pi z
za crus t ; top wi th pepperoni .
Sprinkle wi t h cheese; bake at
425 , IS to 20 minut es . 6 to 8
servings .
Anotoct uay Omit pepperoni .
Top pi zza wi t h one 3-ounc e
jar sliced mushrooms, drained,
and 2 small zucchini, sliced, be
fore sprinkling wi th cheese.
The Complete Cheese Cookbook
Cheddar Cheese Pie
2cups(8ouoccs)s otcddcd
Ctackctattc|taodSoatp
Natu ta|CocddatCoccsc
2 tao|cspooosJ|out
4 cggs,s | |got|y ocatco
1 '/cups m| | k
cupd| ccdcoc kcdoam
'/ tcaspooosa| t
Oasoojpcppct
1 9-| ocouo oakcdpas ttysoc||
Heat oven to 350 . Toss cheese
with flour. Add eggs , milk, ham
and seasonings ; mix well . Pour
into past ry shel l ; bake at 350,
1 hour. 6 servings .
Ski Trail Cheese Pie
2cups(8ouoccs)s otcddcd
Ctackctattc|taodSoatp
Natuta| CocddatCoccsc
2 tao|cspooosj|out
' /tcas pooosa|t
'/ tcaspooodty mustatd
8s| | ccsct| sp|ycookcd
oacoo, ctumo|cd
4 cggs, ocatco
1 8-ouocccaotomatosaucc
' h cupm| | k
'/ cupcooppcdoo|oo
1 9-| ocouooakcdpasttysoc| |
Heat oven to 350. Toss cheese
with flour and s easonings .
Combine bacon, eggs, tomato
sauce, milk and onion, mixing
68
until well blended. Add cheese
mixture; mi x wel l . Pour into
pastry shel l ; bake at 350 , 40 to
45 mi nutes . 6 servings .
Florentine Swiss Pie
2cups (8ouoccs)s otcddcd
KtajtAgcd Natuta|
Su|ssCoccsc
2 tao|cspooosj|out
1 '/ cups m| | k
J cggs, ocatco
'h tcaspooosa|t
Oasoojoutmcg
Oas oojpcppct
1 9-| ocouooakcdpasttysoc||
1 3-ouocccaos | |ccd
musotooms, dta| ocd
1 mcd| umzucco|o |,s||ccd
J |atgcp| ttcdt|pco||ucs,
s| |ccd
'/ pouodpcppctoo|,s| |ccd
Heat oven to 350" . Toss 1 V2
cups cheese with flour. Com
bine mil k, eggs and s easonings .
Stir in cheese mixture. Pour i n
to pastry shel l . Bake at 350" ,
35 t o 40 mi nut es . Ar r ange
mushrooms, zucchini, oli ves
and pepperoni in concentric
rings on pi e; sprinkle with re
maining cheese. Return to oven;
continue baking 20 minutes . 6
to 8 servings .
Swiss-Spinach Quiche
1can(4. 5ouoccs)tcjtigctatcd
outtctmi | koi scuits
1 8-o unccpackagcKtajt
Natuta| SuissCoccscS|iccs,
cutin toio stti ps
2tao|cspooosj|out
1 cupmi | k
J cggs, ocatco
1 1 tcaspooosa|t
Oaso ojpcppct
Oasoojoutmcg
1 1 0-o unccpackagcjtozco
cooppcdspi oaco,cookcd,
dtaincd
Heat oven to 350" . Place bis
cui t s i n ungr eas ed 9 - i nch
quiche pan ( or 9-inch pi e pan),
press i ng pi eces t oget her t o
form a crust. Toss cheese with
flour. Combine mil k, eggs and
seasonings . Add cheese mix
ture and spi nach; mix well.
Pour into crus t . Bake at 350",
1 hour. 8 servings .
Cheddar Pasties
1 packagcp| cctustmix
j2 9-|nchctusts)
1 '/cups(6 o unccs)Ctackct
attc| tand5hatpNatuta|
ChcddatCoccsc
2cupscuocdoccjotpotk
1 tao| cspoonmatgatinc
1 cupoo|||nguatct
1 cupcookcdpotatocs
1 cups| |ccdon|ons
1 tcaspoonsa| t
Ooojpcppct
69
Great Cheese Pies
Heat oven to 375". Combine
pie crust mix and cheese. Pre
pare pie crust mix as di rected
on package. Divide dough in
16 prtions ; roll each to 5- inch
circle. Brown meat in marga
rine. Pour water over vegeta
bles . Simmer 10 minutes ; drain.
Toss together meat and vege
tables ; add s al t and pepper.
Place 2 tablespons of meat
mixture on each pastry ci rcle;
fol d over and press edges to
gether to seal. Place on baking
sheet. Bake at 375", 20 minutes.
8 servings.
"Philly" Quiche au } ambon
1 1 0-i ocounoakcdpasttysoc||
1 cupmi|k
1 8-ouoccpackagc Foi|adc| poia
tandCtcamCoccsc, cuocd
'/cupcooppcdooioo
1 tao|cspooomatgatioc
4cggs,ocatco
1 cupjinc|y cooppcdoam
'/ cupcooppcdpi mi coto
'/ tcaspoondi||uccd
Oaso ojpcppct
Bake pas try shell at 400" , 12 to
15 minutes ; cool. Reduce tem
per a t ur e t o 3 5 0" . He a t mi l k
over l ow he a t; add cr eam
cheese, stirring unti l melted.
Cook onion in margarine until
tender. Gradually add cheese
sauce to eggs ; sti r in onion,
ham, pimiento and s easonings .
Pour into past ry shell ; bake at
350", 35 to 40 minut es . 8 s erv
ings.
The Complete Cheese Cookboo k
Al pine Appetizers
6s|icesoacoo
If cupcooppcdooioo
I / cupcooppedgteeopeppet
J eggs,s| igot|y oeateo
1 cupoa|jaodoa|j
If teaspooosa|t
Oas o oj!aoascosauce
1 cup(4 ouoces)soteddedKtajt
Aged Natuta|SuissCoeesc
1 9-| oco uooakedpasttysoc||
Heat oven to 350 . Cook bacon
until cri sp; drai n, reserving 2
tablespoons bacon fat . Cook
oni on and gr e en pepper i n ba
con fat until tender . Combine
eggs , half and half and season
i ngs; mi x wel l . Add ch eese,
onion and green pepper . Pour
into pastry shell; crumble ba
con and s prinkle over top. Bake
at 350 , 40 to 45 minutes . 16
appeti zers.
Quiche Bretagne
I f cupmayoooaise
If tcaspooosa|t
2 cggs,ocatco
If cupmi|k
2 tao| cspoonsuoi tcuioc
1 8-o uncepackagcKtajt
Natuta|Su|ssCoeeseS| iccs,
cooppcd
2tao|cspooosj|out
1 '/cups(6/:-ouocccao)
ctaomcat,dta|ncd,j|akcd
I/ cups| |ccdcc|cty
If cups||ccdgtceoooioo
1 9-|ochuooakcdpasttyshe||
70
Heat oven to 350 . Combine
mayonnaise, sal t, eggs , milk
and wine; mix until well blend
ed. Toss cheese with flour. Add
cheese mixture, crabmeat, cel
ery and onion to mayonnaise
mixture; mix well . Pour into
pastry shell. Bake at 350 , 45
minutes . 6 to 8 servings .
Anothet uay Omit crabmeat .
Add I cup chopped cooked
shri mp.
Quiche Lorraine
J ih cups oa|jaodoa|j
4 cggs,s|igot|y ocatco
I f teaspooosa|t
Oasoojpeppct
2cups(8ouoccs)soteddcd
KtajtAged Natuta|Suiss
Cocese
2 |ao|espooosj|out
8s| iccscti sp|ycooked
oacoo, ctumo|cd
1 9-i ocouo oakcdp
[
sttysoe| |
Heat oven to 350 . Combine
half and half, eggs and season
ings ; mix well . Toss cheese with
flour; add cheese mixture and
bacon to egg mixture. Pour into
pastry shell; bake at 350 , 40
to 45 minutes . 6 servings.
Aootoctuay Substitute
J
f cup
chopped cooked ham for bacon.
Opposi te: Qui che Lorrai ne
The Complete Cheese Cookbook
Pot ato- t opped Pie
1 '/ pouods gto uodoccj
2cups(8ouoccs)sotcddcd
Ctackctattc|taod5oatp
Natuta|CocddatCoccsc
1 cgg
11 cupcats up
1/4 cupdty otcadctumos
1/4 cupcooppcdoo|oo
If cupcooppcdgtccopcppct
1 tcaspooosa|t
Oasoojpcppct
2cups ootmasocd potatocs
Heat oven to 350 . Combine
meat, 1 lz cups cheese, egg,
catsup, bread crumbs , onion,
green pepper , salt and pepper ;
mix lightly. Pat into 9-inch pie
plate. Bake at 350 , 30 min
ut es; drai n off excess fat.
Spread potatoes evenly over
meat. Sprinkle remaining cheese
over top. Return to oven until
cheese begins to melt. 6 to 8
servings.
Manchester Sausage Pie
1 packagcp|cctustmix
(2 9-| ococtusts)
1 pouodpotksausagc
1 /3 cupcooppcdgtccoooioo
Jtao|cspooosmatgatioc
Jtab|cspooosj|out
1 cupm|| k
1 '/cups(6-ouoccs)sotcddcd
Ctackctattc|taod5oatp
Natuta|CocddatCoccsc
2 tcaspooosptcpatcd
ootsctadiso
/2
Heat oven to 375 . Prepare pie
crust as directed on package.
Divide dough in 2 portions ;
roll each to 11- inch circle. Line
9-inch pie plate with pastry.
Brow sausage. Add onion and
cook until tender ; drain. Make
white sauce with margarine,
flour and mil k. Add cheese;
cook, stirring constantly, until
cheese is melted. Combine meat
mixture, sauce and horserad
ish; mix well . Pour meat mix
ture into pastry-lined pie plate;
cover with top crust . Flute
edges and slit top. Bake at 375 ,
35 minutes. Let stand 10 min
utes before serving. 6 to 8 serv
ings.
Chicken Little's Pot Pies
1 cupoo i ||oguatct
1 cupcuocdpotatocs
'/cups| iccdcattots
1h cups| iccdcc| cty
114 cupcooppcdoo|oo
2 tao| cspooosmatgatioc
2 tab|cspooosj|out
1 tcas pooosa|t
1 cupm| | k
2cups(8ouoccs)sotcddcd
Ctackctattc|taod5oatp
Natuta| CocddatCoccsc
2cupsd|ccdcookcdcoickco
1/2 packagcp| cctustm|x
(1 9-|ococtust)
Heat oven to 425 . Pour water
over vegetabl es. Simmer 10
minutes ; drain. Make white
sauce with margarine, flour,
s al t and mi l k. Add c he ese;
cook, sti rring constantly, until
cheese is melted. Sti r in vege
tabl es and c hi cken. Spoon
chicken mixture into 4 5 Yz-inch
pie plates. Prepare pie crust as
directed on package. Divide
dough in 4 portions ; roll each
to 7-inch circle. Fi t each dish
with crust. Flute and slit crust.
Bake at 425 , 30 minutes. 4
servings.
Meat Pie Roma
1 poundgtoundoccj
'/cupcooppcdgtccnpcppct
1 1 cupcooppcdon|oo
1 6-ouncccantomatopastc
3 cup uatct
1 tcaspoonsa|t
1 h tcaspoonotcgano
1/4 tcaspoongat||cpoudct
Oasoojpcppct
1 8-ounccpackagctcjt|gctatcd
j|akyo|scu|ts
1/ cup(1 '/:-ounccs)Ktajt
CtatcdFatmcsanCoccsc
1 6-ounccpackagcKtajt
Natuta|LouMo|stutc
Fatt-5k|mMozzatc||aCoccsc
5| |ccs
Heat oven to 400 . Brown meat ;
drain. Add green pepper, onion,
tomato paste, water and sea
sonings ; simmer 10 minutes .
Line greased 9- inch pie plate
with biscui ts ; sprinkle with V
cup Parmesan cheese. Fill with
Vz of meat mixture and 2 slices
of Mozzarella cheese. Top with
remaining meat and Parmesan
cheese. Bake at 400 , 15 to 20
minutes. Cut remaining Moz-
/J
Great Cheese Pies
zarella cheese into strips ; place
on top of meat pie to form lat
t i ce. Ret ur n t o oven unt i l
cheese melts. 6 t o 8 servings.
Crostate con Formaggio
'/cup(2o unccs)KtajtCtatcd
FatmcsanCoccsc
1 packagcp| cctustm|x
(2 9-incoctusts)
11 cupcooppcdon|oo
1h cupcooppcdgtccnpcppct
1 '/cupss||ccdzucco| ni
1gat||cc|occ, m|nccd
2 tao| cspoonsmatgat|nc
1 1 -poundcan uoo| cpcc| cd
tomatocs,ctusocd
1 J-ouncccan mus otooms,
dta|ncd
'/tcaspoonsa|t
1/4 tcaspoonotcgano
Oasoojpcppct
Heat oven to 375 . Add 1
3
cup
cheese to pie crust mix. Prepare
pie crust as directed on pack
age. Divide dough in 8 por
tions; roll each to 7-inch circle.
Line 8 4-inch tart pans ; flute
edge. Cook onion, green pep
per, zucchini and garlic in mar
garine until tender; drain. Add
tomatoes , mushrooms and sea
sonings ; simmer 10 minutes .
Fill each tart shell with 1
3
cup
of vegetable mixture; top with
remaining cheese. Bake at 375 ,
25 minutes. 8 tarts.
Sauces, Rabbits
and Other Savories
Cheese sauces t o pour on, cheese sauces t o spoon on, cheese
sauces to serve over-every one of them an experience in
good eating; you'll see bl issful smi l es on faces all around
when you serve these fine-flavor treats to family or guests.
74
Cheddar Cheese Sauce
2 tao| cspoonsmatgat|oc
2 tao|cspooosj|out
1/4 tcaspoonsa|t
Oasoojcaycnnc
Oasoojdty mustatd
1 cupm| | k
1 cup(4ounccs)sotcddcd
Ctackctattc|tand5oatp
Natuta| CocddatCoccsc
Melt margarine in saucepan
over low heat. Blend in flour
and seasoni ngs. Add mi l k;
cook, stirring constantly, until
thickened. Add cheese, stirring
until melted. 1 cups .
"Philly" Chive Sauce
3 cupm| | k
1 8-ounccpackagc Fo||adc| po|a
tandCtcam Coccsc, cuocd
1 tao| cspooncooppcdco|ucs
1 tcaspoon|cmonJu|cc
1/4 tcaspoongat||csa|t
Heat milk in saucepan over low
heat. Add cream cheese, stir
ring until melted. Blend in re
maining ingredients. Serve over
hot cooked pot at oes, gr een
beans, broccoli or asparagus.
ll cups.
Velveeta Sauce
112 poundvc|ucctaFastcut|zcd
FtoccssCoccsc5ptcad,cuocd
114 cupm| | k
Heat Velveeta and mi l k over
low heat ; s t i r unt i l s auce is
smooth. 1 cup.
75
Sauces, Rabbits
Delmonico Sauce
' /cupm||k
1 8-ouoccpackagc Fo| |adc| po|a
tandCtcamCoccsc,cuocd
1/4 cup(2 ouoccs)KtajtCo|d
Fack| ucCoccsc,ctumo|cd
Oasoojon| onsa|t
Heat milk and cream cheese in
saucepan over low heat, stir
ring until smooth. Blend in re
maining ingredients . Serve over
hot vegetables . Top with addi
tional Blue cheese, if desi red. 3
to 4 servings .
Mornay Sauce
1/4 cupmatgat| nc
1/4 cupj|out
2cupsm| | k
' /tcaspoonsa|t
Oasoojpcppct
1 cup(4o unccs)sotcddcd
KtajtAgcd Natuta|5u|ss
Coccsc
1/4 cupKtajtCtatcd
FatmcsanCoccsc
Make white sauce with marga
rine, flour, milk and seasonings.
Add Swiss cheese and Parme
san cheese; stir until melted.
Serve over hot cooked broc
coli, asparagus, sliced turkey
or ham. 231 cups.
N| cc to knou Thi s sauce can
be reheated.
The Complete Cheese Cookbook
"Philly" Orange Sauce
1 8-ounccpackagcFo||adc| po|a
tandCtcamCoccsc
11 cupotangcJu|cc
2 tao| cspoonssugat
1 tcaspoongtatcdotangct|nd
Combine softened cream cheese
and remaining ingredients, mix
ing until well blended. Chill.
Serve over fruit, pound cake or
angel food cake. 11 cups.
"Philly" Dessert Sauce
1 8-ounccpackagc Fo||adc| po|a
tandCtcamCoccsc
11 cupsugat
2cggs,scpatatcd
1 '/ tcaspoonsuan|||a
Combine s of t ened cr eam
cheese, sugar, egg yolks and
vani l l a, mi xi ng unt i l wel l
blended. Fol d in stiffly beaten
egg whites . 2 cups.
Ni cc to knou Thi s sauce is
excellent for serving over gin
gerbread, upside-down cake or
baked puddings.
/6
Epicurean "Philly" Sauce
1 8-ouoccpackagcFo||adc| po|a
tandCtcamCoccsc, cuocd
11 cupm| | k
2 tao| cspoonsmatgatioc
11 cupdty u|itcu| oc
2 tao| cspoooscooppcdpats| cy
2 tao|cspoons]inc|y c|oppcd
on|oo
1/ tcaspooosa|t
Oaso o]pcppct
Heat cream cheese, milk and
margarine over low heat; stir
until smooth. Stir in remaining
ingredients; heat. Serve over
meat or fish. 1 'z cups.
Hot Horseradish Sauce
1 8-ounccpackagcFo||adc|po|a
tandCtcamCoccsc, cuocd
11 cupm| | k
2 tao|cspoonsptcpatcd
ootsctad|so
11 tcaspoonsa|t
Ooo]caycnnc
Heat cream cheese and milk in
saucepan over low heat, stir
ring until smooth. Blend in re
maining ingredients. Serve over
ham, beef or hot cooked vege
tables . 1 '3 Cups .
'
Parisian Wine Sauce
1 8-ounccpackagcFoi |adc|poia
tandCtcam Coccsc
1 1 cupmi|k
2 tao|cspoonsdty uoitcuinc
1 tao|cspooncooppcdgtccn
onion
11 tcaspoonsa|t
Ooojcaycnnc
Heat cream cheese and milk in
saucepan over low heat, s!ir
ring until smooth. Blend in re
maining ingredients. Serve over
fish, chicken or pork. l I
J
cups .
Perky Cheese Sauce
1 cupmayonnaisc
1 4-ouncccontainctKtajt
Woi ppcdCtcamCoccscuito
acon andHotsctadiso
2 tcaspoonscooppcdgtccn
onion
Gradually add mayonnaise to
whipped cream cheese; mix
well . Stir in onion. Serve over
cold roast beef. 1 cup.
Dilly Cheese Sauce
1 1 poundvc|ucctaFastcutizcd
Ftoccss CoccscSptcad,
cuocd
1 cupsa|addtcss ing
;4 cupmi | k
1/4 tcaspoondi | | uccd
Heat Velveeta, salad dressing
and milk over low heat until
sauce is smooth, sti rring con
stantly. Add dill. 1 Vz cups.
77
Sauces, Rabbi ts
Sauce Louis
1 8-ounccpackagcFoi/adc|poia
tandCtcam Coccsc,cuocd
1/ cupmi|k
1/2 cupcoi|i saucc
11 tcaspoon Wotccstctsoitc
saucc
11 tcaspoonptcpatcd
ootsctadiso
!4 tcaspoonsa|t
Oasoo]caycnnc
Heat cream cheese and milk in
saucepan over low heat, stir
ring until smooth. Blend in re
mai ni ng i ngr edi ent s; c hi l l .
Sere over shrimp, cold vege
tables or hard-cooked eggs.
1 V cups.
"Philly" Bearnaise Sauce
2 tao|cspoonscooppcdgtccn
onions
1 tcaspoontattagon, ctusocd
J tao| cspoonsui ncgat
1 8-ounccpackagcFoi|adc|poia
tandCtcamCoccsc,cuocd
1 1 cupmi|k
1 tao|cspoon|i mcuicc
1 tao|cs pooncooppcdcoiccs
Boil onion and tarragon in vine
gar until vinegar is evaprted.
Add remammg ingredients.
Cook over low heat until sauce
is smooth, stirring constantly.
Serve over beef, fish or eggs. 1
cup.
The Complete Cheese Cookbook
Classic Cheese Rabbit
2cups(8ounccs)s btcddcd
Ctackctattc|tand5oatp
Natuta|CocddatCoccsc
' /cupocctota|c
2 tao| cspoonsmatgatioc
'/ tcaspoonpaptika
'/tcaspooodty mustatd
1 cgg,s| igot|y ocatco
Woitcotcad,toastcd,cut
iottiang|cs
Heat cheese, beer, margarine
and seasonings in double boil
er; stir until sauce is smooth.
Blend in egg; stir until thick
ened. Serve over toast. 4 serv
ings.
Cthct uays Stir in 6 slices
crisply cooked bacon, crum
bled; top wi th French- fried
onions; top with hard-cooked
egg slices ; serve over shoe
string potatoes .
Country Rabbit
1 8-ounccatCocczWoiz
FtcutizcdFtoccssChccsc
5ptcad
'1 cup mayonnaisc
1 cupchoppcdcookcdcoickcn
1 tab|cspoonchoppcdgtccn
onion
1 tab|cspoon choppcd pi mi cnto
Whitcotcad,toastcd,cutin
ttiang|cs
Combi ne Cheez Whi z and
mayonnaise i n saucepan. Add
chicken, onion and pimiento.
Heat; serve over toast . 3 t o 4
servings.
/8
Spanish Rabbit
'/ cupcooppcdonioo
'/ cupcooppcdgtccnpcppct
'/ cupmatgati nc
'/cup]|out
J4 cups mi | k
1 tcaspoonsa|t
'/ tcaspoonpcppct
1 cup (4 ounccs) s otcdded
Ctackctattc|tand5oatp
Natu ta|CocddatCoccsc
1 cupcooppedpcc|cdtomato
1 '/cups(6 '/-ouocccao)
ctaomcat,dtaiocd,]|akcd
8s |ices uoiteotcad, toastcd,
cutio ttiaog| cs
Cook onion and green pepper
in margarine; blend in flour.
Gradually add mi l k, sti rring
until thickened. Add season
ings and cheese; s t i r unt i l
melted. Stir in tomato and crab
meat; heat. Serve over toast . 8
servings .
Shrimp Rabbit
'/ cupcooppcdgtecn pcppct
2tao|espoonscooppcdooion
2 tao| cspoonsmatgatioc
1 '/cupscookcds oti mp
' /poundvc|ucctaFasteuti zcd
Ftoccss Coecs c5ptcad,cuocd
2 cupmi | k
4s| iccsuoiteotcad,toastcd,
cutio ttiang| cs
Cook green pepper and onion in
margarine until tender. Add
shrimp; heat. Heat Vel veeta
and milk over low heat; stir un
til sauce is smooth. Add shrimp
and vegetables ; mix. Serve over
toast. 4 servings.
Opposite: Classic Cheese Rabbit
The Complete Cheese Cookbook
Creole Rabbit
4s| icesoacon
'/cup]ine|y cooppcdonion
' /cupcooppcdgtcen pcppct
114 cup]|out
1 cupmi | k
1 med| umtomato, pce|ed,
cooppcd
1 cup(4ounccs)sotedded
Ctackctattc|tand5oatp
Natuta|CocddatCoecsc
1 teas poon Wotcestctsoi tc
saucc
'/tcaspoonsa|t
Woi tcotcad, toas tcd,cut
intt|ang|es
Cook bacon unt i l c r i sp. Re
move from skillet; crumble.
Cook onion and green pepper
in bacon fat until tender ; blend
in flour. Stir in milk and toma
to; cook until thickened. Add
bacon, cheese, Worcestershire
sauce and salt; stir until cheese
is melted. Serve over toast. 6
servings.
80
Welshman's Rabbit
2tao| cspoonsmatgatinc
2 tao|cspoonsj|out
1 cupmi | k
'/ teaspoondty mustatd
Oasoo]cayennc
2cups(8ounccs)s otcddcd
Ctackctatc|tand5oatp
Natuta| CocddatCoees c
Wo itcotcad,toastcd,
cutin ttiang|
s
Make white sauce with marga
rine, flour, milk and season
i ngs. Add ch eese; s t i r unt i l
melted. Serve over toast ; sprin
kle with papri ka, if desired. 6
servings .
Gol d Coast Rabbit
2cups(8ounccs)s otcddcd
Ctacketatc|tand5oatp
Nat uta| Co eddatCoccsc
' /cupmi | k
2tao|cspoonsmatgatinc
'/ teaspoonpapti ka
1 egg,s |igot|yocatcn
1 4 '/-ouncccansotimp,
dained
4 oatd-cookedcggs,quattcted
Wo iteoead,toasted,
cuti n ttiang| cs
Heat cheese, milk, margarine
and paprika over low heat; stir
until smooth. Blend in egg; stir
until thickened. Add shri mp.
Arrange eggs on toast ; top with
sauce. 4 servings.
The Romance of Cheese
Where did cheese originate? How is it made? How
many kinds of cheese are there? How should cheese
be stored? Can i t be frozen? These and dozens
of other questions about one of the world' s favorite
-and most nutritious-foods are answered here.
81
The Complete Cheese Cookbook
Cheese-making has a long hi story, its ongms
lost in the far reaches of time. The discovery of cheese
was probably an accident-as simple an accident as
somene's tasting curdled milk and finding the taste
to his li king. Two legends persi st and are worth re
peating because they are, like so many legends, both
interesting and li kely stories.
A News-Making Camel Ride
The first legend concerns a long-ago desert tribesman
who set out on a journey with a container of milk
probably mare's or camel's milk-in that day's ordi
nary milk container, the dried stomach of a sheep. In
the broiling desert sun he mounted his camel and took
off on a ride as bumpy and lurchy in those days as a
camel ride remains to this day.
When he stopped to refresh himself, he found the
milk separated into a thin, watery substance ( whey)
and a thickened mass (curds)-a result of the warmth
of the day and the churning motion of the ride he had
taken, helped along by the action of the rennet, an en
zyme, in the sheep's stomach. He tasted the mass of
curds and was delighted. We can i magine that he
could hardly wait to get home to share his great di s
covery wi th his family and friends.
A Shepherd's Forgotten Lunch
The second legend goes like this : Long, long ago a
herdsman went out to tend his sheep, taking with hi m
a lunch of fresh ewe's or goat' s mi l k cheese and a
chunk of bread. He laid his lunch aside-perhaps in
the shade of a tree, perhaps in a cave to keep the food
cool-and went about his business. Something kept
him from his lunch that day and for several days
thereafter. When he finally did get back to it, he found
82
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The Romance of Cheese
the cheese in a condition that he probably thought of
as "spoiled. " It was veined with blue mold. Gingerly he
tasted the cheese and, to his surprise, found that it
was delicious.
Cheee i n Reorded History
However cheese came to be discovered, it has been a
staple-and nutritious and tasty-food of many peo
ples for many years. The Sumarians of 4000 B. c. ate
cheese, as tablets dating back to that time testify. Ar
chaeologists have similarly established that long-ago
Egyptians and Chaldeans knew what a wonderful
food could be made from clabbered milk. The ancient
Greeks thought it a fit offering to their gods. David,
on his way to deliver cheese to Saul's camp, interrupted
his journey to fight the giant, Goliath.
Among the many things of which Homer sang,
cheese was one. The Greeks trained their athletes on
cheese and made their wedding cakes of it. The Ro
mans knew a number of kinds of cheese. Returning
from his journeys, Marco Polo told of, among other
wonders, the many varieties of cheese, and the secrets
of making it, that he had encountered.
Armies, so the old saying goes, travel on their
stomachs, and the men of many an ancient army, in
cluding those of Julius Caesar and Genghis Khan, car
ried cheese to sustain them. Visitors to ancient Sicily
brought home tales of incredibly delicious cheese
cakes. Charlemagne, it is said, had a great fondness
for Roquefort.
Indeed, a history of cheese might be said to be a
capsule history of the world.
Dutch Cheee, Dutch Thrift
An old story told to demonstrate Dutch thrift and in-
8J
The Complete Cheese Cookbook
dustry says that for centuries women al l over Europe
sat in their kitchens with their feet and hands busy
with rocking cradles, knitting, s pinning, preparing
food for cooking-but only in Holland was there, as
well, under the seat cushion of each chair, a wheel of
cheese ripening.
Where Did That Word Come From?
How did we come by the word cheese? The ancient
Greeks drained their cheese in wicker baskets called
formos. The word beame forma in Latin, and from
that root came today's I talian formaggio and French
fromage. The Latin word for cheese itself was caseus,
and from that root sprang the German Kase, Dutch
kaas, Gaelic cais, Welsh caws, Portuguese queijo and
Spanish queso. The same root produced the Old En
glish word cese and a variation, cyse, which evolved
into our present-day cheese.
Whatever i t is called, in whatever country, there
are by now a very great many varieties of cheese in ex
istence-etimates range from 700 to 2, 000. France
alone claims 500. Some 200 kinds are made in the
United States.
Cheese is hearty, nourishing fare. Bread and
cheese-sometimes with a handful of olives or a fresh
fig or two or some apricots from a nearby tree-along
!
with a beaker of the sour local wine has fed many a
peasant in many a land. But cheese has snob appeal,
too. Gourmets speak of fine cheeses in hushed tones :
Crottin de Chavignol, for example, a small, medium
firm salted goat' s milk cheese from the Berry district
of France that sells in Paris markets, during its short
season, at the equivalent of three dollars a pound.
Many cheeses are named after the places in which
they are made-or were first made. Cheddar is the
84
The Romance of Cheese
name of a village near Bristol, England, where its name
sake cheese first saw light; today the town is still the
center of a thriving cheese industry. Limburger is
named after Limburg, Belgium.
Curds and Whe
Cheese-making may have begun as a happy accident,
but it has grow into a huge industry whose produc
tion is based on scientific princi ples and surrounded
by strict regulations to control flavor, wholesome
ness, uniformity and purity. Nevertheless, it all be
gins now, as then, with the separation of milk into
curds and whey.
The kind of milk-sheep, buffalo, reindeer,
cow or goat-begins the determination of the taste and
texture of the finished cheese. By variations in prepa
ration of curds, by the addition of such friendly or
ganisms as bacteria and mold and by the conditions
of the curing or ripening, the differences among the
many kinds of cheese are caused.
Reduced to its simplest definition, natural cheese
is the solid or casein prtion of milk (curds) separated
from the whey. Coagulation is facilitated and con
trolled by the action of rennet or of lactic acid or
both. Here are the basic steps in the manufacture of
natural cheese.
1. PREP A RING THE MILK
Fresh milk is received at the cheese factory from
farms. I t is scientifically tested and heat treated; fat
content is adjusted; the milk is then pumped into vats.
2. ADDING COLORING, STARTER AND
RENNET
Coloring is not used in all cheeses, but for a
85
The Complete Cheese Cookbook
golden-colored cheese, for example, a vegetable color
ing is added to the milk. Then the starter, a pure cul
ture of microorganisms, is added to help firm up the
curd particles and develop individual characteristics
of the cheese variety being manufactured. Rennet ex
tract, containing the enzyme, coagulates the milk into
a custard-like mass, which is called curd.
3. CUTTING THE CURD AND COOKING
After the curd reaches the firmness of custard,
it is cut into small cubes to permit the watery whey to
begin to separate. Curds and whey are then heated to
the required cooking temperature for the kind of
cheese being made-this firms the curd and hastens
the separation of the whey from the curd.
4. DRAINING THE WHEY
The whey is removed from the curd by simple
drainage or by one of several mechanical methods.
5. SALTING THE CURD
The time that salt is added, and the amount, has
a definite effect on the type of cheese produced. Some
times salt is added after pressing (step 6) .
6. PRESSING AND CURING THE CHEESE
The salted curd is weighed and pressed into
forms to produce a solid block of cheese. The cheese
is then kept in temperature-controlled storage rooms
to cure until the desired texture and flavor develop.
family Cheee Groups
Each cheese, of the cured cheese varieties, has its own
speific range of time and temperature, its ow par
ticular conditions of curing which, taken together, re-
86
The Romance of Cheese
suit in the development of that cheese. Depending on
the sharpness desired, cheeses are aged up to twelve
months, some up to twenty-four months. The cheese
is then cut in portions of convenient si ze and packaged
in sealed wrappings to suit popular demand.
Just as there are many nations in the world, there
are great families-related groups-of cheese. All va
rieties stem from nine basic families : Cheddar, Dutch,
provolone, Swiss, blue, - Parmesan, fresh, surface
ri pened and whey. Most of these cheeses originated
in the Old World; those we find at supermarkets to
day may be imported or may be manufactured in this
country.
Cheddar Cheese Family
Cheddar is the most popular cheese in the United
States. Like all other varieties of natural cheese, it is
made according to the six basic steps . The variation
that sets Cheddar apart occurs in step 4. At this point
the curd is allowed to knit together and is turned and
piled to expel the whey. This procedure-known as
cheddaring-develops the characteristic body and
texture. The flattened slab is then "milled" -cut into
smaller pieces-and placed in a hoop or mold.
Colby is another member of the Cheddar family.
In making it, the curd particles are stirred and not al
lowed to knit together, resulting in a more open-tex
tured cheese. The drained curd is washed with cool
water, which gives a cheese a higher moisture content
and milder flavor.
Monterey or Monterey Jack cheese was devel
oped by monks in southern California in the early days
of California hi story. This creamy white cheese. is
similar to Colby, although it has a higher moisture
content, a softer consistency, and a more open te)ture.
8 7
The Complete Cheese Cookbook
The Dutch Cheee
The most popular varieties of cheese from Holland
are Edam and Gouda. Both are semisoft to hard, and
both are sweet-curd cheeses made from cows' milk.
Both have a characteristic milky, nut-like flavor that
varies in intensity with the age of the cheese.
In the United States Edam is the familiar red can
nonball-shaped cheese, usually weighing from 3A
pound to 4 pounds. In Holland, Edam is often found
in the natural gold color, without the waxy red cov
ering.
Gouda comes in one of two shapes : a flattened
sphere or a rectangular loaf. A Gouda may weigh from
six to fifty pounds, but probably the most familiar
is the "baby Gouda, " weighing a pound or less-the
size most often seen in our supermarkets. Gouda,
too, may or may not hqve a red wax coating.
Special metal or hardwood molds lined with
cheesecloth are used in the "pressing" step of the
manufacture of Edam and Gouda. These molds, which
give the cheeses their characteristic shape, consist of
a round lower section perforated for draining and a
round cover.
Cheeses made by this same method may include
mixtures of cumin, caraway and other spices. Some
examples are noekkelost, Leyden and cuminost .
The Provolone Cheee
The provolone family is technically know as pasta
filata (spun) cheese. The essential step in the prepa
ration of these cheeses occurs after the separation of
the curd from the whey. The curd i s placed in either
hot water or hot whey, which changes i t into a stringy,
plastic-like mass. The curd is then stretched, much the
88
-
-
The Romance of Cheese
way taffy candy is stretched, and molded into the de
sired size and shape. Then it is salted by being soaked
in brine, and following that, it may or may not be
smoked.
The most commonly used member of this cheese
family is provolone, which is slightly cured and usu
ally smoked. I t has a very important place in I talian
cooking.
Mozzarella is another member of this cheese fam
ily, one that has become very well known in the United
States because of the increased popularity of pizza. A
fresh cheese, originally made of buffalo' s milk, it orig
inated in I taly just south of Rome. Buffalo-milk moz
zarella is still sold in that area of I taly, but it is always
made from cows' milk in the United States .
Originally, mozzarella was sold and consumed
the day of manufacture, but with the advent of na
tional distribution and commercial sale of the product,
it no longer lends itself to that kind of treatment . How
ever, mozzarella is still a fresh, uncured cheese. It is
particularly adaptable to cooking, for it melts into a
smooth, stringy mass desirable for such dishes as piz
za and lasagne.
Scamorze cheese is a close relative of mozzarella.
Both are fresh-uncured-and mild in flavor.
The Swss Cheee
Swiss is the second most popular variety of cheese in
the United States, ranking just behind Cheddar. In
Switzerland, its home country, this cheese is called
Emmentaler, a name also used to some extent in the
United States.
The distinguishing feature of Swiss cheese is its
"eyes " -holes that develop throughout the cheese
during ripening. These are the result of propionic acid
89
The Complete Cheese Cookbook
bacteria that produce carbon dioxide bubbles through
out the body of the cheese. The si ze of the holes is con
trolled to some extent by regulating the temperature
and time of ripening. Propionic acid bacteria also pro
duce the characteristic sweet, nut-like flavor of Swiss
cheese.
Gruyere is related to Swiss cheese, although the
characteristic " eyes " are not as fully developed. A cer
tai n amount of surface growth is allowed to take
place, resulting in a somewhat sharper flavor. Gru
y
e
re cheese is very popular in Europe, but has never
gained si milar popularity in the United States.
To avoid confusion, the cheese buyer should un
derstand that Gruy
e
re cheese as sold in the United
States is a pasteurized process cheese (see page 103)
containing Emmentaler and Gruy
e
re. This is usually
sold in small individually wrapped wedges and in
round or half-round packages. It is not the same as
the Gruy
e
re found in Europe.
The Blue-Veied Cheees
The blue-veined cheeses are characterized by the dis
tribution of blue-green mold throughout the cheese,
which results in a characteristic piquant flavor. This
blue mold is the result of the inoculation of a strain of
penicillium mold that grows throughout the body of
the cheese.
Almost every cheese-consuming country of the
world has developed a blue-veined cheese very simi
lar to the blue cheese produced in the United States.
The best known are I taly's Gorgonzola, England's
Stilton, France' s Roquefort and Denmark' s Danablu.
All these blue cheeses with he exception of
Roquefort are made of cows' milk. Roquefort is pro
duced from sheep's milk in a region of southeastern
90
The Romance of Cheese
France and cured in the caves that occur in the same
area.
During the manufacture of blue cheeses, the blue
mold powder ( penicillium mold) is mixed with the
curd either while it is in the vat or while it is being
placed in molds or hoops. The cheese is held in these
hoops for twenty-four hours.
After removal from the hoops, the cheese is
salted over a period of approximately one week under
conditions that simulate the temperature and humid
ity of the Roquefort caves. Approximately one week
after salting, the cheese is mechanically pierced to pro
duce holes that allow air penetration essential for
mold growth. The cheese then cures for a period of
about five months.
The Parmean Chee
The members of this "hard-grating" cheese family,
primarily associated with I talian cooking, were origi
nally developed in I taly in the vicinity of Parma. They
are grated and sprinkled on spaghetti, pizza, mine
strone and tossed salads, and are used in baked dishes,
such as veal parmigiana and lasagne.
These cheeses are characterized by their hard,
granular texture, which makes them ideal for grating.
In fact, much of the Parmesan and Romano cheese
produced in the United States is sold grated or shred
ded, in jars or cardboard containers.
Parmesan is the most familiar cheese in this group
and perhaps one of the best-know Italian cheeses
in the United States. It is made from a mixture of whole
and skim milk and is usually cured from fourteen to
twenty-four months to develop the characteristic tex
ture and piquant flavor.
Romano, the other member of the family well
91
The Complete Cheese Cookbook
know in the United States, originated in the Latium
area near Rome. I t is very similar to Parmesan cheese
and is used in the same manner, but it has a sharper,
more piquant flavor. Both Parmesan and Romano are
excellent "seasoning cheeses. "
The Freh, Uncured Cheee
The fresh cheese do not follow exactly the six major
steps of cheese manufacture. Coagulation of the curd
is initiated by the addition of a lactic acid starter,
with or without a small amount of rennet. Also, as
their name implies, thee cheeses are not cured, but
are sold fresh. They have a mild flavor.
Cream cheee is an American original enjoyed
since 1872. I t starts as a mixture of milk and cream,
which is pasteurized and coagulated by a starter. Orig
inally the curd was poured into cloth bags and pressed
to expel the whey. About 1945, Kraft perfected a meth
od of removing the curd by centrifugal force. This
procedure is the one primarily used today. I t produces
a fine, smooth-bodied cheese that has greater keeping
qualities than cheese produced by the "bag method. "
Neufchatel i s the name of a lower-fat product
similar to cream cheee. Beause of their mild flavor
and smooth, creamy texture, both cream cheee and
Neufchatel blend readily wth other ingredients and
are used in a wide variety of recipes. They are espe
cially popular as a base for many varieties of dips and
spreads.
Cottage cheese is a third member of the family
of fresh, uncured cheeses. In making cottage cheese,
skim milk is coagulated by adding lactic acid starter
and sometimes a small amount of rennet. When the
curd is sufficiently firm, it is cut into cubes and heated
in the whey. After the whey has been removed, the
92
The Romance of Cheese
curd is washed and salted. Cottage cheese is usu
ally creamed to improve i ts flavor and texture. This i s
done by adding a mixture of cream and milk. Cot
tage cheese can be purchased in small or large-curd
form.
The Surface-Ripened Cheee
Members of the surface-ripened cheese family include
Camembert, Brie, brick, Muenster, Bel Paese, Port du
Salut and Limburger. These cheeses may be divided in
to two major groups, based upon the type of organ
isms that are used to produce the characteristic flavor.
In the case of all surface-ripened cheeses, a bacterial
culture or a mold culture is grow on the surface of
the cheese. The enzymes produced by the growth of
these organisms penetrate the cheese and bring about
the development of the characteristic flavor and tex
ture of each variety.
The two basic subfamilies within this large group
of cheese are differentiated by the type of organism
used for ripening-mold or bacteria. Characteristic
of the mold-ripened varieties are Camembert and
Brie, both of which originated in France and both of
which are very ppular with cheese connoisseurs all
over the world. The best-known variety of bacterial
ripened cheese is Limburger. Other popular cheeses
of this type are Bel Paese of I taly and Port du Salut of
France.
Brick and Muenster, which were originally mem
bers of this family of .heese, can no longer be con
sidered true members, for today they have little or no
surface ripening. This is because of changes in con
sumer preferences for milder and milder versions of
these cheeses.
93
The Complete Cheese Cookbook
The Whe Cheee
The whey group of cheeses is produced from whey
rather than curd. These are not true cheeses, for whey
is a by-product of cheese manufacture.
The whey cheeses vary greatly in characteristics.
Perhaps the best-know cheese in thi s category i s ri
cotta,
u
sed frequently in I talian cooking. Ricotta was
originally produced by the coagulation of the albumen
portion of the whey, which resulted in a soft, fresh
cheee similar to cottage cheese. Today ricotta is made
by the coagulation of a mixture of whey and whole or
skim milk. It is a soft, grainy cheese, and can be pur
chased either dry or moist.
Two other cheeses of this family, gj etost and
primost, are Scandinavian. They are prepared by con
densing whey and adding small amounts of fat. Gjetost
is rather hard; primost is a semisoft product. An
other member of the family is sapsago, a Swiss type
of whey cheese. It is the result of the acid coagulation
of the protein in a mixture of skim milk, buttermilk
and whey. The addition of the leaves of a cloverlike
plant leads to the characteristic flavor and light green
color. A hard cheese, it is primarily used grated.
Chosing a Favorite Cheese
Most of the members of the nine cheese families just
discussed can be found in the dairy case at your super
market. Browse through reipes to find interesting
and unusual uses for the various kinds of cheeses that
you and your family wilJ enjoy.
O the following pages you will find a see-at-a
glance chart that will help you in identifying and buy
ing the cheeses in the nine familie and which will,
hopefully, lead you to experiment with types with
which you are not familiar.
94
The Cheese Families
CONSISTENCY COLOR, SHAPE BASIC RIPENING
CHEESE ORI GI N AND TEXTURE AND FLAVOR I NGREDI ENT PERIOD
Cheddar Cheddar England Hard; smooth, firm body Light yellow to orange; va- Cows' milk, whole 2-12 months or
Family :
5
ad:
t
ndl!?idv
h Ionge
sharp
Colby Uni ted Hard type, but softer and more Light yellow to orange; cyl - Cows' milk, whole 1-3 months
St ates open in texture than Cheddar indrical ; mild
Monterey Uni ted Semisoft ; smooth, open tex- Creamy white wheels; mild Cow' milk, whole 2-6 weeks for ta-
(Jack) St ates ture ble use; 6-9 for
grating
Dutch Edam Holland Hard type, but softer than Creamy yellow with or without Cows' milk, part- 2 months or
Family
Cheddar ; more open, mealy red wax coat; cannonball ly skimmed longer
' body shape; mild, nutlike
(1
Gouda Holland Hard type, but softer than
;::/ J:
'
;a
i
:Cd
i
-
Cows' milk, part
-
2-6 months
Cheddar; more open, mealy ly ski mmed but
body, like Edam flat ; mild, nutlike, simi- more milk fat than
J ar to Edam Edam
Provolone Provolone I t aly Hard; compact. flaky liht golden yellow to Cow' milk, whole 2-12 months
Family
ro den brown, shiny sur-
ace bound with cord;
yellowish white interior; _
pear, sausage and salami
;
"
shapes ; mild to sharp and
:
piquant , usually smoked 0
Mozzarella I t aly Semisoft ; plastic Cream? white; retangular Cow' milk, whole Unripened
3
I
and sp erical; mild, deli- or partly skimmed
;
"
cate "
0
Scamorze I t aly Semisoft ; smooth light yellow; mild Cows' milk, whole Unripened
-
n
;
"
"
"
"
.
:
"
(
0
3
CONSISTENCY COLOR, SHAPE BASIC RIPENING
[
CHEESE ORIGIN AND TEXTURE AND FLAVOR INGREDI ENT PERIOD "
Swiss Swiss Swtzerland Hard; smooth with large Rindless blocks and large Cows' milk, part- 2 months minimum
(
:
gas holes, or eyes wheels with rind; sweetish, ly skimmed to 9 months or
"
Family
"
nutlike longer
"
"
Gruytre Switzerland Hard; tiny gas holes, or Light yellow; flat wheels; Cows' milk, usually 3 months minimum
(
0
eyes sweetish, nutlike partly skimmed 0
:
Blue Blue France Semisoft; visible veins White, marbled with blue- Cow' milk, whole 2 months minimum;
<
0
Family
of mold; pasty, sometimes green mold: cylindrical; 3-4 months usually; 0
crumbly piquant, spicy 9 months for pro- :
nounced flavor
Grgonzola Italy Semisoft; visible veins of Li
ht tan surface, li
t
ht Cows' mi l k, whole, 3 months minimum
' mold; less moist than blue ye low interior, mar led or goats' milk or
0
with blue-green mold; cyl- mixture of thee
indrical; piquant, spicy,
similar to blue
Roquefort France Semisoft; visible veins of White marbled with blue- Sheep's milk 2 months minimum
mold;
R
asty and sometimes green mold; cylindrical; to 5 months or
crumb y sharp, piquant, spicy longer
Stilton England Semisoft; visible veins of White, marbled with blue- Cows' milk, whole 2-6 months or longer
mold; slightly more crumbly green mold; cylindrical ; with added cream
than blue piquant, spicy, but milder
than Roquefort
CONSI STENCY COLOR, SHAPE BASIC RI PENI NG
CHEESE ORI GI N AND TEXTURE AND FLAVOR INGREDI ENT PERIOD
Parmesan Parmesan I t aly Hard grating; granular, Light yellow with brown or Cows' milk, part- 14 months minimum
Family
(Reggiano) brittle body black coating; cylindrical; ly skimmed to 24 months or
sharp, piquant longer
l
Romano I t aly Hard; granular Yellowish white interior, Cows' milk 5 months minimum;
greenish black surface; 12 months for
sharp, piquant grating
Freh, Cream United Soft; smooth, buttery White; foil-wrapped in rec- Cream and cows' Unripened
Uncured
State tanular prtions; mild, milk, whole
slig tly acid
Family Neufchatel France Soft; smooth, creamy Whi te; foil-wrapped in rec-
tangular prtions; mild
Cow' milk, whole Unripene
I
Cottage Uncertain Soft; moist, delicate, White; packaged in cuplike Cows' milk, skim- Unripened
large or small curds containers; mild, slightly med; cream dres-
acid ing may be added
Surface- Camembert France Soft; thin edible crust,
!
i
it:; ::U!!is;
Cows' milk, whole 4-5 weeks
Ripened
creamy interior
mild to pungent
Family
Brie France Soft; thin eible crust, Whitish crust, creamy yel- Cows' milk, whole 4-8 weeks
creamy interior low interior; medium and
..
small whels; mild to pungent ;
"
Brick United Semisoft; smooth, waxy body Light yellow to orange; Cows' milk, whole 2 weeks or ;
States brick-shaped; mild longer
c
3
Muenster Germany Semisoft; smooth, waxy bdy Yellow, tan or white surface, Cow' milk, whole 2-6 weeks
I
;
creamy white interior; small
..
"
wheels and blocks; mild to
c
mellow, between brick and -
Limburger
\
;
"
"
"
"
CONSISTENCY COLOR, SHAPE BASIC RI PENING
CHEESE ORIGIN AND TEXTURE AND FLAVOR I NGREDI ENT PERIOD
Bel Paee I t aly Soft ; smoot h, waxy body Slightly gray surface,
creamy yellow interior;
small wheels; mild to mod-
Cows' milk, whole 6-8 weeks
erately robust
Port du Salut Trappist Semisoft; smooth, buttery
(Oka) monasteries,
France and
Russet surface, creamy yel- Cows' milk, 6-8 weeks
low interior; small wheels; whole or slightly
mellow to robust, between acid
Canada Cheddar and Limburger
'
Limburger Belgium Soft; smooth, waxy body
()
Creamy white; rectangul ar; Cows' mi l k, 1-2 months
robust, highly aromatic whole or partly
ski mmed
Whe Gjetost Norway Hard; buttery
Famiy
Golden brown; cubical and Whey from goats' Unri pened
retangular; sweetish, mi l k
caramel
Primost Norway Semisoft Liht brown; cubical and Whey with added Unri pened
cy indrical; mild, sweetish, buttermilk, whole
caramel milk or cream
Saps ago Switzerland Hard grating; granular Light green; small , cone- Cows' milk, skim- 5 months minimum
shaped; flavored with clover med and soured,
leaves, sweetish plus buttermilk
and whey
Ricotta I taly Soft; moist and grainy,
or dry
Whi te; packaged fresh in Whey and whole Unripened
paper, plastic or metal or skim milk, or
containers or dry for grat- whole or part
ing; bland, but semisweet skim milk
The Romance of Cheese
Cheee Beginnings in America
In this country, cheese-making started not long after
the Pilgrims landed at Plymouth Rock-in 1
6
24, to be
exact, right after the colonists, sick of their scant and
tiresome diet, joyously welcomed the first cows to the
new land. I n 1801, President Thomas Jefferson was
presented with a mammoth 1, 235-pound cheese, and
it was from awe at that monster that the catch-phrase
"bi g chees e" arose. Cheese was t hen general l y a
home and farm product. There were few cheese fac
tories. One of the first was a Cheddar factory, built by
one Jesse Williams in 1851, at Oneida, New York.
By the time the manufacture of cheese became a
thriving industry in the United States, the usual meth
od of sale was for the producer-sometimes a whole
saler-to send his cheee to market in some central lo
cation (almost all cities had large outdoor or indoor
markets) which the retailer would visit to choose
those products he wanted to sell in his store.
Young Ma with a Idea
In 1903, a young man named James L. Kraft had an
idea-why not take the cheese to the retailer instead
of making the retailer come to the cheese? He had, to
begin with, a horse (his name was Paddy) , a wagon
and a worki ng c api t al of si xty-fi ve dol l ars-and
abounding energy and a boundles imagination. He
filled his wagon with cheese at the market, clucked to
, Paddy, and started making the rounds of Chicago
grocers to sell them cheese.
But habit-bound Chicago grocers were unim
pressed. They wiped their hands on long white aprons,
twisted the ends of their handlebar moustaches and
said, "Well, I don' t know . . . . "
Some days the total sales added up to less than
99
The Complete Cheese Cookbook
ten dollars. On such days, ]. L. held "business con
ferences" with Paddy, who gave an occasional twitch
of his ears in reply.
One day, ]. L. explained to Paddy that they had
been careless and forgetful. "From now on, Paddy, "
he told his horse, "we're going to work with God as
our Partner. "
Busies Begis t o Improve
With his wagon hitched to this star, business began
to improve, and ]. L. and Paddy became the historic
"co-founders" of the Kraft Foods Company.
.
In August of 1904, J. L. wrote to a friend: "To
give you an idea of what you would have to do should
things work out all right : I t is simply a grocery route
on a large scale. You take a horse and wagon (and my
wagons are fancy ones) and get customers tha.t you
can call on once or twice a week and supply them regu
larly. I am driving one wagon myself, and I am taking
care of the horses myself, but if all goes well, I think I
will have four horses by Christmas . . . "
As time went by, J. L. 's business flourished and
prospered. Not only did he do well, but he learned a
great deal about cheese. He learned, for example, that
there were problems in the manufacture and distribu
tion of chees
-
e-many of those problems connected
with keeping qualities. Although natural cheese has
a longer life-both in the store and in the home-than,
for instance, the milk from which it is made, it is per
ishable in degrees varying with the kind of cheese.
The very ripening processes which produce the dif
ferent varieties, textures and flavors of natural cheese
don' t stop when the particular cheese has reached its
prime, and presently deterioration and drying set in.
Aside from those problems, variations in the
1 00
The Romance of Cheese
handling and curing of cheese cause appreciable dif
ferences in taste and texture. I n other words, two
cheeses of the same brand, same variety and same age
might not necessarily be the same.
J. L Buys a Double Boiler
There ought to be some way to lick those problems,
James Kraft decided-and shortly thereafter found
himself in the cheese-making, as well as the cheese
marketing, business. He began to experiment (in an
ordinary kitchen double boiler, price, fifty-nine cents)
with blended cheeses, and later with the pasteurizing
and blending of cheese, as solutions to these difficul
ties. There were early failures but, eventually, suc
cess. In 1916, the method of producing prqcess cheese
was patented by J. L. Kraft.
By 1917, Kraft cheese in tins, a pasteurized pro
cess product, was ready for the market. By 1920,
Kraft's five-pound loaf, a pasteurized, blended
cheese in a wooden container, was placed on sale,
and became an immediate, spectacular success.
Pasteurized Proces Cheese Products
Process cheese is a product manufactured from natur
al cheese according to specified government stan
dards, and has had a major influence on the eating
habits of the nation.
The processing of natural cheese provides a
more stable product with greater uniformity of fla
vor and texture. Processing consists of blending vari
ous natural cheeses-mild, sharp and extra sharp
by heating with the aid of an emulsifier. The resul t is
a homogeneous product consistent in flavor, body
and texture.
The manufacture of process cheese is quality
1 01
The Complete Cheese Cookbook
controlled throughout to ensure uniform good fla
vor, smooth texture, melting properties and high nu
trition. Available in a variety of types, shapes and fla
vors, process cheese can be counted on to give excel
lent results in cooking.
The most common natural cheeses used for
processing are Cheddar and Swiss. There is often
some confusion as to the differentiation of the vari
ous process cheese products-pasteurized process
cheese, cheese food and cheese spread. The major
differences in these products are shown in this chart :
Gri nd
t
+
t
blend
+
heat
+
emul si fier
Pasteurized Proces Cheee
..
Pasteurized
Poces
Amercan
Cheee
Max. 40%
moisture
Mi n. 50%
fat (on
sol i ds basis)
..
t
t
'
_Pasteurized
Proces
Cheee Food
Max. 44%
moisture
Mi n. 23%
fat (in
product)
Pasteurized
Proces
Cheee
Spread
Max.
44-60%
moisture
Mi n.
20% fat
(i n product)
Optional
additions:
mi l k sol i ds,
sugar or
vegetable gums
Natural cheese is always the start for processed
cheese products. Natural cheeses of various age
and
1 02
-
[he Romance of Cheese
characteristics are selected and laboratory tested to
assure the desired quality in the fi nished process
cheese. Grinding or blending of the cheese by machine
follows; the blend is then transferred to the cooker.
Emulsifiers, designated by established govern
ment standards, are added during the cooking. Emul
sifiers prevent separation of the fat during processing
and produce a cheese with the proper melting and slic
ing properties .
Pasteuri zation in the manufacture of process
cheese, as in the case of milk, consists of the applica
tion of heat. Following established standards, the
cheese is pasteurized at a temperature of not less than
1so F. for at least thirty seconds. This step prevents
further aging of the natural cheeses.
Packing is the final step. From the cooker the
hot, smooth, semiliquid cheese flows to a filling ma
chine, where precisely weighed amounts are poured
into containers lined with moisture-proof material to
form loaves. For packaged slices, the cheese is run
over chilled rollers where i t forms ribbons of uniform
width. These ribbons run onto a conveyor where they
are stacked, cut and packaged in one continuous opera
tion.
Pasteurized Proces Cheese Food
During the making of a natural cheese, some nutri
ents of milk remain in the whey when it is drained
from the curd. These nutrients can be returned to
the hot cheese during the pasteurization operation.
They are usually added in the form of concentrates
or powders of skim milk and whey. When these milk
solids are added to process cheese, the amount of fat
is reduced and the moisture content is increased; then
the product becomes pasteurized process coccscfoo4.
1 03
The Complete Cheese Cookbook
For variety, other ingredients, such as meats, vegeta
bles and fruits, may be added.
Pasteurized process cheese foods are milder in
flavor and melt more reagily than both natural and
pasteurized process cheese.
Pasteurized Proces Cheese Spread
When a softer, more spreadable cheese product is de
sired, other ingredients may be added to process
cheese, such as milk products, sweetening agents and
vegetable gums. These products normally have a
somewhat higher moisture and lower fat content than
do pasteurized process cheese and pasteurized pro
cess cheese food. They are referred to as pasteurized
process cheese spreads. Again, as with cheese foods,
other ingredients can be added to broaden the flavor
range-such ingredients as pimiento, olives, peppers,
spices and flavoring.
Why Cheee i Your Daily Diet?
Cheese-as is the milk from which it is produced-is
considered a nearly perfect food, providing a great
many of the essential food elements that the body
needs, such as protein, minerals, vitamins and fat.
Cheese is one of the most nutritious, concentrated
and palatable of foods-most nutrition experts consid
er cheese, a highly concentrated protein food, to be
one of the basic foods .
.
There are three milk proteins : casein, albumin
and globulin. Casein, the
m
ost important of the pro
teins, can be found only i n milk. I t i s considered a com
plete protein because it contains all the necessary
amino acids, the building blocks from which all pro
teins are made. The essential amino acids are indis
pensable in the diet because the body cannot synthe-
104
P
8 ounces of
Natural or
Pasteuri zed
Process
The Romance of Cheese
Lllllll
Protein of 7 glasses (8 ounces) of mi l k
Cheese has the . . .
B
uu
Calci um of 6 glasses (8 ounces) of mi l k
fQ mmoma g
mol mw
apmt zpm m
"FP%
codmol Matk mk
Phosphorus of 6 7/ 1 0 glasses (8 ounces) of milk
size them at the rate needed to maintain life and sup
port growth and tissue repair. Nonessential amino
acids can be formed by the body at a sufficient rate.
Proteins from various food sources differ in their
nutritive value because of differences in amino acid
content. A large share of the protein in the diet, espe
cially for rapidly growing children and adolescents,
should come from the complete, high quality protein
foods. Cheese is such a food, containing significant
amounts of essential and nonessential amino acids.
Cheese is also a readily digested food. Experi
ments have shown that from 90 to 99 percent of the
nutrients in cheese are digested. Nutritionists rank
cheese among the best of protein foods , even for very
young children. It is also an excellent source of cal
cium and phosphorus. Though varieties of cheese
differ somewhat in composition, cheese is a good
source of vitamin A and contains significant amounts
of the water-soluble B vitamins in milk, although it
is not considered a primary source for these nutrients.
The fats present in cheese are all butterfats with the
same nutritional properties as the butterfats in cream
and milk.
1 05
The Complete Cheese Coo kbook
Adventures i the World of Cheese
A taste tour of the fascinating world of cheese begins
at the dairy case in your neighborhood supermarket.
Cheese products based on centuries of tradition are
readily available, offering a vast array of taste and
texture for you to sample. With flavors that range
from mild to sharp and textures that go from soft and
smooth to hard and coarse, there are cheeses to suit
every palate.
Cheese offers eating enjoyment, and it is nutri
tionally a near-perfect food, two excellent reasons for
making cheese play a big role in your meal planning
and snack making.
Knowing the fine points of buying and storing
cheese, as well as employing a variety of menu uses,
will increase the enjoyment of cheese and pay big divi
dends in good nutrition for the whole family.
Discovering Your Favorites
With all those varieties of cheese available-over
2, 000, some dairy scientists say-how do you find the
ones you and your family will like best ? Be adventur
ous ! Try new kinds. Sample cheeses you' ve heard
about but never tasted. Introduce your family to dif
ferent varieties in daily menus. Consult cookbooks
and the food pages of your newspaper for ideas on
how to use cheese to make meals for the family and
for guests more interesting, more nutritious. Browse
i n the dairy case at your supermarket to become fa
miliar wi th the many kinds of cheese available. No
tice, too, the convenient forms in which cheese is avail
able-slices, sticks, wedges, shredded and grated,
ready to help you put together dishes that will have
the family asking for seconds.
1 06
W
The Romance of Cheese
Cheee Buying Guide
When you start out to buy cheese, the first thing to
remember is that there are, as you have learned, two
major categories : natural cheese and process cheese.
Perhaps you' ll want to take the chart of natural
cheeses (beginning on page 95) with you to guide you
in choosing varieties new to you.
Col d-pac k or cl ub chees e i s nat ur al cheese
ground and blended t o be uniformly softer and more
spreadable at room temperature. It has the character
istic flavor of the natural cheese from which it is made
and can be purchased plain or as a blend of the cheese
with fruits, vegetables, spices or wnes.
Pasteurized process cheese is always made from
natural cheeses ground and blended and heated with
the aid of an emulsifier to make a cheese of uniform
quality, flavor, texture and body. Process cheese is
milder in flavor and softer in body than the natural
cheese from which it is derived, and it keeps better
because pasteurization stops the curing or ripening
process. It is ideally suited for cooking, as i t melts
readily and smoothly.
Pasteurized process cheese food is a variation of
pasteurized process cheese, found today in links and
individually wrapped slices. I t differs from pasteur
ized process cheese in that milk or whey solids have
been added. Pasteurized process cheese foods are
milder in flavor, have a softer body and melt more
readily than either natural or pasteurized process
cheese because of their higher moisture and lower fat
content. Meat, fruits, vegetables or flavoring may be
added to lend variety.
Pasteurized process cheese spread is another
pasteurized process cheese variation-milk solids and
1 07
The Complete Cheese Cookbook
certain other flavoring foods, such as pimiento or ba
con bits, may be added. I t is normally higher in mois
ture and lower in fat than pasteurized process cheese
or cheese food. Its smooth texture, pleasingly mild
flavor and high nutritional qualities make it a cheese
product that pleases the whole family.
Cheee Buymanship
Look for natural cheese and process cheese products
in or near the refrigerated dairy case at your super
market. Buy cheese products to suit the family's
needs. When planning daily menus, remember that
cheese, a nearly perfect food, fits into two of the basic
food groups-the milk group and the meat group.
Natural cheeses are always stored in the dairy
case, where they tempt the eye in an array of distinc
tive shapes : wedges, wheels, balls, flat rounds, loaves,
sticks and convenient packaged slices. Individually
wrapped slices are a recent, most important break
through, as they assure freshness and longer storage
time.
Pasteurized process cheese foods and spreads
are also available in wide variety: slices, loaves, links,
dips and spreads. The process cheese products in
glasses, loaves and squeeze packs that do not require
refrigeration are found above or near the dairy case.
How to Store Cheee
When storing unopened cheese at home, consult the
label for manufacturer' s instructions or follow the
lead of your supermarket and store the product as it
was stored there when you bought it.
You'll find most cheeses in the dairy case-your
clue to refrigerate them at home. Jars and loaves that
are kept on nonrefrigerated shelves can be stored at
1 08
The Romance of Cheese
room temperature at home until used-once opened,
they should be kept in the refrigerator. Some prod
ucts, such as sueeze packs, are the exceptions; these
should never be refrigerated. They'll stay fresh at
room temperature as long as they last.
"Keep air out and moisture in" is a good rule to
remember when storing cheese. Reseal unused por
tions in the original wrapping or use foil, plastic bags
or transparent wap snug and tight against the cheese,
to keep i t moist and fresh. Individually wrapped sin
gle slices of cheese, carefully designed foil packaging
materials and easy-to-open-and-reseal plastic lids and
metal caps are designed to keep cheese products fresh.
Occasionally surface mold may form on cheese
even when it has been properly stored. This mold is
harmless and will not affect the quality or flavor of
the cheese. Simply cut off the mold and enjoy the rest
of the cheese. Remember that the blue cheese family
gets its piquant flavor from the characteristic blue
green mold throughout the cheese.
To Freeze or Not to Freeze
If properly stored, cheese keeps a relatively long peri
od of time at refrigerator temperature. Freezing
cheese will extend its storage life, but may affect the
body and texture. Frozen cheese may become crum
bly or mealy, and is then best suited for cooking.
For best results, cheese should be tightly sealed
in moisture-proof material, such as plastic wrap or
foil especially designed for freezing. Cheeses such
as Cheddar, Swiss, Edam or Gouda can be stored in
the freezer i f frozen rapidly in small (half pound) pack
age. I f the cheese has been cut into small cubes, keep
it in the freezer no longer than three weeks. Slices and
1 09
The Complete Cheese Cookbook
loaves of natural cheese, such as Cheddar and Swiss,
and pasteurized process cheese products may be kept
frozen for up to three months. Before using cheese,
thaw slowly, preferably in the refrigerator while still
in its wrapping.
Cheese at Its Best
Other than in hot dishes, the fl avor and character of
all cheeses, except cottage, Neufchatel and cream
cheese, come through best when served at room tem
perature. To fully enjoy the special qualities of a
cheese, remove it from the refrigerator at least thirty
minutes before it will be served. Cheeses such as Cam
embert should be soft and almost runny to be at their
most pleasing, so remove them from the refrigerator
at least a couple of hours in advance. Serve cottage,
Neufchatel and cream cheeses chilled.
Shredded versus Grated
When used for melting-as in sauces or for toppings
or in other cooked forms, such as casseroles-cheese
should be shredded unless you are using pasteurized
process cheese spread or pasteurized process cheese
food, both of which melt satisfactorily in a liquid me
dium when sliced or cubed. Some cheeses are avail
able preshredded in jars and in film packages. To
shred cheese at home, use the coarse openings of your
grater and you' ll produce the long strips or shreds of
cheese desirabl e for cooking purposes.
How Much Cheee?
When a recipe calls for a specific measure of cheese
a cup or a half cup, for example-it's easy to know
how much to buy. Just keep in mind that one-quarter
pound-fou ounces-of cheese is equal to one cup
110
.
The Romance of Cheese
shredded cheese. This rule applies whether you are
using any one of the many varieties of cheese in its
natural form or pasteurized process cheese in any of
its forms.
About Cooking with Cheese
Like all protein foods, cheese is adversely affected by
high heat or prolonged cooking. Although pasteur
ized process cheese products are less susceptible to
heat than natural cheese, it is advisable to follow
these two rules of cheese cookery:
1 . Use low to medium heat.
2. Do not overcook-heat j ust until cheese melts.
* When adding to hot foods, shred natural cheese and
cube or slice process cheese.
* When making a sauce, add cheese at the end of cook
ing time and heat just until melted.
* When broiling, place pan so that cheese is several
inches below heat source; broil just until cheese melts.
* When cheese is used in baked dishes, bake at low
( 325 F. ) to moderate (375 F. ) temperatures.
* When topping a casserole, place cheese on top for
the last few minutes of baking.
* Four ounces of natural or process cheese equals 1
cup shredded or cubed cheese.
* Shred natural cheese that is to be melted in sauces,
toppings or other foods. (Cheese can also be pur
chased already shredded in convenient packages. )
* Cube process cheese products when adding t o oth
er foods. I t will melt quickly and blend easily.
* Parmesan type cheeses are usually grated or
shredded. Grated is finer and drier than shredded.
* Cream cheese and Neufchatel blend readily with
other ingredients if first allowed to soften at room
temperature.
1 1 1
The Complete Cheese Cookbook
Adventure in Cheese Cooker
A Last Word
Crumble blue or Roquefort cheese into your favor
ite salad dressing.
Stir cubes of cream cheese or Velveeta cheese spread
or shredded Cracker Barrel Cheddar into scrambled
eggs the last few minutes of cooking.
Toss cubes of Velveeta or Cracker Barrel cheese
with fruit or vegetable salads .
Top broiled hamburgers with pasteurized process
cheese food slices, natural cheese slices or crumbled
blue cheese. Broil just until cheese melts .
Parmesan is the "seasoning cheese. " Use it grated
or shredded in sauces, soups and salads; on breads to
be heated in the oven or grilled; on hot cooked vege
tables or pasta.
Top hot fruit desserts, such as cobblers, deep-dish
pies and fruit compotes, with whi pped cream cheese.
Mozzarella or scamorze, the pizza cheeses, are al
so excellent in other traditional Italian dishes-la
sagne, canneloni, veal parmigiana.
Kraft' s continuing experimentation and research have
resulted in an increasing number of wonderful prod
ucts whose names have become household words and
whose flavors and various properties of slicing,
shredding, melting, grating and spreading have be
come the joy of good cooks everywhere. Pasteurized
process cheese food in glasses, various kinds of ready
sliced cheese in packages, cream cheese guaranteed
fresh when you buy it, individually wrapped cheese
and process cheese slices-these are only a few of
Kraft' s contributions to ease of preparation, ease of
serving and joy of eating in American homes.
--The Editors
1 12
Sandwiches, Snacks and Other
Quick-to-Fix Delights
First they call, " Mom, I'm home ! " and right on t he heels of
that, " Mom, I'm hungry! " Here are cheese snacks and sandwiches
to build you a reputation as the best cook on the block, not
only with the youngsters but with the grown-ups, as well.
1 1 J
Hearty Picnic Sticks
Cheez Whiz Pasteurized
Process Cheese Spread
Salami slices
Bread sticks
Spread Cheez Whiz on salami ;
wrap around bread sticks.
C
Mini burgers
1 B-o unce can refrigerated
biscuits
Margarine
1 pound ground beef
11 cup dry bread crumbs
1 egg, beaten
1 teaspoon instant minced onion
1 1 teaspoon salt
11 teaspoon pepper
11 teaspoon garlic salt
Nippy Brand Sharp Pasteurized
Process Cheese Food, link,
sl iced
10 cherry tomatoes, cut in half
Prepare biscuits as directed on
package; spli t. Spread with
margarine; toast. Combine
ground beef, bread crumbs, egg
and seasonings; shape into 20
patties . Broil until browned on
both sides . Top each patty with
cheese food slice and tomato
half. Broil until cheese food be
gins to melt. Place beef patty
on biscuit half. 20 snacks.
Opposite: Hearty Picnic Sticks
115
Sandwiches, Snacks
Jubilee Eggs
1 dozen hard-cooked eggs
1 5-ounce jar Kraft Pimento
Pasteurized Neufchatel
.
Cheese Spread
2 tablespoons mayonnaise
2 tablespoons chopped green
pepper
1 1 teaspoon salt
Cut eggs in half lengthwise.
Mash yolks; blend with cheee
spread and mayonnaise. Add
green pepper and salt. Refill egg
whites. 24 egg halves.
Calypso Kabobs
Smokelle Pasteurized Process
Cheese Food, link
Nippy Brand Sharp Pasteurized
Process Cheese Food, link
Salami slices
Sliced celery
Sliced carrots
Sliced mushrooms
Apples, cubed
Mandarin orange sections
Cut each link into thick slice;
cut each slice in quarters. Alter
nate slice of Smokelle, salami,
celery, carrots and mushrooms
or Nippy, salami, apples and
oranges on skewers or picks .
The Complete Cheese Cookbook
French-Wiches
8s|i ccssaoduico otcad
1 6-ouoccpackagcKta]t
Amctican5i og|csFas tcutizcd
FtoccssCoccsclood
Tomatos| iccs
O|||pick|cs| iccs
Coi oos||ces
1 cgg,s| i got|y ocatco
'/ cup mi | k
3 tao| cspooosmatgatioc
For each sandwich, cover slice
of bread with slice of cheese
food, tomato, pickle, onion and
second slice of cheese food and
bread. Combine egg and milk;
dip each sandwich in mixture.
Melt margarine in skillet. Grill
sandwich over low heat until
golden brown on each side. 4
sandwiches.
Sicilian Steak Sandwiches
6cuocstcaks
2 tao| cspooos matgatioc
1 |atgcgtceopcppct,cut
iosttips
1/4 cuplta|iao-sty|cdtcssi og
1 | atgcooioo, s|iced
1 |atgctomato,s| iccd
6 |odicidua|ltcoco|oaucs,
sp|it
Kta]tNatuta|LouMoist utc
Fatt-5ki mMozzatc| |aCoccsc
5|iccs,cut|oquattcts
Cook meat in margarine. Cook
green pepper in dressing 5 min
utes . Add onion and tomato;
continue cooking 5 minutes .
For each sandwich, place meat
1 16
on bottom half of loaf; cover
wi th vegetables. Top with
cheese slices ; broil until cheese
melts. Serve with top half of
loaf. 6 sandwiches.
Monte Cristo Sandwiches
3 cggs,s | i got|yocateo
' /cupmi | k
12s| iccssaodu|cootead
Kta]tNatuta| 5uissCoeesc
S|iccs, cutiooa|]
6 ooi|cdoams |iccs
Matgatioe
Coo]cctioocts sugat
CuttaotJc||y
Heat oven to 425 . Combine
eggs and mil k. For each sand
wich, cover slice of bread with
slice of cheese, ham and second
slice of cheese. Top with sec
ond slice of bread. Di p each
s andwic h in egg mi xt ur e;
brown on both sides i n mar
garine. Bake at 425 , 15 min
utes. Sprinkle with sugar. Serve
with j elly. 6 sandwiches.
Tote 'n Grill Sandwich
1 |oa]vicooaotcad,cutio
'/-i ocos| ices
oi|cd oams| iccs
Fick|eaodpi mi coto |oa]s| iccs
o|ogoas|ices
Tomatos| iccs
Coi oos|ices
Ctcco pcppcttings
Kta]tFastcutizcdFtoccss
Amctican Coccsc5|iccs
Kta]tFastcut|zedFtocess
Fi mcoto Coccsc5|iccs
Matgati oc
For each .andwich, cover one
slice of bread with slices of
meat, tomato, onion, green pep
per and cheese; top with second
slice of bread. Secure each
s andwi ch wi t h t oot hpi c k.
Spread outside of each sand
wich with margarine; place
sandwiches close together to
form a loaf. Wrap in aluminum
foil ; grill lO to 15 minutes .
Turkey Sandwiches
Bombay
2 cupscooppedcookedtutkey
1/ cup taisios
1 / cupsa|tedpeaouts, coopped
1 / cupcooppedce| ety
114 cupcooppedooioo
Mayoooais e
1/4 teaspooocuttypoudet
1 6s| icesuoi teotead
1 12-ouocepackageKta]t
Ameticao5i og|esFasteutized
FtoccssCoeeselood
Combine turkey, raisins, pea
nuts, cel ery, onion and enough
mayonnaise to moi sten. Add
curry powder ; mix well . For
each sandwich, cover slice of
bread with cheese food slice.
Top with turkey salad, second
cheese food slice and second
slice of bread. 8 sandwiches .
1 1 /
Sandwiches, Snacks
Doggie-Burgers
1 pouodgtouodoee]
1 teas pooosa| t
1/4 teaspooopeppet
J]taok]uttcts,cut io
oa|]| eogtoui sc
atoecuesaucc
Kta]tFasteutizedFtocess
Ameticao Cocese5| ices,
cutiottiaog| es
6]taok]uttetouos, sp| i t
Ftcpatedmustatd
Oi|| pick|es| ices
Combine beef and seasonings .
For m beef ar ound hal f of
frankfurter to fit frankfurter
bun. Brush with barbecue
sauce; broil to desired done
ness. Top with cheese; return
to broiler until cheese begins
to mel t. For each sandwich
spread bottom half of bun with
mustard. Cover with pickle
slices, meat and top half of bun.
6 sandwiches .
Bountiful Beef Sandwich
5|icedl ta|iao otead
5| icedtoastocc]
Kta]tNat uta| tickCoeesc
5| i ces
Tomatos| iccs
acoo Hotsctadiso 5aucc
For each sandwich, cover slice
of bread with slices of beef,
cheese and tomato. Top with
Bacon Horseradish Sauce.
The Complete Cheese Cookbook
Bacon Horseradish Sauce
11 cup mayonnaise
1 4-ounce container Kraft
Whipped Cream Cheese with
Bacon and Horseradish
1/4 teaspoon dry mustard
Dash each of salt, cayenne and
paprika
Gradually add mayonnaise to
whipped cream cheese, mixing
until well blende< Stir in re
maining ingredients. 1 cup.
Savory Sloppy Joes
1 pound ground beef
1 cup barbecue sauce
1/4 cup chopped green pepper
1/4 cup chopped onion
8 hamburger buns, split
Velveeta Pasteurized Process
Cheese Spread, sl iced
Brown meat; drain. Add barbe
cue sauce, green pepper and
onion. Cover; cook 15 minutes.
For each sandwich, spoon meat
mixture onto bottom half of
bun; cover with Velveeta slices.
Broil until Velveeta begins to
melt. Serve with top half of
bun. 8 sandwiches.
Buckaroo Franks
11 pound Velveeta Pasteurized
Process Cheese Spread, cubed
11 cup chopped green onion
6frankfurter buns, split,
toasted
Margarine
6frankfurters, cooked
Crushed potato chips
118
Heat Velveeta over low heat;
stir until smooth. Add onion.
For each sandwich, spread bot
tom half of bun with marga
rine; top with frankfurter. Cov
er with Velveeta sauce. Sprin
kle generously wi t h po t at o
chips. Cover with t op hal f of
bun. 6 sandwiches .
Hearty Danish
Sliced rye bread
Mayonnaise
Lettuce
Kraft Natural Swiss Cheese
Slices
Tomato slices
Sliced cooked turkey
Kraft Natural Caraway Cheese
Slices
Crisply cooked bacon slices
For each sandwich, spread
bread with mayonnaise; top
with lettuce. Cover with slices
of Swiss cheese, tomatoes, tur
key, Caraway cheese and ba
con.
Devonshire Muffins
English muffins, split, toasted
Salad dressing
Tomato slices
Kraft Natural Caraway Cheese
Slices, cut in half
Crisply cooked bacon slices
Spread muffin halves with sal
ad dressing. Cover each with
slice of tomato and cheese;
broil until cheese melts . Top
with bacon.
Opposite: Saory Sloppy ]oes
The Complete Cheese Cookbook
Cheeseburgers
Hotcookcdoamoutgctpattics
Kta]tFastcutizcdFtoccss
Amcticao Coccsc5|iccs
Hamoutgctouos, sp| i t,
toastcd
For each sandwich, cover pat
ty with cheese slice; broil un
til melted. Place patty on bot
tom half of bun; cover with
top half of bun.
Ctoct uays Bayside Cheese
burgers -Cov er pat t y wi t h
cheese slice; broil until melted.
Top with avocado and ripe
olive slices. Place patty on bot
tom hal f of bun. Br onco
Cheeseburgers-Cover patty
with cheese slice and French
fri ed onions ; broi l until cheese
melts . Spread bottom half of
bun wi t h catsup; cover with
pat ty and t op hal f of bun.
Cheeseburgers Chow Mein
Cover patty with cheese slice;
broil until mel ted. Spread bot
tom half of bun with salad
dressing and dill pickle relish;
cover with patty, chow mein
noodles and top half of bun.
Cheeseburgers Royal Fare
Cover bottom half of bun with
cheese slice, hamburger patty
and second slice of cheese; broil
120
until cheese melts . Top with
tomato sl ices , pickle slices and
top half of bun. Swiss Burgers
-Cover pat t y wi t h s l i ce of
Kraft Natural Swiss Cheese
Slices, cut in hal f. Broil until
melted. Spread bottom hal f of
bun wi t h prepared mustard;
cover with patty and top hal f
of bun.
Stateside Danish
ltcocootcad,s |iccd
5a|addtcssi og
Kta]t Natuta| Cocddat Coccsc
5| iccs
5|iccdtoas tocc], to||cd
Tomatos| iccs
Ctcco pcppct tiogs, cuti o
oa|]
Coiootiogs
For each sandwich, spread
bread with sal ad dressing. Top
with slice of cheese and roast
beef. Garnish with tomato,
green pepper and oni on.
Grilled Reuben Sandwiches
5|iccd tycotcad
Kta]tNatuta|5uiss Coccsc
S|iccs,cut iooa|]
Toio|ys |iccdcotocdocc]
5auctktaut,dtaiocd
5o]tmatgati oc
Cover one sl i ce of bread with
cheese sl ice, corned beef, sauer
kraut and second slice of bread.
Spread with margarine; grill
on bot h s i des unt i l l i ghtl y
browned.
Peppy Provol one Burgers
1 pouodgtouodocc]
1 8-ouocccaotomatosaucc
1 1 cupKta]t
_
tatcdFatmcsao
Coccsc
1/4 cupc|oppcdooioo
1/4 cupcooppcdti pco|iucs
1 '/ tcaspooossa| t
' /tcaspooootcgaoo
4oamoutgctouos, sp| i t
2 6-ouoccpackagcsKta]t
Natuta| Ftouo|ooeCoccsc
S| iccs
Combine meat, tomato sauce,
Parmesan cheese, onion, olives
and s eas oni ngs ; mix wel l .
Spread mi xt ur e on hal ves of
buns ; broil 12 t o 15 minutes, 4
inches from heat. Top with Pro
volone cheese sl ices ; return to
broiler until cheese melts . Serve
open-faced. Garnish with green
pepper rings and cherry pep
pers , if desired. 8 sandwiches.
Malibu Burgers
2pouodsgtouodocc]
5a|taodpcppct
* * *
1 cupdaitysout ctcam
1/4 cup]ioc|ycooppcdooi oo
2tao|cspoooscooppcdpats|cy
1 cup(4ouoccs)s otcddcd
Ctackctattc|taodSoatp
Natuta|CocddatC|ccsc
6s| iccsdatktycotcad,toastcd
So]tmatgati oc
Lcttucc
2| atgctomatocs,s | iccd
121
Sandwiches, Snacks
Shape meat into 6 oval patties ;
broil on both sides to desired
doneness . Season to taste. Mix
together sour cream, onion and
parsley. Top each hamburger
patty with sour cream mixture
and cheese; broil until cheese
mel t s . For each s andwi ch,
spread sl i ce of toast with mar
garine; top with lettuce, toma
to slices and hamburger patty.
Garnish with pitted ripe olive
and cocktail onion on pick, if
desired. 6 sandwiches .
Country Squire Sandwiches
4s |iccstyc otcad
Matgatioc
1 cupsotcddcd|cttuce
Ctackctattc| taodSoatp
Natuta|CocddatCoccsc,
s| iccd
5| iccdcookcdcoickco
Tomatos |iccs
4oatd-cookcdcggs, s | iccd
Caotctouty Otcssiog
1 auocado,s | iccd
For each sandwich, s pread slice
of bread with margarine; cov
er with lettuce, cheese, chicken,
tomato and egg slices . Top with
Canterbury Dressing and avo
cado slices . 4 sandwiches .
Canterbury Dressing
2 cupdaitysout ctcam
1 1 cupmayoooaisc
1 tcaspooogat|icsa| t
Combine ingredients ; mix until
well blended. Chill . 1 cup
:
The Complete Cheese Cookbook
Circle Burgers
1 poundgto undocc]
1 tcaspoonsa|t
2Eng||shmu]]|ns,sp|it,
toastcd
Ftcpatcdmustatd
Coccz WoizFastcut|zcd
FtoccssChccsc5ptcad
Combine meat and salt; form
into 4 doughnut-shaped pat
ties. Broil on both sides to de
sired doneness . For each sand
wich, s pread hal f of muffi n
with mustard; top with patty.
Spoon Cheez Whiz into center
of patty. 4 sandwiches.
Empire Turkey Sandwiches
1 cupm| | k
1 8-ounccpackagcFo||adc|ph|a
tandCtcamCoccsc
11 cupKta]tCtatcdFatmcsan
Chccsc
1/4 tcaspoonsa|t
1/4 tcaspoongat||csa|t
6s||ccsuo|tcotcad,toastcd
6s| iccs hotcookcdtutkcy
Fapti ka
Gradually add milk to softened
cream cheese, mixing until well
blended. Heat slowly; stir in
Parmesan cheese and season
ings. For each sandwich, top
slice of toast with slice of tur
key; cover with sauce. Sprinkle
with paprika. 6 sandwiches .
122
Royal Canadian Sandwiches
'/ poundTastytandlmi tation
Fastcut|zcdFtoccssChccsc
5ptcad,cuocd
'/cups k| mmi | k
1 1 tcaspoonptcpatcdmustatd
1/4 tcaspoon Wotccstctshi tc
saucc
3 Eng|| shmu]]|ns,sp| i t,
toastcd
12s||ccscookcdCanadian
oacon
6 unsucctcncdot att|]|cia||y
succtcncdp| ncapp|cs||ccs
Combine Tasty Brand, milk,
mustard and Worcestershire
sauce. Stir over low heat until
sauce is smooth. Cover each
muffin half with 2 slices Cana
dian bacon and 1 pi neappl e
slice. Top with sauce. 6 sand
wiches.
Beachcomber Sandwiches
lnd|c|dua|ltcnco|oaccs,sp|| t
Mayonnaisc
Lcttucc
o||cdhams| |ccs
Kta]tacon Fastcut|zcd
Ftoccss Coccsclood,||nk,
s|iccd
Nippytand 5hatp Fastcut|zcd
FtoccssChccsclood,
||nk,s| |ccd
For each sandwich, spread bot
tom half of loaf with mayon
naise; cover with lettuce and
layers of ham and cheese food
slices. Serve with top half of
loaf.
Toasty Cheese 'n Beef
Stack-ups
Hard rolls, split
Kraft Whipped Cream Cheese
with Onion
Thi nly sliced roast beef
Tomato slices
For each sandwich, spread bot
tom half of roll with whipped
cream cheese; broil until cheese
puffs. Top with beef and to
mato slices . Serve with top half
of roll .
Frosted Sandwich Loaf
1 1-pound loaf unsliced
sandwich bread
Margarine
2 B-ounce packages
Philadelphia Brand Cream
Cheese
114 cup finely chopped
watercress
Dash of salt and pepper
Egg Salad
Ham Salad
1/ cup milk
123
Sandwiches, Snacks
Remove crusts from bread. Cut
into 4 lengthwise slices ; spread
with margarine. Combine l
package softened cream cheese,
watercr ess and seasoni ngs ,
mi xi ng unt i l well bl ended.
Spread one slice of bread with
Egg Salad; cover with a second
slice spread with cream cheese
mixture. Top with third slice
of bread spread with Ham Sal
ad and remaining slice of bread.
Combine remaining softened
cream cheese and milk, mixing
until well blended. Frost sand
wich loaf. 12 servings.
Egg Salad
3 hard-cooked eggs, finely
chopped
11 teaspoon prepared mustard
114 teaspoon salt
Dash of pepper
Mayonnaise
Combine eggs, mustard, sea
sonings and enough mayon
naise to moisten; mix lightly.
Ham Salad
1 cup ground cooked ham
2 tablespoons chopped sweet
pickles
Mayonnaise
Combi ne ham, pi ckl es and
enough mayonnaise t o moisten;
mix lightly.
The Complete Cheese Cookbook
Tangy Long Loaf
1 1 -pound|oa]uns|iccd
uoitcotcad
' /cupso]tmatgati nc
1/4 cup]inc|ycooppcdonion
1 tao|cspoonpoppysccds
2 tcaspoonsptcpatcdmus|atd
Oasoo]Taoascosaucc
1 8-ounccpackagcC|dEng|iso
5oatpFastcutizcdFtoccss
Amctican Coccsc5|iccs
Heat oven to 350 . Divide loaf
into nine equal parts, cutting
through to within Vz-inch of
bottom of loaf. Combine mar
garine, onion, poppy seeds,
mustard and Tabasco; mix
well . Reserve about 2 table
spoons of mixture. Spread re
maining mixture on one half of
the cut surfaces of the bread.
Place one slice of cheese in each
slit. Spread reserved mixture
on top of bread. Place bread on
baking sheet; bake at 350, 15
to 20 minutes .
Cheesy Long Loaf
1 |oa]ltcncootcad
5o]|matgatinc
Kta]tFastcutizcdFtoccss
AmcticanCoccsc5| iccs,cut
inoa|]diagona||y
Heat oven to 400 . Slash bread
diagonally at l-inch intervals;
spread slices with margarine.
Wrap loaf in aluminum foil;
bake at 400 , 15 minutes. In
sert cheese in slashes; return
to oven until cheese melts .
124
Seacoast Special
1 '/cups(6'/-ouncccao)
ctaomcat,dtaincd,]|akcd
Mayonnai sc
2tcaspoooscoi | i saucc
4s|iccsuoi|cotcad,toas|cd
Matgatinc
Lcttucc
4Kta]tFastcutizcdFtoccss
Amcticao Coccsc5|iccs
Combi ne c r abmeat wi t h
enough mayonnaise t o moisten.
Add chili sauce; mix lightly.
For each sandwich, spread
slice of toast with margarine;
cover with lettuce, cheese slice
and crabmeat mixture. Garnish
with watercress or parsley, if
desired. 4 sandwiches .
Big Hero Sandwich
ltcocootcad,cutinoa|]
|cngtouisc
Co| cs|au
5a|ami s| iccs
Kta]tFas|cutizcdFtoccss
Amcticao Coccsc5|iccs
oi|cdoams| iccs
Ctccn pcppcttings
Ctisp| ycookcdoacons|iccs
Hatd-cookcdcggs,s|iccd
Heat oven to 325 . Cover bot
tom half of bread with cole
slaw. Add layers of salami,
cheese, ham and second layer
of cheese. Top with green pep
per rings and bacon. Bake at
325 until cheese melts . Gar
nish with egg slices. Serve with
top half of bread. ,
Nicc to knou This sandwich
can also be served cold.
A Bounty of Breads
Here' s a whole set of new ideas t o fill your house with
the heavenly aroma of home baking-quicker-than-quick
breads, yeast breads and other treats that are fun
to make-all of them better for the cheese that' s in them.
125
The Complete Cheese Cookbook
Coffee-Time Cake
1 B-ounce package Philadelphia
Brand Cream Cheese
1 cup margarine
1 1/ cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla
21/ cups flour
1 11 teaspoons baking powder
11 teaspoon soda
. .
1 cup chopped pecans
2 tablespoons s ugar
1 teaspoon cinnamon
Heat oven to 350" . Combine
softened cream cheese, mar
garine and sugar, mixing until
well blended. Add egs, one at
a time, mixing well after each
addition. Blend in bananas and
vanilla. Gradually add flour
combined with baking powder
and soda. Mix together nuts,
sugar and cinnamon; fold half
of nut mixture into batter. Pour
into greased and floured 13 x
9- i nch baki ng pan; s pri nkl e
wi t h remai ni ng nut mi xt ure.
Bake at 350" , 35 t o 40 minutes.
8 to 10 servings.
126
Apricot Crumble Cake
1 B-ounce package Philadelphia
Brand Cream Cheese
11 cup margarine
1 1/ cups s ugar
2 eggs
1/4 cup milk
1 teaspoon vani lla
2 cups sifted cake flour
1 teaspoon baking powder
1 1 teaspoon soda
1/4 teaspoon salt
1 1 0-ounce jar apricot or
peach preserves
. . .
2 cups shredded coconut
2 cup brown s ugar, packed
1 teaspoon cinnamon
1 / cup margarine, melted
Heat oven to 350" . Combine
softened cream cheese, mar
garine and sugar, mixing until
well blended. Add eggs, milk
and vanilla; mix well . Add flour
sifted with baking powder, soda
and s al t , mi xi ng unt i l wel l
blended. Pour hal f of batter i n
to greased and floured 13 x 9-
inch baking pan. Cover with
preserves ; top with remaining
batter. Bake at 350" , 35 to 40
minutes. Combine remaining
ingredients; spread on cake.
Broil until golden brown. 8 to
10 servings.
Opposite: Apricot Crumble Cake
The Complete Cheese Cookbook
"Philly" Apple Kuchen
2 cupsoiscui tmix
'/ cups ugat
2 tao| espooosa| | putposeoi |
1 egg
2 cup mi | k
1 8-ouocepackageFoi|ade|poia
taodCteamCoeese
'/ cupsugat
1 egg
'/ teaspooouaoi ||a
1 '/cupss | icedpee| edapp|es
J tao| espoooss ugat
'/ teaspoooci ooamoo
He a t oven t o 4oo . Combi ne
bi s cui t mi x, V. cup s ugar , oi l ,
egg and mi l k ; mi x unt i l wel l
blended. Pour i nt o greased 9-
i nch square pan. Combine soft
ened cream cheese, V. cup sugar,
egg and va ni l l a ; mi x unt i l
s moot h. Pou r cr eam c hees e
mixture over batter. Top with
apple slices ; sprinkle with com
bi ned s uga r and c i nnamon.
Bake at 4oo , 40 t o 45 minutes .
8 to 10 servi ngs.
Berr Patch Coffee Cake
1 8-ouocepackageF|i |ade| poia
taodCteamCoeese
'/ cupmatgati oe
1 cups ugat
2 eggs
'/teaspooouaoi ||a
2cupssi]tedcake]|out
1 teaspooooakiogpoudet
' /teaspooosoda
'/ teaspooosa|t
'/ cupmi|k
' /cuptedtaspoettyptesetces
128
Heat oven t o 350 . Combine
softened cream cheese, mar
gari ne and sugar, mi xi ng unti l
well blended. Add eggs , one at
a time, mixing well after each
addition. Blend in vanilla. Sift
together dry ingredients ; add
alternately wi t h milk, mixing
well after each addition. Pour
into greased and floured 13 x 9-
i nch baking pan; dot with pre
serves . Bake at 350, 35 min
utes. 8 to 10 servings .
Apple Cheddar Nut Bread
2'/cups]|out
' /cups ugat
2 teaspooosbaki ogpoudet
1 teaspooosa| t
' /teaspoooci ooamoo
'/ cupa| | putposeoi |
2 eggs
cupmi |k
Jl z cups cooppedpee| ed
app|es
cupcooppedouts
2cups(8 ouoces)s otedded
Ctacketatte|taod5oatp
Natuta| CoeddatCoeese
Heat oven to 350. Combine
flour, sugar, baking powder,
salt and cinnamon. Add oil,
eggs and mil k; mix well . Stir i n
apples, nuts and cheese. Pour
i nto well greased and floured 9
x 5-inch loaf pan. Bake at 350 ,
1 hour and 15 minutes . Let
stand 5 minutes ; remove from
pan. Cool .
Hearty Cheddar Biscuits
2cups]|out
1 tao|espooooaki ogpoudet
1 teaspooosa|t
'/ cupshotteoi og
1 '/cups(6ouoces)shtedded
Ctacketattc|taod5oatp
Natuta|CoeddatCheese
' /cupcooppedooioo
2 tao|espoooscoopped
pi mi coto
3 cupmi | k
Heat oven to 450. Combi
1
e
dry ingredients; cut in shorten
ing. Add cheese, onion and pi
miento. Add milk, stirring just
until moistened. On lightly
floured surface, roll dough to
Vz- inch thickness; cut with
floured 3-inch cutter. Place on
lightly greased baking sheet;
bake at 450 , 15 minutes or un
til golden brown. 15 biscui ts .
Cheddar Cornbread Ring
1 cup]|out
1 cupye| | oucotomea|
2tao|espoooss ugat
1 tao|cspooooakiogpoudct
1 '/ teaspooossa|t
2eggs,oeateo
1 cupmi|k
2cups(8ouoces)shtedded
Ctacketatte|taod5oatp
Natuta|CoeddatCheese
Heat oven t o 425 . Sift togeth
er dry ingredients. Add eggs,
milk and cheese; sti r until just
blended. Pour i nto wel l greased,
heated 1 Vz-quart ring mol d.
Bake at 425 , 20 minutes . 6
servings .
129
A Bounty of Breads
Double Cheddar
Cornbread
1 cupye| | oucotomea|
1 cup]|out
1 tao|espooo oakiogpoudct
1 tcaspooosa|t
2cups(8ouoces)shtedded
Ctacketatte|taod5oatp
Natuta| CoeddatCheese
1 cupmi | k
'/ cupmatgatioe, me|ted
1 cgg, oeateo
'/ teaspooodty mustatd
4s| ices cti sp|ycooked
oacoo, ctumo|cd
1 gteeo peppet, cuti oti ogs
Heat oven to 425 . Sift together
dry ingredients. Stir in 1 cup
cheese. Combine milk, marga
rine and egg; add to dry ingredi
ents, mixing until blended. Pour
into greased 9-inch layer pan.
Top with remaining cheese
mixed with mustard. Sprinkle
with bacon; top with green pep
per rings . Bake at 425 , 25 min
utes. 6 to 8 servings .
Parmesan Popovers
4 cggs
1 cup mi | k
2 cup]|out
'/c upKta]tCtatcd
FatmcsaoCoccsc
'/tcaspooosa|t
Heat oven to 4so. Preheat
greased muffin pan or custard
cups. Beat eggs; sti r in milk.
Add flour, cheese and salt; beat
until well blended. Pour into
muffin pan or cups . Bake at
4so, 15 minutes . Reduce tem
perature to 350 ; continue bak
ing 10 to 15 minutes or until
golden. 12 to 15 large popovers .
Cheese Spoon Bread
1 '/cups mi | k
cupcotomca|
2cups(8ouoccs)sotcddcd
Ctackctattc|taod5oatp
Natuta| CocddatCoccsc
2 tao|cspooosmatgati oc
' /tcaspooosa| t
Oasoo]caycooc
J cggs,scpatatcd
Heat oven to 375 . Heat milk;
stir in cornmeal until mixture
is smooth . and thickened. Re
move f rom he a t ; bl end in
cheese, margarine, salt, cay
enne and beaten egg yolks . Fold
in stiffly beaten egg whi tes .
Pour into greased 2-quart cas
serole. Bake at 375 , 40 to 45
minutes. 8 servings.
Opposite: Parmesan Popovers
1 J1
A Bounty o f Breads
Cheese Bread
1 cupm| | k
2 tao| cspoooss ugat
2 tcaspooossa|t
2packagcsdtyycast
1 '/cups uatmuatct
5'/ to6 cups]|out
2'/cups(1 0o uoccs)shtcddcd
Ctackctattc|taod5oatp
Natuta| CocddatCoccsc
Matgati oc, mc|tcd
Scald milk; stir in sugar and
salt. Cool to lukewarm. Dis
solve yeast in water; add milk
mixture. Sti r i n 4 cups flour;
mix wel l . Add cheese and re
maining flour, mixing until
thoroughly blended. Knead un
til s moot h and s a t i ny on
floured surface. Place dough
in a greased bowl ; brush with
margarine. Cover; let rise in a
warm place until double in bulk.
Punch dow; knead lightly. Di
vi de dough in half; rol l each
half out to a rectangle. Roll up
from short si de; press ends to
s eal . Fol d ends under l oaf ;
place each loaf, s eam s i de
down, i n greased 9 x 5-inch loaf
pan. Brush with margarine.
Cover; let rise until double in
bulk. Heat oven to 375 ; bake
50 minutes . Turn out of pan
immediately. 2 loaves .
The Complete Cheese Cookbook
Cheddar Quick Bread
2 cups flour
1 tablespoon sugar
1 11 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine
2 cups (8 ounces) s hredded
Cracker Barrel Brand Sharp
Natural Cheddar Cheese
1 cup milk
1 egg, slightly beaten
Heat oven to 4oo . Sift togeth
er dry ingredients. Cut in mar
garine until mixture resembles
coarse crumbs; stir in cheese.
Add milk and egg; mi x just un
ti l moistened. Spoon into well
greased 9 x 5-inch loaf pan;
bake at 4oo, 45 minutes.
Bohemian Cheese Bread
11 cup chopped onion
1 tablespoon margarine
J2 cups (6 ounces) shredded
Cracker Barrel Brand Sharp
Natural Cheddar Cheese
1 cup biscuit mix
1/3 cup milk
1 egg
1 tablespoon poppy seeds
Heat oven to 425 . Cook onion
in margarine until tender. Com
bine Vz cup cheese and biscuit
mix. Add milk; beat until dough
is stiff. Knead on lightly floured
board about 10 ti mes . Pat
132
dough over bottom of 8-inch
pie plate. Combine remaining
cheese and egg; mix. Spread
over biscuit dough; sprinkle
with onion and poppy seeds.
Bake at 425, 20 minutes. Serve
warm. 6 to 8 servings .
. . . .:;.: . .
.
wt .
" 8
"Philly" Poppy Seed Bread
1 cup biscuit mix
11 cup milk
2 medium onions, sliced
2 tablespoons margarine
1 B-ounce package Philadelphia
Brand Cream Cheese
1 egg
11 teaspoon salt
1 teaspoon poppy seeds
Heat oven to 450. Combine
biscuit mix and milk; mix well.
Spread into greased 9-inch
square pan or pie plate. Cook
onions in margarine until ten
der . Bl end sof t ened cr eam
cheese, egg and salt; mix well .
Combine cream cheese mix
ture and onions; spread over
biscuit dough. Sprinkle with
poppy seeds. Bake at 450, 20
minutes. Serve warm. 8 serv
ings.
Orange Crepes
3 eggs, beaten
% cup flour
11 teaspoon salt
1 cup mi lk
. . .
1 B-ounce package Philadelphia
Brand Cream Cheese
Lf( cup margarine
1 h cup marshmallow creme
1 cup sifted confectioners '
sugar
1/4 teaspoon almond extract
11 cup chopped almonds
. . .
1 1 0-ounce jar orange
marmalade
1/4 cup Cura1ao
Combine eggs , flour, salt and
milk; beat until smooth. Let
stand 30 minutes . For each
crepe, pour about 2 table
spoons batter into hot, lightly
greased skillet . Cook on one
side only. Combine softened
cream cheese and margarine;
mix until well blended. Stir in
marshmallow creme. Add su
gar and almond extract ; mix
well. Fold in almonds. Fill each
crepe with about 1 cup of
cream cheese mixture. Place
crepes in chafing dish. Com
bine orange marmalade and
Cura
m Coees e
1 cups u
5
at
1 '/ teaspooosuaoi||a
' /teaspooopeppetmiotexttact
J 1 -ouocesquatessemi-sueet
cooco|ate, me| ted
1 cupoeauycteam, uoi pped
Heat oven to 325 . Combine
crumbs, nuts and margarine.
Press onto bottom of 9- inch
springform pan. Bake at 325 ,
10 minutes . Soften gelati n in
'2 cup water; add remaining
water. Stir over low heat until
gelatin i s dissolved. Combine
softened cream cheese, s ugar,
vanilla and peppermi nt extract,
mixing until well blended. Sti r
in chocolate; gradually add
gel ati n. Chill unti l sli ghtly
thickened. Fold in whi pped
cream. Pour over crumbs ; chill
until firm. Garish with addi
ti onal whipped cream and pe
can halves , i f des i red. 10 to 12
servings .
The Complete Cheese Cookbook
Fruit Fantasy
1 1 -pouod2-ouocepackage
te]t|getated sugatcook|edougo
1 8-ouocepackage Fh||ade| po|a
taodCteamCheese
' /cupsugat
1i teaspooouao|||a
Ctaogesectioos
Cteeogtapes, cut|ooa|]
aoaoas| ices
5ttauoetti es,cutiooa|]
'/ cupotaogematma|ade
1 tao|espooouatet
Heat oven to 375 . Cut cookie
dough i nto sl ices 1/s -inch thick.
Li ne 1 4 - i nch pi zza pan wi t h
cooki e s l i c e s , over l appi ng
slightly. Bake at 375 , 12 min
utes . Cool. Combine softened
cream cheese, sugar and vanil
la, mixing until well blended.
Spr ead mi xt ur e over cooki e
crust . Arrange frui t over cream
cheese layer. Glaze with com
bined marmalade and water.
Chill. Cut i n wedges to serve.
10 to 12 servings.
Appl e Turnovers
2'/ cups]|out
'/ teaspooosa|t
2 cupshotteo iog
1 '/cups(6 ouoces)shtedded
Ctacketatte|taod5oatp
Natuta|CoeddatCheese
6 to 8tao|espooosuatet
3 cupotouosugat,packed
1 teaspoooc| ooamoo
6 med| umoak| ogapp|es,
pated,coted
'/ cupmatgat|oe
5ueeteoeduh|ppedcteam
168
Heat oven to 425 . Combine
flour and sal t. Cut i n shorten
i ng unt i l mi xt ur e r es embl es
coarse crumbs ; stir in cheese.
Sprinkle with water while mix
ing lightly with a fork; form i n
to ball. Divide i nto three equal
portions . Rol l each on lightly
floured surface to 14 x 7-inch
r ec t angl e ; c ut i nt o 7 - i nch
squares . Combine brown sugar
and cinnamon; fill apple cen
ters, topping each with marga
rine. Sprinkle remaining brown
sugar mixture over pastry. Place
apple in each square. Fold cor
ners to center; pi nch together .
Bake at 425 , 30 to 35 minutes .
Top wi t h whi pped c r e a m. 6
servings .
Princess Babas
2cups(1 -pouodcao)apti cot
oa|ues
Hooey
1i cupotaogeJ u|ce
J tao|es pooos tum
6 |odi u|dua| spoogecakes
5|iueteda| moods,toasted
Coatseot gtaou|atedsugat
1 ]teso peat,cuti oto| o
uedges
Kta]t Wo| ppedCteamCheese
Drain apricots, reserving syrup.
Combine syrup, 3A cup honey
and orange j uice; si mmer 15
minutes . Add rum; reserve 3A
cup sauce. Spoon remaining
s auce over cakes; chill. Coat
nuts with honey; roll in s ugar.
Top cakes with frui t, whi pped
cr eam chees e and r es er ved
s a uc e . S pr i nkl e wi t h nut s . 6
servings .
Snow-capped Crisp
1 1-pouodJat]tuitsa|ad
1 1 -po uodcaoapti cotoa|ccs
1/4 tcaspoooo utmcg
1i cup]|out
'/cupotouos ugat, packcd
'/ tcaspooosa|t
'/ cupmatgati oc
'/ cupcooppcdua|outs
Kta]t Woi ppedCteamCoccsc
Heat oven to 400 . Drain fruit
salad and apricots . Combine
fruit salad, apricots and nutmeg
i n 10 x 6 - i nch ba ki ng di s h.
Combine flour, s ugar and sal t;
cut in margarine unti l mixture
resembles coarse crumbs. Stir
i n nut s ; s pr i nkl e over f r ui t .
Bake a t 400 , 15 minutes . Serve
warm, topped with whi pped
cream cheese. 8 servings .
Blueberry Grunt
1 1-pouod5-ouocccao
o| ucoctty pic]i||iog
1 cupsugat
cup]|o ut
'/ teaspooociooamoo
1/4 tcaspooosa| t
1 1 cupmatgati oc
Kta]tWoi ppcdCtcamCoccsc
Heat oven to 350 . Spoon pie
filling into 10 x 6-inch baking
dish. Combine sugar, flour, cin
namon and salt; cut in marga
rine until mixture resembles
coarse crumbs . Sprinkle over
pie filling. Bake at 350 , 45 min
utes . Serve warm, topped with
whipped cream cheese. 6 s erv
ings .
169
Cheese Cakes and Other Sweets
Cheddar Apple Dandy
6cupss|iccdpcc|cdapp|cs
'/ cupsugat
2 tao|cspooos]|out
1 '/cups(6 ouoccs)shtcddcd
Ctackctattc|taod5oatp
Nat uta|CocddatCoccsc
cup]|out
'/ cups ugat
' /tcaspoooci ooamoo
'/ tcaspooosa| t
1i cupmatgati oe
Heat oven to 375 . Combine ap
pl es , s uga r , f l our and 1 c up
cheese. Place i n greased 8- inch
square pan. Combine flour, su
gar, cinnamon and sal t. Cut i n
margarine unt i l mixture resem
bles coarse crumbs ; s pri nkle
over appl e mi xt ur e. Ba ke a t
375 , 30 t o 35 mi nutes . Top
with remaining cheese; return
to oven until chees e melts . 6
servings .
Dessert Sandwiches
Oatc-out ot ostoo otouo
otcad,s| iccd
Kta]t Woi ppcdCtcamCoccsc
Ctaogcmatma|adcotapticot
ptcsctccs
For each sandwich, s pread slice
of bread with whi pped cream
cheese; top with marmalade or
preserves and second slice of
bread.
Out-of-This-World
Dessert
1/ cupco|d uatct
1 couc|opcuo]|auotcdgc|atio
' /cupoci|ioguatct
1 cupoeauyctcam
2tao|cspooossugot
1 8-ouoccpackagc Fhi |adc|phia
taodCtcamChccsc, cuocd
1 cup(4ouoces)sotcdded
Ctackctattc| taod5oatp
Natuta|Co cddatChecsc
2tao|cspooosKta]tColdFack
|uc Coccsc
5|iccdapp|es
5hccdpcats
Ctccogtapcs
Pour cold water i nto blender
container; add gelatin and let
stand a few minutes to softe.
Add boiling water; mix on low
speed until gelatin is dissolved.
Using high s peed, blend in
cream and sugar. Gradually add
remaining ingredients except
fruit, mixing until well blended.
Pour into 1-quart mold. Chill
until firm. Unmold and serve
with frui t. 8 to 10 servings .
Nicc to koou A 9-inch square
pan may be used.
"Philly" Pastry
Cheese Cakes and Other Sweets
Combine softened cream cheese
and margarine; mix until well
blended. Add flour and salt;
mix well . Form i nto ball; chill
overnight . Heat oven to 450.
Roll past ry to 1 1-inch circle on
lightly floured surface. Place in
9-inch pie pl ate. Fl ute edge;
prick with fork. Bake at 4so,
12 to 1.minutes. 1 9-inoh pas
t ry shell.
Nicc to knou For tart shells,
bake at 4so , 8 to 10 minutes .
Makes. 1 2 to 14 tart shells.
Chocolate "Ph illy" Mousse
1 4-ouoccpackagechoco|atc
puddi ogaod pic]i||iogmix
1/ cupsmi| k
1 tcas poooi ostaotco]]cc
1 8-ouoccpackagc Fhi |ade| poia
taodCtcamCoccsc,cuocd
Combine pudding mix, milk and
i ns t ant cof f ee i n s a uc e pa n.
Cook over medium heat until
mixture comes to full boil, stir
ring constantly. Add cream
cheese; beat until blended. Pour
into 1-quart mold. Place waxed
paper on surface; chill until set.
Unmol d; garni sh with whi pped
cream, if desi red. 8 to 10 s erv-
1 J-ouoccpackagc Fhi|adc| phia ings .
taodCtcamChccsc Aootoet uay Substi tute 2 ta-
' /cupmatgati oc bl es poons br andy or whi t e
1 cup]|out creme de menthe f or instant cof-
'/s tcaspooosa|t
fee.
Oppositec Owtof This- Wodd Dessert 1 /1
The Complete Cheese Cookbook
Chocolate "Philly" Fudge
4cupssi]tedcoo]ect|ooets
s ugat
1 8-ouoce package Fhi |ade/phia
taodCteamCheese
' h cupc|oppedouts
4 1 -ouoces quates uosueeteoed
choco|ate,me|ted
1 teaspooouaoi | |a
Oas | o]sa| t
Gradually add sugar to softened
cream cheese, mixing until well
blended. Stir i n remaining in
gredients . Press i nto greased 8-
inch square pan. Chi l l ; cut into
squares. Garnish with addition
al nuts , if desired. About 1 Vz
pounds.
Ct|etuays Peppermi nt " Phil
ly" Fudge-omit nuts and va
nilla; add few drops peppermint
extract. Spri nkle with Vz cup
crushed peppermint candy. Co
conut "Phi lly" Fudge-omit
nuts ; add 1 cup shredded co
conut. Garnish with additional
coconu t , if des i r ed. Ch erry
" Philly" Fudge-omit nuts ; add
one 4-ounce jar maraschino
cherri es, drained and chopped.
Garnish wth whole cherries, if
desired.
1 /2
Chocolate "Philly"
Frosting
1 8-ouocepackage Fhi |ade|phia
taodCteamChees e
1 tao| espooomi | k
1 teaspooouaoi | |a
Oas|o]sa| t
5cupssi]tedcoo]ectiooets
s ugat
J 1 -ouocesquates
uosueeteoedc|oco|ate,
me|ted
Combi ne s of t ened c r e am
cheese, milk, vanilla and sal t,
mi xi ng until wel l blended. Grad
ually add sugar. Sti r i n choco
l ate. Frosts an 8 or 9-inch l ayer
cake.
Chocolate Velvet Cream
1 '/cupsc|oco|ateua]et
ctumos
'1 cupmatgatioe, me|ted
. . .
1 8-ouocepackage Fhi |ade| phia
taodCteamCheese
1/z cups ugat
1 teaspooocaoi||a
2 eggs,sepatated
1 6-ouocepackagesemi-sueet
c|oco|atei eces, me|ted
1 cup|eauycteam, u|ipped
cupchoppedpecaos
Heat oven to 325 . Combine
crumbs and margarine. Press
into 13 x 9-inch baking pan or
9-i nch s pringform pan. Bake at
325 , 1 0 minutes . Combine
softened cream cheese, V cup
sugar and vani lla, mixing until
well blended. Sti r in beaten egg
yolks and chocol ate. Beat egg
whites until soft peaks form.
Gradually beat in remaining V.
cup sugar; fold into chocolate
mixture. Fold in whi pped cream
and nuts. Pour over crumbs;
freeze. Garni sh with shaved
chocolate or whi pped cream
before serving, i f desi red. 10 to
12 servings.
Pineapple "Philly ' Pie
'/cups ugat
1 tao|cspooocotostatch
1 cup(8'/-ouocccao)
ctushedp| oeapp|c,
uodta| ocd
1 9-|ochuo oakcdpastty
shc||
* * *
1 8-ouoccpackagc
Fh||adc|ph|ataodCtcam
Chccsc
l cups ugat
' /tcaspooosa| t
2 cggs
'/cupm| | k
' /tcaspooouao|||a
'/cupchoppcdpccaos
Combine sugar and cornstarch;
add pineappl e. Cook, sti rring
cons t ant l y, unt i l cl ear and
thickened. Cool; s pread on bot
tom of pastry shel l . Heat oven
to 400 . Combi ne s of t ened
cream cheese, sugar and salt,
mixing until well blended. Add
eggs, one at a time, mixing well
af t er each addi t i on . Bl e nd in
mi l k a nd vani l l a. Pour over
pi neappl e mi xt ur e ; s pr i nkl e
with nuts . Bake at 400 , 15 min-
1 73
Cheese Cakes and Other Sweets
ut es ; r educe t emper at ur e to
325 and conti nue baki ng 40
minutes. Cool before serving.
Garnish with pineapple sl ices
and pecan hal ves , if desired.
Paradise Pumpki Pie
1 8-ouoccpackagc
Fh||adc|ph|ataodCtcam
Chccsc
'/ cupsugat
' /tcaspooouao|||a
1 cgg
1 9-|ochuooakcdpastty
s hc||
* * *
1 /cupscaooedot cookcd
pumpk| o
' /cupsugat
1 teaspoooc| ooamoo
'/ tcaspooog| ogct
'/ tcaspooooutmcg
Oasho]sa|t
1 cupcuapotatcdm| | k
2eggs, s||ght|y ocatco
Heat oven to 350 . Combine
softened cream cheese, sugar
and vanilla, mixing until well
blended. Add egg; mix well .
Spread onto bottom of pastry
shell. Combine remaining in
grdients ; mix wel l . Careflly
pour over cream cheese mix
ture. Bake at 350 , 1 hour and
5 minutes or until done. Cool.
Brush with maple syrup and
garnish with nuts, if desired.
The Compl ete Cheese Coo kbook
Cheddar-Crust Apple Pie
1 1/z cups]|out
Oas|o]sa| t
1 h cups|otteo iog
Hz cups(6ouoces)s|edded
Ctacketae| aodS|ap
Natuta|C|eddaC|eese
4to6 tao| espooosuate
1/ cups uga
2 tao| espooosJ|ou
1/4 teaspoooci ooamoo
6cupss |icedpee|edapp| es
2 tao|espooosmagaioe
Heat oven to 425 . Combine
flour and sal t ; cut in shorten
ing unti l mixture resembles
coarse c rumbs . Stir in cheese.
Sprinkle with water while mix
ing lightly with a fork; form in
to ball . Divide dough in hal f.
Rol l one part to 11-inch ci rcl e
on l i ghtl y floured surface. Place
in 9-inch pie plate. Combine
sugar, flour and cinnamon. Mix
with appl es . Place mixture in
pie shell ; dot with margarine.
Roll out remai nder of dough to
11-inch ci rcl e; place over ap
ples . Seal edges of crust and
flut e. Cut slits in top of pastry.
Bake at 425 , 35 minutes .
1 /4
Praline Cheese Cake
1 cupgta|amctacketctumos
J tao| espoooss uga
J tao| espooosmatgaioe,
me|ted
J 8-ouncepackages
F|i |ade|p|iaandCteam
C|eese
1 1/4 cups dako ouos ugat,
packed
2 tao| espooosj|ou
J eggs
1 1/ teaspooosuaoi ||a
' /cupjioe|y c|oppedpecaos
Heat oven to 350 . Combine
crumbs, sugar and margari ne;
press onto bottom of 9- inch
springform pan. Bake at 350 ,
10 minutes . Combi ne softened
cream cheese, sugar and flour,
mi xi ng at medi um speed on elec
tri c mi xer unt il well blended.
Add eggs, one at a ti me, mixing
well after each addition. Blend
in vani lla and nuts. Pour mi x
ture over crumbs . Bake at 350 ,
50 to 55 mi nutes . Loosen cake
from ri m of pan; cool before
removi ng ri m of pan. Chi l l .
Brush wi th maple syrup and
garni sh with pecan halves, i f
desired. 10. to 12 servi ngs .
Opposite: Pral i ne Cheese Cake
The Complete Cheese Cookbook
Cream Cheese Pie
2 8-ouocepackages
Fhi |ade| phiataodCteam
Chees e
cups ugat
2teaspooos|emcoJuice
1 h teaspooouaoi ||a
J eggs
1 9-iochgtahaoctacket
ctust
Heat oven to 325 . Combine
softened cream cheese, sugar,
l emon j uice and vani l l a, mixing
unti l well blended. Add eggs ,
one at a time, mixing well after
each addi tion. Pour i nto crus t ;
bake at 325 , 30 mi nutes. Chi l l .
Easy Deep Dish Apple Pie
2 1 -pouodcaosapp|epie
]i |||og
'/ cuptaisi os
1 cup( 4ouoces)s htedded
Ctacketatte|taod
ShatpNatuta| Chedda
Cheese
1 8-ouocecao te]|getated
ctesceotd| ooetto| |s
2 tao|espoooss ugat
'/ teaspcooci ooamoo
Heat oven to 375. Spoon pi e
filling i nto 12 x 8- inch baking
di sh. Sprinkle with raisins and
cheese. Unroll both halves of
refrigerated dough i nto flat rec
t angul a r s heet s . F i t to cover
baking dish. Combine sugar
and cinnamon; s prinkle evenly
over dough. Bake at 375 , 25
minutes . Top with cheese slices,
i f desi red. 8 servings .
1 /6
Chocolate Cloud Pie
1 '/ cups choco|ateua]et
ctumos
'/ cupmagatioe, me| ted
2 tao|esooossuga
* *
2 8-c uocepackages
Fhi|ade| phiatandCteam
Cheese
/ cuotouos uga, packed
1 teascoouaoi||a
1 6-ouocepackagesemi-s ueet
choco|ateieces,me|ted
2 eggs
Heat oven to 325 . Combi ne
crumbs, margari ne and sugar.
Press onto bot t om and sides of
9- inch pi e pl ate. Bake at 325 ,
10 minut es . Combi ne softened
cream cheese, sugar and vani l
l a, mi xi ng unti l wel l blended.
Sti r in chocol at e. Add eggs, one
at a ti me, mi xi ng wel l after each
addi ti on. Pour over crumbs .
Bake at 325 , 35 mi nutes . Cool
before serving.
Fresh St rawberry Glace Pie
1 8-ouocepackage
Fh| |ade|phiataodCteam
Cheese
2 tao|es pocosmi | k
2 tao| esoooss ugat
Y. teaspoooa|moodexttact
1 9-ioch oakedpasttyshe| |
Jcus]teshsttauoetties,
ha|ued
'/ cups uga
1 tao| espooocotostatch
' /cupuatet
leudtopsted]ood
cc |otiog
Combi ne s of t ene d c r eam
cheese, mi lk, 2 tablespoons sug
ar and extract, mi xi ng unti l
wel l bl ended. Spread cream
cheese mi xt ure on bottom of
pastry s hel l ; cover wi th 231 cups
st rawberri es . Combi ne 1 cup
sugar and cornst arch i n sauce
pan. Add water and remai ni ng
st rawberri es , mashed. Sti r mi x
ture over medi um heat unti l
cl ear and t hi ckened; cool . Pour
over st rawberri es ; chi l l .
Sun-Sational Cheese Cake
1 cupgtahaoctacketctumos
Jtao|esoooss ugat
J tao| espocosmatgatioe,
me| ted
* * *
J 8-ouocepackages
Fhi|ade|phiataod Cteao
Cheese
1 cus ugat
Jtao|espocos]|out
2tao| espooos|eocoJuice
1 tao/espooogtated|eoco
ti od
' /teaspcoouaoi||a
4eggs(1 sepatated)
* * *
cupsugat
1 //
Cheese Cakes and Ot her Sweets
2 tao| espccoscctostatch
'/cupuatet
'/ cu | emooJuice
Heat oven to 325 . Combine
crumbs , sugar and margari ne.
Press onto bottom of 9- i nch
s pringfor m pan. Bake at 325 ,
10 minut es. I ncrease oven tem
perature to 450 . Combi ne soft
ened cream cheese, sugar, flour ,
lemon j uice, l emon ri nd and va
ni l l a, mi xi ng a t medi um s peed
on el ec t r i c mi xe r u nt i l wel l
bl ended. Add 3 eggs , one at a
t i me, mi xi ng well aft er each ad
di t i on. Beat i n remai ni ng egg
whi te; reserve egg yol k for
gl a z e . Po u r mi xt ur e ove r
crumbs ; ba ke at 450 , 10 mi n
ut es . Reduce temperat ur e t o
250 ; conti nue baki ng for 30
mi nutes . Loosen cake from ri m
of pan; cool before removi ng
ri m of pan. Combi ne sugar and
cornstarch; add water and l em
on j uice. Cook unti l cl ear and
thi ckened, st i rri ng occasion
a l l y . Add s ma l l a mount t o
sl i ghtly beat en egg yol k; ret urn
mi xt ure to pan and cook a few
mi nutes longer. Cool sl i ghtly.
Spoon over cheese cake; chi l l
unt i l fi rm. Garni sh wi th l emon
sl i ces, i f desi red. 10 to 12 serv
i ngs .
The Complete Cheese Coo kbook
Crescent City Cheese Cake
1 cupgahaoctackecuoos
J tao|espoooss uga
J tao| espooosoatgaioe,
oe|ted
* . .
2 8-ouocepackages
Fhi|ade|phiaaodCeao
Cheese
1 1 cups uga
1 tao| espooo| eoooJu| ce
1 teaspooogtated| eooo
i od
J eggs
1 cupdaiysou ceao
. . .
1 1 0-c uocepackage]oz
st auoei es,t|aued
11 cup uate
1 tao|espoooco ostach
Heat oven to 350 . Combi ne
cr umbs , sugar and marga ri ne;
press onto bot tom of 9- i nch
s pri ngform pan. Combi ne soft
ened cream cheese, sugar , l em
on j ui ce and ri nd, mi xi ng at me
di um s peed on el ect ri c mi xer
unti l wel l bl ended. Add eggs ,
one at a t i me, mi xi ng wel l aft er
each addi t i on. Bl end in sour
c r e a m. Pour mi x t u r e ove r
cr umbs ; bake at 350 , 55 mi n
ut es . Loosen cake f r om ri m of
pan; cool before removi ng ri m
of pan. Drai n s trawberri es , re
s ervi ng V cup j ui ce. Combi ne
j ui ce from st rawber ri es , water
and cornst arch . Cook unt i l
cl ear and t hi ckened, st i rri ng oc
casional l y; cool . Add st rawber
r i es . Spoon over cake; chi l l .
1 0 to 1 2 servi ngs.
1 78
Creamy Cocoa Cheese Cake
1 cupgtahaocacketctumos
J tao|espoooss uga
J tao| espooosoagatioe,
oe|ted
. .
2 8-ouocepackages
Fhi|ade|p|iaaod Ceao
Cheese
cups ugat
1 1 cupcocoa
1 teaspooocaoi||a
2 eggs
. . .
1 cupdai ysou ceao
2 tao|espoooss uga
1 teaspcoocaoi||a
Heat oven to 375 . Combi ne
crumbs , sugar and marga ri ne.
Press onto bot t om and s i des of
9- i nch s pri ngform pan. Com
bi ne s o f t en ed c r e a m c h e es e .
sugar, cocoa and vani l l a, mi xi ng
at medi um s peed on el ect ri c
mi xer unt i l wel l bl ended. Add
eggs , one at a t i me, mi xi ng wel l
aft er each addi t i on . Pour mi x
t ur e over crumbs . Bake a t 375 ,
3 0 mi nut es . Remove from oven ;
cool for 1 5 mi nut es . I ncrease
o v e n t e mpe r a t u r e t o 4 2 5 .
Combi ne sour cream, sugar and
vani l l a . Car ef ul l y s pread over
ba ked f i l l i ng. Ret urn to oven ;
ba ke a t 4 25 , 1 0 mi n u t es .
Loosen cake f rom r i m o f pan ;
cool before r emovi ng r i m of
pan. Chi l l . 1 0 t o 1 2 servi ngs.
Cool and Creamy Cheese
Cake
1cupgtaoaoctacketcuoos
'/cups ugat
'/ cupmagatioe,oe|ted
. . .
1 eoue|opeuo]|auoedge|atio
'/ cupuatet
1 8-ouocepackage Foi|ade| poia
taodCteaoCoeese
' /cupsugat
Oasoo]sa| t
'/. cup| eoooJui ce
3 cupoi | k
1 cup|eauycteao,uoipped
lteso ot]ozeo peacoes,
sttauoettiesoto| ueoeti es
Combine crumbs, sugar and
margarine; press onto bottom
of 9-inch springform pan. Soft
en gelatin in water ; sti r over
low heat until dissolved. Com
bine softened cream cheese,
sugar and sal t, mixing at medi
um speed on electric mixer until
well blended. Gradually add
lemon j uice, milk and gel ati n;
chi l l until sl i ghtly thi ckened.
Fold in whipped cream; pour
over crust. Chill unti l fi rm. Top
wi th frui t j ust before servi ng.
8 to 10 servings .
1 /9
Cheese Cakes and Other Sweets
Minted Chocolate Freeze
1 '/ cupsgtaoaoctacket
ctuoos
'/cups ugat
1 1 cupoagatioe, oe|ted
1 1 -ouoces quateuosueeteoed
cooco|ate, oe| ted
. . .
1 8-ouoceackage F|i |ade| poia
BaodCeaoCoeese
3 cuotcuos uga,packed
'/ teaspooopeppeoi otextact
1 6-ouocepackageseoi-sueet
cooco|ateieces, oe|ted
2 eggs,s epaated
I cupo eauycteao, uoi pped
' h cupcooppedpecaos
Combine crumbs and s ugar;
sti r in margari ne and chocolate.
Press onto bottom of 9- inch
square pan; chi ll. Combine
softened cream cheese, V cup
sugar and peppermint extract,
mixing until well blended. Stir
in chocol ate and egg yolks . Beat
egg whi tes until soft peaks
form. Gradually beat in remain
ing V cup. sugar; fold into choc
olate mixture. Fold in whi pped
cream and nut s. Freeze. 8 to 10
servings .
Cheese Cookery for a Crowd
Family reunion, church supper, a large gathering of friends
for a special occasion-whatever the reason,. you'll
someday find yourself preparing food for a crowd. Here
are recipes for delectable, easy, cooked-in-quantity dishes.
180
Meatloaf Italiano
4pouodsgtouodoeej
4cupsjteso oteadctuoos
2cupsuatet
1 cupcooppedooioo
' h cup(2ouoces)KtajtCtated
FatmesaoCoeese
4 eggs, oeateo
1 tao|espooosa| t
' h teaspooopeppet
* * *
2 8-ouocecaostooatosauce
1 |easpooootegaoo
2cups(8ouoces)s otedded
KtajtNatuta| LouMoist ute
Fatt-Ski oMozzate| |aCoeese
Heat oven to 375 . Combine
meat, bread crumbs , water,
onion, Parmesan cheese, eggs
and seasonings ; mix lightly.
Press 53/ cups of mixture i nto
each of two 13 x 9-inch baking
pans. Bake at 375 , 30 mi nutes ;
pour off dri ppings . Combine
tomato sauce and oregano;
pour 1 cup of mi xture over
each meatloaf . Sprinkle each
meatloaf with 1 cup of Mozza
rella cheese; return to oven for
30 mi nutes . 20 to 24 servings .