Complete Cheese Cookbook - Dorothy Holland

The C omplete C heese C o o kbook

A

Benjamin Company/Rutledge Book

Copyright

c

1971 by Kraft Foods Div1sion of Kraftco CorporatiOn

ISBN 0-87502-018-6 All rights reserved Prepared and produced by Rutledge Books, Inc. Published in association w1th The BenJamm Company. Inc

485 Madison Avenue, New York, New York 10022 L1brary of Congress Catalog Card Number 77-160573 Pnnted tn the United States of America All photographs by Kraft Foods DIVIsion of Kraftco Corporatwn Drawmgs by Tad Krume1ch All Brand Names are trademarks owned by Kraft

Fourth Printing: September 1973

i

\

A Word About Th is Book Cheese, bread and w i n e have been o n dining tables for a s long as civili zation has existed-indeed their dev elopment brought civilization with them. By accident and by design, the world's earliest cheese soon brought i ts particular blessing to the home. Cheese can be served as a simple snack or may grac e the table of a gourmet. Throughout th e centuries and in many countries, men have ex perimen ted with producing l imitless varieties of ch e ese, ranging from v ery soft and mild to v ery sharp and hard. Each has its own inimitable place in dining and in cookery. As a pioneer in these developmen ts, Kraft Foods has made important contributions to the world of ch ees e . Many of these will be brought out in this brand new book,

Cheese Cookbook.

The Complete

You will also find valuable information on

the various cheese families, their history and the care of cheese in the home. The versatili ty of cheese is demonstrated in the many reci­ pes created by the Kraf t Kitchens' staff. You'll find new ideas, as well as some of the popular and traditional favorites that hav e appeared. in commercials on the Kraft Music Hall. We hope this book will inspire you to further explore the wonder­

ful world of cheese.

Dorothy Holland Director, The Kraft Kitchens

..-

C ONTENTS The W o rld of Cheese To Start W ith

page 6 page 9

A Fine Kettle of Soup

page 18

Say Ch eese-and Meat

page 24

Say Cheese-and Poultry

page 33

Say Cheese-and Seafood

page 39

Wonderful Cheese Dress-ups

page 46

One-Dish Meals

page 55

Great Cheese Pies

page 66

Sauces, Rabbits and Other Savories The Romance of C h eese

page 74

page 81

Sandwiches, Snacks and Other Quick-to-Fix Pelights A Bounty of Breads

page 125

C heese for Breakfast, Cheese for Brunch Beautiful Salads, Tasty Dressings

page 136

page 143

Souffles and Fondues, S weet and Savo ry

page 152

Cheese C akes and Pies, Pastries and Other S weets C h eese Cookery for a C rowd Perfect Partn ers: Cheese and Wine Index

page 113

page 188

page 160

page 180 page 185

Th e Complete Cheese Coo k book

-!

The World of Ch eese Cheese i s a delic ious, satisfying food that rates h igh marks for nutrition as well. On the opposite page are pic tured some of the many kinds of cheese available-they are identified in the sketch and list below. Turn to

The Romance of Cheese

on page 81 for cheese lore and legend, information on the manufac ture of all kinds of cheese, helpful how-to-buy guides.

1. Cheddar B lue 3. R ico tta 4. Swiss 5. Scamo rze 6. B ric k 7. Gjetost 8. Mozzarella 9. Edam 10. Co lby 11. Provo lette 12. Parmesan 13. G o u da 14. Camembert 15. Co ttage 16. Sapsago 17. Cream 2.

6

To St art With . Serv ed before a meal, at the beginning of a meal, standing by themselv es as delicious snacks, these cheese-based appetizers will enhance your reputation as one who always serves something unusual-and unusually delicious.

9

To S tart With Party Cheese Ball

Combine s o f tened cr eam cheese and ch eese spreads, mixing un­

2 B -o u n c e packag es Philadelphia B rand Cream Ch eese 2 cups (B o u nces) s h redded Cracker Barrel-B rand Sharp Natu ral Ch eddar Chees e 1 tablespoon chopped pimiento 1 tablespoon chopped green pepper 1 tablespoon fin ely chopped o n io n 2 teas poons Worcestersh ire -sauce 1 teaspoo n lem o n juice Das h of cay e n n e . Das h of salt 'Fin ely cho pped pecans

til well blended. Stir in Vz cup onions ; ch ill. S hape into ball; roll in remaining onio n s .

Parmesan Appetizer Log

1 B-o unce package Ph iladelph ia B ran d Cream Cheese 1/z cup Kraft Grated Parmesan Ch ees e 1/4 teaspo o n garlic salt 2 tables poons finely chopped green pepper 2 tablespoons fin ely cho pped pimien to Chopped pars ley

Combine softened cr eam cheese

Combine softened cream ch ees e,

and Cheddar ch ees e, mixing un­

Pa rmes an cheese and garlic salt,

til- well blended. Add pimiento ,

mixing until well blended . Add

green pepper, onion, Wo rces ter­

gr een pepper and pimiento . Mix

shire sauce, lemon j u ice and sea­

well . Ch ill. Form into log s hape

s onings . Mix well. C h ill. Shape

and roll in pars l ey .

into a ball; roll in n u t s .

''Philly" C rabmeat S pread

Oth e r way s : R o l l i n f i n e ly chopped parsley or dried beef.

1 garlic clove, cut in half -1 B-o u n c e package Philadelph ia B rand Cream Ch eese 2 tables poons milk 1 1/z cups (6 1/z-o u n ce can) c rabmeat, d rain ed, flaked 2 teaspoons lemo n juice Dash of salt and pepper Das h of Tabasco sauce

Full Moon C heese Ball

1 3-o u n c e package Ph iladelph ia B rand Cream Ch ees e 1 5-o unce jar Kraft Baco n Pas teu rized Process Cheese Sp read 1 5-ounce jar K raft Pimen to Pasteurized Neufchatel Chees e Spread 1 cup crushed cann ed French-fried o n ions Opposite: Party Cheese Ball

Rub mixing b o wl with garlic. Combine softened cr eam ch eese and mil k , mixing until well blended . A d d remaining ingre­ dien t s ; mix wel l . 1 2/J cu ps .

11

The Co mplete Ch eese Coo kbook Triple Treat S pread

A l o h a Cheese S pread

1 B -ounce package Philadelph ia Brand Cream Cheese 1/4 cup milk 2 cups (B o u nces) s h redded Cracker Barrel Brand Sharp Nat u ral Ch eddar Cheese

1 B -o u n ce pac kage Ph iladelph ia B rand Cream Ch eese 3 tablespoons Kraft Cold Pack Blue Ch eese 1 B % -ounce can crus h ed pineapp le, drained 1h cup chopped pecans 1 teaspoon chopped candied ginger

*

*

*

2 s lices crisply coo ked bacon, crumbled 1 tablespoon cho pped green o n ion *

*

Combine softened cr eam ch ees e, Blue ch ees e , pineapple, nuts and

*

gin ger. Mix u ntil well blended.

2 tablespoons Kraft Grated Parmesan Ch eese 1 tab les poon chopped parsley 1 tablespoon milk *

*

Garnish with coconut and pe­ can halv es , if d esired. 2 c u p s .

*

1 tab lespoon fin ely chopped carrot 1 tablespoon fin ely chopped celery 1 tablespoon fin ely chopped g reen pepper 1 teas poon fin ely cho pped o n ion

C ocktail S pread

1 B -o u n ce package Ph iladelph ia B rand Cream Ch eese 1 4 -o u n ce package Kraft Cold Pac k Blue Ch eese, crum bled 12 1 c u p milk 1 cup (4 o u nces) s h redded Cracker Barrel Brand Sharp Natu ral Ch eddar Ch ees e 1 teas poon c hopped chiv es 112 teas poon Wo rcesters h ire sauce

Co mbine softened cr eam ch eese with milk, m i x i n g u n t i l well blended. A d d Cheddar ch eese; mix well . Divide mixture into three po rtions , 2!J cu p each . To o n e p o r t io n a d d b a co n a n d green onion. To s econd po rtion add Parmesan ch eese, parsley and milk . To remaining mixture add carrot , celery, gr een pepper

Combine softened cream ch eese,

and onio n . 2 cu ps .

Blue ch eese and milk, mixing until well blended . Add C h ed­ d a r ch e e s e , c h i v e s a n d W o r­ cestershire sauce ; mix well . 2lfz cu ps .

12

To Start With Mock Pate

Zesty Cheese S pread

1 B -o u n ce package Ph iladelph ia B rand Cream Cheese 1 B-ounce package liver sausage 1 tablespoon chopped o n ion 1 teaspoon lemo n juice 1 teaspoon Worcesters h ire sauce Das h of salt and pepper

1 B-o u n ce package Ph iladelp h ia B rand Cream Ch eese 1/4 cup salad dressing '13 cup c h o p p ed g reen pepper 1/4 cup chop ped pimien to 2 tables poons chopped o n ion Combine softened cream cheese and salad dressing; mix until well blended. Add green pepper,

Combine softened cream cheese

pimiento and onion; mix well. 1 3/4 cu ps .

and liver saus age, mixing until well blended. Add remaining in­ gredients ; mix well . 2 cu ps .

Hot Beef Dip

Cheery Cheddar Spread

1 cup (2 1h-o unce jar) dried beef 1/4 cup cho pped o n ion 1 tab lespoon margarin e 1 cup milk 1 B-o u n ce package Ph iladelp h ia B rand Cream Ch eese, cu bed 1h cup (3-o unce can) s liced m u s h ro o ms, drain ed 1/4 cup Kraft Grated Parmesan Cheese 2 ta bles poons cho pped parsley

2 cups (B o u nces) s h redded Cracker Barrel Brand Sharp Natu ral Cheddar Cheese 1/4 cup beer 2 tablespoons margarin e 1h teaspoon prepared mustard Dash of cay e n n e 1 tables poon chopped ch ives 2�aspoo ns cho pped pimiento Combine cheese, beer, marga­ rine, mustard anc� cayenne. Mix until well blended . Stir in chives

and pimi ento . H4 cu ps .

Rinse dried beef in hot water; drain and cho p . Coo k onion in

Potted Cheddar with Port

margarine. until tender . S t i r in milk and cream ch ees e, mixing

2 cups (B o u nces) s h redded Cracker Barrel Brand Sharp Natu ral Ch eddar Chees e 2 tables poons soft margarine 2 tables poons po rt 1/4 teaspoo - n paprika

until well blended. Add dried beef and remaining ingredients . Mix wel l . Serv e h o t . 2 cups .

Combine all ingredients ; ch ill. 1 cu p .

13

The Complete Cheese Cookbook M exicali Dip

Combine

so ftened

cream

cheese, avoc ado, onion and s ea­

1 po u n d.Velv eeta Pasteurized Process Ch eese Spread, cu bed 1 4-o unce can green ch ilies, drain ed, chopped 2 cups ( 1-po u n d can) peeled whole tomato es, drain ed, cho pped. 1 tablespoon dried m inced o n ion

sonings ; mix well. Stir in toma­ to. Serve w i t h c o r n c h i p s or crisp tortillas . 4 c u p s .

Blue Ch eese Dip

1 B-o u n c e pac kag e Philadelph ia B rand Cream Cheese 113 cup milk 1 4-o unce packag e Kraft Co ld Pac k Blue Cheese 2 tablespoons fin ely chopped g reen pepper 2 tablespoons chopped m us h rooms

Combine ingredien ts in s auce­ pan ; cook ov e r · low heat until Velveeta melts . Serve hot with corn or tortilla chips . 3 c u p s .

C av iar D i p

1 B-o u n ce package Ph iladelph ia Brand Cream Chees e 1 cup dairy s o u r c ream 1/4 cup milk 1 2-o unce jar lumpfish caviar 1 teaspoon g rated o n io n

Combine softened c ream cheese and milk. Add remaining ingre­ dients ; mix well . I f chilled, re­ move from ref rigerator at least 1 hour before s erving. 1 c u p .

Combine all ingredients ; chill. 2� c u ps .·

Holiday C h eese Dip

1 B-o unce package Ph iladelphia B rand Cream Ch ees e 1/4 cup milk 1 teas poon anch ovy pas te 1 teaspoon paprika 1 teaspoon chopped c h iv es 1 teaspoon-capers

" Philly" Guacamole Dip

1 B-o u n ce package Ph iladelp h ia Brand Cream Ch ees e. 2 avocados, peeled, mas h ed 1/4 cup finely cho pped on ion. 1 tab lespoo n lemon juice 112 teas poon salt 1/4 teaspoon garlic salt 1/4 teas poon Tabasca sauce 1 cup diced peeled tomato

Combine softened cream c h eese and remaining ingred ien ts, mix­ i n g u n t i l w.el l b l e n d e d . S e r v e with crac kers . 1 �c u ps .

14

Oppos ite: Mexicali Dip

The Co mplete Ch eese Cookbook Mexican Bean Dip

B l u e C heese Meatballs

2 cups (1 -po und can) baked beans, s ieved 1 B-o unce jar Cheez Whiz Pasteu rized Process Cheese Spread 1/• cup cats u p 1 teaspoon c h i l i powder Das h of Tabasco sauce

2 p o u n ds g ro u n d beef 1 4-ounce package K raft Cold Pack B l u e Ch eese 1 teas poon s alt A ll p u rpose o i l

C o m b i n e i n g r e d i en t s ;

Combine ground beef, cheese and salt; mix ligh tly . Shape into l-inch b alls . B r o wn in o i l ; cook until done. 4Vz to 5 d o zen meat­

he a t .

balls .

Serve wi th corn chi ps o r potato chips . 3 cups .

Sesame Seed Rounds 1/4

Cheese Straws

cup margarine

1/4 cup Kraft Grated Parmesan

1/4 cup margarine 2 cups (B o u nces) s h redded Cracker Barrel Brand Sharp Natu ral Ch eddar Ch ees e 1 teas poon Wo rcestersh ire sauce 1/• teas poon salt 1 cup flo ur

Ch eese 2 tables poons toasted s esame s e eds 1B 2-inch bread ro unds H e a t o v en to 3 2 5 ° . C o m b i n e margarine, cheese a n d sesame seeds ; mix un til well blended . Spread on bread rou nds. Bake at

Heat oven t o 3 7 5 ° . Thoroughly

3 25 ° , 15 minutes . 18 appeti zers .

blend margarine and cheese; stir

Hot C rabmeat Puffs

i n Wo r c e s t e r s h i r e s a u c e a n d

1 B-o unce package Ph iladelph ia Bran d Cream Ch eese 1 tables poon milk 112 teaspoon cream-style prepared h o rseradis h 1/4 teas poon salt Dash of pepper 1 112 cups (6 1h-o unce can) crabmeat, d rain ed, flaked 113 cup s live red almonds , toasted 2 tables poons fin ely chopped o n ion M in iature Cream Puffs

s a l t . A d d flo u r ; mix well. Roll dough between two sheets of waxed paper to 1/s -inch thick­ n es s ; c u t in 1 x 3 - i n c h s t r i p s . Place on lightly greased baking sheet . B a ke at 37 5 ° , 12 minutes . 3 do zen .

A n other way : C u t dough in a v a r i e t y o f s h a pes w i th s m a l l cookie c u t ters .

16

To Sta rt With Hea t o v en to 3 7 5 • . C o m b i n e

Melt margarine in boiling water.

softened cream c heese, milk,

Add flo u r , salt and c ayenne; stir

salt a n d pepper.

vigoro u s ly over low hea t until

M ix until well blended . Stir in

mixture forms a ball. Remove

horseradish,

crabmea t , almonds and onion.

from heat. Add eggs, one at a

Cut tops from M i n i a ture C ream

time, bea ting well after each ad­

Puffs ; fill with c r a b mixture.

dition. S t i r in cheese. Drop by

Replace tops . Bake at 375•, 1 0

teaspoonfuls into hot oil, 350•.

minutes . 3 6 ap peti zer s .

F ry until golden brown. 4'12 to 5 do zen appeti zers .

M iniature C ream Puffs 114

1/z cup water cup margarine 1/z cup flo u r Das h of salt 2 eggs

A p p etizer Pinwh eels

1 loaf uns liced sandwich bread Kraft Wh ipped Cream Ch eese with Pimen to Cho pped parsley

Heat oven to 4 oo•. B ring water a n d m a r g a r i n e t o a bo i l . A d d flour and s a l t ; s t i r vigorously

Trim crusts from loaf. Cut into

over lo w heat u n t i l mix t u re

thin lengthwise s l ices . Spread

forms a ball. Remove from hea t ;

s l ices

a d d eggs , o n e at a time, beating

with

wh i p p e d c r e a m

cheese; s prinkle with parsley .

until smooth after each addi­

Roll u p , starting at narrow end .

tion . Drop teaspoonfuls of bat­

Wrap tightly ; chill . Cut into '12-

ter onto ungreased b a k ing sheet.

inch s l ices .

Bake at 4oo•, 30 to 35 minu tes . Remove from baking sheet im­ mediately .

Sherried Cheese Rounds

Nice t o know: These appetizers can be made ahead and fro zen .

1 5-o unce jar Old Englis h Sharp Pasteu rized Process Cheese Spread 1 tables poon chopped pars ley 2 teaspoons s h erry 1 8 2-inch b read ro unds, toasted

Reheat at 375•, 30 minutes .

Beignets

114 cup margarine 1 cup bo iling water 1 cup flo ur 1l2 teaspoon salt Dash of cay e n n e 3 eggs 2 cups (8 o u nces) s hredded Cracker Barrel Brand Sharp Natural Ch eddar Ch ees e

Combine cheese s pread, parsley a n d s h e r r y . S p r e a d on t o a s t rounds ; broil until bubbly. Gar­ nish with ripe olive slices , if de­ sired . 1 8 appeti zers .

17

A Fine Kettle of Soup Hot soups to central-heat the family i n cold weather, chilled soups to cool off a summer dinner, whole-meal soups for busy days-here are all kinds, each one of them rich with the wonderful flavor of cheese.

18

A Fine Kettle of Soup

C reme Vichyssoise

Golden Cream Soup 111z

2 ch icken bouillo n cubes 4 cups boiling water 4 cups diced po tato es 11• cup s l iced o n io n 111z teas poons salt 1 B-ounce package Philadelph ia Brand Cream Ch eese 1 tablespoon fine ly chopped ch ives

cups bo iling water 3 c u ps diced po tatoes 1lz cup chopped celery 'I• cup cho pped o n ion 1 teas poon pars ley flakes 1l2 teas poon salt Dash of pepper 1 ch icken ·bouillo n c u b e 2 tab lespoons flo u r 2 c u ps milk 1lz po u n d Velveeta Pasteu rized Process Chees e Spread, cubed

D i s solve bouillon c u bes in boil­ ing water ; add pota toes , onion and salt. Cover and s i mmer 20 minu tes- or until pota toes are

Add water to potatoes , celery ,

very

onion, parsley flakes , season­

tender.

F o r c e mix ture

through sieve.

Gradually add

mixture

to

c hees e,

m1x mg

blended .

Add chives ; c h ill. 8

servings.

s o f tened until

ings and bouillon cube. Cover;

cream

cook un til tender. Blend flou r

wel l

with a s mall amount o f milk; stir into vegetable mixture. Add rema i n i n g m i l k ;

cook until

thic kened . A d d Velveeta;

stir

until melted. 6 to 8 servings .

Chees e 'n Ale Soup

% cup s h redded carrots 114 cup c h opped o n io n 'I• cup margarine lJ4 cup flo u r 3 c u ps milk 2 cups (B o u nces) s h redded Cracker Barrel Brand Sharp Natural Ch eddar Cheese 1l2 cup ale o r beer Das h of salt and pepper

Cheemato Soup

1 can condensed to mato s o u p 111• c u ps water 1 B-o unce ja r Cheez Whiz Pasteu rized Process Cheese Sp read Dash of pepper

Cook carrots and onion in mar­ g a r i n e u n t i l t e n d e r ; b l e n d in flo ur. Stir in mil k ; cook until

Mix soup and water ; heat . Add Cheez Whi z ; s t i r u n t i l well

thic kened . Add cheese; stir un­ til melted. Blend in ale or beer

blended . Add pepper; mix. 4

and seas onings ; hea t . 6 s erv ­

servings .

ings . 19

The Co mplete Cheese Coo k b o o k O l d World Tomato Soup

Dissolve bou illon cubes in boil­ ing water; add potatoes, onion,

4 s lices bacon 'h cup s liced ce lery '14 cup chopped o n ion J'h cups (1-pound 12-o unce can) to mato es 1 can condensed chicken broth 112 teas poon salt 114 teaspoon pepper 2 tablespoons cornstarch 114 cup water Kraft Grated Parmesan Cheese

salt, coriander and garlic pow­ der . Cover and s immer 20 min­ utes o r until potatoes are very tender. Force mixture through sieve. Gradu ally add mixture to softened cream cheese, mixing until well blended. Add parsley ; ch ill.

garnish

Chili con Queso 1 pound g ro u n d beef cup chopped onion 2 cups (1 -po und can) kidn ey beans, drain ed 2 cups (1 -po u n d can) tomatoes, u n d rained 1 B-o unce can to mato sauce 1 tablespoon chili powder 1 teas poon salt Cracker Barrel Brand Sharp Natural Ch eddar Ch eese, shredded

s e rv i n g 2 t a b l e s po o n s d r i p­

112

pings . Cook celery and onion in bacon drippings . Add tomatoes, season ings ,

s erving,

servings .

Fry bacon until c r i s p ; drain, re­

broth,

W h en

with sour cream, if desired. 8

crumbled

bacon and corns tarch combined with wat er. Simmer 15 minutes . Top each serving with Pa rme­ san cheese. 6 s ervings .

B rown meat; drain. Add onion; co o k u n t i l t e n d e r . S t i r i n r e­ maining

ingredients

except

chees e . Cover a n d simmer 30

Andean Potato Soup

· minutes , s tirring occasionally.

2 chicken bo uillon cu bes 4 cups boiling water 4 cups diced po tatoes 1/4 cup s l iced o n io n 2 teaspoons salt '12 teaspoon gro und co riander Das h of garlic powder 1 B-ounce pac kage Philadelphia Bran d Cream Cheese 1 teas poon pars ley flakes .Dairy s o u r cream

Top each serving with ch e es e . 6 s erv ing s .

20

A Fin e Kettle of Soup

Parmesan Corn Chowder

Cook onions in margarine until tender ; blend in flo u r . Stir in

2 cups boiling water 2 cups diced potatoes 112 cup sliced carrots 1h cup sliced celery 114 cup chopped onion 1112 teaspoons salt 1/4 teaspoon pepper 114 cup margarine 114 cup flour 2 cups milk 1 cup (4 ounces) Kraft Grated Parmesan Cheese 2 cups (1-pound can) cream-style corn

water, potatoes, celery and sea­ sonings . Cover and simmer. 20 minu tes o r until potatoes are tender. Add remaining ingre­ dients;

s tir

u n til

c hees e is

melted . 6 to 8 s erving s .

Snow Scene Cho wder

1 chicken bouillon cube 2 cups boiling water 2 cups diced potatoes 112 cup sliced carrots 112 cup sliced celery 114 cup chopped onion 1112 teaspoons salt 114 teaspoon pepper 114 cup margarine 114 cup flour 2 cups milk 2 cups (8 ounces) shredded Cracker Barrel Brand Sharp Natural Cheddar Cheese 1 cup diced cooked chicken

Add water to potatoes , carrots, celery, o nion, salt and pepper . Cover and simmer 10 minu tes . Do not drain. Make white s auce with margarine, flo u r and milk . A d d chee!>e; s tir until melted . Add corn and undrained vege­ tables . Hea t ; do not boil . 6 to 8 servings .

Dissolve bouillon cube in wa­

Shrimp C heese Chowder

ter ; add vegetables and season­

2 cups thinly sliced onions 2 tablespoons margarine 2 tablespoons flour 1112 cups water 2 cups diced potatoes 1 cup sliced celery Jlh teaspoons salt 1/4 teaspoon pepper 1 pound cooked shrimp 2 cups milk 2112 cups (10 ounces) shredded Cracker Barrel Brand Sharp Natural Cheddar Cheese 2 tablespoons sherry

u tes . Do not drain. M a ke white

ings . Cover ;

simmer 10 min­

sauce wi th margarine, flo u r and m i l k . A d d cheese; s t i r u n til melted . A d d chicken a n d u n ­ drained vegetables . H ea t ; do n o t boil. 6 t o 8 serv ings .

21

The Complete Cheese Coo kbook Cheddar Chowder

Cape Anne Cho wder

2 cups. boiling water 2 c ups diced po tatoes 112 cup s liced ca rro ts 1hcup sliced ce lery 1/4 cup chopped onio n 1 112 teas poons salt 1/4 teaspoon pepper 114 cup margarine 1/4 cup flo u r 2 cups milk 2 cups (8 o u nces) s h redded Cracker Barrel Brand Sharp Natu ral Ch eddar Cheese 1 cup. c ubed coo k ed ham

2 cups thin ly s liced onions 2 tab lespoons margarin e 2 tables poons flo u r 2 cups water 2 cups diced po tatoes 1 cup sliced ce lery 1 112 teaspoons salt 1/4 teaspoon pepper 1 po und cod or haddock, s kin n ed, bon ed, co o ked and cut in to pieces 1 7112-ounce can crabmeat, ·drain ed, flaked 2 c u ps milk 2 112 cups (1 0 o u nces) s h redded Cracker Barrel Brand· Sharp Nat u ral Ch eddar Cheese

Add water to potatoes, carro ts, cel ery, o nion , s alt and pepper . Cover; s immer 10 minu tes . Do not drain. Make white s auce

Cook onions in marga rine until

with margarine, flo u r and milk.

tender ; blend in flou r . Stir in water, potatoes , celery and sea­

Add chees e ; s ti r until melted.

sonings . Cover and simmer 20 minutes o r u n til pota toes are

Add h a m and undrained v ege­ tables . Heat; do not boil. 6 to 8

Other ways: Varsity Cho wder

tender . Add remaining ingredi­ en ts ; s tir until cheese is mel ted .

-omit ham; add 8 slices crisply

6 to 8 servings .

s ervings .

coo ked, School

c r u mb l e d Day

bacon.

Lobster Bisque

Cho wder-omit

1/4 c u p chopped o n ion 2·tables poons margarin e 1 112 c u ps milk 1 B-o unce package Ph iladelphia Brand Cream Cheese, cu bed 1 112 cups cu bed coo ked lobster 2 tablespoons s h erry 1/4 teaspoo n salt

ham; add liz pound sliced frank­ f u rters .

Midwest

Chowder­

omit ham; add 2 c u ps (1- pound can) c ream-style corn .

.Cook onion in margarine until tender.

Add

milk and c ream

c h eese . Cook, s tirring occas ion­ ally, until cheese is mel ted . Add remaining ing redien t s ; hea t . 4 servings .

22

Opposite: Cheddar Cho wder

S ay Cheese-an d Meat For most people-particul arly the man in the family-meat is the heart of the meal, and thes e meat-and-cheese main dishes pair two favorit es to produc e inventive dishes as high in body-building protein as they are savory .

24

Say Chees e-and Meat H e a t o v en t o 3 5 0 • . To p e a c h

Italian Pork Chops

ham slice with chees e s l i c e and

B pork chops, 1lz inch thick B-o u nce can to mato sauce 1/4 cup dry red wine 1 clove ga rlic, minced 1 teaspoon salt 1/4 teaspo o n pepper 1/4 teaspoon o regano, crumbled 1 g reen pepper, cut in s trips 1 J-o unce can s liced mush roo ms, drained 1 6-o unce package Kraft Natu ral Low M o isture Part-Skim M o zzarella Cheese Slices, c u t in half

broccoli s pe a r s ; ro l l . S e c u r e

1

with too thpick s . Place in 10 x 6 inch baking dish. Cook onion rings in margarine until tender ; blend in flou r and s easonings . Gradu ally add m i l k ; s t i r until thickened. Pour over ham ; cov­ er baking dish with aluminum foil and bake at 350 • , 25 min­ utes . 6 s ervings .

Veal Parmesan

Brown each po r k chop on both

6 veal cutlets (11/z pounds) 1 egg 1/z teas poon salt 1/4 teaspoon pepper 1 lz cup d ry bread crumbs 1 lz cup (2 o unces) K raft Grated Parmesan Ch eese 2 tab lespoons margarin e 1 B-o u n c e can to mato sauce 1/4 teaspoon basil 1 6-o unce packag e K raft Natural L o w M o isture Part-Skim M o zzarella Cheese Slices, cut in half

s i d e s in l a r g e s k i l l e t ; d r a i n. Combine tomato sauce, wine, garlic and s e as o n i ngs ; pour over meat. A d d green pepper and m u s h r o o m s . C o v e r a n d s immer 3 0 minutes . T o p each cho p with cheese slice; cover until mel ted. 8 s ervings .

Ham Rolls Contin ental

6 slices boiled ham, 1/4 inch thick Kraft Natural Swiss Ch eese Slices 1 1 0-o unce packag e frozen broccoli sp ears, coo ked, drained 1 cup o n ion rings 2 tab lespoons margarin e 2 tablespoons flo u r 1lz teaspoon salt 1/4 teaspoon basil Dash of pepper 1 c u p milk

Heat ov en to 375•. D i p c u tlets in combined egg and s easonings and t h e n in m i x t u r e of br e a d c rumbs and Parmesan cheese. Melt

margarine

in

s killet;

brown c utlets . Place c u tlets i n 1 2 x 8 - i nch ba king dish. Com­

bine tomato s. a uce and basil; pour over c utlets . T o p each c u t ­ l e t w i th s l i c e o f M o z z a r e l l a chees e . B a k e a t 375 • , 3 0 min­ utes . 6 s e rv ings .

25

Say Cheese-and Meat Parmesan Breaded Pork Chops

H e a t o v e n to 350 • . C o m b i n e meat,

1

cu p

c h ee s e ,

b read

crumbs, egg , c elery, onion and

4 pork chops, % inch thick 1 egg, beaten 1 teas poon salt 1/4 teaspo o n pepper 1/a cup K raft G rated Parmesan Ch eese 1/a cup dry b read crumbs 2 tablespoons all p u rpose oil

seasonings ; mix l ightly . Shape into 9-inch round loaf in shal­ low baking d is h . B a ke at 3 s o • , 1 ho u r ;

pour o f f d r i p p i n g s .

Pour tomato s auce over meat ; sprinkle with remaining cheese. Return to oven; continue bak­ ing IS· minutes . 8 servings .

Heat oven to 3 s o • . Dip p o r k

N i c e to kn o w : T h i s m a y be

chops i n combined egg and sea­

made ahead , covered and refrig­

sonings and then in comb ined

erated overnigh t . Remove c over

cheese and bread c ru mbs . Heat

and b ake as directed above.

oil in skillet; brown each cho p

Danish C ube Steak

on both s ides . Bake a t 3 s o • , 35 minutes ,

turning ·chops occa­

sionally . 4 serv ings .

1

% cup mayonnaise 4-o u n ce pac kage Kraft Co ld Pack Blue Ch eese, crumbled 1/4 cup s liced g reen onion 6 cube s tea ks

Combine

mayonnaise,

cheese

and onion; mix well . Reserve V2 cu p mixture for topping. S p read one side o f each s teak with re­ maining mixture; fold in hal f .

Meatloaf-in -the-Round

B r o i l on b o t h s i des until brown .

2 pounds g ro u n d beef cups (6 o unces) s h redded Cracker Barrel B rand Sharp Nat u ral Ch eddar Ch ees e 2 cups fres h b read crumbs 1 egg 112 cup cho pped celery 112 cup chopped o n ion 1 tablespoon Wo rcesters h ire sauce 1 teas poon salt 1/4 teaspoon pepper 1 cup (B-o unce can) to mato sauce

T o p w i t h r e s e r v e d m i x t u re ;

1112

J

Opposite: Parmesan Breaded Pork Chops

b r o i l u n t i l t o p p i n g i s l i g ht l y browned . 6 servings .

27

The Complete Cheese Cookbook S killet Su pper

Heat oven to 3 s o •. Combine all ingredients

p o unds ground beef 1 cup (B-o unce can) tomato sauce 1f2 cup chopped o n ion I 12 cup dry bread crumbs 1 egg 1 tablespoon p repared h o rseradis h 1 teas poon salt Dash of pepper 1 B-o unce packag e Kraft Pasteu rized Process A m erican Chees e Slices 1 1f2

ture in 9 x 5 -inch loaf pan. Bake a t 3 s o • , 1 hour and 30 minutes . Sprinkle with r emaining ch eese; r e t u r n to o v en u n t i l c h e e s e melts . 6 t o 8 servings .

Savory Meatball Supper

If•

meat, 1/2 c u p tomato. sauce and ingredients

pound gro u n d beef cup dry bread crumbs 1 egg, slig h tly beaten If2 teas poon sal. t If2 teas poon bas il, crumbled Dash of pepper A ll p u rpose oil 1 lf2 c u ps milk B-o unce pac kage Philadelph ia Brand Cream Ch eese, cubed lf• cup K raft Grated Parmesan Ch ees e If2 teaspoon o n ion salt Ho t coo k ed noodles 1

He a t o v e n to 3 s o •. C o m b i n e remaining

exc ept 1/2 c u p

c h eese ; mix ligh tly. Place mix­

except

c h eese; mix lightly . S poon half o f mixture into 8 - inch skillet . Cover with 4 cheese slices and remaining meat mixture. Top with remaining tomato sauce.

1

Bake at 3 s o • , 40 minutes . Ar­ range remaining cheese slic es on top; return to oven until c h ees e melts . 6 s ervings.

Combine

gro und

beef,

bread

c rumbs , egg, salt, � teas poon

Matt erhorn Meatloaf

b a s i l a n d p e p p e r; m i x w e l l . Form

po unds g round beef 1 I12 cups fres h b read cru m bs 1 I12 cups (6 o unces) s h redded Kraft Aged Natural Swiss Cheese 1 cup milk I f2 cup chopped o n ion I f2 cup raisins 1 egg 1 teaspoon salt If• teaspoon pepper 1 Ih

into

s mall

meatballs.

B ro wn in small amount o f oil on all s i d es in s k i lle t ; d r a i n . He a t m i lk a n d c r e a m c h e e s e o v e r l o w h e a t, s t i r r i n g u n t i l smooth. Add Parmesan ch eese, onion salt and remaining � tea­ s p o o n b a s i l; mix w e l l . Po u r sauce over meatballs; simmer 10

min u tes .

Serve

noodles. 4 s ervings .

2B

over

hot

Say Cheese-and Meat Dilly M eatloaf

Brown meat; drain. Add green pepper,

2 pounds g ro u n d beef 1 cup fres h b read crumbs 113 cup cats u p 113 c u p chopped onion 113 cup chopped dill pickle 1 egg 1 teas poon salt 1/4 teaspoon pepper ,.

,.

veeta slices ; heat un til melted . 6 servings .

M eatballs Roma 112 cup c h o pped o n ion 2 tab lespoons margarin e 4 cups (2 1 -pound cans) tomatoes 1 6-o unce can to mato pas te 112 teaspoon salt 112 teaspoon o regan o 1/4 teaspoon pepper

,.

Heat oven t o 3 s o •. Combine in­ gredients ; mix ligh tly . Shape in­ to loaf in shallow baking dis h . B a k e a t 350 •, 1 h o u r a n d 1 0 Serv e w i t h Velveeta

,.

Sauce. 8 serv ings .

,.

,.

1 pound g ro u n d beef Kraft G rated Parmesan Ch eese 112 cup dry bread crumbs 2 eggs 112 teaspoon garlic salt 1/2 teas poon salt A ll p u rpose oil Ho t coo ked s pag h etti

Velveeta Sauce

112 po und Velv eeta Pas teu rized Process Chees e Spread, cu bed 114 cup milk Heat Velveeta with milk over low h e a t ; s t i r u n t i l s a u c e i s smooth.

rice

mer 25 minutes. To p with Vel­

Velveeta Sauce

minutes .

tomatoes,

onion,

and seasonings . Cove r and s im­

Cook onion in margilrine until

U1ra

tender. Add tomatoes , tomato paste and s easonings. Cover and simmer 3 0 min utes . Com­ b i n e m e a t, Vz c u p P a r m e s a n

W estern Hash

ch ees e, b read c rumbs, eggs and

1 pound ground beef 1 cup chopped g reen pepper 1 12 cup c h opped o n io n 3 1h cups ( 1 - p o u n d 1 2 -o unce can) tomatoes 1 cup u n coo ked rice 1h teas poon salt 1/4 teaspoon bas i l Das h of pepper 112 pound Velv eeta Pasteu rized Process Ch ees e Spread, sliced

seasonings. S h ape into 18 ball s ; b r o wn in oil. P l a c e meatballs in sauce; cover and continue c ook­ ing 3 0 m i n u t e s . S e r v e o v e r spaghetti and t o p with addi­ tional Parmesan cheese. 4 to 6 serv ings .

29

The Complete-C heese Coo k b o o k

meat. Roll up j elly roll fashion, beginning at narrow end. Chill several hours or overnight . Heat oven to 350• . Slice meat roll into 6 servings. Bake in shallow p an at· 3so•, 25 to 30 minutes. 6.servings.

Pleasin' Green Peppers

6 g reen peppers 1 pound g ro u n d beef 1/4 cup chopped onion 11h cups (12-o unce can) whole kernel corn, drain ed 1 cup cho pped tomato 1/4 teaspoon salt 1h pound Velveeta Pasteurized Process Chees e Spread, cu bed

Suburbia Stew

2 po unds beef, cut in l-inc h cu bes A ll p u rpose oil 1 can condensed beef b ro th 1 cup water 2 teaspoons salt 1/4 teaspoon pepper 1 b.fly leaf 6 medium onions, c u t-in quarters Jl/2 cups s liced celery 6 medium carrots, cut in thirds

Heat oven to 350•. Remove tops and seeds from peppers ; parboil 5 minu tes . Drain . Brown meat with onion ; d � ain . Add corn, to­ mato and salt. Stir in Velveeta, reserving Yz cu p. S poon mixture into peppers ; top with reserved Velveeta. Place peppers in 12 x 8 - i nch b a k i n g d is h ; b a k e at 350•; 25 minutes! 6 servings . Cheddar-filled Beef Rolls

11h p o unds ground beef cup dry bread crumbs 2 tables poons barbecue sauce 1 egg 1h teaspoon salt

..

..

..

B ro wn m e a t in o i 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. Pou r 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. Quicker way : Two 1Yz- pound can s of canned s t e w may be used.

..

1 cup (4 o u n ces) s h redded Cracker Barrel B rand Sharp Natu ral Ch eddar Cheese 1/4 cup dry bread crumbs 1/4 cup chopped g reen pepper 2 tablespoons water

..

1h cup (2 ounces) Kraft Grated Parmesan Ch eese 2 cups hot mas h ed potato es

1/4

·

Combine meat, bread crumbs, barbecue sauce, egg and salt; mix well. Pat meat mixture into 14 x 8-inch rectangle on foil or waxed paper. Combine cheese, bread crumbs, green pepper and water; p a t cheese mixture over

30

Opposite' Cheddar-filled Beef Rolls

-

The Complete Cheese Coo kbook Stroganoff Superb

Heat oven to 3so•. Cut steak in 4 pieces . Combine flour, salt and pepper; pound into steak. Brown in oil . Place in 12 x 8inch baking dish ; cover with onion and combined tomato sauce and garlic salt. Bake at 3s o • , 40 minutes . Sprinkle with ch eese; r e t u r n to o v en u n t i l chees e melts . 4 servings .

1 pound ro und steak, cut in thin strips 3 tab lespoons margarin e 1iz cup chopped onion 1 3-ounce can s liced mush rooms, drained 1iz teas poon salt 1/4 teas poon dry mustard 1/4 teaspoon pepper 1 B-ounce package Philadelphia B rand Cream Cheese, cubed 213 cup milk Ho t pars lied noodles

W ellington Stew Jl/2 po unds beef, cu bed 1/4 cup Italian -sty le d ressi ng 3 1iz cups (1 -pound 12-o u nce can) tomatoes 1 teas poon salt 114 teaspoon pepper 2 c u ps diced po tatoes 1 cup s liced celery 12 small o nio ns Cheese D umplings

Brown meat in margarine. Add onion, mushrooms and season­ ings ; co o k u n t i l t e n d e r . Add cream chees e a n d m i l k; co n­ t i n u e co o k in g, s t i r r ing u n t il cheese melts. Serve over noo­ dles . 4 servings .

Brown meat slowly in dressing; add tomatoes and seasonings . Cov e r ; s i mmer 1 h o u r. Add vegetables; cover and continue cooking 3 0 m i n u t es . D r o p dumplings b y tables poonfuls onto hot stew; cover and s.i m­ mer 12 to 15 minutes. 6 serv­ ings.

Yankee Cheddar Steak

1 po und ro und steak, 1iz inch thick 1/4 cup flo u r 1 teaspoon salt 1/4 teaspoon pepper A ll pu rpose oil 1 medium onion, th inly sliced 1 B-o unce can to mato sauce 1 teaspoon garlic salt 1 cup (4 o u nces) s h redded Cracker Barrel Brand Sharp Natu ral Ch eddar Cheese

Cheese Dumplings

1 cup biscuit mix 113 cup milk 1 112 cups (6 o un ces) s h redded Cracker Barrel B rand Sharp Natu ral Ch eddar Chees e Combine biscuit mix and milk. Add cheese; mix well .

32

Say C h eese-and Po ultry Always delicious-and happily budget-minded-chicken and turkey take on new dimensions when they join with various kinds of cheese in delightful main dish es that are out of the ordinary and v ery good indeed.

33

Say Cheese-and Poultry Chicken Rococo

Chicken -in -the-Round

1 1 0-ounce s tic k Cracker Barrel

112 cup chopped onion 2 tab lespoons margarine 1 can condensed cream of m u s h ro o m soup 1 12 c u p milk 113 cup mayo n n aise 112 pound Velv eeta Pasteurized Process Ch eese Spread, c u bed 1 1 0-o unce packag.e frozen peas, coo ked, drained 3 hard-coo ked eggs, sliced 1112 c ups chopped coo ked chicken Co rn bread Round

Brand S harp Natural Ch eddar Ch eese 4 chicken breasts, bon ed, s kinned 2 eggs, beaten 3/4 cup dry bread crumbs Margarine 1 chicken bo uillo n cube 1 cup boiling water 112 cup chopped onion 112 cup chopped g reen pepper 2 tablespoons flo u r 1 teas poon salt 114 teaspoon pepper 2 cups coo ked white rice 1 cup coo ked wild rice 1 3 -o unce can s liced m u s h roo ms, drain ed

Cook onion in margarine until tender. Blend in soup, milk and mayonn aise; mix welL Add Vel­ veeta, peas, eggs and chicken; heat until Velveeta is melted . Serve with Cornbread Round. 6 servings.

Heat ov en to 400° . Cut cheese into 8 equal sticks. C u t chicken breasts in half; flatten each to �- inch th ickn ess. Ro l l e ach piece around stick of ch eese; secure with toothpicks. Dip in eggs, then in b r e a d cru mbs. Brown in margarine. Dissolve bouillon