Farming. Saturday. March 23.1968
For the
Farm Wife
By Mrs. Richard C. Spence, Food Editor
Successful Cheese Cookery
Successful cheese cookery depends on
brief heating at a low temperature. High tem
peratures and too-long cooking make cheese
tough and stringy, and cause the fat to separ
ate out. Some of the flavor is lost, too, when
cheese is cooked too fast.
Shredding or dicing cheese before adding
to other ingredients will help it to blend quick
ly. When making cheese sauce, stir in shredd
ed cheese after the white sauce is completely
cooked and heat only enough to melt the
cheese.
When making a cheese omelet, add the
shredded cheese after the omelet is cooked
just before folding. Or if you are melting
SPENCE cheese alone do it in the top of a double boiler
over simmering water. main-dish casseroles, tangy
Cheese melts under the broil- sauces and salad dressings, cool
er, if you are making open-face salads enriched with cheese,
sandwiches, for instance. Place crusty cheese breads and tempt
the sandwich so the cheese is 4 ing cheese desserts,
or 5 inches from the heat and * * * *
broil just until cheese begins to
melt
Bake casserole dishes contain
ing cheese at low to moderate
temperatures. To prevent cheese
toppings from toughening or
hardening during baking, cover
them with crumbs or add the
cheese just a few minutes be-
fore removing food from the
oven
Soft, well-aged Cheddar cheese
melts and blends with other in
gredients more readily than less
ripened varieties. Less of this
type of cheese is needed be
cause it has a more pronounced
flavor. Process cheese also
melts and blends readily, but
has a much milder flavor.
When cheese is a principal in
gredient foods come alive with
flavor. Take your choice of
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Here are some tempting reci
pes using cheese—
CHILI WITH
CHEESE DUMPLINGS
Chili (2 cans) or made from
your favorite recipe
1 large onion, sliced
I recipe, for Cheese Dump
lings*
Arrange onion slices in heavy
skillet. Spoon chili over onion
slices. Heat to a simmering
point Drop dumpling batter by
spoonfuls on hot chili.
* CHEESE DUMPLINGS
2 cups sifted flour
1 tablespoon baking powder
VA teaspoons salt
3 tablespoons shortening
3 A cup plus 2 tablespoons milk
V* cup grated Cheddar cheese
Sift together flour, baking
powder, and salt. Cut in short
ening with pastry blender or
fork Add milk and cheese. Stir
until flour is moistened com
pletely Drop tablespoonfuls of
batter onto hot chili Cook un
covered 10 minutes. Cover and
simmer 10 more minutes Do not
uncover during this time Makes
6 to 7 servings.
CHEESE-RICE SOUFFLE
1 cup shredded Cheddar
cheese
Vz stick (Vi cup) butter
14 cup flour
IVi teaspoons salt
1 teaspoon dry mustard
1 cup milk
6 eggs, separated
Ui cups cooked rice
Melt butter In a 1-quart sauce
pan over medium heat. Add
flour and seasonings. Stir
smooth, and cook 3 minutes. Re
move from heat. Gradual!? add
milk, stirring constantly. Re
turn to heat. Cook until thick
ened. Add shredded cheese, stir
until melted and well blended.
Beat egg yolks until lemon col
ored and thick. Beat egg whites
until stiff. Add % cup hot cheese
sauce to egg yolks and mix well.
Then mix egg yolk mixture into
cheese sauce. Add rice. Fold in
stiffly beaten egg whites. Pour
egg -cheese mixture into a 2-
quart casserole. Set casserole
in a baking pan. Add hot water,
Vi inch in depth, to pan. Bake
in a slow oven (325 degrees) for
1 hour. Serve with mushroom or
cheese sauce. 6 to 8 servings.
SWISS STEAK WITH CHEESE
Wz pounds boneless beef round
steak, % inch thick
1 teaspoon salt
Vi cup flour, unsifted
1 cup water
% teaspoon Worcestershire
sauce
2 tablespoons chopped onion
2 cups cooked or canned to-
matoes
Vz cup chopped celery
Vz cup shredded carrots
V\ cup shredded sharp Cheddar
cheese
Trim excess fat from meat.
Heat trimmings in a large fry
pan to get enough drippings to
just cover bottom of pan. Dis
card trimmings. Cut meat into
six equal servings. Mix flour
and salt. Pound flour into meat;
set aside remaining flour. Brown
meat in drippings Place meat
in a IV2 quart casserole Pre
heat oven to 325 degrees (slow).
Blend remaining flour with
drippings in fry pan. Add water
slowly, stirring constantly Heat
mixture, stirring constantly, un
til slightly thickened. Add Wor-
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cestershlre sauce, onion, toma- 1 tablespoon minced onion
toes, celery, and carrots. Pour 5 eggs, slightly beaten
mixture over meat. Bake cov- 1% dups milk
ered, about 2 hours. Uncover *4 teaspoon salt
and bake 1 hour longer, or until % teaspoon cayenne pepper
meat is tender. Sprinkle cheese teaspoon nutmeg
over meat. Return to oven for
about 3 minutes or just until Cover bottom of pie shell with
cheese melts. Calories per serv Swiss cheese,* overlapping slic
ing; About 220. Serve with brus- es; sprinkle with minced onion,
sels sprouts, pineapple and ba- In a bowl combine eggs, milk,
nana salad, and a pudding des- salt, pepper and nutmeg; blend
ser t. thoroughly. Pour over cheese in
pie shell. Bake in a preheated
400 degree oven 35-45 minutes
or until a knife inserted near
center comes out clean. Allow
(Continued on Page 20)
* • » *
SWISS CUSTARD PIE
unbaked 9-inch pie shell
cups (8 oz.) Swiss cheese
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