C6—Lancaster Farming, Saturday, January 31,1981
Home On The Range
It s a
cheesy world
Dessert anyone? That is the question certain to bring a
variety of answers Or, how about a delicious change in
the supper menu 9 Still sound like a good idea 9
Cheese offers the perfect answer to both questions, or
anywhere in between Serve several cheese varieties on a
tray with fruit and crackers for the “little fill-up.” Three
to five types of cheese give nice variety to a fruit and
cheese tray planned for dessert. Camembert, a soft
cheese with an edible crust, and its wedge shaped, varies
from mild to pungent in flavor. Serve with red waxed
Gouda in cannonball shape, milk and nuthke in flavor.
Those having conservative tastes will enjoy mild-flavored
bnck, Swiss or cheddar. Blue cheese with its crumbly
texture and rather sharp salty taste gives contrast to
mild-mannered cheeses.
But if you love cheese for more than just a snack, add it
to a mam dish for supper. This week we have a cheese
steak casserole recipe from Barbara Russell of Pine Bush
and another recipe featuring com and beef with cheese
Remember, it’s a cheesy world so get in on this dairy
favorite
SMOKY SWISS SPREAD
1 cup finely shredded Provolone cheese
1 cup finely shredded Swiss cheese
1 package (3 oz ) cream cheese
1/2 teaspoon instant minced onion
2 tablespoons white grape juice
2 tablespoons milk
1/4 teaspoon Worcestershire sauce or hot pepper sauce
Allow cheese to come to room temperature. Cream
together Provolone, Swiss and cream cheese with minced
onion. Gradually add grape juice, milk and Wor
cestershire sauce, beat until thoroughly blended. Pack
into 3 individual 1/2 cup salad molds or cheese crocks.
Cover and chill several hours or overnight to blend
flavors. Unmold onto greens.
1 cup (4 oz) shredded Cheddar cheese, at room tem
perature
1/2 cup Blue cheese
11/4 cups dairy sour cream
Beat together cheeses until well blended Beat in sour
cream until fluffy Cover and chill to blend flavors. Serve
with honeydew melon, pear and apple wedges, pineapple
chunks and green grapes
Cook’s i? \
Question V'/
Comer
QUESTION I would like to know if anyone has
a method for dry curing or wet curing meat,
especially pork and scrapple
Mrs Thomas Wagner,
Rl, Box 143 A
McClure, PA 17841
Send any questions, recipes or answers to
Lancaster Farming, Box 366, Lititz, PA 17543.
February
7
FRUIT DIP
Recipe Topics
There’s nothing like a
pie
Valentines
two only
Bake a cake
What can you do with
hamburger 7
When you entertain, cheese-fruit tray or
Cheddar Apple Cheese cake offers something for
everyone. On the cheese tray, from left to right,
Camembert (wedges), Brick (slices), Blue cheese
(large wedges), Gouda, Swiss and Cheddar cubes
CHEESY BAKED BEANS
2 jars (1 pound, 2 ounce each) baked beans
1/4 cup chili sauce
2 tablespoons brown sugar
1 tablespoon prepared mustard
8 slices onion, about 1/4 inch thick
1 cup shredded Colby cheese
Preheat oven to 350 degrees Combine beans, chili
sauce, brown sugar and mustard Pour into a 11/2 quart
rectangular baking dish Arrange onion slices on top
Bake until hot and bubbly, about 35 minutes Remove
from oven, sprinkle cheese over all Bake an additional 5
minutes or until cheese is melted
1/4 cup butter
1/2 cup chopped onion
1/3 cup chopped green pepper
1 package smoked sliced beef, cut up
3 tablespoons all-purpose flour
1/4 teaspoon pepper
11/2 cups milk
1 egg, beaten
1 can whole kernel corn, undrained
1/2 cup crushed herb seasoned croutons
1 cup shredded Cheddar cheese
In a 2-quart saucepan melt butter, saute onion and
green pepper until tender Add beef and cook about 5
minutes Blend in flour and pepper. Cook over low heat
until miUure is blended Remove from heat Stir in milk
Heat to boiling, stirring constantly Boil and stir 1 minute
Blend a small amount of hot mixture into egg, return all
to pan Cook 1 minute Add corn. Turn into casserole Mix
croutons and cheese, sprinkle over top Place under
broiler until cheese melts
meals for
*■ i
*
f
■9 S
CORNY BEEF CASSEROLE
topped with green and red grape halves. Recipes
compliments of the American Dairy Association
and Dairy Council and the test kitchens of United
Dairy Industry Association.
CHEESE WHIZ
1 pound cheese (processed or Cheddar)
2 cups evaporated milk.
1/2 teaspoon salt
2 beaten eggs
11/2 teaspoons dry mustard
Cut cheese in small pieces and let set at room tem
perature until soft Melt in double boiler When melted,
add evaporated milk, salt and mustard, slowly while
stirring Remove from heat and stir in eggs Return to
double boiler and stir and cook until eggs thicken slightly
Remove from heat Pour in containers and cool slowly
Cover to prevent crust from forming Store in
refrigerator Keeps well •
For those who have a blender, put eggs in the blender
and pour the hot mixture in while blending
PIZZA POPCORN
1/3 cup butter
1/4 cup grated-Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon crushed oregano
l/2teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon onion powder
10 cups freshly popped popcorn
Melt butter, add Parmesan cheese and seasonings
Pour over popcorn in shallow baking pan, stir to mix
Heat in preheated 300 degree oven 15 minutes, stirring
occasionally
(Turn to Page C 7)
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Katie Lembach, Myerstown