Complete Cheese Cookbook - Dorothy Holland

8/3/2019 Complete Cheese Cookbook - Dorothy Holland

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The Complet Chese Cookbook

A Benjamin Company/Rutledge Book


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Copyright c by Kraft Foods Div1sion of Kratco CorporatOnISBN Al rights reserved

Prepared and produced by Rutledge Books, n.

Pulishe in association w1th The BenJam Company nc

Mason enue, Ne York, Ne York Lrary o Congress atalog Card Number Pnte n the United States o merica

All photograhs y Krat oos DVson of Katco Corporat

Drawgs y Ta Krumech

Al Brand Names are rademarks owned y Kt

g: b

i

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W At

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ogo r ad n ma or axrd rog ar o ragg ro o ad d r ar ad ard

a o a a dg and orA a o do Kra Food a ad

oa or od o Ma o g o ra oo The CopleChes Cookboo. Yo ao d aa orao o aro a r or ad ar n o

vra o dad a rp ad Kra n a o d daa a o o oa ad radoa aor aa aard ora o Kra M a o oo o d or o

Dorohy HoandD, T Kf K


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.


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CNEN

The Wo r o h eese page 6

To Start With page

A Fe Kett o Soup page 8

Sa heesea eat page

Sa heesea outr pag 33

Sa hesea Saoo pag 3

Woeru heese ressups page 6

eis eas page

reat hese ies page 66

Saues Rabbts a thr Savories page 7

The Roae o heese page 8

Sawihes, Saks a ther Quikt oFix eights page 3

A Bout o Breas page

eese or Breakast, hees or ruh page 36

Beautiu Saas, Tast Dressgs page 3

Sous a Foes, Sweet a vor page

hees akes a ies, astr ies a ther S weets page 6

heese ooker or a row pag

eret arters: hees a Wie pag 8

x


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h hs b

W C

Ce a d o ag ood a ra ar

or ro a l O oo pa are d oo e a d o e aaaee ar ded

e ad eo o Th oanc of Chso p or or a g orao o

a re o a d o el oo ge

Ceddar

Blu

. Rctta4. Sw

.

Scamrze

6.

Brck

7. Gett

Mzarella

9.

Eda

10. Clby

. Prlt12. Parmea

. Guda. Caebert15 Cttage. Sapag ra

-!


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Stt t

Srd ore a eal a h egg

o a a a d g hl a d o a h had

azr hae or reao a o ho ala

rv ong aad nal do


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art heese Ba

2 nc cg

h llh B rn CreamCh

2 c ncs sh rdCrcr BrrlBrn Shr

turl Chr Che tln c h mn t

tlsn c hp p gren

er

tlsn ny chpnn2 tn Wrceterhre

sace tesn lm n juce

Dsh o cyen ne Dsh o lt

Fnely cho cn

Combine sotend ream heeseand Cheddar hs, mixig until well blended Add piiento,green pepper, onio n, Wo restershire sau e, lemon j uie and seasnins Mix well Chill Shape

into a ball; roll in nut sOt hr w y : ol l i n f i n el y

hoped pars ley or dried bef

Fu oo h eese Ba

n c cgeh llh a Brn Cream

Chs 5- nc jr Krat Bcons teu rzd rc Chees

Sr 5-ou nc e jr Krt men t

trz chte lChe Sre

c cruh cnn edFrnchr o nn

Opposite: Pary CheeseBal

To Sta t Wt

Combinesoftendcrachese

and chees spreads, mixing un-til well blnded. Stir in Vz cuponions ; chill . Sape into ball;rollinremainingonions .

armesa A ppetizer Log

- nc cghlh Brn Cream

Chs

/ c Krt G rt rmesnCh1/4 tes on grlc slt

2 tblepn nly ch ppgrn pr

2 tblen nely chop mnto

Chp prly

Combine sof tened ram hees e,Parmesan heese and garli salt,ixing until well blended Addgreen pepper and pimiento Mixwell hill Form into log shapeand roll in arsly

hi rabmeat Spread

grlc clv cut n hl nc cg

h llh Brn CramChes

2 tl pon m l / cs 6 /onc cn

crabmet ran e ed2 teaon lemon jc

Dh o lt n erDsh Tsco sce

Rub mixing bowl with garliCombine softned ream heesea n d i l k , i x i n g u n t i l w e l lblended Add remaining ingredients mix well J ups


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h hs b

Tip e Teat Spead

nc cg

Phllh Brn CrmCh

4 c ml2 c nc) hrdCrc r Brrl Brn Shr

tu rl Chr Ch

2 lc crly c d

bcn crm bl tbln ch grnnn

2 tln Krft Grtrmn Ch

tbln ch pd rly tbln ml

tbln fnly chpdcrrt

tln fnly chpclry

tbln fn ly chpgrn r

tn fnly chpnn

Combine softened rea heesew t h m i l k , m x i n u n t i w e bended Add Cheddar heesemx we Divide mixur ntothree porions, up eah Toone p ort i on a dd b a on a ndreen onion To seond portionadd Parmesan heese, parseand milk To remainn mixtureadd arrot, elery, reen pepperand onion. ups

2

A ha heese Spea

nc cg

Ph llh a Brn CrmCh

tb n Krt ClPc B Ch

% n c cn crhn l drn

h c chd cn t n ch cnd

gngrCombine so fned ream h eese,Blue heese, pineappe, nuts andin er . Mix u ni l well blendedGarnish ih coconut and pean halv es, if d esire d cups.

Cctai Sp e

n c cgPh llh Brn Crm

Ch

4 nc cg Krft ClPc Bl Ch crm b

c ml c up 4 nc) h rdd

rr rr rand arturl Ch dr Ch

tn ch chv1 tn rctrhr

cCombine softened ream he ese,Bue heese and milk, mxinuntil wel bende Add Ched-da r h ees e , h i ves a n W or-estershre saue mx wel zups


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Mck Pt

n c cg

h llh Brn CrmCh

nc cg lvrg

tln ch on n tn lm n jc

t n Wrctrh rc

Dh t n rCombine soft ene d ream heeseand ier sausage mixing until

wel blended Add remaining in-gredients; mix well ups

Chee Chea Spea

2 c o nc h r

Crcr Brrl Brn Shrtrl Chr Ch

14 c r2 tlon mrgrn

tn rr m trDh o cy nn

tl n ch ch v2on cho

mntCombine heese beer marga-rine mustard an ayenne Mixuntil we l blended ti r in hiesand pimiento H ups

tted Cheda with t

2 c u nc hr

Crcr Brrl Brn Shrtrl Chr Ch

2 tln t mrgrn2 tl n rt14 ton r

Combine al ngredients; hill up

To Stat With

Zest C heese Spea

nc cg

h lalh a Brnd CrmCh

14 c rng'1 c cho grn r

1/4 cu ch o mno2 t on ch o on n

Combine s often ed ream heeseand salad dressing mix until

well blended A dd green pepperpmento and onion mix well3 ups

Ht Beef Dip

c 2 -o nc r rb

14 c chd onon tb lo on mrgrn

cu m o n c cg

h llh Brnd CrmCh c

c nc cn lcm h room rn

14 c Krt Grt rmnCh

2 t lon chorly

inse dried beef in hot water;drain and hop Cook onion inmargarne until tender Stir nmilk and ream heese mixing

until well blended Add driedbeef and remaiing ngredientsMix well Serve hot ups


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Th Coooo

exiai p

1 oudVv Paurzd

Proc radcud

1 4ou c ca rch drad chod

2 cu o u d ca) dwo oao dra d

cod1 ao o drd cd

ooCobne ngrdints n saucpan; cook er low hat untlVeleta elts. Sre hot wihcorn or torilla chips. 3 cu ps.

Cavia p

1 ouc acaPada Brad rah

1 cu dary ou ca cu

1 o u c ar u fcava

1 ao o rad o o

Cobne all ngrdnts; chll. cups.

aa e

1 o u c aaPh adh a Brad a

2 avocado ah d cup f o ppd o o

1 aboo o u aoo a

ao o arc a ao o Taac auc1 cu p dcd d oato

1 4

C o b n s o f n e d c r a chs aocado onion and sasonngs; ix wll. Sir in toa

o . S e r e w i t h c o r n c h i p s o rcris tortlls. cus .

Be Cheese ip

1 -ou c aca

Phad a B ad ah cu

1 4-o uc aca Kraft odPac B

2 aoo fy cod

2 aoo c oduhroo

Cobine softe nd crea cheseand ilk. Add reaining ngredints; x wll. If chilled reove fro refrgerator at last hour bfore s ring. cup.

Ha Cheese ip

1 o uc acah aha B ra ra

h cu

1 tao ac ovy a

1 aoo ara1 aoo c ho d ch v

1 taooca

Cobine so ftend crea c eeseand raning ingredns, xi n g u n t l w l l b l e n d e d . S r ewth crackers . cups.

ppo Mxa Dp


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The Complete Cheese Cookb ook

exic Be Dip

2 cups (1-po un d can baed

beans, sieved1 -o unce ja Ceez Wiz

Pateu ized Poces CeeseSpead

1/ cup catsup1 teaspoon c il i powdeDa of Tabasco sauce

C o m b i n e i n g e d i e n t s ; h e a t

See with corn chips o potatochips. 3 cups.

Cheese Strws

cup magaine2 cups ( o un ces) s eddedCace Barel Band Sap

Natual Ceddar Ceese1 teas poon Worcestes esauce

/ teaspoo n salt1 cup flo u

Heat oven to 375. Thoroghy

bend margar ine and cheese; s ti ri n W or c e ste r shi e sa u c e a n

sat. Add lou; mi we Roldough between two sheets owaxed paper to inch hickn e ss c t in 1 3 i n c h s r i p s Pace on lghtly greased bking

sheet. Bake at 375, 12 miutes3 dozen.Anoter way: Cut doug in a

v a i e ty o sha p e s w i th m a cookie cu tters .

16

Bl ue Cheese Metballs

2 pounds gou nd beef

1 4-unce packge Kaft ColdPack Blu e C eee

1 teaspoo stA ll pu pose oi l

Combine gond eef, chesead sa t; mix igty . Shape intoich balls. Brown in oi; cookuntil done. Vz to 5 oen meat-

bals.

Sesme Seed Rounds

cup magaine

14 cup K aft Gated PamesanCeese

tablespoons toasted s esame

seeds

1 2-inc bead roundsHe a t ov e n to 3 2 5 . C om b i n emargarine, cheese and sesameseeds mi nti wel bende.Spead on bread ounds. Bake at325 , 15 minuts . 18 appetizes.

Ho Crmet Puffs

1 -o unce packagePiladelpia Band Ceam

Cheese1 tablespoon milk

1 teaspoon cream-sylepepaed oseadis

1/4 teaspoo saltDas o f peppe

1 cups (6-ou nce cancabm eat, dained, faed1 cup s liveed almo nds,

toasted tablespoons finely coped

onionM in iatue Ceam Puffs


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Hat on to 375 Combns oft n d c r a m c s m k

orsrads sat and ppprMx unt w bndd Str ncrabmat amonds and ononCut tops from Mnatur ram u f f s ; f w t c r a b m t u r Rpac tops Bak at 375 0mnuts 36 apptrs

Miiatue Ceam Puffs

cu watr4 cu mrarn

cu flo ura of at

Hat on to 4 Brng watra nd ma rg a r n t o a b o Add

four and sat; str gorousyo r ow a t unt m t urforms a ba Rmo from at;add ggs on at a tm batngunt smoot aftr ac addton Drop taspoonfus of battr onto ungrasd bakng stBak at 4 30 to 35 mnutsRmo from bakng st mmdatyNc to now Ts apptrscan b mad aad and fronRat at 375 30 mnuts

eigets

u ag1 cu bol n wat

1 cu floul2 taoo al t

a o f cay nn

cu ou nc) dddacr Bal Brand Sar

dda

1 7

St W

Mt margrn n bong watrAdd four sat and caynn str

gorousy or ow at untmxtur forms a ba Rmofrom at Add ggs on at atm batng w aftr ac addton Str n cs Drop bytaspoonfus nto ot o 350Fry unt godn brown to5 don apptrs

Appetie Pinwhees

1 loaf unl cd andwcbad

Kraft Wd ram wt Pm to

od ay

Trm crusts from oaf Cut ntotn ngtws scs Sprads c s w t w p p d c r a mcs; sprnk wt parsyRo up startng at narrow ndrap tgty; c Cut nto -nc scs

Sheie Cheese Runds

1 -o unc ar Old Enl Sar Ptu rzd Proc

S rad1 tabloo od aly

tao on r ry1 nc brad ound

toatd

Combn cs sprad parsya nd s rry S p r a d on t oa s trounds; bro unt bubby Gar

ns wth rp o scs f dsrd 8 apptrs


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A Fe Kette of oup

Hot soup o cenral-hea the family in cold weae,

hilled oup o cool of a umme inne

whole-meal op fo bu dayhere ae all kid

eah one of te ih wit he wonderfl flavo f eee.

1


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Ce Vchsse

2 chc ou llo cu

4 cu o l war4 cu dcd o tao

cu cd o aoo al

ouc aca P hladh aBrad ra h

aoo fy chodch

Dssol boulon cubs n bolng wat; add poatos ononand salt o and smm 20mnuts o unt potatos a tnd Foc mtutroug s Gadually addm t u t s oft n d c r a mcs mg unt wl

blndd Ad cs; c ll 8sngs

Cheeat Sp

1 ca co d d to ao o u cu watr

o uc ar hz Wh z

Patu rzd Pro hrad

ah of r

M soupand wat; at Add

Cz W z ; s t u n t l wl

blndd Add p pp; m 4

sngs

n K f Sup

den C ea Sup

cu l war

cu dcd o tao cu chod clryI cu chod oo

ao ar ly flal2 a alah of r

chc ou lo cu taloo flou r

2 cu ou d Vlva Pau rzdPoc h rad cud

Add wat to potatos clyonon pasly flaks sasonngs and boullon cb o;cook untl tnd Blnd flouwt a smal amount o mlk;

st nto gtabl mtu Add m a n n g m l k ; c o o k u n t tcknd Add Vta; sun l md 6 to 8 sngs

Cheese n Ae S p

cu h rddd carro4 cu chod o o

I cu arar4 cu flou r cu l

2 cu ou c) hrddracr Barrl Brad har

atural hddar h cu a o r r

ah of a ad r

ook caos and onon n mag a n u n t t n d ; b n d nou t n mk; coo unttcknd Ad cs; st unt mltd Bnd n al o band sasonngs; at 6 s-ngs


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h h b

Ta Sup

4 lc acn

c l cd clry4 c ch d n n

J c nd 2u nccan) tmat

1 can cdndchcn rth

an al4 a n r

2 ta n crn arch1 cu tr

Kra Gad Parman h

ry bacn until crisp; dain res e r i n g t a b l e s p n s d r i p pings k elery and onin inbacon driings Add tomatoes,broth seasnins umbled

bacn ad crnstarch combinedwith water Simer 5 minutesop eah sering with Parmesan cheese 6 srings

Adean Potato Soup

2 ch cn lln c4 c ln war

4 c dcd ta14 c l cd nn

2 a n al a n gn d c randr

h f arlc wdr c aca h ladh a

Bn d ram h an ar ly la

ary r cram

20

issle bouillon cubes in boiling water; add potatoes, ninsalt criander and garlic powder Coer and sier minutes or until otates are erytender orce mixture throuhsiee Gradually add mixture tosoftened cream cheese, mixingutil well bleded Add parsley;hll When sering garnishwith sour cream if desired 8

serigs

Chili Queso

n d ru nd f1 c chd nn

2 c n d can) dnyan drand

c und can tndrand

unc can ma auc ta n chl wdr

a n altracr Brl Brnd Shr

atural dda hhddd

Brwn meat; dain Add nn; k u n t i l t e n d e r S t i r i n r e m a i n i n g i n g r e d i e t s e x c e p tcheese Coer and simmer 3minutes stirring ocasinllyop each sering with heese6 serngs


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Pamesan Cn Chwe

2 cups boiling water

2 cups diced poatoes1 cup slced cots1 cup siced celey

4 cup chopped onio1 tespoons salt14 teason pepper14 cu margrine

4 cup flou

2 cups milk cup 4 ounces) Kraf Grted

Pamesan Cheese2 cups (-poud cn

creasye cor

Add watr to taos carroscy onon salt and ror and smmr 1 mnus

Do nt dran ak wt saucw margarn flur and mlkAdd c! sr un mtdAdd corn and undand g-tabls Hat do not b 6 o 8srngs

ShrimpCheeseChowder

2 cus thiny sliced ons

2tblespns mrgarne

2 tablespoonsflour

1 cups we2 cups dced atoes

cu sced celeryh

teaspoons sal1/4 teasoonepper und coked shrp

2 cps mik2 1 cus (0 unces shrededCracer Brrel Brnd Shp

Natra Cheddr Cheese2 abesoons serry

2

n K f Su

Ck onns n margarn untnd bnd n flo ur Str nwa aos clry and sa-son ngs Cor and smm 20mnus un aos artndr Add rmanng ngr-d n s s r u n t c s smld 6 8 srngs

Snw cene Chwe

chcken bouillon cube2 cups boiling waer2 cups dced poatoes1 cup sced crots1 cup siced celery

14 cu chopped onio1 espoons salt4 teapoon eppe

4 cup magrine14 cp flour2 cups mk

2 cus ounces shrddedCracer Brre Brnd Shrp

Ntral Cheddr Cheese cu diced ooked cicen

Dssl bulon cub n wa-

tr add gtabls and sason-ngs or smmr 1 mnuts Do nt dran ak wtsauc w margarn flour andm k . A d d c s ; s t r u n t md Add cckn and un-dand gabs a do nbo 6 to 8 srngs


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T kb k

Ch ea hwe

2 c s bg

2 cs c s c s c casc slc c

4 c ch n1 s s s

4 s g

4 cu u

2 cus 2 cus u s) sh rck r ra ha

Nu h ar hs1 p cb ck h

Add wat to otaos carotscly onon sa an p.Co; si mints Do

not dain Mak wi sacwit again fou and ikAdd cs; st ntil mtd.Add a and ndaind g-tabs Hat; do not bi 6 to 8sings.h s Vasty owdoit a; add 8 slics crisly

c ook d c ub l d b a c on.cool Day Cowdomta; add pond slicd ankfs. Mdwst Cowdm m; 2 can) crastyl co

22

Cae Ane Ch we

2 h s ns

2 b s s mag2 sps f u r

2 ps a2 cs c s

1 cup slc c 1 asns sl

4 s r1 c r hac

skn bn c k ac n cs1 7-c c crbma

an lak2 cus mlk

2 cus 1 0 cs) sh dckr rr ra ha

Nau har hs

Cook onons n magan ntiltnd; bnd in flo . Sti inwat potatos cyand sasonings . Co and simm 20mints o until potaos atnd . Add raining ngd- ts ; s tr until cs is mltd .6 to 8 sings .

Lbste Bisque cu ch

2ab lsp s magrn1 cus mlk

1 -unc packag arad am hs cub

1 cps cu b ck bsr2 sps sh r

4 as n sCook onn in margain untiltnd Add milk and cacs. Cook string occasion-ally unt cs s mltd Addrmaining ngdints; a. srngs.

ppo r owr


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C

o a a d ad

a d a o o o od

g odg o a are aor

24


27/196

ian P h

prk chps nch thck

-u nc can tmat sauc/ cp dr rd n

clv gac mn cd tasp n sat

/4 taspn pppr/4 tasp n gan cu mbd gn ppp c t n strps

- nc can s cd

mshrms drand 6- unc packag KraftNata L M stre

at-m M zzarla hescs t n haf

Brown ea pork op on bots des n a rg e s k i e t ; dra nCmbne tomato saue wine

g a r a n d s e a s o n n g s ; p o u roer meat Add green peppera nd mus rooms C oer a ndsmmer 3 mnutes Top eaop wt eese se oerunt meted 8 serngs

H Rs Ctiet

6 sles bled ham /4 nhthck

Kaft Natura ss heslcs

1 0 n ackag frnbrcl spars ked

drand cup n n rngs

2 tab sns magan2 tabsp ns f ur

taspn sat/4 taspn basash f ppp

cup mk

25

Sa an Ma

Ha o o 30 o eaam si w es se andb r o o s p a r s ; r o S e u r e

wt tootpiks Pa n 1 x 6 n bakng dis Cook ononrngs in margarine unti tendrbend n our and seasoningsGraduay add mk; str unttkend Pour oer am o-er bakg dis wt aumnumo and bake at 3, min-

tes 6 serngs

Vea Pesa

6 val ct ts ( punds) gg

teasp n sat

/4 taspn pppr cu p dr brad cumbs

up 2 uns) Kaft atdamsan hs

2 tabspns magan -unc an tma t sauc

/4 taspn bas1 6 nc packag Kraft

Natua L Mstratkm Mzzara hescs u t n haf

Heat oen to 37 Dip utetsn ombned egg and seasoingsand ten n mxture o readrumbs an armesan eeseM e t m a r g a r n e n s k e t ;brown utets Pae utes n1 x 8n bakng ds Com-bne tomato s aue and as;pour oer tets Top ea ut-e t w t s e o oz z a r aeese Bake at 3 7 , 3 mn-utes 6 serngs


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J

amesan Beaded Chps

4 rk chs % nch thck1 gg batn

1 tas n at14 tas n 1 cu K raft ratdarmsan hs

1 cu r bra crumbs2 tabsns a u r

H a o n o 3 s o . D p p o kos n ombnd gg and sasonngs and tn n ombnds and bad umbs Hato n skt bown a opon bot sds Bak at 3so, 3mnuts tunng ops oasony sngs

eta-in -the-Rund

2 unds gru n bf1 cus 6 unc sh rdracr Barr Bran Shar

Natu ra hdar h 2 cus frh brad cru mb

gg1 cu chd r1 cu chd nn

tabsn Wrcstrrauc

tan s at1/4 ta n r

1 cu unc can tmatuc

pps Ps B P ps 2 7

Say han Ma

Ha on to 3 . C o m b n m a t 1 up s badumbs g onon andsasonngs mx gty Sapnto n ound af n saow bakng ds Bak at 3so,1 o u p o u o f f d p p n g s ou tomato sau o matsnk wt manng sRtun to on ontnu bakng mnuts 8 sngs

Nc t n Ts may bmad aad od and fgatd ongt Rmo oand bak as dtd abo

anish Cube Stea

% cu ma nnas

4unc ackag Kraft dPack Bu h s cr umb 14 cu sc grn n n

6 cu b stak

Combn mayonnas sand onon mx w Rs Vup mtu fo toppng Spadon sd of a stak w

manng mxtu fod n afBo on bot sds un bownT op w t s d m x t u b o u n t t o p p n g s g t ybownd 6 sngs


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ThComplet Chse Cookbook

Siet Suer

2 ps gu

p ) ms

2 h I p mbs

gg sp p

hssh s s

Dsh pp - g Kf

Psz PrssAm hs s

t o to 3so C o m i mt c tomto uc dii iit xcch ix hty Soon h

of ixt ito ich itCo wth 4 ch ic dmi mt mixt Toith mii tomto sc t 3so, 40 mits Ar- i ch ics oo tu to o util chst. 6 s i

Matterhrn Meataf

Ih p g ru bf I us sh u I ps 6 s) sh r

Kr Ag Nalws hs up m

I p hppd I u p rss

gg p t

If sp ppr

2

t o to 3so. Com t xct c

ch x ihty Pc xur in 9 x 5 inch lof n t3so, 1 hou d 3 mintsSl ith min chr t to o t i c h mts. 6 t o is

Savry Meatba Suer

pd If up m s gg, slgh b

sp s.I ps, mbl

Dsh ppp A pu ps ll2 ups ml

n pg Ph lphd m hs, ub p K Gd Pms

hs tsp slt

H s

Comi od b, bd

crms, , t toonb a s i l a n d p r m i x w l l F o m i to m l m b l s Bow i ml mont of ol on s is i i t ; dr i

t m i d c r c h s o o w h a t t i r i t lmooth Add P ch,onio sat d mig ta- poon b i l mix w l Pousc or mtlls simmr10 mint S or honoos 4 ss


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Di Meataf

2 ps g n bf

1 cp sh b cmbs c csu

cp chp n

cpchpp l pckl

1 gg1 s s

/ sp pr, ,

Vv Suc

Ht v t 3so. Cmi i-rit mix hty Sh - f i hw i ihB t 35, 1 h r 1mit Srv with VvtSc 8 rvi.

Veveea Sauce

pn Velv u rizrcss hs Spr cu b

cup mlk

Ht Vvt th mi vr w h t t i r t i c i mth.

Weten Hah

1 p g 1 cp ch pp gr ppp

1 cp cpp n3 cps (1 -p 12- uc

c) tms1 cp ck c

sp s/ sp bDsh ppp

pn Vlv rizcss hs Spr slc

29

Say Ceese-and Meat

Brw m r. A rr tm rc vr m

mr 25 mt T h vt ic h m.6 rvi .

Meatba Rm

1 c ch 2 bs g

4 cs (2 1 - css

1 6c c m s s s

ts g/ p

, , ,

1 p g bK G ms h s

cu b cmbs2 ggs

ts g lc s s sA s

H c k spgh

C i i mrr

tr. A tm t t i . C v r immr 30 mt mi mt Vz c P r m ch r cr i Sh i 1 r i Pc b inc cvr ct c-i 3 m t . S r v v rhtti wth iti Prm ch 4 6rvi


32/196

The omplete-heeseCookbook

Peasi' Ge Peppes

6 gn s

gn f/4 c c h n1h cs 2-nc can)

h kn n an cu ch tat

/4 tasn sah un Vv ta astuzcss hs a cu

Heatoento 350. Rmov opand seedsfrom peppers ; parbil5 inutes . Drain . Bown awitonion; dain . Addcorn,to-ato and sal. Stir n Veleeta,reervngYz p. Spoonixtuento peppers ; top with esvedVelveet. Place peppers in 12x

8 - inch baking d is h ; ae a350; 25 mnut! 6eings .

hea-fe Beef Rs

1h p s g u f/4 u a cubs

2 tasns ac sac1 gg

1h tasn sat. . .

1 up (4o unces) sh redded

Crcker Bael Band Sharpaua a /4 cu a umbs

/4 cp chp g 2 taspns t

Comb ea bd cumsecue suc egg and sa el P mxu io14 x 8inch enle on fo od ap. on chsbrd um eeppe de pa chse mxu ov

3

meat.Roll up jlyrol fashion,beginng a o end Chills ou s o ogh -

Heat oven to 350. Slice mearoll into 6 servngs. Bake shallow pan t 3so, 25 to 30minutes. 6servngs

Subuia Stew

2 p ns f cu t n-nch c bs

A pu s 1 can c ns bf b th

1 u p at2 tasps sat

1/4 tasp n p1 b af

6 mum nns cu tn

quatsJ2 cs s c

6 mm ca ts t ths

. .

h c 2 u nc s) Ka atdamsan hs

2 us ht mashd tats

Brown et n ol A erot wter nd enncove n e 1 hour Advetle ntnue to -er 30 nute r unt v-tle re teer. ur to 10 x 6n kng i St eeeinto ptatoe; p o tp

t tew.' Bril untl pottoere ltly rwne. Sprnklewt dtl eese, i e-red. 6 to 8 ervQk a: Tw 1Yzpoun e tw y u

Opp osit e' Cheddar-fied Beef Rols


33/196


34/196

Te Complete Cheee Cookbook

Stranff Suerb

1 s, c

h s s b ss g

c ch 1 c c s cshs,

s s/ s s

/ s

1 c cg Phhd hs, c b

c kH s l s

Brown meat in margarine Ad

onion, mushrooms and seasonings ; ook nti l tender Ad

ream heese and milk on-

tine ooking, st irring ntiheese melts Serve over noodles. 4 servings

Yanee Cheddar Stea

1 s, chhk

/ cu fu1 s s

/ s

A us 1 du , h slcd1 -c c msuc

1 so glc s1 cu (4 u cs) sh dd

ck r ShNu h dr hs

32

Heat oven to 3o Cu steak in4 piees. Combine four, satand pepper; pound into steak.Brown in oil Place in 2 x 8inh baking dish; over with

onion and ombined tomato

saue and gari sat Bake at3o, 40 mintes. Sprinkle withheese ; return to oven nti heese elts 4 servings.

W eintn Stew

J2 s bf, cbd/ c I -s ssg

cus 1 -d 1 -u cc) s1 s s

s r

cs dc s1 c sc c1 sm os

hs lgs

Brown meat slowy in dressing;ad toatoes and seasoningsCover ; s ier hor Avegetaes over an ontin

cooking 3 0 mintes Dropplings by taespoonfsonto hot stew ovr an si

mer 2 to 15 mintes. 6 servn.

Cheese Dumpings

1 c bsc mx

cu lk1 cs 6 cs) sh ddck rr r Shr

Nu hr hs

Comine bisit ix and ikAdd heese; ix wel .


35/196

C P

a doad a dgdd

ad r a o n don jo

aro nd o dg a d

a ar o o ordar ad r good dd


36/196


37/196

Chice Rcc

1 0-u c stk rackr arr

ra har atura harhs

4 chck brasts b sk

2 ggs bat u r bra crumbs

Margarn1 chckn bu cub

u bg atr u ch n

cu h g r r2 tabsps ur

tas sat4 tas r

2 us ck ht r1 u c k rc

3- un can s cmu sh rms ra

et oen to 4. Ct eeento 8 el tk Ct kenet n lf; fltten e toin tikne oll eee ond tk of eee;ee t tootk D n

e ten n ed Bon n ne Doleollon


38/196

Te Comple te Cheese Cookboo k

Oven-fried ChickenPrmesan

2 to 3-o und broiler yer,.cu u egg, batn

1 ablesoon mik cup raf Graed Pamesan

Ches1/4 cup flou r

teaspon paprika taspoon al

Dash o pp14 cu margaine, melte

Heat oven to 350. Dipchicken

incmbined eggandmilk, then

in mixture of cheese, flour and

seasonings . Place in 12 x8 - inch

baking dish. Pour margarine

ver chicken; bake at 350, 1

hour. 3 to4 servings .

Alpie Chcke Casseole

4 c us dced coo ked ch ickn2 cus slicd c ly

2 cu ps oaste rea cu bes1 cu salad dressing

cu milk14 cu choed on on

easoon salDash o er

1 B-ounce package Kraft

Naual Swiss Chese Slcescu in thin sris

1/4 cu p s lveed almonds

toaseHeat oven to 3so. Combine allingredients except nts. Porinto 2qart casserole sprinklewi nuts. Bake a 3so, 30 to40 minutes. 6 servings.Nice o kno w: Ts can be made

36

ahead covered and refrigeratedo v ern i g h . B a k e c o v e r e d , a t3so, 50 minues. Remove cov-

er; contine baking 10 minutes

Chicken Dia

1/4 cup margarine1/4 cu flou r

2 cus mil easo on sa

% cu sala ressing ason Wocesrshie

sauce

14 ason nug2 0o unce packages rozen

broccoli sars coke draine

1 cu K a Grad PamesanChes

4 lage ch cken rass coo keslc

Heat oven to 3so. Make whitesace wi margarine, for,mik and salt. Add saad dressing Wocestershire saue and

nutmeg mix wel l . Arrangebroccoli in 12 x 8inch baingd i s h s p r i n k l e w i t h '2 c u pcheese Cover wit ccken topw i t sa c e a n d rem a i n i n gcheese. Bake at 3so 35 to 40mintes. 4 to 6 sevings.


39/196

eetw hice

milk n k Pidli

rnd Crm Cs bd/ K rt Grd Prmsn

Cs tsn nin slt

d kd ikn Jn n s lidm s rms drind

2 tbl sns s livrd lmn ds

tlsn d imin t n kg rznsrs s rs kd

drind4 s lis it rd std

H e a t m i l k a d c r e a m h e e s e e r l w h e a t s t i r i g t i lsmth. dd amesa ceesead i salt mix wel ddchicke mshrms almdsad imiet heat rrageasaags speas tast twith sace 4 serigs

hice Vaeciaa

2 3u n brlrrr

lt nd r2 blsns ll p rs il

2 usrsly hd n ins2r d r grnr, ctin

stris/ p n d m in tin

stris

37

SayCheese-and Poultry

2 rli vs inl pd3 s n d 2 n

n) tmts

3 ns) Kr GrdPrmsn Cs/ lur

ld r std livs t in

l itd ri livs t in

l

kd riSeas chicke Bw i il i10ich skilet reme. ddis eers ham ad garlic ck til teder. dd tma tes , ch ee se adchicke Cer simmer 5 t30 mites r til teder Re

me chicke t serig dishkee wam. dd mbiedfl ad wate ck stirig

stat til thickeed ddlies heat. r sace erhicke srikle with remaiig cheese. Sere with rice 4 t6 seigs


40/196

kb k

Baed Chicen Lucerne

3 tbl spoon s mgrin 14 p lor

1 p mil1 ikn boillon b

p bo iling tr o n pkg Krt

Nt rl Siss ChsSls t in trips

1/4 tsoon did trrgonDs o ynn

4 lrg ikn brsts ookdsplit

1 p rsh b rd rmbs

3 tblspoons mrgrinmltd

Hea e t 375. Make whiesau ce with margarie flur admilk. Dissle buill cube i

waer; add t sauce. dd cheesea d se a i g s ; s t i r u t i lmelted. lae chicke i a 10 x6ich baki dish; ce with

sauce. Srikle with crumbstssd wih magarie Bake at375 0 t 5 miutes. 8 ser-igs.

Chicen Kashmir

pon Tsty n ImttonPst rizd Pross Chs

Sprd bd1 p skim milk

1 tb lsoon ho ppd piminto1/4 tspoo n rry odr3 ikn brsts bond

lvd nd oo kd2 1 0o n pkgs rozn

brooli sprs oo kdrin

38

Cmbie ast Brad milk i-miet ad curr wder. Sir e r l w h e a t u t l s a u c e i s

s m t h . r r a g e c h i c k e breasts er brccli serigltter. T with sauce. 4 t 6serigs.

ur Tetrazzini

1/ 4p mrgrin14 p lo r

2 ps milk1 tspoons slt

tspoon lry sltDs o pppr

p myon nis1 7o n pkg spg tti

oo kd drind2 ps hoppd oo kd trky

p oo kd ps2 tblspoons oppd

piminto p Krt Grtd Prmsn

hs

Heate 350 Make white

sauce wh magarie flrm i l k a d s e a s i g s . S t i r i

maaise. dd saghettiturkey eas imie ad lJcu cheese; mix lightly. urit quart casserle; sprklewh remag heese. Bae a35 0 45 miutes. 6 serigs.


41/196

Sy -d S

Start wth fish rom the cn, from h upmarket romth fh mrke or fo yur prod hban' own

ch-d eee nd knoho and o ' roduce mnhe tht hve fl an gue kng for econd.


42/196

Th Cot C CookbookCet e

I cup c opped onion

2 ablepoon argarine1 cu p 1 o unc e pacage iade pia

Brand Crea C eee, cubed1 cu cube d coo ed ober

1 -oun ce can licedu roo, dained up Kra aedarean Ceee

2 ablepoon co ed parley eapoon alHo co ed ie

Ck nin in margarine untilt ender . dd mi k a nd c rea mcheese Ck stirring ccasin-ally until cheese is melted. dd

remag ingredients; heatSer e er rice . 4 t 6 serings.

Th emid Vi

I cup copped onion2 ablepoon argarine

1 cu p 1 -ou nc e pacage ilade p ia

Brand Crea Ceee, cub ed1 cup cu bed oo ed o ber

2 ableoon erry1 -ounce can licedu room, drained

2 ablepoon cop ped parleyI eapoon al

ie b read, oaed, cu inrangle

4

Ck nin in margarine ntilt ender dd mi l k a nd c rea mcheese Ck, stirring ccasin-

aly ntil cheese is meted ddlbster, sherry, ushrmsp a r s l ey a n d s a l t ; h e a t S e r eer tat 4 t 6 ern

Shim Seb

1 cup coarely copedgreen pepper

cup alanye dreng1 o un d 2 cup) ood

rimpKra raed armean Ceee

Saut green peer in dressingC m b i n e s h r i m p a n d c u pc h e e s e ; a d d t g r e e n p e pp e r .Heat thrughly Sprinkle withadditinal cheese. 3 t 4 ser-ings.

Sa Shim Css ee

I up margarineI cup lur2 cup mi

1 eapoon al eaoon orceer ire

aue2 up ( ou nce) reddedCracer Barrel B rand S arp

au ral Ceddar Ceee6 ard-oo ed egg , id1 p ou nd 2 cup) ooed

rimp


43/196

Hea ove o 350 ake wie

sauce wit margarie, flour,i l k a d sea so n i g s A d d

cheese; stir util melted Addeggs ad shrimp; mix ligtly

Pou ito 1 Vzq uar t cass eroleBake at 350, 20 o 25 miues6 sevigs

Seville Shrimp

% cup margarine, meed

cup (2 ou nc e) Kraf GraedParmean Ch eee

1l cu p dry bread crumb cup chopped green on ion

4 cup emon ju ice1 grl ic cve minced

4 teapn l1 p und coked mal h rimp

Hea ove to 350 Combiea r g a r i e , c h eese , b r ea dcrumbs, oio, lemo juice,garlic ad salt; mix well Addshrimp; mix lightly Place mix-

ture i our idividual casse-roles; bake at 350, 20 to 25

miutes 4 servigs

Fish Prov enale

1 pound fih file1 egg, beaen

1 bepoon mk'l cup dry bread crumb

1/a cup Kraft Graed

Prmean Cheee/4 cu p a pu rpoe oi l

Dip fish illets i combied eggad m i l k , t h e i m i x t u r e o fcrumbs ad cheese. Heat oil;cook fish o bot sides utilgode brow 4 servigs

4 1

Say Cheese-and Seafood

Newpot Seafood Bake

2 abepoo n margarin e

2 abepoon flou r1 cu p mik epon al

easp oo n ceery a l4 eapon pepper

2 eapo on c hopped chives2 cup (8 ou nce) h reddedCracker Barrel B rand Sharp

Nau ra Cheddar Cheee1 po und cod or haddock

1 1 0-o unce package (3 cu p)

frozen h rimp, cooked1 5-ou nce can o ber,

drained cub ed2 blepon hrry

1 cup reh bread crumb3 tab e pon margarin e

meed

Heat ove to 350. Make whitesauce with margarie, lour,m i l k a d sea so i g s A d d

cheese, stirrig util melted

Cook is; ski, boe ad cut

i pieces Add is, srimp, lob-

ster ad serry to sauce; pouri t o 2 q u a r t c a s s e r o l e T o s scrumbs wit margarie; spri-kle o top of casserole Bake at350, 25 miues 6 o 8 serv-igs


44/196


45/196

Fiseman's Stew

pou nd fresh or frozen red

snapp er mullet or redfishfilets

po und fesh or frozenraw shri mp

. 1 dozen fres o r frozen clams1 cup coarse y chop ped on ion

cove garlic minced cup margaine

2 cups coarsely choppedfres tomato

cans conde nsedbeef broth

cup "Sh erry4 lmo n sices

2 tesoo ns salt3 who e allsp ice sma l bay eaf

ash f caye nn eDash of thy me

Kraft Grated Parmesan Cheese

Thaw fozen fish and skin fi l-

l e t s . C u t i n s l i c e s o l a g e cunks. frozen srp;

peel and devein. aw fozen

clams; clean. Saut onion andg r l i c i n m g a i n e i n l a r g esaucepan until tende. Add to

mato, beef both, shey, lem-o n a n d s e a s o n i n g s ; s i m m e gently, uncoveed, 30 minutes.Add fish, smp nd clams;

. Opposite: Fisherman 's Sew

43

Say Cheese-and Seafood

simmer15 to20 minutesorun-til fi sh flakes eas ily and clamsopen . Top each serving with

chees. 4 t 6 evings.

Haliut with Lobser Sauce

1cupdry breadcrumbs2 tabespoon s Kraft

GratedParmesan Chees e

6 -p und halibu t steaks/ cup margarine, melted

2 tablespoon s margarine2 tabespoons fou r

cu p mik teaspoon salt

7-o unc e can obste drained, cu t in ch un ks

2 tabespon s chopped green

onion2 tablesp oons chopped pasey

/ c up Kaft GatedParmesan Cheese

tablespoo n sherry

H e a t o v e to 4 0 0 C o m b i n ecumbs and cheese . Bush hali-but with magaine cot with

cums. Place in geased 12 x8 i n c h b a k n g d i s h . B k e a t400, 15 minutes or until fishflakes easily. Makewhites aucewith margarine, fl our, milkands a L t . A d d l o b s t e , o n i o n a n dprsey; et thoougy. Stiri n c e e s e a n d s h e y . H e a t .

Seve ove fis h. 6 sev ings .


46/196

Copl Cs Cook o ok

uceste Haibut

n pkgs rznib sks d

n ppr p mrgrin md bsp n mn i

"Pi Trr

Heat e t 35 0 . S rikle fishwih salt ad ee lace iwel greased 12 x 8ic baig

dish. Cmbie margarie adl e m j u c e ; u r e r f i s h .Bae at 3 5 miutes . Serewih hi l " Tartar Sa uce. 4t serigs.

Phi Tata Sauce

1 n pkg Pi delpi

rn Crm C se p mn nis bspns mik

2 sp ns s pik reis1 spn in c pp

nin sp n pped prs

Cmbie sfteed cre am ch eese

ad remaiig igrediets; mixwel. 1 cus.

Saps Pae

12une pkg s frznscallops,thawd,d rained p dr brd rm bs

p K r Grd

Prmsn Cs ggs ben

p rps i

R scalls i cmbied breadcrubs ad ceese, di i eggad rll aai i bread crumb

mixture. Heat i i sillet; fscals util glde br serigs.

Rainbw Tua pnd Ts rn miin

Ps rizd Prss Cesprd b d

p skim mik 7 n n rpk

n rind kd p pd n in

b sp ns ppdpimin

1 ne pkg rznsprgs sprs ked

drind sis ie b rd sd

Cmbie a st Brad ad milk;

stir er lw h eat ui sauce issmth. dd a i adimie Arrage asaragussears tast; t with sauce.4 serigs.

ai tie Bu ges

1 1 3 n n rpkn drin d kd

eggs sg ben p skim mi k

p r brd rmbs p c pp grn pppr

2 bls pns ppd n in m s lis pnd Ts rnd miin

Ps rizd Press Ceespred b d

1 es n m n ie sp n di l d


47/196

H e a t v e t 3 7 5 C mbietua eggs V cu milk breadcrumbs gee eer ad -i. Shae it 4 atties. lace geased bakig sheet; bake

at 375 15 miutes Remveatties fm ve; t each withtmat slice a retu t ve5 miu tes Cmbie a styBrad remaiig z cu milklem juice ad dill weed Stir

v e r l w h e a t u t i l s a u c e i ssmth; seve ver tua at-ties 4 servigs

Puget Sund Supper

2 lepoon mrgrine2 blepon lo ur

1 u p milk1 1pou nd n lmon,

drined, lked1 up ld dreing

1 egg, been1 u p dr b red r um bl u p opped eler1h up opp ed onion

1/4 p opped green pepper1 blepoon lemon juie

1 ep oon lVelvee Su e

5

Say Cs-and Safood

Heat ve t 350 Make whitesauce with margarie flur admilk. dd remaiig igredi-e t s e x c e t s a u c e ; m i x w e l l Shae it laf. Bake i shal-

lw a at 350 1 hur. Sevewith Velveeta Sauc e. 6 t 8 serv-igs.

Veveeta Sauce

1h

pound Velvee eurizedroe eee Spred, u bed1/4 up milk

Heat Velveeta with milk verlw heat stirrig util sauce issmth 1 cu


48/196

We Ceee e

ga an a drar g ( o dr o don go aog a onon) ; o

o add ron o gaa d d

a n a ang o a a ea

6


49/196

G Vg

pound Velveeta Pasteuize

Process Cheese Spad, ubed up mlkDash of cay n e

1 hea caulowe, coo e

2 cups who e g ee bensooed

2 cups sl ced ca rots, oo ed

H e a t V e l v e e t a a n d m i l k o v e r

l o w ea t ; a d d ayenne. S t i r u n -t i l s a uc e is moo th A r rne otv e g e t a b l e o n p l a e r po u r a u c e o v e r e e t a b l e 6 to 8sevngs

C

c u p c h o p pe o n o n

2 tabepoo margar ne2 tabespoos lou

po un eeta Pate uedPrce Ceese Sread cubed2 cups dced fresh toatoe2 cu ps (1pou d ca) whe

ee l or da ed

teasp o sat

Dah of pepper

Cok on n argarine bled fu . St n Velveeta an to-mates co unt Vlveeta smee. A crn an seasn-

ngs; cnnue cokng n-utes s t g occasonaly . to8 servngs

4

W s D ssps

C C C

2 1 -p o u n 1 o u n c e n

cream-s tyle o rn cu p Kraf GateParmesa Cheese

4 slces csply ooedbacon , cru m ed

Tangy Tomato Relsh

Heat oven to Combne o c e e s e a d b a c o m x

wel l Pou nto 1qua t asse-oe bake at mutes Seve wth Tangy Toato Re- s e v .

gy

2 cups dced toatoes% c p c h ppe o o

1 tabesp o c op ped pare1 tabepoo fe copped

g ee c pepper1 tab epo o em juce

Das of ga c pde r

Combe a l ngredient; ixlghty c u p s .

Sy Vge

pou d eve eta a teredrce ee e pread cu bed

cup

2cps( 1 -o u n d can)c t g reen

bea, daed2 cups pou d a ced

carot draed

1 cup Fecfed Cobine Velv eea a n d m i l k i n

s ucepan v e r l w h e a t ; s i r u n -

t i l sauce is s mo t h . Ad green

beas and ca rrs ; h ea t . Po u

nto serving d s h ; to p wi an-

ions. 4 servings .


50/196

h p h b

G G ren Bns

2 lice bacon

1 cup on on ring cup Kra Graed armean

Ceee1 9ounce pacage frozenole green bean, cooed

drained

ook bacon unt cr sp Rmorom skt crumb. ook on-

on rngs n bacon at unt tnd . Toss onons and csw ot grn bans sprnkw bacon. 4 srngs

Swi Sffld Bn

1 up co pped on ion

2 ablepoon margarine2 egg beaen

cup mil1 eapoon al

f eapo n pepper1 1 0ou nce pacage frozen cu green bean, coo ed, drained

1 cup (4 ou nce) redded KrafAged aural Si Ceee

Cook onon n margarn n 8-

inch skillet un til tender S ir in

rmanng ngrdnts ; ovr

andcook over lowheat 15min

utes . Cutintowedges ; serveim-

mediately . 6 serv ings .

48

Gldn Green Bns

po un d Velveea aeurized

roce Ceee Sp read cu bed6 lice criply co ed

bacon, cr umb led1 ablepoon fine ly co pped

onin2 1 0-ou nce pacage frozen cu

g reen bean, cooed, drained

Hat on to 3so Ad d V-

ta bacon and onon to bansm x g t . a c n q u a r tcassro bak at 3 so , 0 mn-uts Str w bor srng6 to 8 srngs

Diy Grn Bns

cup fre cu green beanor 2 1 0-ounce pacagefrozen cu green bean

2 ablep oon co pped onion eapo on di ll eed

pound Velveea aeurizedroce Ceee Spread, cubed

cup crouon

Hat on to 3so oo k bansw onon and d d dranAdd Vta mx gty acn quart cassro top wtoutons. Ba at 30 to 5mnuts 6 to 8 srngs


51/196

ea een eans

4 u u gree bea ooed

draed1 4-o ue oa er Kra

ped Cream Ceee Baon a nd Horrad

C o b i n e h o t b e a n s a n dwhipped cea cheese sti untilblended 6 seings

Cun Cas

3 u l ed arro,ooed draed

1 4-oue oan er Kraed Cream Ceee

Cve

C o b i n e h o t c a o t a n d

w h i p p e d c e a c h e e s e ; s t i until lended 4 to 6 s eings

spags Speia

4-o une o an r Kraed Crea Ceee

Ro quor up l

1 1 0o un paag rozen

aaragu p ear, oo ed,draned

Cobine whipped cea ch eeseand il Heat, stiing untilsooth our oe aspaagusspeas; spinle with papria, idesied 4 seings

49

Wdrfu h Du

Aspaaus emnc

u ml

1 -oune aage ladelaBrand Cream Ce ubed u (2 o un e) Kra Co lda Blu Ce, rumb led

a o o on al2 1 0-oue paage roze

aaragu er oo eddrad

H e a t i l k a n d c e a c h e e s eoe low heat, stiing untilsooth Blend in eaining ing e d i e n t s e x c e p t a s p a r a g u s See oe hot aspaagus opwith additiona Blue cheese, idesied 4 to 6 seings

Sveeig is

8 medum o on, eeled u o ed omao

u margare1 up re b read ru mb

1 -o ue ar Kra Bao

aeurzed roe CeeeSpread

eaoon ala o eer

Heat oen to 35 0 . Coo onionsin boi l ing wate i n u t e s dain Cool Scoop out centeo onions, leaing inch sellChop onion eoed fo cente Coo onion and toato in a g a i n e u n t i l t e n d e d dbead cubs, cheese speadand seasonings; ix well Fillonion shells; bae at 350 35to 40 inu tes 8 seings


52/196


53/196

Pleas n' Peas

1 1 0o une pge rozen

pea ooe rned1 4oun e on n er Kr

ppe Crem C eee Cve

1 blepoo n ml

Cmbie ht eas , whiedcream cheese ad milk; stir u-til bleded. 4 s erigs.

Gden Bed Peers

3 green pepp er u n l1 o une jar Ol ng lSarp eurzed roe

Ceee Spre1 % cup (1poun 1ounce

an oe ernel corn,drned

1 omato oppe1 up re b read rub 2 ablepo on argarine

ele

H a t e t 3 5 0 . R m e seeds rm eers ; arbil 5iuts . Drai. Heat cheesspread i saucea er lwheat; stir i cr ad t mat .Fill epers. T with crumbstssed with argarie; bake at350, 30 t 35 miutes . 6 ser-igs.

ppt" G Ba ppr 1

Wondu s D ssps

Perky Peas n Paoes

% up m l

1 oun e pge lelpBrnd Crem Ceee ub e

4 up Kr Gre rmenCeee

tepoon on on l1 1 poun d cn mall o le

poaoe ee rne1 1 0oune page rozn

pea ooe drneH e a t m i l k a d r a m c h e e s er lw hat, stirri utilsth. dd arsa chesead i salt; mix well. ddegetables. ur it serigdish; sprikle with additialarmesa ches, i desired 6

seris.

quan Brl

1 o un ce pacge lde lp aBran Crem Ceee4 cup al dreng

4 up mil up opp e green pepper

4 up opped pimeno ablepoon o ppe on ion2 1 0o une page rozen

brocol per coo eddrned

C m b i e s f t e d c r e a cheese, salad dressig ad milk;mix well. dd gree e er, iiet ad i; mix wll .Heat er lw heat. Sere erbrccli. 4 t 6 serigs.


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T Com pl Cs Cook oo k

Tmate ntineta

6 mi m ms p s mbs min m

K G Pmsn Cs n zn

s

Hat vn t 35 Rv tps tats; ll ut cnts Cbn bad cubs

a g a n a n d c u p c h s ;tss t pa ll tatslac n x nc bangds; ba at 35, 25 t 3nuts Spnl t addtnal chs f dsd svngs

Sav inach aee

n p Pilpirn Crm Cs

p mik2 n pkgs zn

p spin krin

p K GrPmsn Cs

Hat n t 350 Cmbnstnd ca cs and lk ;

x l l ac s p n a c h n 1 uat cassl; tp th cacs xtu Spnkl thasan cs Ba at 35,2 nuts 4 t svngs

2

Zet cchini

2 p ns zin i si

p n inrin

2 spns mi

s n s1 pn Vv PsrizPss s r 2 mim ms pp

ps s b rms3 l spn s minm

Hat vn t 35 Ck uccn an d nn n cup agan v mdu at 5mnuts ak t sauct 2 tablspns agan

flu k an salt dd ta; st unt lt aa uccn xt tmats and Vvta sauc n12 x nc bakng ds; patlas p t cubs tst ltd agan; ba at35 , 35 nuts svngs


55/196

Zucchini Bake

6 mium zuin i

p pp n in2 abl sp ns ma ain

1 up pp ma1 asp n sal

l aspn p uly s asn inas ppp

1 ups (6 ns) s Ca Barrl Ban Sarp

au al Ca Cs4 sis risply kdban, rum bl

eat ven t 3. Tim ends fzucchini C k cveed in bil-ing salted water 5 t 8 minutean n a engwseScp ut centes chp Ck

nin in magarine until tendercmbine wit chpped zucchi-ni tmat seasnings cheeseand b a c n F i l z u c c h i n i r -range i n 1 3 x 9 inc aking pan a k e a t 3 3 0 m i n u t e s 6servings

53

Wondul C Dp

eay Potato Pu

1 n pak ilalpiaBan Crm C s

4 ps ms pas1 , ban

up in ly pp ni nl up pp pimin

1 aspn slas ppp

eat ve t 3. Cmbine

sftened ceam cheese and p-t a t es m x g unt i l we lblended dd emaining igre-diets pace in 1quart casse-rle ake at 3, 45 minutes6 t 8 servings

O a ys S u b s i t u t echpped green pepper fr n-i n r s p i nk l e wi t h c r i s p l ycked cumbled bacn

Sunny Scalloed Potatoe

u ps s li pas2 ablspns lur

1 asp n slas ppp

h pun Vlva asu riz

rss Ces Sprea, u b% up mi l up p p n ppp

/4 up hpp nin2 ablspns pimin srips

eat ven t 350 Ca pta-te w cmne ur anseasnings Place in 12 x 8inc

baking dish Heat Velveeta andmilk ve lw heat add geenp e p p e r n i n a n d p i m i e n t Pu Velveeta sauce ver pta-tes ake at 3, 50 minutesr until ptates are dne 4 t6 servings


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The.Complete Cheese Cook book

Cheese Risoo

1 cup chopped on on3 tab lespoons margarine

1 cup uncoo ked rce2 cups water

2 chicken boullon cubes1 3-unce cn slced

mushrooms, undraned teasp oonsatDash of pepper

1 cups (6 ounces) sh redded

Cracker Barrel B rand SharpNatural Cheddar Cheese

Heat ven to 350. Cook onionn agarine until tender Sti r in

rice; cook unil lightly brownedAd remaning ingredients ex-ept cheese B ring to a boil; simmer 5 minutes Layer rice mix

tur e and 1 cup chee se in 1 zquart casserole Bake, covered,at 350, 1 hor Sprnkle with

5

r m a g c h e e s e ; r e t u r n t ooven unti cheese melts 6 to 8servings

Double-Treat Baked

Poaoes

Baked potatoesMargarne

MlkKraft Bacon PasteurizedProcess Cheese Spread

Salt and pepper

Heat oven to 375 Sice topsfrom baked potaoes ; scoop outinsides For each potato, add 1tablespoon margarine, 1 tablespoon milk and 2 tabespoonscheese spred Mix until wellb l e n d e d ; s e a s o n t o t a s t e F i l lshells; place on baking sheet

Bake at 375, 20 minutes or unti lightly browne d


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One- Dish Meals

Oneih woner hee hou e ca edhere acoecon o caeroe n e cncocon

e aorie wh your ay ro he da yo

ake he-a a a onu ae you hou o hen me


58/196

he Cpee Cheee C b

Devonshire Spgheti

c ched n in

c ch ed reen eper2 ab esn s ararine

2 cs ( -u nd can) aes easn sa

/4 easpo n eper1 7u nce ackae spah ei

c ked drained1 cup diced cked chicken

cu ck ed ha s rips

Veveea as erized rcessCheese Sread

Hea oven o 35 Cook onionand green pepper in margarineuni ender Sir in omaoesand seasonings. Add spaghei,c h i c k e n , h a m a n d Vz p o u n dcubed Veveea; mix we Pourino 2quar casserole; bake a3 5 2 5 m n u es To p w i hVeveea sices; reurn o ovenuni Velveea mels. 6 o 8 serings

(Country Chicken Csserole1 cup lk cup salad dressing

1 pu nd Velveea aseu rizedrcess Cheese Sread cu bed

2 cps cubed c ke chicken 0o unce ackage rzenpeas and carrs cked

drained5 u nces sahe i c ked

drained1 ablespn chop ped c ives

56

Hea oven o 35. Combinemik and salad dressing; addVeveea. Hea over ow hea,

sirring uni sauce is smoohA d d r e m a i n i n g i n g r e di e n s ;mix we. Pour ino 2quar cas-serole; bake a 35, 35 o 4minues. 6 o 8 serings.

Country Fre Csserole

1 /4 cus aerli cp u nc ked rice

cup cbed ck ed ha u nd Veveea aseurizedrcess Cheese Sread cb1 0nce ackage rzen

eas haed6 harc ked egs sliced

c ched ni n/4 cu chped pi ien

/4 cu milk easn sal

Bring waer to boi; add riceCover and simmer 1 minues;a d d r e m a i n i n g i n g r e d e n s .Cover and coninue cooking

2 0 m n u e s o r u n i l r ce sdone. 6 o 8 servings

Bl e Ribbon HmCasserole

und Velveea aseurized

rcess Cheese Spread cub e cu ilk3 cups diced cked pes

% cu cubed coked ha6 hardco ked egs sliced

/4 cup ch pped reen peper easn sa


59/196

eat Velveeta with milk verl w h e a t s t i r u n t i l s a u c e i ssmth dd remaining ingre

di ent s mi x wel l ea t t h rghly, stirring ccasinally 6sevings

Ham Apollo

4 cup copped onion2 ablpoon argrine

2 ablepo on lo ur eapoon al o ppper

cup i cup diced coo d aKra raed arean Ceee

2 cup ou nce) greennoo dle coo ed drained

Heat ven t 350 Ck ninn margane nt tende endin flur and seasnngs Grad

ua l l y a dd m l k , s t r r i ng unt i lthckened Str in ham and Vcup ceese lternate layers fndles an sauce in 1 quartcasserle tp wth addtnalcheese ake at 350 20 minutes 4 t 6 servngs

57

OnDis Mls

Hetae Suppe

2 ablpoon argrin 2 lpoon lour

2 cu mil 4 poon l o pppr

po un Vlveu rizd roce e

Sprea cubd cup cop pd gren pppr

3-o unc cn liced

u room drind4 cup copped onion

2 lpoo n coppdpimino

o unc pc inpgi cood in

u K rdmen

cu p oo d m rieat ven 375. Make whitesauce wth margarine, flur,milk and seasnings dd Velv e e t a , g r e e n p e p p e r , m u s h rms, nin and pimient stiuntil Velveeta melts Cmbinespaghetti and cup Parmesan

cheese layer half f spaghetti ,ham and Velveeta sauce i 12x 8inch baking dish repeatlayers Tp with remaining Parmesan cheese ake at 375 5minutes 6 t 8 servings


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61/196

Frnk Whiz Mroni

1 po un d nue1 7o une pge elbo

maroni, ooed, dined1 oune ja Ceez izeu ized oe Ceee

Spred up opped g reen o n ion

1 ablepoon p epedmud

Simmer frankfurters in water 5mnutes drain nd sice diago-nay Comine frankfurters,macani, Ceez Wiz, oionand mustard eat 4 to 6 servings

Enhild E o

1 po und gou nd bee2 up (1pou nd n) o aoe

1 6o une an omo pa e up e

up opped o nion1 bepoon ii pode

1 eapo on l epoon pepper

2 up ( oun e) eddedCe Barrel B rand Sapau al Ceddr Ceee

1 oune page oil

eat oven to 375 Brown meatdrain Stir in omatoes, tomatopaste, wate, onon an season-ings Simmer 1 0 minutes Pace

rounded tabespoons of eac,meat sauce an d ceese, on eactortia ro p tigty Paceseamside down in 2 x 8incbaking dis op wit remain-i ng s a uc e a nd c ees e C ver

Opposite: Enchi ladasE l Paso9

nDish Mls

tighty with aluminum filbake at 3 7 25 minutes o8 servings

ie o n This dish maye made ahead, covered and re-frigerated overnight Bake, cov-ered, at 375 50 minutes

ne

1 pound goun bee up o pped onion

1 6oun e an omo pe up er

1 gli love, ined2 eapo on l

% epoon o egano epoon pepper

ou ne lagne noodle,oo ed, ined

1 p ou nd io o oageeee2 6o une page Kra

aul Lo oiueSim ozzrela Ceee

Sie up (2 o un e) Kr ed

men Ceee

eat oven to 3 7 5 Brwn meatdrain Add onion and cook un-ti tender Stir in tomato paste,water, garic and seasoningscover and simmer 30 minutesIn a 2 x 8inc baking dis, a y e h a o n o o e s , m e a tsauce, ricotta ceese and Moz-

zarea ceese repeat ayersSprinke wit Parmesan ceeseBake at 375 30 minutes 6 to 8


62/196

Com l Cs Cooko ok

oen eatba asserole

f m

1

r

2 lagecrots, cutnquarters

g eeee

1/4 cupchoppedon ion

v PP u

Cmine mea t , read crums,

eggand at mixigh ty Shape

i n t 18 m e a a s r wn i n

sma amunt f il n all sidein arge sie rain. dd water rice carrs green pepperan ni. Cer and simmer5 minus dd eleta heatni eleeta me ts 4 se ings.

El Rancho Casserole

1 ougou f1

lw mr 1-u

) tmt1 c) w l

r r r lv P tP r u b

t1 l l w

1 t ltI r

6

rwn meat drain. d inand c nti ender. Stir inremaining ingredients. Cer

and simmer sirring ccasinaly 30 t 35 minutes t 8serings

Plantaton Supper

1 f c

1 u m

1 -c P hB m u b

1 1- c) wll r

8 u ) lc

c m t1 3 l

mu m r t ltDh f

rwn meat drain dd ninck unti tender Stir in milkand cheese, mixing until welllended dd remaiing ingredients heat 8 sering


63/196

sseoe Specia

1 f

li c c n1 c c PllB m c b

1 c c cm fm rm

1 c 1 c c) w lkrl c r

1 -c m t c

1 t l tD f r

1 c ( u nc) rfrtu tte mlk flky c t

eat ven t 3 5 rwn meatdrain Add nin ck untitender Stir in cheese and sup

mix we Add crn, pimientand seasnings pur int 12 x8inch aking dish Pace biscuits arund edge f bakingdish bake at 35 , 20 t 25minutes 6 serv ings

Siciin Suppe

1 n f c c

1 6-u c c tmt t% cu wtr

lt t r

% cu m lk1 nc ck Pll

B m cub cu Kf GrPm

li cu c r li rlc lt

cu l ckr

61

Oni M

eat ven t 3 r atdrain A nin c ntitenr d tmat at, a

ter and anin immr 5mints at mi and cramche r heat, tirringunti smth tir in cp Parmesan chese, reen r,garic sat and nde n 1quart cassere, ar haf f

nde mixture and mat ace

repat aers a at 50 20minute prine with raining Parmesan cheese 6 srvins

South-o-the-oeasseoe

1 f c c

c c m c

1 l c l w1 l1 ttll -c ck)

ct lf c c) ck Bl B

tu l

eat ven t 3 2 5 rn mat

drain Ad nin c untitnder tir in tmat auc andseasnings ternat aer fm e a t m i x t u r e , t r t i a s a n dchese in 1 q uar t c aserebake at 3 25 2 0 minutes 4 6serin


64/196

Compl Cs Cook boo k

Potto Pth sseroe

1 gr n

h n1 gg

/ mlk/ u y r rmbs

1 s sl/ s r

/ ts lry sl t l u rs l

.

2 b ss mrgrin 2 tls s l r

1 mlk1 / sn slDsh r

n Vlv surirss Ch re u

s s s

1 1 0 k rs rr hw

ea ven 30 Cmbinemea, nin, egg, mik, readcrumbs and seasnings mix i g h y S h a p e i n t 0 m e a bas brwn in i ake whie

sauce wih margarine, fur,mik and seasnings dd Veveea s uni meled Cmbine paes and peas and cars pace in 12 x 8 inch akingdish range meatbas arundedge f dish cver wih Velveea sauce Cver dish wihaluminum fi bake a 30

hu Uncver cninue baking 30 minues 4 servings

62

Mosto

g ru n

u h gr r h n

2 s (1 u n ms1 6u tm s

u wter1 by l

s l/ s r

8 es ml n dsc k ri u n Vlvt stur

rss Chs Srhn y sle

Kr rd rm Ch s

Hea ven 30 Brwn meaadd green pepper and nin

Ck uni ender Stir in tmaes, ma pase, waer andseasnings In a 2quar casser e , l a y e r ha f t he n d e s ,mea sauce and Veveea repea ayers Sprinkle with Parmesan cheese Bake a 30 30minues 8 servins

oie: Moacc


65/196


66/196

Com C Coo koo k

Tuna 'Tater Puff

/ Vv ri

rs hs r b2 s h mh ts

1 gg b h lry h

2 tb margri/ h im

Dsh r

1 ril

eat ven t 30 CmineVeveeta and ptates add eggC ceery and nin in margarine unti tender add t ptates Stir in remaning ingredients pur int 1quart casse

re ake at 3 5 0 t 45 minutes 6 servings

Count Csserol

1 us mi1 8 kg hieh ia

Br Cr heese u/ (1 Kat rat

rms Chs ts n slt

/ ts rgn ru ble1 7u ackge ghe tti

k r1 1 0 kag rz

s k dried

1 7u a tuna rin ek

1 3u n liemush rms ri

1 tbls himt

1 blsn h ni

eat ven t 30 eat mikand cream cheese ver w heat,stirring unti smth dd Parmesan cheese, nin sat andregan mix we dd remaining ingredients mix Pace in 2quart cassere cver and akeat 350 0 minutes 6 t 8 servings

Temping Tun Bke

2 tbl s mrgri2 tblss lr

1 u s mi k/ s stDsh r

1 s s shrCrkr Brrl Br har

Ntu rl Ch r Chese

ue sghttickd ri

2 trie lk

s li rie livs c h i

u sive r mdtstd

eat ven t 350 Make whitesauce with margarine, fur,mik and seasnings dd 1 cupcheese s tir nti meted Stir inspaghetti, tuna, ives, ninand nut s Pr int 1 qu artcassere bake at 350 5 minutes Sprinke with remaining

c h e e s e r e t r n t v e n n t i cheese mets t 8 servingsNie t kw This dish maye made ahead, cvered and refrigerated vernight Remvecver and ake a t 350 55 minutes


67/196

Ol-FashoneMacaron an heese

/ mrgr l r2 s mil

1 ts n slt2 s 8 s sh rrkr Brl B ra har

Ntrl h r hs1 g l wmar rin

Heat ven t 35 ake whitesauce with margarine, flur,milk and salt add cheese, reserving cup stir until meltedL a y e r a l f o m a c a r n i a n dceese sa uce i n ua rt cass erole repeat layers op with remaining cheese ake a 352 t 25 minutes 6 t 8 serv

Calco Macaron

/ h rrts/ h i n

/ h gre r2 tal s ns mrgrin

1 g l wmr k rn1 ar h h

ast ri rsshs r

Cok carrts , nin and greenpepper in margarine untl tener Combine vegetables, macar ni andCheese Whiz stir until wll blended Heat 4 t 6servings

65

OnD is M ls

Macaron oato ake

1 g l wmri rn

1 s milk (3 s Kr

rt rmsan hs h n

3 ggs tasns slt

ts r1 6e g Kra

Ntrl w M istrertkm Mrl hes

les i thin s tris2 tmts

1 s rsh ra r ms2 asns margrin

lt

Heat ven t 350 Cmb inemacarn i, mil k, Vz cup Parmesan cheese, nin, eggs, seasn n g s and M o z z a r e l l a c e e s e ur half f macarni mixturei n t 2 u a r t c a s s e r l e pwih 1 tmato sliced dd rem a i n i n g m a c a r n i m i x t u r e ss crumbs in margarine and

sprinkle n tp Cut remainingtmat in wedges arange ncasserle ake at 35 45 minutes Sprinkle with remainingarmesan cheese return tven fr 5 minu es 8 servings


68/196

Get Ceee e

W' r pzza? Evrybdy rm x y W frq T amy gvryn w r

a ay magna p w

b m vrd p p-rm a

66


69/196

izz N poi

aka dry yas

s l kwarm war2 ablsns a rs 3 cs l r asn sal

1 n can a sa1 6 n an ma as

c war1 asn r gan rm bld

I asn sal 0 nc aka rznasaras sars hawd

s sld d r lvs2 n akas Kra

Shrddd Na ra wM sr arSkmMzzarla Cs

issve yeas in wate addi Cmbine fu and saladd yeas mixtue ix untilwe bended On a flued su-f a c e , k n e a d d g h u n smth, abu I O minutesPace dugh in a geased bwCve let ise in a wam paceunti duble in bulk, abu hus Punch dwn dividedugh in haf Rl each halft fi a lighty geased 1inchpizza pan. eat ven t 25Cmbine tmat sauce, tmat paste, wate, egan andsal mix well Spead half fmixtue ve each pizza cust

Tp each p izza with h af f as-paagus and lives spinkeeach pizza with half f cheeseake at 25, 2 minutes. Isevings

6

Grt h i

nhr way: Omi aspaagusand ives Tp each pizza ithI medium geen peppe cut in

thin stips and I cup fzenFenchfied nin ings be-fe spinkling with cheese

izz Mino

1% s l r as n bak n wdr

1 asn sal m

I c al rs n an a sa

asn ran rmbldDas sal

' n d rn sld n aka Kra

Shrddd Naral wM sr arSkMzzara C s

ea ven 25 Cmbinefu, baking pwde and satadd milk and il . Sti wth afk unti mixue fms a ballKnead abut IO times n an un-ued suface Rl dugh tfi a 14inch pizza pan Cm-bin tmat sauce, gan andsat mix wel Spead ve piz-za cust tp with peppeniSpinke wth cheese bake a25 , I S t 2 minutes 6 t 8seings

hr way Oit peppeni.T p p i z z a wi t h ne 3 unc ea siced musms, dained,and 2 smal zuccini, sliced, be-fe spinkling with ceese


70/196

pt s b

CeddarCheesePie

2up(8une) h redded

CraerBarrelBrandSharpatu rCh ddarCh

2 tblespnsflur

4gg gh tybatn

1 upmk

% upded edha

'I ta pnat

ah pppr1 9nhun adp ryh

eat ven t 3 5 0 Tss cheesewith fl r . ddeggs milk,ham

and seasn ings mix well Pr

int pastry shell ake at 350 ,

1 hr serings

Ski Tra Ceese e

2 up (8 u n h rdddCrar Brr Brand Sharp

tur Chdar Ch2 abp n ur

tapn t/ tapn dry mutrd8 r y d

bn ru bd gg batn

1 un an tt au

'h up / u hp pd n n1 9 nh un bakd ptry h

eat ven t 350 Tss chesewit flr ad sasningsCmine bacn, eggs, matsauce, milk and nin, mixing

8

unti l well blen ded. Add c h ee se

mixture mix wll . Pur int

pasry shell ; bake a 350 , 40 to

45mies . 6 serings .

Frenne Sw e

2 up (8 u n h rdddrt g d atura

Sw Ch2 bp n u r

1 u k

3 gg banh t n tah nu tmgh ppr

1 9nh un baked p try he1 3 -o une n edmuhroom , draind

1 md um zuhn d

3 arg td rp v

I p un d ppr n d

Heat v en t 350" . Tss 1 Vcups ch eese wit flur Cm-in milk , eggs an d s easnings Stir in c ees mixtur. P r in-t pastr sell . ak at 50,

3 5 t 40 m n u e A a n g e mshrms, zcchii, livesand pepperni in cncenticrings n pie; spi nkle wit r-maiingchs e . ettvecinu baking 20mints . 6t 8 servings


71/196

Swiss-Spinch Qiche

1 a (4 . u ns rrigratd

bu ttr lk bisu its1 u kag KratNural wiss Chs ics,

cu i hin sris2 blsp ns l ur

1 u ik3 ggs, ban tas n saltDash rDash nu tmg

1 1 0u akag rnhpd snah, kd,

draid

Heat ven t 350". Pace bis-c u i t s i n u n g e a s e d 9 i n c hquiche p an ( 9inch pie pan),

p e s s i n g p i e ce s t g e t h e t fm a cust. Tss cheese withfu. mbine mik, eggs andseasnings. dd cheese mix-tue and spinach ix we.Pu int cust. Bake at 350",1 hu . 8 sevings.

Cheddar Pasties

r m ix

2 9 rus u (6 us rkrBrr Br r ur

h

2 u b b r rk tbl mrri

u b lg r u k s

sl s s slDh r

69

Gre Cheese Pies

He ve t 375". mine

pie cust mix d cheese. Pe-

pae pie cst ix as diectedn package. Diide dugh in16 tins each 5inchcice. Bwn meat in maga-ine Pu wae ve vegea-bes. imme 10 inues dain.Tss tgehe meat and ege-taes add sa and pepePace 2 tesns f eatmixtue n each pas cicefld ve ad ess edges tgethe t sea. Pace n bakingshee Bake at 375", 20 minutes.8 seings .

"hilly Q ich e } mbn

1 1 0inh u bkd pstry sh ll1 u ik

1 un kg Ph ildh aBrad Cr Chs, ubd

'I cu h d n in1 talsn argarin

4 ggs, batn1 u iy hpd ha

I u h pd p iin'I s dil wd

Dash r

Bake past she at 400", 12 t

15 minues c. educe tem-p e a t u e t 3 5 0 . H e a t m i k v e w h e a t a d d c e a mcheese, stiing unti meed.

k nin in magaine ntitende. Gadua add cheesesauce t eggs sti i nin,ham, piient and seasnings.Pu int past she bake at350, 35 t 40 minutes. 8 sev-ings.


72/196

Com Cs Cook boo k

A ine Aeize

6 slies an

hd n in h ed reen eer3 es slihly eaen

hal and hal easn sal

Dash aas sae nes sh reed Kra

Aed Naral wiss Chees 9nh nbake asry sh l

eat ven t 35 Ck bacnnti l cisp dain, eserv ing 2

tabespns bacn at Ck n i n a n d g e e n p e p p e i n b a -cn fat ntil tende Cmbineeggs, half and haf and seasn-i n g s m i x w e d d c h e e s e ,

nin and green peppe Purint pasty she crmble bacn and s prinke ver tp akeat 35 4 t 45 minutes 16appetizes

Quiche Br etaneI mayn naise

as n sal2 s an

If mil2 al ss h i win1 e aka Kra

Naral wss Cheese lis

h2 als ns l r

1 s (6 n anrama drad lak

s l lryI sl ren n in

1 9n nak asry s ll

7

eat ven t 35 Cmbinemaynnaise, sat, eggs, ikand wine mix ntil wel blend

ed Tss cheese with u ddcheese mixte cabmeat, cel-ery and nin t maynnaisemixtre mix we P intpastry she ake at 350 4minutes 6 to8 servings .

Aer way Omit crabmeatdd I cp chpped cked

shrimp

Quiche Lorain e

J ih shalf and hal4 ess lihly eaen

I easn salDash er

2cps(8oncs)sh reddd

Kraft AgedNatralSwissChese

2 alesn s lr8 sl is risly ked

ban rmb ld1 9-inch un bak PStry shel

eat ven t 35 Cmbinehaf and haf eggs and seasn-ings mix we Tss cheese withfr add cheese mixtre andbacn t egg ixtre Pr intpasty she bake at 35 4t 45 mintes. 6 servings.Anhr ay: bstitte J cpchped cked ha m f r bacn

ot Q Lo


73/196


74/196

TeCompleteCheese Coo kboo k

Potato- toppedPie

1 ons gron ee

2 cups(8ounces) sh redded

Cracker Barrel B randSharp

rl Ch er Cheese1 egg

1 s14 ry re rs14 h oe on on

If ho e green eer1 esoon sl

Dsh o eer2 s ho she ooes

Heat oven to 35 Combinemeat, 1z cups cheese eggctsp bread crumbs oiogreen epper salt nd eppemix lghtly Pt into 9ich pieate. Bake t 35 30 miutes dain off excess fat Sread potatos evely overmeat Sprnke reaining cheeseover to. Retur to oe tilcees begins to melt. 6 to 8servigs

ManchesterSausagePie

1packagepiecrustmx

(2 9-i nchcrusts)

1poundporksausage

1/3 cupchoppedg reenon ion

3tablespoonsmargarin e

3tablespoonsflour 1 lk

1 cups(6-ounces)sh redded

CrackerBarrelBrandSharp

NaturalCheddarCheese

2teaspoonsprepared

horseradsh

72

Heat oven to 375. Prepe piecrst s directd on pacageDiide dogh n 2 portios;

roll each to 11ch circe Line9inch pie plate with pstryBro sausage A d ono acoo until tene rain. Makewite auce wit margarineflo u an milk A chesecook stirring constantly untilcheese s melte. Combine eat

mixtue sauce a oseradsh; ix wel Pou meat ix-tue ito pastyie pie latecover wit top cust. Fluteedges and slit top. ke t 375 ,3 minutes. et stad mites before seving 6 to 8 svigs.

hcken Lle's Po Pes

1 olng er1 e ooes s le rros1h sle elery

14 hoe on on leso ons rgrne

2 leso ons lo r1 esoonsl

1 lk2 s 8 o nes sh reeCrer Brrel Brn hr

rl Ch er Cheese2 s e ooke h ken

12 kge e rs

1 9nh rset ove to 425. Por wateover vegtes Sime 10minutes rain ake witesauce it argarine, flur,sa l t ad mi Add cheese ;cook, strring constanty til


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chs is lt Sti i vg-

tables a cick Spoo

chick ixtur nto 4 5Ynch

pi plats Prepa pi crust asdircd o packag Dividedough i 4 potios; oll achto 7ich cicl Fit ach ishith crust Fut a slit custBake at 425 30 uts 4

servigs

Meat Pie Roma

1 poud grou eef cup chop pe gree pepper

1 cup chopped o on1 6ouce ca tomato pas te

cup water

1 teaspoo sat

1h teaspo o o regao1/4 teaspoo garc powder

Dash of pepper1 Bouce pacage refrgerated

faky scu ts1 cup 1 !-ouces) KraftGrate Parmesa Cheese1 6-ouce pacage Kraft

Natura Low M osturePart-Skm Mozarela Cheese

Slces

eat ove to 00 Br o eat ;

rai A gre peppr otomato paste ater and sea-sngs smmer 10 miutesLie greasd 9ich pie plate

ith bscuits sprikle it Vcup Parsa ches Fill th

V o eat mixture and 2 sl iceso ozala chse To withreaig meat ad armsachese ake at 400 15 to 20miutes Cut emainng Moz

73

Great Cheese Pies

alla chs ino stps placeo top o eat pi to o lat-

t ic Retur to ov ti l

chese melts 6 to 8 svgs

Crostate con Fomaggio

cup (2 ouces) Kraft GrateParmesa Cheese

1 pacage pe crust mx(2 9ic h cru sts)

1 cup chopped o on1 cup choppe gree pepper

1 cu ps sce zucch i

1 garc cove, m ce

2 tab espoos margare1 1 -pou ca who e peele

to matoes, crush e

1 3-ou ce ca mus h roo ms,drae

teaspo o sat1/4 teaspoo oregao

Dash of pepper

Heat ove t 375 Ad 13 cupchse t pie cst mix repare

pie crust as dicted o pack-

ag Divi dogh i 8 por-

tios; rll each to 7ich cicleLie 8 4inch tart pas luteedg Cook io gee pp-per, ucchi and galc i ar-

gaie utl tdr; drai ddtomatoes, musooms ad sea-sigs; simr 10 iuts.Fill each tart shll wt 13 cupf vgetabl xture; top withreaiig chese Bak at 37525 miutes 8 tarts


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ce, Rbb v

C o o o o

o

d ; o d

o a o

7


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heddar heee Sauce

2 bl ss mrgrn

2 ls ns l r/4 s sl

Dsh y Dsh dry ms rd

1 u mlk1 p 4 s) sh rddd

Crkr Brrl Brd hrNu rl Ch r Chs

Met margarine in saucepanove ow het Bend in ound sesonngs Add mik ;cook stirring constanty untithickened. Add cheese stirringunti meted. cups

Phy hv e Sauce

mlk1 8 kg Phldlh

Brd Crm Chs ub 1 bls h h vs

1 s lm 1/ s grl sl

Heat mik in saucepan ove low

heat Add ceam ceese stiring unti meted Blend in e-maining ingreients Seve ovehot c ooked pota toes geeneans roccoi o asparagsl cups

Veveeta Sauce

12 poundVelveetaPasteurized

rocessCheese Spread, cubed

14 mlk

Heat Velveeta and milk overow heat s t i r unt i sauce issmooth 1 cup

75

Sauces, Rabb is

Demonco Sauce

u mlk

1 8n kg PhllhBrd Crm Chs b p (2 n s) Kr ClPk Bl Chs r mbld

sh sl

Heat mik an ceam cheese insucepan ove ow heat sti-ng unt smooth Bend n e-

mainin ingedients Seve oveho vegetaes To with addtiona Bue cheese if desred 3to 4 seving

Mornay Sauce

4 mrgr1 u l r2 u s m lk

s sl

Dsh pr1 p 4 s) sh rdKr g d N rl wss

Chs1 Kr rdPrms h s

Make white suce with marga-ine our mik and seasonings

Add Swiss chese and Pamesan cheese; sti until meted.Serve over hot cooked broccoli, asparagus, sliced turkeyor ham. 2 cps.N k: his sace cane reheatd


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T oml s ook boo k

" Ph Orane Sauc e

1 g Phlh

Br Crm Chs rg

2 tls s sgr1 s gr rg r

Come ofee cream cheeead remaiig igreie mixig ui e ee ChiServe over frui pou cake or

age food cake 1 cup

" Ph Deer Sauce1 g Phh

Br Crm Chs sgar

2 ggs sra s s v ll

Come ofee cremcheee ugar egg yok avai a mixig ui e eded Fod i ify eaeegg he 2 cup Ni w hi auce iexcee for ervig over gigerea upideo cake oraked puddig

76

Epcrean "h auce

1 n g Phh

Br Crm Chs u b u mlk

2 tl s s mrgrin ry wit wn

2 lsns h arsl y2 lss fly

n/ sn sl

Dsh f rea cream cheee mik amargarie over o hea; irui mooh Sir i remaiigigreie; ha Serve overmea or ih 1 'z cup

Ho Herah Suce

1 g Phllh Br Crm Chs

ml2 ss rr

hrsrsh s s

Dh y Hea cream cheee a mik iauepa over ow a irrig ui mooh Bed i remaig gree Srve overham ee or ho cooke vegeae 1 up


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Parisian W in e Sauce

1 -oun ce acae Phadelha

Brand Cream Cheese1 cu mk

2 tablesoons dry whte wne tablesoon chop ed green

onon teas oon salt

Dh o f cayen ne

Heat crea cheee and ml in

sucepn over ow eat, s!irring unt sooth Bend in re-maning ingredients Serve overfish, chicken or pork. l IJ cups

Perky Cheese Suce

cu mayon nase1 4o unce con taner Kraft

Whed Cream Ch eese thBacon and Horseradsh

2 teasoons ch oed greenonon

Gradully add mayonnaise to

whipped cream cheese; mix

well . Stir in onion Serve over

coldroastbeef 1cup.

Dill Cheese Sauce

oun d Veveeta Pa teurizedProcess Cheese Sread

cubed cu saad dressng

; cu mk

/4 teaso on dll eedHeat Velveeta, saad dressng

and mik over ow heat unti

sauce is smooth, stirrng con-

stantly. Adddill1Vz cups

77

Sauces, Rbbits

Sauce Louis

-ou nc e acae Phadeha

Brand Cream Cheese, cu bed1/ cu m

1/2 u ch saue1 teasoon Worcetershre

sauce1 teasoon reared

horseradsh! teasoon sat

Dah o cayenn eHeat crea cheee and mil nsucepan over low eat, trring until oot. lnd n re-maning ingredient ; c i l See over shrp, old vege-tabes or arcooed eggs.1 V cups

"Philly Bearnaise Suce

2 tabesons hod renonons

1 teasoon tarraon , crushed

3 tab so ons vn ea1 -ou nc e acae Ph adeh a

Brand Cream Cheese, ubed cu m

1 tabesoon me .juce1 tabes oon c ho ed h es

Bol onionand tarragon nvne-

gar unt vnegar s evat.

Add reag redients.Cookover lowheat ntil sauce

is smooth, stirrng constantly .

Sereov er beef, fsh or eg 1

cup


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The Complete Cheese Cook book

Classic Cheese Rabbit

2 (8 ou ) rddd

Crk r Brr Brd SharN rl Chddr Ch

r or 2 soo mrgrin

soo r ika taoon d r m trd

gg, ligh tnWhi rd, od,

in riglHea cheese, beer, margarinean seasoning in oube boier stir uni sauce i smoohBend in egg stir until hickene. Serve ovr toas 4 servingsOr wy: Stir in 6 lice

crisply cooke bacon, crum-ble; op with Frenchfriedonions top with arcookedegg slices serve over oestr ing potatoe

ountry Rabbit

1 8o jr Chz Wh P rd Pss Cs

Srd'1 mys

1 ppd okd h i1 sp pd gr

1 s ppd pmio

W rd, sd ri

obin hz Wi anaonnaise in saucepan. Acicen, onion and pimientoeat; seve over toast. 3 to 4servngs

78

Spanish Rabbi

c ho oion

ch o d g r r mrgri

cu fo rJ4 cum lk

oo oo r

c (4 o) h rddedCrckr Brrl Brd Shar

Nurl Chddr Ch ch oed ld too c (6 -o n n)

crbm t, rn, fd8 lie white r, otd,

t n ring

Cook onion an green pepperin margarine blend in lour

Grauay ad mil, irringunti hickene. A easonng ad ch eee i r un i meted Sir i tomao and crabmea heat Serve over toat 8erving

Shri mp Rabbit

c cho d gre r

2 leo o h od on i2 b loo mrgrin c ook d h rim

o d Vlva srzdrocs Ch e Srd, u d

2 c mik4 l whie rd, td,

t in rgls

Cook green pepper an onion inmargarine until tenr. shrimp ea Ha Veveeaan ik over ow eat; sir unti sauce is smooth. Add rimpan vegetabes mix. Srve overoast. 4 srvings

Opposite: Classic Chees Rabbit


81/196


82/196

Comp C Cooo o

eole Rabbi

4 le p fe l h pp

p h p g e ppp14 p fl 1 p ml

1 mem m ele,hpp

1 p 4 ) h ee l hp

tl h he

1 ep eh p

ht , , tgle

ook co ut cr s e-move rom sket ume.oo oo d gee er

co t uti tede ed our St mi d tom-to coo ut thiceed Addbcon cheese Wocesteshresuce st t ut cheeses meted Seve over tost 6servings

80

Weshmans Rab

2 l p mg

2 tlp l p ml tep mt

h f e 2 p 8 u ) h C l hp

tl h Cheeh , t,

ct tgl

Mke hte sue th mg-ine four mik nd seso- ngs . Add heese s t r ut meted. Seve ove tost sr-e th k f desed 6sevngs

o oas Rab2 p 8 ) he l h p

tul h e h up ml

2 tlp mg tep ppk

1 egg, gh tl

1 4 h mp,e

4 he gg, q tehe e, e

tg

et heese mk mrgaed rk ove o he; stut smooth Bed egg; st

ut theed Ad shmge eggs o tost to thsue sevgs


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Te Romance of Ceee

Wh ere did chs e originat e? How s t mae? Howmany kinds of heee a e thre? ow should chees

be store? Ca n i t be frozen? T se an d dozens

of othr quetions about oe of the orld's favore

-and most trtos-foos ar answred here.

8


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Th Comp l Chs Coo kbook

Cheesemakig has a og history, its ogslost i the ar reaches o time The iscovery o cheesewas probaby a acietas simple a acciet as

soe's tastg cure k a iig the tasteto his ikig Two leges persist a are worth repeatig because they are, lke so may eges, bothiterestig a ikely stories

News-Mak amel Rde

The irst lege cocers a ogago esert tribesmawho set out o a jorey wth a cotaier o mik

probaby mare's or amels miki that ay's oriary milk cotaer, the rie stomach o a sheep the broilig esert su he moute his camel a tooko o a rie as bumpy a urchy i those ays as acae rie remais to this ay

Whe he stoppe to reresh himsel, he ou themik separate to a thi, watery substace (whey)a a thickee mass (cursa resut o the warmtho the ay a te churig otio o the rie he a

take, hepe aog by the actio o the reet, a eye, i te sheep's stomac. He taste the mass ocurs a was elighte e ca magie that heco harly wat to get hoe to share his great iscovery with his amily a ries

hepherd's Footte ch

The seo lege goes like this: Log, log ago a

hersma wet out to te his sheep, takig wth hima lch o res ewe's or goat's mik cheese a achuk o brea He a hs uc asieperhaps ithe shae o a tree, perhaps i a ave to keep the foocola wet about his busiess. Soethg kepthi rom his uch that ay a or several aysthereater W he he iay get back to it, he ou

8


85/196

Romnc of Cs

th hs in a ondition that h robaby thoght ofas soid " It was vind with b od Gingy htastd th hs and, to his sis, fond that i

was diios

Chee Rore itory

Howvr hs a to b disovrd, it has bn astaand ntitios and tastyfood of any o-ples for many yeas. The Sumaians of 4000 B.c atehs, as tabts dating bak to at ti tstify haoogiss hav siiary stabishd that ongago

Egytians and haldans knw what a wondrffood od b ad fro abbrd ik Th anintGrs thoght it a fit offring to thir gods David,on his way to divr hs to Sa' s a, intrrtdhis jorny o fight th giant, Goiat h

ong th any things of whih Hor sang,hs was on Th Grks traind thir athts onhs and ad thir wdding aks of it h o

ans knw a nbr of kinds of hs trningfro his jornys, Maro Poo tod of, aong othrwondrs, h any varitis of hs, and th srtsof aking it, that h had nontrd

ris, so th od saying gos, tav on thirstoahs, and th n of any an anint ary, indng thos of Jis asar nd Gnghis Khan , arrid s to sstain th Visitors to anint Siiybroght ho tas of inrdiby diios hsaks haagn, it is said, had a gat fondnssfor oqfort

Indd, a history of hs ight b said to b aas history of th word

ut Chee uth Thrift

n od story tod to donstrat Dth thift and in

83


86/196

e Coplee Ceese Cookb ook

dsy says t at fo enties oen a ov er Eoesat in tei kitens it tei feet and ands bsyit oking rades, knitting, sinning, eaing

food for ookingbt ony in Hoand as tee, ase, nde te seat sion of ea ai, a wee ofeese iening

here i Tht or Coe Fro?

How did e oe by te od cheese? Te anientGreeks dained tei eese in wike baskets aedformos. Te ord bae fora in atin, and fo

ta oot ae oday's Itaian formaggio and enfromage Te atin wod for ese isef as caseusan fro tat oot sang te Gean Kse, Dtkas, Gaei cs, es cws, Portgese queijo andSanis ueso. Te sae root oded te d Engis ord cese and a variation, cyse, wi evovedinto or resentday cheese.

aeve i is aed, in atever ontry, tee

ae by no a vey geat any vaieies o eese in eistenetiates ange fro to 2,00 aneaone ais Soe 2 kinds ae ae in teUnied Sates

Ceese is eay, norising fae Bead andesesoeties it a andfu of oives or a fresig or to or soe ariots fro a nearby teeaong !

i a beake o te so oa wine as fe any aeasant in any a and Bt eese as snob aea,too Gorets seak of fine eses in sd tonesCrotin de Cavigno, fo eae, a sa, edifir sated goa's i eese fo e ery distritof Fane tat ses in Paris aets, dring its sortseason, at te eivaent of tree doas a ond

Many eeses ar nae aftr te aes in ity ae adeo were first ade Ceddar is te

8


87/196

Th omnc of Chs

name of a village near Bristol, England, whereis name-

sake cheese first sawight; todayhe tow is sil the

ener of a thiving cheese industy. Limburger is

naed afte bg egi

Cur n h

Ceeseaking ay have begn as a hay aidentbt it has go into a hge indsty whose od-tion is based on sienifi inies and sondedby sit egaions o ontol favo whoesoe

ness nioiy and iy Nevetheess it a begins now as then with the seaation of ik inos and whey

he kind of ikshee bfao eideeow o goatbegins he deeination o the taste andtexte o he finished heese y vaiaions in eaation of ds by the adiion of sh fiendy ogaiss as baeia an o a by he oitiosof the ing o ieig he dieenes aong heay kis of heese ae ase

Reded to its sies defiion nata heeseis the soi o asei tion of ik (s seaaefo the whey Coagation is faiitaed ad onod by he aio of ennet o of ati aid oboh Hee ae the basi ses in he afae onaa eese

1 REA RING HE MIesh ik is eived at the heese atoy ofas I is sieniiay tesed a hea teaed aon is adjse he ik is h e ino vas

ANG CRNG SARER ANRENNE

Coloing is not sed n al heeses b fo a

85


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h C l Ch Cb

godnoord s, for a, a vgtab ooring is addd to t ik Tn t tartr, a r tr of iroorganiss is addd to fir t

rd artis and dvo individa aratristiof t s varity bing anfatd nnt trat, ontaining t nzy, oagats t ik intoa stardi as wi is ad curd.

3 UTNG E UD AND KNGAftr t rd ras t firnss of stard

it is t into sa bs to rit t watry wy tobgin to sarat rds and wy ar tn atd tot rqird ooking tratur for t kind ofs ing adtis fir t rd and astnt saation of t wy fro t d

DRANNG TE HE wy is ovd fro t d by si

drainag or by on of vra ania tods

5 SATNG E UDT ti tat at i addd, and t aont asa dfinit fft on t ty of s odd S

Complete Cheese Cookbook - Dorothy Holland

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Transcript of Complete Cheese Cookbook - Dorothy Holland