Cheese Recipes

stringy yummy goodness

Classic Cheese Fondue

2 tablespoons cornstarch or potato flour
1/4 cup kirsch (cherry brandy)
1 clove garlic
1 1/2 cups dry, white wine
12 ounces shredded Emmentaler cheese
12 ounces shredded Gruyere cheese
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Combine the cornstarch and kirsch. Set aside. Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.) Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.

Cheese Sauce for Vegetables

2 tbsp butter, melted
1 tbsp flour
1 cup milk
dash salt and pepper
3/4 cup cheese, grated

Blend butter and flour together, cook 1 minute.
Add milk and boil until thickened.
Remove from heat, add seasonings and cheese, stirring constantly until cheese is melted.

Makes 1-3/4 cups.

Tomato Cheese Sauce for Veggies

2 tbsp butter
2 tbsp flour
1/2 tsp minced basil
2 cups tomato juice
3/4 tsp salt
1/4 tsp pepper
1 cup grated cheese

Melt butter, blend in flour and basil, and cook 1 minute.
Add tomato juice gradually and cook, stirring constantly, until thick and smooth.
Remove from heat; add salt, pepper and cheese and stir until cheese melts.

Celery Cheese Sauce

6 tbsp milk
1 (10-1/2 oz) can celery soup
2 ounces pimiento cheese

Combine milk with soup and add pimiento cheese.
Heat until cheese is melted.
Serve on vegetables such as cauliflower and cabbage.
Makes about 2 cups.

Welsh Rarebit

2 tbsp butter
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp paprika
1/4 tsp prepared mustard
1/2 lb American cheese, grated
1/2 cup ginger ale
1 egg

Melt butter; add seasonings and grated cheese.
Stir until cheese is soft, heating over low heat.
Add ginger ale, then the slightly beaten egg.
Stir until thick.
Serve on toast or crackers. For 4.

Welsh Rabbit

1/4 cup butter
1/2 cup flour
1/2 tsp salt
1/8 tsp dry mustard
1/8 tsp cayenne pepper
2 cups milk
1 tsp Worcestershire sauce
2 cups shredded sharp Cheddar cheese
toasted white or rye bread slices

In 2-quart saucepan over low heat, melt butter.
Stir in flour, salt, mustard and cayenne until blended.
Add milk and Worcestershire sauce; cook, stirring, until thickened.

Remove from heat; add cheese, stirring until cheese is melted and well blended.
Pour hot cheese mixture over warm toast and serve immediately.

Cheese Appetizer

2 egg whites
1 cup grated cheese
dash of cayenne
1/4 cup dry breadcrumbs

Beat egg whites stiff.
Add cheese, cayenne and breadcrumbs.
Pat into small balls and fry in hot deep fat (375) until light brown.
Makes about 16 balls.

Fried Cheese Patties

1/3 cup butter or margarine
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp cracked pepper
2 cups milk
2 cups Swiss, Gruyere or Jarlsbert cheese, shredded
1 tbsp grated onion
2 egg yolks
2 eggs
3/4 cup dry breadcrumbs
2-1/2 cups spaghetti sauce
1/2 cup salad oil
parsley sprigs for garnish (optional)

In 2-quart saucepan over medium heat, into hot butter or margarine, stir mustard, flour until blended. Slowly stir in milk; cook, stirring constantly, until thickened. Stir in cheese and onion until mixture is smooth. In measuring cup with fork, lightly beat together egg yolks.

Stir small amount of hot sauce into yolks. Slowly pour egg mixture back into sauce, stirring until thickened. Cover. Refrigerate 6 hours.

In pie plate with fork, beat 2 eggs. Sprinkle 1/3 cup flour on sheet of waxed paper and breadcrumbs on another.

To form patties; shape mixture into eighteen 1/2-inch-thick patties. Coat each patty with flour; dip each patty in beaten egg, then roll in breadcrumbs. Refrigerate 1 hour.

About 20 minutes before serving: In 10-inch skillet over medium heat, in hot oil, brown 6 cheese patties about 2 minutes on each side. meanwhile, heat spaghetti sauce.

Remove patties to paper towels to drain; keep warm in 300 degree oven. Repeat to cook all patties. Serve with spaghetti sauce; garnish with parsley.

6 servings

(Begin early in day or day ahead.)

Cheese-Spinach-Sausage Pie

1 lb sweet Italian sausage links, chopped
6 eggs
1 (10 oz) pkg frozen chopped spinach, thawed and well drained
1 (16 oz) pkg mozzarella cheese, shredded
2/3 cup ricotta cheese
1/2 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
pastry for 2-crust 9-inch pie
1 tbsp water

In 10-inch skillet over medium heat, cook sausages until well browned, about 10 minutes, stirring frequently. Spoon off fat from sausages.

Reserve 1 egg yolk. In large bowl, combine remaining eggs with sausage and next 6 ingredients.

Prepare pastry; divide into 2 pieces, one slightly larger than the other; shape each piece into a ball. On lightly floured surface with lightly floured rolling pin, roll larger ball into a circle, 1/8 inch thick and 2 inches larger all around than 9-inch pie plate; line pie plate with pastry. Spoon mixture onto pastry.

Roll remaining ball into 10-inch circle. Place pastry of filling. With knife, cut small slits in pastry top.

In small bowl, combine reserved egg yolk with water; brush top of pie.

Bake in 375 oven for 1-1/4 hours or until pie is golden. Let stand 10 minutes; then cut into wedges.

To serve cold: early in day or day ahead, prepare recipe as above; refrigerate pie, uncovered, untill well chilled. Cover with plastic wrap or foil and refrigerate; pie should be used within 2 days.

10 servings.

Begin 2 hours ahead.

Swiss-Cheese-and-Tomato Bake

4 cups croutons
2 medium tomatoes, thinly sliced
2 cups natural Swiss cheese, shredded
2 eggs
1-1/2 cups milk
3/4 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard

Preheat oven to 350 degrees.

Arrange croutons in 9-inch pie plate. Top croutons with tomato slices; sprinkle with shredded swiss cheese.

In small bowl with fork or whisk, beat remaining ingredients; pour over cheese.

Bake 40 minutes or until puffy and browned. Serve immediately.

Stuffed blue cheese burgers

1 lb ground beef
8 oz blue cheese
1 small can mushrooms
1 sweet onion diced

form hamburger into paddy and form a cup or valley in center (I have a great hamburger press that is great)

layer onions, mushrooms, and cheese and top with a layer of beef and be sure and seal all sides.

You can broil this or grill but be careful when you flip them. You don’t need any salt as the cheese takes care of that. If you do not like blue cheese you can use any other cheeses.

Italian Cheese Toast

Broiled, sliced, Italian bread topped with mozzarella cheese and an anchovy-caper sauce. 4 servings.

1-1/4 cups half-and-half cream
1/2 (2 oz) can anchovy fillets, drained and chopped
1 tbsp olive or salad oil
1 tsp cornstarch
1/2 tsp paprika
1 tbsp capers
1 (12-inch) loaf Italian bread
1 (8 oz) pkg mozzarella cheese, thinly sliced
1 tbsp chopped parsley

In 2-quart saucepan, combine first 5 ingredients. Over medium heat, cook mixture, stirring constantly, until boiling; boil 1 minute. Reduce heat to low; stir in capers; cover; keep warm.

Meanwhile, preheat broiler.

From Italian bread, diagonally cut eight 1-inch-thick slices.

In each of four 16-ounce broiler-safe cook-and-serve casseroles, place 2 slices bread in one layer. (For easier handling, place casseroles on a cookie sheet or jelly roll pan.)

Toast bread 1 to 2 minutes on each side until golden.

Remove from broiler. Arrange cheese slices, overlapping slightly, on top of bread; broil until cheese is just melted.

Spoon cream mixture evenly over cheese. Garnish with parsley. Serve immediately.

Stove top mac & cheese

2 cups cooked macaroni (any type)
1 tbls flour
1 tbl butter
1/4 cup milk
1 cup sharp cheddar or american cheese

cook macaroni (any type) don’t over cook, drain
add butter stir to melt
sprinkle flour on mac
add milk cook until it starts to bubble
add cheese stirring while adding

You can add more milk or cheese to make it cheesier~ I prefer sharpest
If you like to use velveta you just cook macaroni and omit flour, milk and butter just add the cheese in small cubes and stir to melt…this is a lot cheaper than store bought ones and you can make them cheesier to taste.

1 cup velvetta cut into cubes
1/2 cup tomatoes chopped
jalapeno (jarred) to taste I use apx. 1/4 cup chopped
2 tbl jalapeno juice from jar

in a microwave dish put chees and peppers and juice
cook on high until cheese melts apx. 2 minutes
remove stir in tomatoes serve

I like to make my own chips by cutting flour tortilla into triangles (cut them like you would a pie) and deep fry them in a fryer and remove from oil and place on paper towel to drain…you can add salt to this I prefer mine with out salt. This is a great way to make chips and cost pennies and the taste is the best…


1 T. butter
2 T. slivered almonds
1 c. chopped mushrooms
2 cloves garlic, minced
1 tsp. brandy extract
1/4. tsp. tarragon
1/8 tsp. pepper
1 (8 oz) round Brie Cheese
2 sprigs fresh tarragon, optional

Melt butter in skillet over medium heat; add almonds, cook and stir 2-3 minutes or until almonds are browned. Stir in mushrooms, garlic, brandy, tarragon and pepper. Cook and stir 1-2 minutes or until mushrooms are tender. Remove from heat. Place cheese in ungreased 8 or 9 inch pie pan; spoon mushroom mixture over top. Bake for 10-12 minutes or until cheese is soft. Garnish with tarragon sprigs if desired. Serve as a dip or spread on crackers.


Cheese Ball

1 (8 oz) pkg cream cheese, softened
1/4 cup sour cream
3 cups grated marble cheese or your favourite cheese
1/2 cup chopped green onions

Mix all ingredients together. Form into a ball, then wrap in Saran Wrap and foil. Chill in refrigerator for 4 to 6 hours.

*Some people add chopped pickles.

Cream Cheese Pecan Log

1 (8oz) pkg cream cheese
3/4 cup chopped pecans
1/4 cup butter
1/2 tsp garlic salt
1/2 tsp garlic powder
2 tsp Worcestershire sauce, divided
1/2 cup brown sugar

Preheat oven to 350. Toast pecans for about 10 minutes until fragrant. Cool and set aside.

Soften cream cheese; blend in garlic salt and garlic powder. Add 1 tsp Worcestershire sauce and mix well. Form into a 7 to 8 inch log with waxed paper and chill.

In small saucepan, melt butter. Add brown sugar and cook until bubbly (about 2 minutes), stirring constantly over medium-low heat. Add pecans and remaining Worcestershire sauce.

Line bottom of small loaf pan with about 1/4 of the pecan mixture. Place the cheese log on top. Top with remaining pecan mixture, coating top and sides. Chill.

To serve, turn the whole pecan log onto a serving dish. Serve with crackers.

Creamy Blue Cheese Dressing

Rich and creamy for salad greens or vegetable dips.

Number of Servings: 12


low-fat cottage cheese - 1 cup
blue cheese, crumbled - 2 tbsp
fat-free milk - 3 tbsp
garlic clove squeezed through garlic press - 1

  1. Place the cottage cheese, blue cheese, and milk in a blender or food processor.

  2. Push the garlic through a garlic press into the work bowl. Process for about 20 seconds. (The blue cheese should still be chunky.)

  3. Keeps for 1 week in a tightly covered jar in the refrigerator

B-man :smiley:

Onion Cheese Pie

3 med sliced onions- sauté in butter till brown
1 c. shredded cheddar cheese
3 eggs beaten
1/2 c. milk
salt and pepper to taste
1 prepared 9 in pie shell

Put all this in a 9 in pie crust. Bake @ 300 degrees for 45-60 minutes.

B-man :smiley: