Cheese Recipes

RECIPE FORUM Ingredient Forum
41

Soft Mascarpone Polenta

2 Tbsp. olive oil
2 large leeks, white and light green parts washed and finely sliced
8 spears asparagus, blanched, shocked and sliced on bias into 1/2 inch pieces
8 cups chicken broth
2 cups polenta
1/4 cup mascarpone
1/4 cup Manchego cheese, shredded
Freshly ground black pepper

Preheat oven to 425°.

Heat olive oil in a medium saucepan over medium heat. Add the leeks and cok until very soft. Add the asparagus. Season with salt and pepper and cook for 5 minutes.

Place broth in a large saucepan with 2 Tbsp. of salt and bring to a boil. Slowly whisk in the polenta, cook according to package directions.

Remove polenta from heat, whisk in mascarpone, Manchego and leek-asparagus mixture, and season with salt and peper. Spread mixture onto a baking sheet, sprinkle with remaining shredded cheese and bake for approximately 10 minutes, or until brown on top.

Cut into desired shape and keep warm.

42

For the fussy eater who doesn’t like casseroles and/or stews where the foods
are blended, this salad makes a nice presentation,

Pineapple Lettuce Salad … hubby’s favorite

shredded lettuce
pineapple rings
grated mild cheddar cheese
marchino cherries
Miracle Whip diluted with a little milk and a little sugar to taste

Directions for individual servings,
place a handful of lettuce on the salad plate, spread it out kind of flat,
on top of the lettuce, place a pineapple ring,
in the center of the pineapple, put a scoop of the Miracle whip dressing,
on top of the dressing place a Marchino Cherry,
dilute the MW dressing a little more and pour a little over lettuce,
sprinkle the lettuce with shredded cheese.

note: place extra dressing on the table for individual preference.

cowgirl

43

Feta Cheese Triangles

1 lb feta cheese, crumbled
2 egg yolks
1 whole egg
3 tbsp chopped parsley
dash finely ground pepper
3/4 lb butter, melted and kept warm
1 lb phyllo

Mash feta cheese with fork. Add egg yolks, egg, parsley, and pepper.

Melt butter in saucepan. Keep warm, but do not allow to brown.

Lay sheet of phyllo on large cutting board. Brush with melted butter. Cut into strips about 1-1/2 to 2 inches wide. Place 1/2 tsp of cheese mixture on each strip about 1 inch from base. Fold to form a triangle. Continue until all cheese mixture and phyllo have been used.

Place trianges, side by side, in shallow roasting pan or baking sheet.

Bake at 350 for about 20 minutes, or until golden brown. Serve at once.

Makes about 100 pieces.

NOTE: Feta cheese triangles freeze well. Before serving, remove from freezer and let stand 15 to 20 minutes. Bake at 325 until golden brown.

** Pan must have 4 joined sides; otherwise butter will fall to bottom of the oven and burn.

44

Appetizing Tortillas

1 (3-oz) pkg cream cheese, softened
2 tbsp chopped green chilies
dash of onion salt
4 flour tortillas
2 tbsp butter or margarine, melted
Taco Sauce

Combine cream cheese, chilies and onion salt, mixing until well blended. Spread on tortillas; roll up.

Place on ungreased cookie sheet; brush with butter.

Bake at 350 for 20 minutes. Serve with taco sauce.

45

MACARONI AND CHEESE RECIPES

Macaroni & Cheese with Caramelized Onions.

1 8-oz. package large macaroni or large sea shells
4 Tbsp. butter
2 large Vidalia sweet onions, thinly sliced
1 tsp. sugar
1 lb. Sharpe cheddar cheese, shredded
1 cup freshly shredded Parmesan cheese
32 crackers. finely crushed
6 large eggs
4 cups whole milk
1 tsp. salt
1/2 tsp. black pepper 1/2 cup chopped pecans (optional)

Preheat the oven to 350*F. Mist a 9"X13" baking dish with Pam. Cook macaroni as per package directions. Drain and set aside.

Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add onions and sugar,stirring often 10-15 minutes or until onions are caramel-colored.

Spread half of the macaroni in prepared dish. Top with half onions, cheeses and cracker crumbs. Top with the remaining macaroni, onions and cheeses.

Whisk together eggs, milk salt and pepper in a medium bowl; pour over the macaroni mixture. Melt remaining 2 Tbsp. butter in small bowl. Stir in remaining cracker crumbs and pecans. Sprinkle evenly over macaroni mixture.

Bake uncovered about 1 hour or until bubbly and top is golden brown and set.

Let stand 10 minutes before serving.

I have made this dish for company and they all love it and wanted the recipe.

Five Cheese Macaroni

16-oz. package sea shell macaroni
8-oz. white cheddar cheese, shredded
8-oz. Monterey pepper Jack cheese, shredded
8-oz. Fontina cheese, shredded
8-oz. Farmers cheese crumbled
3 extra large eggs or Jumbo, beaten
3/4 cups regular half and half
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup (1 stick) butter
3/cups fresh bread crumbs
3/4 cup shredded Parmesan cheese, (not grated) for the toping

Preheat the oven to 350*F. Spray a 9"X13" baking dish with Pam cooking spray. Cook shells as per package directions, drain ans set aside.

Combine Cheddar, Monterey Jack,Fontina and Farmer’s cheese in a large bowl, mixing thoroughly. In another bowl whisk together eggs, half and half, salt and pepper.

Spread 1 Tbsp. butter in bottom of prepared dish to prevent shells from sticking. cover with 2 cups cook shells, then spread with 1/2 cheese mixture on shells. Dot with 1
tbsp. butter, cut into small pieces. Repeat the layering process, finishing with the cheese mixture. Make several small holes in shells with the end of a spoon. Pour egg mixture over the entire casserole. Set aside.

Melt remaining 4 Tbsp. butter in a small saucepan. Add bread crumbs and mix well until thoroughly moistened. Add Parmesan cheese and lightly mix. Sprinkle bread crumb mixture over the casserole.

Cover dish with non-stick foil. Bake for 30 minutes. Remove foil and bake additional 30 minutes or until top is crispy and golden brown. Let stand 10 minutes before serving.

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Cheese Pizza

Contributed By: DCC
DCC

Forget about delivery and have pizza night at home with this fun recipe. It’s also an excellent source of calcium, a vital nutrient for growing kids!
Ingredients

1 Ready-made pizza crust (like Pillsbury)

1 28 oz Can tomato puree

1 Large clove garlic, minced

1 Bay leaf

1 tsp Dried oregano

1 tsp Basil

2 cups Shredded Mozzarella cheese

1/4 cup Grated Parmesan cheese
Preparation

Mix tomato puree, garlic and herbs in saucepan. Bring almost to boil, then lower heat and simmer for 30 minutes. Remove bay leaf.

Spread sauce on pre-made crust. (You probably won’t use it all. Freeze the rest for next time.) Sprinkle with cheeses.

Bake at 500 degrees F for 15 to 20 minutes.