2 cups Bisquick baking mix
1/2 cup shredded cheddar cheese
2 tablespoons melted butter/ margarine
1/2 cup beer
Sesame/poppy seeds
Heat oven to 450 degrees F. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball on floured cloth board. Knead 5 times. Roll dough into rectangle, 16 x 10 inches. Cut into 2-inch squares, cut squares diagonally into halves. Spread with melted margarine/butter; sprinkle with sesame seeds. Separate and place on ungreased cookie sheets. Bake until brown, about 8 minutes. Yield: 1 serving.
1 package yeast
3 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon butter
10 ounces beer, room temperature
4 ounces processed American cheese
4 ounces Jack cheese, cubed
Warm beer and American cheese over low heat on top of stove or in microwave. Cheese doesn't need to melt completely. Stir. Add all ingredients listed, select white bread and push start.
1 lb. white cheese or small curd cottage cheese (quesito)
1 1/2 cups cornstarch
2 eggs, beaten
2 tablespoons brown sugar
1/2-teaspoon salt
Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar and salt. Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly. After a few minutes increase temperature and fry until they are golden. Remove and place on absorbent paper. Makes 15 buñuelos.
Char grilled Vegetable & Cheese Frittata
1 small red pepper, deseeded and cut into strips
1 small green pepper, deseeded and cut into strips
1 red onion, thickly sliced
1 medium courgette, sliced on diagonal
2 tablespoons olive oil
8 eggs
8oz Butlers Farmhouse Tasty Lancashire Cheese, grated
1 tablespoon chopped basil
Salt and freshly ground black pepper
Brush vegetables with 1 tablespoon of the olive oil. Place under a pre-heated medium grill and cook for 10 - 12 minutes. Turn once during cooking until vegetables are beginning to darken on the edges. Beat the eggs with a fork and add the cheese, basil and a generous amount of seasoning. Heat the remaining oil in a large frying pan. Add the grilled vegetables and pour over the beaten egg mixture ensuring the ingredients are evenly distributed. Gently cook until the underside is set and golden brown. Place the frying pan under a pre-heated hot grill and cook until the surface is set and golden. Serve immediately with a crisp salad and hot crusty bread. Serves 4.
1 cup diced VILLAGE Cheddar Cheese
1 cup unpeeled diced apple
1/2 cup thinly sliced celery
1/4 cup chopped nuts
3 tbsp mayonnaise
1 tbsp lemon juice
2 tsp sugar
Salt & pepper 3 pita bread rounds
Leaf lettuce
In a medium bowl, combine cheese, apple, celery and nuts. In a small bowl, stir together mayonnaise, lemon juice and sugar. Pour over cheese mixture; toss lightly to coat. Add salt and pepper to taste. Cut into each pita bread round in half and line with leaf lettuce. Divide cheese mixture evenly among pita pockets.
1/2 cup cream cheese, room temp
1/8 cup peanuts, unsalted, chopped
1/2 apple, cored, sliced, peeled
2 drops lemon juice
2 date-nut bread slices
Combine the cream cheese and nuts in a bowl. Sprinkle the apple slices with the lemon juice to keep them from turning brown. Take a slice of bread, spread with cheese and nut mixture and cover with apple slices. Use another slice of bread to top the sandwich and wrap well. Yield: 1 serving.
Makes 10 muffins
Prep time: 10 minutes
Cook time: 15 minutes
1 egg, beaten
1 cup milk
1/4 cup butter, melted
1/4 cup sugar
2 cups self-rising cake flour, unsifted
1/4 cup green onions, chopped
4 slices bacon, cooked, drained and crumbled
1/2 cup Swiss cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
8 ounces Jalapeño Jack or Colby Jack cheese, cut into 3/4-inch cubes.
Preheat oven to 400°F. In a bowl, mix egg, milk, butter and sugar. Slowly stir in flour. Fold in the green onions, bacon, Swiss cheese and 1/4 cup Cheddar cheese. Fill muffin compartments 1/3 full. * Place one cube of Jalapeño Jack cheese in middle of each muffin compartment on top of batter. Continue to fill muffin compartments with batter until 2/3 full. Top with remaining Cheddar cheese. Bake muffins for 15 to 20 minutes or until golden brown. Let stand 5 minutes before removing from pan. Serve warm. *If necessary, grease before filling.
1/4 cup all-purpose flour for dusting
2 8-inch by 12-inch sheets of puff pastry, thawed to room temperature
1-1/2 cups grated Monterey Jack cheese
1 pound fresh, lump crabmeat
1/3 cup butter, melted
2 tablespoons mayonnaise
3/4 cup half-and-half
1/2 teaspoon garlic oil
1/2 teaspoon ground horseradish
1 shallot, chopped fine
1 tablespoon finely chopped parsley
1 pinch nutmeg
Salt and pepper to taste
Optional serving suggestion:
Sautéed wild mushrooms
Preheat oven to 400° F.
To make puff pastry: Dust flour over a work surface. Place puff pastry sheets on floured surface. Using a rolling pin, stretch the pastry sheets 2 inches each side. Gather four (six-inch) tartlet shell containers. Using the bottom of one of the containers as a guide cut out two circles per pastry sheet (extend the cut border two inches, making an eight inch diameter). Place the cut pastry pieces inside each shell container, molding so the pastry fits just right. With a fork, dock the bottom of each shell container.
To make the filling: In a bowl combine all other ingredients, incorporating well. Fill each shell with 1/2 cup of the mixture, and then top each shell with any remaining filling. Bake in oven for 35 minutes or until a toothpick comes out clean upon insertion. Tartlets can be served over a sauté of wild mushrooms.
