Pantone Chef #14 - BATTLE CHEESE!

[morea]

Each week, after the 'surprise' ingredient is revealed, the challengers face off in a frantic recipe battle. Whether or not the Pantone Chef defends his title--you, the viewers, always win.

Today's competition:

http://img174.echo.cx/img174/1277/cheese5pf.png

BATTLE CHEESE!


Some facts:

• Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.

• Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.

• Britain's biggest-ever Cheddar cheese - weighing half a ton and big enough to make10,000cheese sandwiches - was unveiled June 23, 2005 in Dorset. It will be sold in for £3.20 per lb



Cheese fun:

What kind of cheese person are you? A quiz! http://www.ilovecheese.com/cheese_profiler.asp

A "food and wine pairing" website: http://www.ilovecheese.com/wine_pairings.htm

And with that, LET THE POSTING BEGIN!

[morea]

SMOKED CHEESE AND SAUSAGE LASAGNA

Sauce
3 tablespoons olive oil, divided
1 pound Italian sweet sausages, casings removed
2 ounces sliced prosciutto, chopped

2 cups chopped onions
1 celery stalk, chopped
3 garlic cloves, chopped
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste
1 28-ounce can Italian-style tomatoes in juice, tomatoes chopped, juice reserved
2 tablespoons chopped fresh basil

Lasagna
12 10x2-inch lasagna noodles
1 15-ounce container whole-milk ricotta cheese
2 cups (packed) coarsely grated smoked mozzarella cheese, divided
1 large egg

Olive oil

For sauce:
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add sausage; sauté until browned, breaking up with fork, about 6 minutes. Add prosciutto; stir 1 minute. Transfer mixture to bowl.

Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Sauté until tender, about 5 minutes. Stir in tomato paste. Add tomatoes with reserved juice, basil, and sausage mixture. Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For lasagna:
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Arrange in single layer on baking sheet. Stir ricotta and 1 1/2 cups mozzarella in bowl. Season with salt and pepper; mix in egg.

Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1/2 cup mozzarella. Cover with foil. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F. Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.

Makes 8 servings.

[morea]

Cheese Souffle

3 tb Flour
3 tb Butter
3 eggs; separated
1 c Milk
1 c Grated cheese
Salt
Pepper

Stir butter and flour together in a saucepan over fire, without browning. Add the milk, a little at a time, and stir till mixture boils. Add cheese, salt and pepper, set side to cool. Beat the egg yolks and add them to the mixture in the pan and blend thoroughly. Lastly, beat the egg whites to a stiff froth, fold into the mixture, and turn into a deep well greased dish. Bake in a moderate oven about 25 minutes, and serve at once, because it soon falls and no one will be impressed.

[cjoe]

cheese and jalepeno sandwiches!

two thick slices of cheddar
6 jalepenos

place 6 jalepenos between slices of cheese. press together. enjoy!

i am a poor lazy student :)

[morea]

^ nice Professor Farnsworth, cjoe! :p

Macaroni and Cheese

5 cups cooked macaroni
(approx 4 cups uncooked)
5 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups milk
2 cups shredded mozarella cheese
4 cups shredded cheddar cheese

Cook the macaroni until done as usual. Do not overcook it. Drain macaroni in strainer.

Place macaroni, butter, salt,pepper, milk, mozarella cheese, and 3 cups of cheddar cheese in casserole dish. Mix eggs in a bowl first and then stir into mixture.

Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.

Uncover and add extra cup of cheddar cheese across the top. Bake uncovered for another 15 minutes.

[morea]

CHEESE AND POTATO SOUP

2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Serves 4.

[morea]

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE

2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Ladle soup into bowls. Serve, passing cheese separately.

Makes 6 servings.

[morea]

PESTO GOAT CHEESE SPREAD

4 oz soft mild goat cheese at room temperature
2 oz cream cheese at room temperature
1/4 cup pesto

Stir together all ingredients with salt and pepper to taste until smooth.

Cooks' notes:
• Use spread as an hors d'oeuvre (with crackers or toasts) or as a sandwich spread.
• Spread keeps, covered and chilled, 1 week.

[morea]

SALSA-BAKED GOAT CHEESE

1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4-ounce log goat cheese (there are flavored goat cheeses available, some of which can be good with the salsa, but think about the flavor combination before making your purchase)
1 3-ounce package cream cheese, softened
1 cup Roasted Jalapeño-Tomato Salsa
A tablespoon or so chopped fresh cilantro, for garnish

Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.

Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

Serves 4 to 6 as a nibble with tortilla chips, pita triangles, crackers or crispy toasts.

[keith1]

Blue Cheese & Portobello Mushroom Ragout

2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4-1/2 cup (1-2 ounces) blue cheese
2 cup grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.) or pasta
Freshly chopped parsley (optional)


Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10-15 minutes. Add sherry, chicken broth, salt, fennel and pepper. Simmer 2-3 minutes to allow flavors to blend. Add mushrooms. Cook until liquid is absorbed.

Remove pan from heat. Crumble blue cheese over mixture and lightly toss.

Spread mixture over vegetables or pasta. Garnish dish with chopped parsley.

* Note: To roast vegetables, cut into equal sizes. Spread out vegetables on pan in single layer, lightly drizzle with olive or canola oil and sprinkle with salt. Roast under broiler 10-15 minutes until blackened spots appear on vegetables.

[keith1]

Gorgonzola and chicken pizzettes toppped with toasted walnuts

1 pound pizza dough, divided into 6 equal pieces
Extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup butter, sauced
1 teaspoon Dijon mustard
6 4-ounce chicken breasts, precooked and sliced thin
3/4 cup Gorgonzola cheese, crumbled
1/4 cup mayonnaise
2 tablespoons sour cream
3 tablespoons chopped toasted walnuts

Preheat oven to 375°F.

For pizzetta shells: Roll out each of the six divided pieces of dough into even circles, each about 1/4-inch thick. Place each round of dough onto a baking stone, leaving a one-inch space between each round. Drizzle dough with olive oil, salt and pepper; bake in oven for 20 minutes or until golden in color. Cool on racks. Pizzetta shells are best topped when lukewarm or at room temperature.

For topping: Mix together butter and mustard; spread on each of the pizzetta shells. Arrange the cooked chicken and Gorgonzola cheese over each shell. Combine mayonnaise, sour cream and walnuts in a mixing bowl. Spoon dollops of mayonnaise mixture over each round. Sprinkle pizzettas with salt and pepper to taste.

from the kitchen of Chef Walter Potenza of Walter's restaurant in Providence, RI

[keith1]

Con Queso Salsa

100 ounces [2.8 L] Mexican-style relish
200 ounces [5.6 L] hot Cheddar cheese sauce
1 ounce [28 g] chilies
2 ounces [57 g] seasoned spicy salt

Combine all ingredients into a saucepan.
Heat over very low heat until well mixed.

Serve with tortilla chips

[keith1]

BROCCOLI-CHEESE SOUP

1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese

Mix water, potatoes, bouillon, onion and broccoli together. Cook until done, about 20-30 minutes. Add soup and cheese. Simmer 15 minutes.

[keith1]

Portobello Dumplings with Goat Cheese Sauce

Dumpling Ingredients:
3 large Portobello mushroom caps
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 tsp. crushed red pepper flakes, or to taste
5 green onions, sliced thin
3 ounces Cheer
24 won ton skins
1 tablespoon butter


Method:
Mix together vinegar, oil, garlic, salt, pepper and crushed red pepper. Remove stems from mushrooms and marinate in the oil mixture for about 30 minutes. Grill over coals or on a grill pan for about 4 minutes on each side. Cut into a small dice and mix with the cheese and onions. Place a heaping teaspoon of filling in the center of each won ton skin and wet edges with water. Fold into a triangle and wet tip of long ends to seal together forming a dumpling. Steam for 5 minutes. Sauté one side of the dumpling in butter to brown.

Goat Cheese Sauce
Ingredients:
1 shallot
2 teaspoons butter
1 cup white wine
1 cup cream
3 ounces Chevre

Method:
Sauté shallots in butter just until they are limp. Add wine and reduce until thick and syrupy. Add cream and reduce slightly. Add cheese and stir until smooth. Serve immediately.

[morea]

Mmm.... sounds good keith! I love broccoli cheese soup especially!

[morea]

SPICY CHEESE BISCUITS

3 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
1 cup grated sharp Romano cheese
2/3 cup chilled vegetable shortening cut into small pieces

1 1/4 cups chilled buttermilk


Preheat oven to 450°F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles coarse meal. Add buttermilk, stirring until dough begins to form clumps.

Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch-thickness. Using 3-inch-diameter biscuit cutter, cut out biscuits. Gather dough scraps; roll out to 3/4-inch-thickness. Cut out additional biscuits. Transfer biscuits to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm.

Makes 9 Biscuits.

[morea]

SOUTHERN SAUSAGE SOUFFLE

3/4 pound bulk breakfast sausage
1 green bell pepper, diced

6 home-style white bread slices, crusts trimmed, cut into cubes
1 cup seasoned corn bread stuffing mix
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
4 eggs
2 cups milk
1/2 teaspoon salt

2 14 1/2-ounce cans stewed tomatoes (preferably Cajun style)

Preheat oven to 350°F. Butter 8-inch square baking dish. Place sausage and bell pepper in heavy large skillet over medium-high heat. Sauté until sausage is cooked through and pepper is tender, breaking sausage into small pieces with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage and pepper to small bowl.

Layer half of bread, stuffing mix, sausage mixture and cheese in prepared dish. Repeat layering. Combine eggs, milk and salt in small bowl and whisk until blended; season with pepper. Pour egg mixture over sausage mixture.

Bake until casserole begins to brown and custard is set, about 40 minutes.

Meanwhile, bring tomatoes with juices to boil in heavy medium saucepan over high heat. Cook until tomatoes thicken to sauce consistency, stirring occasionally, about 9 minutes.

Spoon soufflé onto plates. Spoon tomato sauce alongside and serve.

Serves 4 to 6.

[cbscreative]

Good thing I just ate. It's nice to know there are other artist who also appreciate good recipes. So...

...Who's bringing the wine?

[morea]

waaaaaaa!!!! no wait... that was *whine*... tee hee hee

[morea]

PRESTO PIZZA

1 1/2 cups tomato sauce with Italian seasonings
One 12-inch premade pizza crust
2 cups (8 oz) shredded part-skim mozzarella
1 cup broccoli florets
1/4 cup grated Parmesan

Spread sauce evenly on crust and sprinkle on mozzarella. Arrange broccoli evenly on top and sprinkle with Parmesan. Bake 8 to 10 minutes (or according to package directions), until cheese bubbles and begins to brown. Cut into 8 wedges.

[morea]

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled

1/2 cup (1 stick) butter
3 1/2 ounces thinly sliced prosciutto, finely chopped
3/4 teaspoon minced fresh rosemary

3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Additional fresh rosemary

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.

Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

Serves 8.

[morea]

Cheddar Bread

1 1/3 cups warm water
2 tablespoons sugar
1 teaspoon salt
2/3 cup butter, softened
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 1/2 cups all-purpose or bread flour
2 tablespoons powdered milk
2 teaspoons grated onions
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 cups shredded cheddar cheese
Preheat oven to 400°:F.

In a large bowl combine warm water, sugar, salt, and 1/3 cup softened butter; add in yeast, stir until mixed. Let stand for 10 minutes. Beat in flour and powdered milk; beat until well mixed. Pat evenly into 14-inch square or 14-inch circle on a cookie sheet.
In a small bowl combine 1/3 cup softened butter, grated onion, dry mustard, and Worcestershire sauce; beat until well blended. Spread over the dough and sprinkle with shredded cheddar cheese.

Bake for 15 to 20 minutes or until crust is browned and cheese is bubbly. Cut into 12 pieces. Serve warm.

Makes 1 loaf.

[morea]

PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
8 ounces thinly sliced prosciutto
10 ounces thinly sliced whole-milk mozzarella cheese
12 tomato slices
12 large fresh basil leaves
1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally

Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.

Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

Makes 4 servings.

[morea]

Old-Fashioned Grilled Cheese Sandwich

Almost any type of good melting cheese works perfectly. Use what you like. To make a more up-to-date version, try placing a few basil leaves in the center. It's a wonderful fresh surprise.

Yield: 4 servings

1/2 pound Cougar Gold cheese, coarsely grated (or use cheddar or Gouda)
4 large 1/8-inch-thick slices country, pain levain, or other hearty bread, cut in half
12 fresh basil leaves (optional)
3 tablespoons butter


Sprinkle the grated cheese over 4 slices of the bread. Top with a few basil leaves, if desired. Cover with the remaining 4 bread slices.

In a large sauté pan, melt the butter over medium-high heat. Place the sandwiches in the pan and cover. Cook until the sandwich is golden brown on the underside, about 3 minutes. Turn with a spatula and cook the other side until golden brown and the cheese has melted, about 2 more minutes.

Serve immediately.


* Also excellent with pesto! Mmm!

[morea]

Beer Cheese Spread

This is a great spread for crackers.

1 pkg. (3 oz) cream cheese, softened
1 pkg. (8 oz) sharp Cheddar cheese, shredded
1 clove garlic, minced
1 Tbs. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
1/4 cup beer

Beat cheeses at medium speed with an electric mixer until smooth.

Add garlic and next three ingredients. beat well. Gradually add beer and beat until blended.

[morea]

Cheese Nachos

* 2 or 3 dozen whole tortilla chips OR 12 fresh corn tortillas
* 1/2 pound Longhorn cheese or Monterrey Jack cheese (or combination of each)
* 1 jar pickled jalapeño chile slices
* 4 scallions, finely chopped
* Salt

You can fry your own tortilla chips, or use store-bought. To make your own, stack a dozen fresh corn tortillas on a cutting board and cut into 3 pie-shaped pieces, making 36 pieces. Heat 1/2 inch of oil in a heavy skillet to approximately 375F degrees.

Place the tortilla wedges in the skillet, 4 to 6 at a time. If they puff up, just mash them flat. Turn them over so they crisp on both sides. Chips will cook in 45 to 60 seconds. When crisp, drain on paper towels. Shake in a brown bag to which salt has been added.

To make the nachos, place crisp tortilla chips on a cookie sheet. Cover the tops with the grated cheese, a thin slice of jalapeno and some chopped scallions. Broil for about 5 minutes, or until the cheese becomes bubbly.

You can make Super Nachos by adding one or more additional toppings like refried beans, black beans, guacamole, chopped ripe tomatoes, sliced black olives, and sour cream. People also add strips of grilled chicken or beef. By this time, the plate has turned into a full meal.

[morea]

Tex-Mex Cheese Enchiladas

For the Enchiladas:

* 12 corn tortillas
* 1/2 cup olive or canola oil
* 2 large yellow onions
* 4 cups grated Longhorn cheese
* Chili Gravy (recipe follows)

For the Chili Gravy

* 2 tablespoons shortening or lard
* 2 tablespoons flour
* 2 tablespoons chili powder (see below)
* 3 cups Warm water
* salt to taste

For the Chili Gravy, make a light roux by melting the shortening or lard in a skillet and stirring in the flour. Stir and cook a few minutes until the flour has browned a little. Add the chili powder, water and salt, and continue to stir and cook until mixture has thickened. Set aside and keep warm.

For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400°F degrees.

Chop the onions, grate the cheese, and set aside.

Heat the oil in a second skillet. Have the corn tortillas ready.

Putting the enchiladas together is just a series of steps. And if you're the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead.

1. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first step is to soften the tortilla.
2. Remove the tortilla from the oil, letting the excess oil drip back into the skillet.
3. Dip the tortilla into the chili gravy, coating both sides.
4. Place the now-coated tortilla in the 9x13-inch pan, put a handful of grated cheese and onion on one edge of the tortilla, and roll it up.
5. Place the rolled tortilla flat-side-down in one end of the pan.
6. Repeat ths process with the remaining 11 tortillas. The pan should be full.
7. Pour the remaining Chili Gravy on top of the enchiladas.
8. Sprinkle the enchiladas generously with the remaining grated cheese.

Bake for about 10 minutes until the cheese is bubbly. Serve at once.

Makes four servings of three enchiladas each. Garnish with chili gravy, Crema or sour cream. On the side, serve Mexican Red Rice and Refried Beans

[morea]

Bacon and Cheddar Quiche

* 1 1/3 cups all-purpose flour
* 1/8 teaspoon salt
* 1/2 cup cold butter, cut in small pieces
* 2 to 3 tablespoons ice-cold water

Filling

* 8 strips lean bacon, cooked and crumbled
* 4 large eggs
* 1 1/2 cups light cream
* 1/4 teaspoon dried leaf thyme
* 1/8 teaspoon pepper
* 1 cup shredded sharp Cheddar cheese

Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. ***** dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.

In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.

Quiche serves 8.

[morea]

Baked Ham & Cheese Quesadilla

* 4 large flour tortillas
* 1/2 cup shredded Monterey Jack cheese
* 8 oz thinly sliced ham, or smoked turkey
* 1/2 cup diced tomatoes
* 2 tablespoons chopped green onion (optional)
* pepper to taste
* vegetable oil for brushing tops

Lightly spray a cookie sheet with vegetable cooking spray. Arrange 2 tortillas on the cookie sheet, then evenly top with 1/4 cup of the cheese. Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion, then the other 1/4 cup of cheese.

Sprinkle each with a little pepper, then cover each with another tortilla. Brush tops with vegetable oil and bake in a 425° oven for about 10 to 12 minutes, until browned. Cut quesadillas into wedges and serve with mustard or mayonnaise.

Serves 4.

[morea]

Cheese Ball

* 6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
* 8 ounces shredded sharp Cheddar cheese
* 2 teaspoons grated onion
* 2 teaspoons Worcestershire sauce
* 2 teaspoons finely minced garlic
* Finely chopped pecans or peanuts

In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans or peanuts until well coated.Wrap in plastic and let ripen in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.

[morea]

Port Wine Cheese Spread

* 1/2 cup port wine
* 1/4 cup butter, melted
* 16 ounces Cheddar cheese, grated
* 1 cup sour cream
* 1 1/4 teaspoons salt
* 1/8 teaspoon cayenne

In a small bowl, combine wine and melted butter.

In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper.

Process until mixture is smooth. With motor still running, gradually add the butter and wine mixture, processing until smooth.

Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted crackers.

Makes about 4 cups

[morea]

Fried Mozzarella Cheese Sticks

* 1 pound Mozzarella cheese, cut into sticks or cubes
* 2/3 cup all-purpose flour
* 3 large eggs, beaten
* 3/4 cup Italian seasoned bread crumbs
* vegetable shortening or oil, for frying

In a deep fryer or deep Dutch oven, melt about 2 to 3 inches of oil or vegetable shortening over high heat; continue to heat until temperature reaches 365;.

Place the flour in a shallow bowl or pie plate. Beat the eggs in bowl. Place the seasoned bread crumbs in another shallow bowl or pie plate. One at a time, roll each mozzarella cube or stick in the flour, dip in the eggs, then coat thoroughly with the bread crumbs. Set on a waxed paper-lined baking sheet.

pieces cubes until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towel-lined baking sheet and keep warm.

Spear cubes or sticks with decorative toothpicks, if desired. Serve with marinara or pizza sauce.

Makes 24 to 36 small pieces.

[morea]

Soft Cheddar Pretzels

* l 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 2 tablespoons margarine
* 1/2 cup (2 ounces) shredded mild Cheddar cheese
* 2/3 cup milk
* 1 egg, beaten
* l 1/2 teaspoons coarse salt

ombine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add cheese and milk, stirring until dry ingredients are just moistened. Turn dough out onto a lightly floured surface and knead about 12 times.

Divide dough in half and roll each half into a 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Twist each into a pretzel shape; brush with beaten egg and sprinkle with coarse salt. Place on lightly greased baking sheets and bake at 400° for 15 minutes or until golden brown. Cool pretzels for a few minutes on wire racks; serve pretzels warm.

Makes about 16 soft pretzels.

[morea]

Campfire Quesadillas

6 (6-in.) corn tortillas
2 cups shredded cheddar or mozzarella cheese
1 can (4-oz.) Diced Green Chiles, drained
6 tablespoons salsa - Homestyle Recipe (Mild)

Prepare fire or grill. Over low flame, place tortillas on grate. Cook 1 to 2 minutes or until soft, and turn with tongs. Divide cheese evenly between tortillas, top with green chiles and salsa.

Immediately fold in half to enclose. Press with tongs to seal edges and continue cooking, turning frequently, until cheese melts and edges of tortilla are charred. Serve hot.

Serving Size: 6

[morea]

Feta-Stuffed Chicken

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta
Cheese with basil and tomato
Vegetable cooking spray
1 1/2 tsp margarine, melted
3 cups shredded spinach
1/2 cup fresh basil
1 Tbsp balsamic vinegar
1 tsp olive oil
1/8 tsp pepper

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in a 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 25 minutes or until done. Combine spinach and basil in a bowl, and drizzle with vinegar and oil. sprinkle pepper over salad; toss well. Serve chicken over salad.

[Russian girl]

i'm hungry now....