11 Entrees with Basic Cheese Ingredients
1. Cheddar-cheese Puffs
- 2 cups grated cheddar cheese
- ½ cup butter or margarine, softened
- 1 cup flour, sifted
- ½ teaspoon salt
- ½ teaspoon paprika
- 48 small green olives, stuffed with pimientos
Blend cheese with butter.
Add flour, salt, and paprika; mix well.
Mold 1 teaspoon dough around each olive to cover.
At this point you can refrigerate or freeze puffs for up to 10 days.
Add flour, salt, and paprika; mix well.
Mold 1 teaspoon dough around each olive to cover.
At this point you can refrigerate or freeze puffs for up to 10 days.
Appetizers Recipes Easy and Fast for Home
Bake puffs at 400°F for 15 minutes.
Serve hot.
Yield 48.
Serve hot.
Yield 48.
2. Deluxe Cheeseball
- ½ to 1 pound soft cheddar cheese (found in dairy
- stores) or cheddar cold pack, room temperature.
- ½ pound cream cheese, room temperature
- 3 ounces pimiento cream cheese, room
- temperature
- 6 to 8 ounces crumbled blue cheese for salads,
- room temperature
- 2 tablespoons freshly grated or dry minced onion 1 teaspoon Worcestershire sauce
- Chopped nuts or paprika for garnish
Combine all ingredients except nuts or paprika in large bowl; mix thoroughly with heavy-duty mixer.
Mixture is very thick, so lighter mixers may not be powerful enough unless all cheeses have been at room temperature for quite a few hours.
Mixture is very thick, so lighter mixers may not be powerful enough unless all cheeses have been at room temperature for quite a few hours.
Refrigerate until firm enough to form into ball, apple, or even banana shape!
Garnish with paprika or nuts; decorate accordingly.
Rewrap in plastic wrap; refrigerate until serving. Yield 12 servings as an hors d'oeuvre.
3. Cheese Crisps
Thoroughly blend cheeses, butter, and water.
Add flours, wheat germ, salt, and cayenne; mix well. Stir in rolled oats.
Divide dough in half. Form into 2 rolls, each about 1 ½ inches in diameter (about 6 inches long). Wrap tightly; refrigerate until well chilled, about 4 hours, or up to 1 week.
Slice 1/s to ¼ inch thick; sprinkle with paprika.
Bake on greased baking sheet at 400 °F 8 to 10 minutes. Cool on rack.
If less uniform shape is desired, dough can be shaped into small ( 1¼-inch) balls immediately after mixing; flatten with hands onto baking sheet.
Sprinkle with paprika. Bake in 400 °F oven 8 to 10 minutes, until golden brown. Yield 4 dozen.
4. Cottage-cheese Tartare
This dish can be served as beef tartar is, as a cocktail appetizer, or as a first course.
In blender or food processor cream together cottage cheese, yogurt, and mustard until smooth. Season to taste with salt and pepper.
Arrange capers, tomatoes, chives, onion, and shrimp on platter with tartare. Also have on hand paprika and caraway seeds to be used as garnish.
Serve tartare on crackers or snack breads. Top with any other ingredients, singly or in combination. Sprinkle with paprika or caraway seeds, if desired. Yield 4 to 6 servings.
5. Creamed Blue Cheese
Cream blue cheese until light and smooth.
Cream butter in a separate bowl until fluffy.
Combine cheese and butter; blend well.
Add pepper; mix thoroughly.
Line small, decorative mold with about 3 thicknesses of cheesecloth, leaving enough over rim to bring over top.
Press cheese mixture firmly into mold; bring corners of cheesecloth up over top.
Store in refrigerator overnight.
Grasp corners of cheesecloth; lift cheese mixture out of mold. Remove cheesecloth. Turn into serving dish. Sprinkle pistachio nuts thickly over top. Let set at room temperature to soften.
Serve with fresh celery sticks, cauliflower florets, or assorted crackers.
Yield 8 to 10 servings.
6. Fried-cheese Profiteroles
Blend flour with cheese.
Combine butter with ½ cup water in small saucepan. Bring to boil, stirring until butter melts. Add flour mixture all at once; stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball. Remove from heat. Add l egg; beat I minute, until well mixed. Repeat procedure with remaining egg; beat until smooth and thickened.
Let stand, covered, at room temperature until completely cool. Do not refrigerate.
Spoon mixture into pastry bag with ½-inch tip affixed. Pipe ½-inch pieces or drop by teaspoonfuls into 350°F oil in deep-fat fryer. Fry until golden; drain well on absorbent toweling. Sprinkle with paprika. Yield 40 to 50 small puffs.
7. Liptauer Cheese
Cream butter in small mixing bowl with electric mixer until light and fluffy .. Add cream cheese; beat until smoothly blended.
Chop caraway seeds in blender or food processor; add to butter mixture.
Chop capers finely; add to mixture. Add mustard and paprika.
Rinse, dry, and chop anchovy. Stir into cheese mixture; blend well.
Shape into neat rectangle on serving plate; border with pretzels.
Serve with additional pretzels or crackers.
Yield 4 to 6 servings.
8. Paprika Cookies
Preheat oven to 375 °F.
Mix butter and cheese together until soft and creamy.
Sift flour, paprika, salt, and mustard together; add to butter and cheese. Beat until well blended.
Flour your hands lightly; roll heaping teaspoons of mixture into small balls. Place on greased baking sheets; flatten a little. Sprinkle with poppy seeds.
Bake 15 to 20 minutes or until golden brown. Loosen cookies, but leave on baking sheets to cool. Yield about 18 cookies.
9. Petite Appetizer Puffs
Bring water and butter to boil, stirring until butter melts. Add flour and salt all at once. (Remember to spoon flour into dry measuring cup; level. Do not scoop). Reduce heat. Cook, stirring vigorously, over low heat until mixture is smooth and forms soft ball, 1 to 2 minutes. Remove from heat; cool slightly. Add eggs one at a time; beat well after each addition.
Turn half of batter into mixing bowl; stir in chopped dried beef.
Add cheese to remaining half of batter. Drop by level teaspoonfuls or pipe with pastry tube in ½inch piles onto greased baking sheet. Bake in preheated 400 °F oven 20 to 25 minutes or until golden brown and firm to touch. Serve warm or cold. Yield about 9 dozen.
10. Swiss-cheese Squares
Combine flour, baking powder, baking soda, and salt. Cut in shortening until mixture resembles dry cornmeal. Add sourdough starter and enough milk to form soft dough that cleans side of bowl. Add Swiss cheese; knead lightly into dough. Pat or roll dough to 1/2 inch thick. Cut into squares, using serrated knife or cookie cutter. Brush tops with beaten egg. Sprinkle with poppy seeds.
Place squares on ungreased cookie sheet. Bake in preheated 450 °F oven IO minutes or until golden brown. Serve warm or cold.
Yield 1 ½ dozen.
11. vareneky
This is a nice way to start a meal in the evening, or serve it for lunch.
Blend all ingredients. Knead into stiff dough. Roll out very thin; cut into circles, using glass or pastry cutter. Fill with your choice of fillings. Simmer 10 minutes in 4 quarts salted water.
Serve with sour cream or melted butter.
Potato and cheese and cabbage or mushroom-filled vareneky (any filling except fruit) are better if they are fried slightly in butter before serving. Yield 6 to 8 servings.
cottage cheese filling
Mix well and fill.
mashed potato filling
Rice and mushrooms
Fried sauerkraut
Cooked meat
Variety Cooking Recipes - 11 Entrees with Basic Cheese Ingredients
- ½ pound cheddar cheese, grated (2 cups)
- ⅓ cup grated Parmesan cheese
- ½ cup butter or margarine, room temperature
- ¼ cup water
- ¾ cup whole-wheat pastry flour
- ⅓ cup all-purpose flour
- 1 tablespoon toasted wheat germ
- ¼ teaspoon salt
- Dash of cayenne (optional)
- 1 cup rolled oats
- ⅛ teaspoon paprika
Thoroughly blend cheeses, butter, and water.
Add flours, wheat germ, salt, and cayenne; mix well. Stir in rolled oats.
Divide dough in half. Form into 2 rolls, each about 1 ½ inches in diameter (about 6 inches long). Wrap tightly; refrigerate until well chilled, about 4 hours, or up to 1 week.
Slice 1/s to ¼ inch thick; sprinkle with paprika.
Bake on greased baking sheet at 400 °F 8 to 10 minutes. Cool on rack.
If less uniform shape is desired, dough can be shaped into small ( 1¼-inch) balls immediately after mixing; flatten with hands onto baking sheet.
Sprinkle with paprika. Bake in 400 °F oven 8 to 10 minutes, until golden brown. Yield 4 dozen.
4. Cottage-cheese Tartare
This dish can be served as beef tartar is, as a cocktail appetizer, or as a first course.
- 1 12-ounce container cottage cheese
- ⅓ cup yogurt
- 1 tablespoon prepared Dijon mustard
- Salt and white pepper to taste
- 2 tablespoons capers
- 2 or 3 tomatoes, cut into thin wedges
- 3 or 4 tablespoons chopped chives or thinly sliced scallions
- 1 large onion, chopped
- 4 to 6 ounces small cooked shrimp
- Paprika
- Caraway seeds
- Assorted crackers and snack breads
In blender or food processor cream together cottage cheese, yogurt, and mustard until smooth. Season to taste with salt and pepper.
Arrange capers, tomatoes, chives, onion, and shrimp on platter with tartare. Also have on hand paprika and caraway seeds to be used as garnish.
Serve tartare on crackers or snack breads. Top with any other ingredients, singly or in combination. Sprinkle with paprika or caraway seeds, if desired. Yield 4 to 6 servings.
5. Creamed Blue Cheese
- 6 ounces blue cheese, crumbled
- ¾ cup butter
- 1/s teaspoon white pepper
- Ground pistachio nuts
Cream blue cheese until light and smooth.
Cream butter in a separate bowl until fluffy.
Combine cheese and butter; blend well.
Add pepper; mix thoroughly.
Line small, decorative mold with about 3 thicknesses of cheesecloth, leaving enough over rim to bring over top.
Press cheese mixture firmly into mold; bring corners of cheesecloth up over top.
Store in refrigerator overnight.
Grasp corners of cheesecloth; lift cheese mixture out of mold. Remove cheesecloth. Turn into serving dish. Sprinkle pistachio nuts thickly over top. Let set at room temperature to soften.
Serve with fresh celery sticks, cauliflower florets, or assorted crackers.
Yield 8 to 10 servings.
6. Fried-cheese Profiteroles
- ⅓ cup all-purpose flour
- ⅓ freshly grated Parmesan cheese
- ¼ cup butter, softened
- 2 eggs
- Paprika
Blend flour with cheese.
Combine butter with ½ cup water in small saucepan. Bring to boil, stirring until butter melts. Add flour mixture all at once; stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball. Remove from heat. Add l egg; beat I minute, until well mixed. Repeat procedure with remaining egg; beat until smooth and thickened.
Let stand, covered, at room temperature until completely cool. Do not refrigerate.
Spoon mixture into pastry bag with ½-inch tip affixed. Pipe ½-inch pieces or drop by teaspoonfuls into 350°F oil in deep-fat fryer. Fry until golden; drain well on absorbent toweling. Sprinkle with paprika. Yield 40 to 50 small puffs.
7. Liptauer Cheese
- ½ cup salted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon (heaping) caraway seeds
- 1 teaspoon drained pickled capers
- 1 teaspoon (heaping) Dijon mustard
- 1 ¼ teaspoon Hungarian paprika
- I boned anchovy fillet
- Pretzels
Cream butter in small mixing bowl with electric mixer until light and fluffy .. Add cream cheese; beat until smoothly blended.
Chop caraway seeds in blender or food processor; add to butter mixture.
Chop capers finely; add to mixture. Add mustard and paprika.
Rinse, dry, and chop anchovy. Stir into cheese mixture; blend well.
Shape into neat rectangle on serving plate; border with pretzels.
Serve with additional pretzels or crackers.
Yield 4 to 6 servings.
8. Paprika Cookies
- ½ cup (1 stick) butter or margarine
- ¾ cup grated cheese
- 1 cup flour
- 1 teaspoon Hungarian paprika
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ½ tablespoon poppy seed
Preheat oven to 375 °F.
Mix butter and cheese together until soft and creamy.
Sift flour, paprika, salt, and mustard together; add to butter and cheese. Beat until well blended.
Flour your hands lightly; roll heaping teaspoons of mixture into small balls. Place on greased baking sheets; flatten a little. Sprinkle with poppy seeds.
Bake 15 to 20 minutes or until golden brown. Loosen cookies, but leave on baking sheets to cool. Yield about 18 cookies.
9. Petite Appetizer Puffs
- 1 cup water
- ½ cup butter
- 1 cup enriched flour
- ⅛ teaspoon salt
- 4 eggs
- ½ cup finely chopped dried beef
- ¼ cup grated Parmesan or Romano cheese
Bring water and butter to boil, stirring until butter melts. Add flour and salt all at once. (Remember to spoon flour into dry measuring cup; level. Do not scoop). Reduce heat. Cook, stirring vigorously, over low heat until mixture is smooth and forms soft ball, 1 to 2 minutes. Remove from heat; cool slightly. Add eggs one at a time; beat well after each addition.
Turn half of batter into mixing bowl; stir in chopped dried beef.
Add cheese to remaining half of batter. Drop by level teaspoonfuls or pipe with pastry tube in ½inch piles onto greased baking sheet. Bake in preheated 400 °F oven 20 to 25 minutes or until golden brown and firm to touch. Serve warm or cold. Yield about 9 dozen.
10. Swiss-cheese Squares
- 2 cups all-purpose white flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup shortening
- ½ cup sourdough starter (see Index)
- ½ cup buttermilk
- 1 cup grated Swiss cheese
- 1 egg, beaten
- 3 tablespoons poppy seeds
Combine flour, baking powder, baking soda, and salt. Cut in shortening until mixture resembles dry cornmeal. Add sourdough starter and enough milk to form soft dough that cleans side of bowl. Add Swiss cheese; knead lightly into dough. Pat or roll dough to 1/2 inch thick. Cut into squares, using serrated knife or cookie cutter. Brush tops with beaten egg. Sprinkle with poppy seeds.
Place squares on ungreased cookie sheet. Bake in preheated 450 °F oven IO minutes or until golden brown. Serve warm or cold.
Yield 1 ½ dozen.
11. vareneky
This is a nice way to start a meal in the evening, or serve it for lunch.
- 2 cups flour
- 1 egg
- Pinch of salt
- 1 cup potato water or milk
- 1 teaspoon oil
Blend all ingredients. Knead into stiff dough. Roll out very thin; cut into circles, using glass or pastry cutter. Fill with your choice of fillings. Simmer 10 minutes in 4 quarts salted water.
Serve with sour cream or melted butter.
Potato and cheese and cabbage or mushroom-filled vareneky (any filling except fruit) are better if they are fried slightly in butter before serving. Yield 6 to 8 servings.
cottage cheese filling
- 1 cup cottage cheese
- 1 teaspoon butter
- 1 egg
- 1 tablespoon sugar
Mix well and fill.
mashed potato filling
- 2 pounds cooked potatoes, mashed with butter
- and salt
- 6 slices American cheese or, for a tangier flavor,
- ½ pound sharp cheese
- other suggested fillings
Rice and mushrooms
Fried sauerkraut
Cooked meat
Variety Cooking Recipes - 11 Entrees with Basic Cheese Ingredients
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