Serves: 4 Servings
Ingredients:
1/2 c Tomato sauce
1/2 c Dry bread crumbs
1/2 c Cheddar cheese, diced
1 ts Salt
1 1/2 lb Ground beef
1/4 c Onions, diced
1 Egg, slightly beaten
Pepper
Instructions:
Mix all ingredients together in a larger bowl. Shape into a loaf pan and
bake 350F for 1 hr. Cover with any remaining tomato sauce or ketchup and
serve with mash potatoes
Readmore »»
Showing posts with label cheedar. Show all posts
Showing posts with label cheedar. Show all posts
Thursday
Cheddar Fondue
by Gerald Edgerton
Serves: 4 Servings
Ingredients:
1 lb Cheddar cheese; shredded
2 tb Flour
1 c Milk
1 ts Onion; grated
1 ts Worcestershire sauce
1 pn Cayenne
Salt to taste
Instructions:
Mix shredded cheese and flour until cheese well coated. In a fondue pot
heat milk and onion to not quite boiling. Stir in the cheese a little at a
time, continuing to heat and stir until all the cheese is melted. Add
worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol
burner. Serve with French bread cubes. Readmore »»
Serves: 4 Servings
Ingredients:
1 lb Cheddar cheese; shredded
2 tb Flour
1 c Milk
1 ts Onion; grated
1 ts Worcestershire sauce
1 pn Cayenne
Salt to taste
Instructions:
Mix shredded cheese and flour until cheese well coated. In a fondue pot
heat milk and onion to not quite boiling. Stir in the cheese a little at a
time, continuing to heat and stir until all the cheese is melted. Add
worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol
burner. Serve with French bread cubes. Readmore »»
Sunday
Cottage cheese tradition at Smith’s Dairy
BY Saimi Rote Bergmann REPOSITORY FOOD WRITER
ORRVILLE - Cottage cheese at Smith Dairy is made by hand, by eye, and by feel.
“It’s a craft,” said plant manager Karl Kelbly.
Smith’s in Orrville has been owned by the same family since it was founded in 1909. It still makes cottage cheese the old-fashioned way, with no premium placed on speed.
“A lot of people don’t make their own cultures like we do. Then we do a longer set, longer cook — just a slower process,” Kelbly said.
Cheesemaker Randy Hicks closely monitors the process, baby-sitting the 36-foot-long vats as the yeastlike cultures grow and the milk slowly separates into whey on top and a gelatinous block of curd on the bottom. Then he cuts the curd with “knives” that look like giant screens, creating the small pieces of curd you see in cottage cheese.
“Then they are cooked for two hours. It gets up to about 140 degrees,” Kelbly said. “Randy watches it closely. If it gets too firm it’s like eating BBs, if it-s too soft, they’ll fall apart, be pasty.”
How does Smith’s cottage cheese compare to brands that use chemicals to quick-set? Well, Kelbly may be partial, but he believes Smith’s has more flavor.
“Others can be too sharp, too acid, or musty,” he said. “Ours is creamy, with buttery notes.”
STEADY SALES
What’s the best way to enjoy cottage cheese? Purists like it plain. President Nixon liked it covered with ketchup and black pepper. Dieters in the ’60s and ’70s ate it on top of a canned peach half.
Try it on a slice of tomato, drizzled with balsamic vinaigrette. Stir a tablespoon of your favorite jam into 1/2 cup of cottage cheese, then spread on a toasted bagel. Mix cottage cheese with chopped herbs and use as a topper for baked potatoes.
Other than a brief surge during the low-carb craze, cottage cheese sales have been steady for decades, according to Penny Baker, Smith’s director of marketing.
“Sour cream goes up and down, like for the holidays, because they see it as an ingredient,” Baker said. “With cottage cheese, they see it more as a stand-alone item, and we’re trying to show them they can cook with it.”
Baker recommends substituting cottage cheese for applesauce when baking low-fat muffins, cookies and cakes. Her recipe for “Guilt-Free Brownies” calls for cottage cheese instead of butter or oil.
MAYO SUBSTITUTE
Cottage cheese also can serve as a substitute for mayonnaise as in a recipe for “Humpty Dumpty” egg salad from “The Cottage Cheese Cookbook” by G&R Publishing. ($4.50). Chopped egg is combined with chopped celery, cottage cheese, shredded cheddar and mustard.
To cut calories, replace some of the cream cheese in cheesecake recipes with cottage cheese, as in the recipe for a crustless cheesecake with sour cream topping from “The Cottage Cheese Cookbook.”
Of course, not all recipes made with cottage cheese are low-calorie. The indulgent Dairy Potatoes recipe found at www.smithdairy.com is creamy and cheesy. Better yet, it’s simple to make. Just combine diced potatoes, onion, garlic, cottage cheese, sour cream and cheddar cheese in a casserole dish and bake until bubbly.
Cottage cheese can substitute for ricotta in Italian dishes such as lasagna and manicotti. The low-carb crowd will like the pasta-free manicotti recipe from Smith’s Web site. Instead of pasta, chicken breasts pounded thin are rolled around a cottage cheese filling, then baked in tomato juice and topped with mozzarella cheese. Readmore »»
ORRVILLE - Cottage cheese at Smith Dairy is made by hand, by eye, and by feel.
“It’s a craft,” said plant manager Karl Kelbly.
Smith’s in Orrville has been owned by the same family since it was founded in 1909. It still makes cottage cheese the old-fashioned way, with no premium placed on speed.
“A lot of people don’t make their own cultures like we do. Then we do a longer set, longer cook — just a slower process,” Kelbly said.
Cheesemaker Randy Hicks closely monitors the process, baby-sitting the 36-foot-long vats as the yeastlike cultures grow and the milk slowly separates into whey on top and a gelatinous block of curd on the bottom. Then he cuts the curd with “knives” that look like giant screens, creating the small pieces of curd you see in cottage cheese.
“Then they are cooked for two hours. It gets up to about 140 degrees,” Kelbly said. “Randy watches it closely. If it gets too firm it’s like eating BBs, if it-s too soft, they’ll fall apart, be pasty.”
How does Smith’s cottage cheese compare to brands that use chemicals to quick-set? Well, Kelbly may be partial, but he believes Smith’s has more flavor.
“Others can be too sharp, too acid, or musty,” he said. “Ours is creamy, with buttery notes.”
STEADY SALES
What’s the best way to enjoy cottage cheese? Purists like it plain. President Nixon liked it covered with ketchup and black pepper. Dieters in the ’60s and ’70s ate it on top of a canned peach half.
Try it on a slice of tomato, drizzled with balsamic vinaigrette. Stir a tablespoon of your favorite jam into 1/2 cup of cottage cheese, then spread on a toasted bagel. Mix cottage cheese with chopped herbs and use as a topper for baked potatoes.
Other than a brief surge during the low-carb craze, cottage cheese sales have been steady for decades, according to Penny Baker, Smith’s director of marketing.
“Sour cream goes up and down, like for the holidays, because they see it as an ingredient,” Baker said. “With cottage cheese, they see it more as a stand-alone item, and we’re trying to show them they can cook with it.”
Baker recommends substituting cottage cheese for applesauce when baking low-fat muffins, cookies and cakes. Her recipe for “Guilt-Free Brownies” calls for cottage cheese instead of butter or oil.
MAYO SUBSTITUTE
Cottage cheese also can serve as a substitute for mayonnaise as in a recipe for “Humpty Dumpty” egg salad from “The Cottage Cheese Cookbook” by G&R Publishing. ($4.50). Chopped egg is combined with chopped celery, cottage cheese, shredded cheddar and mustard.
To cut calories, replace some of the cream cheese in cheesecake recipes with cottage cheese, as in the recipe for a crustless cheesecake with sour cream topping from “The Cottage Cheese Cookbook.”
Of course, not all recipes made with cottage cheese are low-calorie. The indulgent Dairy Potatoes recipe found at www.smithdairy.com is creamy and cheesy. Better yet, it’s simple to make. Just combine diced potatoes, onion, garlic, cottage cheese, sour cream and cheddar cheese in a casserole dish and bake until bubbly.
Cottage cheese can substitute for ricotta in Italian dishes such as lasagna and manicotti. The low-carb crowd will like the pasta-free manicotti recipe from Smith’s Web site. Instead of pasta, chicken breasts pounded thin are rolled around a cottage cheese filling, then baked in tomato juice and topped with mozzarella cheese. Readmore »»
Cheddar Broccoli Chicken Supreme
Serves: 6 Servings
Ingredients:
** 6 Chicken Breast halves,
** Boneless, skinless
** Vegetable Oil
** 10 oz Cream of Broccoli soup
** 1/2 c Milk
** 1 c Cheddar Cheese, shredded
** (and Extra shredded cheese)
Instructions:
Brown chicken breasts on both sides in a small amount of oil; drain off
excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover
and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove
chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir
until melted. Pour sauce over chicken. Sprinkle additional cheese over all.
Serve with hot cooked pasta or rice. Makes 4 to 6 servings. NOTE: Lite
Cheddar may be substituted but increase milk to 2/3 cup. Readmore »»
Ingredients:
** 6 Chicken Breast halves,
** Boneless, skinless
** Vegetable Oil
** 10 oz Cream of Broccoli soup
** 1/2 c Milk
** 1 c Cheddar Cheese, shredded
** (and Extra shredded cheese)
Instructions:
Brown chicken breasts on both sides in a small amount of oil; drain off
excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover
and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove
chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir
until melted. Pour sauce over chicken. Sprinkle additional cheese over all.
Serve with hot cooked pasta or rice. Makes 4 to 6 servings. NOTE: Lite
Cheddar may be substituted but increase milk to 2/3 cup. Readmore »»
Tuesday
Cheese Pudding
sandwiches, cheddar cheese, chicken stock,
Serves: 8 Servings
Ingredients:
4 Eggs
8 sl Stale bread
60 g Softened butter
150 g Cheddar cheese; grated
1 c Chicken stock
1/2 c Cream
Freshly ground pepper
Instructions:
Preheat oven to 150 deg C. Remove crusts from bread, butter each slice one
side only. Sprinkle 2/3 of the grated cheese onto 4 slices, sandwich with
the remaining bread. Cut cheese sandwiches in half diagonally. Grease a
shallow ovenproof dish with remaining butter. Arrange cheese sandwiches
over base of dish. Beat eggs, stock and cream, pour egg mixture over
sandwiches making sure each one is moistened. Allow to stand 30 minutes.
Sprinkle remaining cheese on top, season with ground black pepper. Bake for
30 minutes or until pudding is set and golden. Readmore »»
Serves: 8 Servings
Ingredients:
4 Eggs
8 sl Stale bread
60 g Softened butter
150 g Cheddar cheese; grated
1 c Chicken stock
1/2 c Cream
Freshly ground pepper
Instructions:
Preheat oven to 150 deg C. Remove crusts from bread, butter each slice one
side only. Sprinkle 2/3 of the grated cheese onto 4 slices, sandwich with
the remaining bread. Cut cheese sandwiches in half diagonally. Grease a
shallow ovenproof dish with remaining butter. Arrange cheese sandwiches
over base of dish. Beat eggs, stock and cream, pour egg mixture over
sandwiches making sure each one is moistened. Allow to stand 30 minutes.
Sprinkle remaining cheese on top, season with ground black pepper. Bake for
30 minutes or until pudding is set and golden. Readmore »»
Friday
How cheese makes finest wines taste like cheap plonk
mozzarella, cheddar, red wine
by Cahal Milmo
For generations, it has been the fare of choice at charity fundraisers and suburban soires: a cube of cheddar on a cocktail stick and a glass of cheap red wine.
Now, it seems, the organisers of cheese and wine parties were right all along to choose plonk rather than premier crus to go with their fromage.
Scientists have found that, when sampling a fine claret or expensive burgundy, the last foodstuff it should be paired with is its traditional gustatory ally, cheese.
The study, which submitted the tastebuds of 11 ordinary drinkers to eight cheeses combined with cheap and expensive wines, found the cheese always masked the fine flavours of a pricey vintage.
Where the tasters would have expected to hold forth on the berry and oak flavours of a full-bodied cabernet sauvignon or the light tannins of a pinot noir, it was found they were indistinguishable from a bottle of supermarket plonk.
New Scientist magazine said the strongest-flavoured cheeses, stilton and gorgonzola, overwhelmed the flavours of wine more than milder products such as mozzarella. Butthe American researchers found all the cheeses reduced the flavours and aromas of wine, regardless of their cost, exploding the myth that a fine cheese can be enhanced by a perfect wine.
Hildegarde Heymann, professor of viticulture and enology at the University of California, who coordinated the study, said: "There seems to be a wisdom that great wine and good cheese are enhanced if you have the perfect wine to go with the perfect cheese. Our work suggests this is not the case.
"Whatever the cost of the wine, each cheese reduced the sensitivity to the flavours of the wine. The overall reduction was small - about 0.4 on a scale of one to 10 - but cheese detracted from the flavour of the wine."
The researchers think fat molecules in the cheese may coat the mouth and deaden perceptions of other flavours. The only flavour enhanced by the wine was the aroma of butteriness - caused by a flavour molecule found in both wine and cheese.
mozzarella Readmore »»
by Cahal Milmo
For generations, it has been the fare of choice at charity fundraisers and suburban soires: a cube of cheddar on a cocktail stick and a glass of cheap red wine.
Now, it seems, the organisers of cheese and wine parties were right all along to choose plonk rather than premier crus to go with their fromage.
Scientists have found that, when sampling a fine claret or expensive burgundy, the last foodstuff it should be paired with is its traditional gustatory ally, cheese.
The study, which submitted the tastebuds of 11 ordinary drinkers to eight cheeses combined with cheap and expensive wines, found the cheese always masked the fine flavours of a pricey vintage.
Where the tasters would have expected to hold forth on the berry and oak flavours of a full-bodied cabernet sauvignon or the light tannins of a pinot noir, it was found they were indistinguishable from a bottle of supermarket plonk.
New Scientist magazine said the strongest-flavoured cheeses, stilton and gorgonzola, overwhelmed the flavours of wine more than milder products such as mozzarella. Butthe American researchers found all the cheeses reduced the flavours and aromas of wine, regardless of their cost, exploding the myth that a fine cheese can be enhanced by a perfect wine.
Hildegarde Heymann, professor of viticulture and enology at the University of California, who coordinated the study, said: "There seems to be a wisdom that great wine and good cheese are enhanced if you have the perfect wine to go with the perfect cheese. Our work suggests this is not the case.
"Whatever the cost of the wine, each cheese reduced the sensitivity to the flavours of the wine. The overall reduction was small - about 0.4 on a scale of one to 10 - but cheese detracted from the flavour of the wine."
The researchers think fat molecules in the cheese may coat the mouth and deaden perceptions of other flavours. The only flavour enhanced by the wine was the aroma of butteriness - caused by a flavour molecule found in both wine and cheese.
mozzarella Readmore »»
Herb Cheese Muffins
Muffins, buttermilk, scallions
By Kim Beardsmore
Herb Cheese Muffins
Ingredients:
1 cup unbleached white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cornmeal
1 tablespoon brown sugar
1 egg
1 egg white
1 cup buttermilk
3 tablespoons minced scallions
1/2 teaspoon Dijon mustard
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon oil
1 cup grated low fat cheddar cheese
Directions:
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Mix in the cornmeal and brown sugar.
In a separate bowl, beat the egg and egg white until foamy.
Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs and mix well.
Reserve 2 tablespoons of the grated cheese and stir the rest into the egg mixture.
Add the egg mixture to the dry ingredients, stirring just enough to make a moist batter.
Spoon the batter into 12 muffin tins, sprayed with nonstick spray.
Sprinkle the reserved cheese over the muffin tops.
Bake for about 20 minutes, or until an inserted knife comes out clean. Cool in the pan for 5 minutes then remove and cool on a wire rack.
Makes 12 Servings
Serving Size: 1 muffins
Nutritional Analysis Per Serving:
Calories: 135
Total fat: 3 grams
Saturated fat: less than 1 gram
Cholesterol: 18 mg
Sodium: 279 mg
Carbohydrate: 19 grams
Protein: 6 grams
Dietary fiber: less than 1 gram
Muffins Readmore »»
By Kim Beardsmore
Herb Cheese Muffins
Ingredients:
1 cup unbleached white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cornmeal
1 tablespoon brown sugar
1 egg
1 egg white
1 cup buttermilk
3 tablespoons minced scallions
1/2 teaspoon Dijon mustard
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon oil
1 cup grated low fat cheddar cheese
Directions:
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Mix in the cornmeal and brown sugar.
In a separate bowl, beat the egg and egg white until foamy.
Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs and mix well.
Reserve 2 tablespoons of the grated cheese and stir the rest into the egg mixture.
Add the egg mixture to the dry ingredients, stirring just enough to make a moist batter.
Spoon the batter into 12 muffin tins, sprayed with nonstick spray.
Sprinkle the reserved cheese over the muffin tops.
Bake for about 20 minutes, or until an inserted knife comes out clean. Cool in the pan for 5 minutes then remove and cool on a wire rack.
Makes 12 Servings
Serving Size: 1 muffins
Nutritional Analysis Per Serving:
Calories: 135
Total fat: 3 grams
Saturated fat: less than 1 gram
Cholesterol: 18 mg
Sodium: 279 mg
Carbohydrate: 19 grams
Protein: 6 grams
Dietary fiber: less than 1 gram
Muffins Readmore »»
Artichoke and Cheese Squares
oregano, artichokes, parsely
Serves: 1 Servings
Ingredients:
- 2 6oz jars
- 1 sm Onion -- minced
- 1 Clove garlic -- minced
- 4 Eggs
- 1/4 c Fine bread crumbs
- 1/2 ts Salt
- 1/4 ts Each pepper, oregano,
- Tabasco sauce
- 8 oz Shredded cheddar cheese
- 2 tb Minced parsely
- Marinated artichoke hearts
- Chopped
Instructions:
Drain marinade from i jar of artichokes into a frying pan. Drain other jar
(do not use marinade) chop artichokes and set aside. Add onion and garlic
to frying pan and saute' until onions are clear, about five minutes. in a
bowl beat eggs with fork. Add bread crumbs, salt, pepper oregano and
tabasco. Stir in cheese, parsely, artichokes and sauted onion mixture. Turn
into greased 7"x11" baking pan. bake 325x for 30 minutes or until set in
center. Let cool in pan. Cut into 1" squares. Serve cool or reheat in pan
at 325x for 10 minutes. Garnish with parsely.
Recipe By : Umamagi30
artichokes Readmore »»
Serves: 1 Servings
Ingredients:
- 2 6oz jars
- 1 sm Onion -- minced
- 1 Clove garlic -- minced
- 4 Eggs
- 1/4 c Fine bread crumbs
- 1/2 ts Salt
- 1/4 ts Each pepper, oregano,
- Tabasco sauce
- 8 oz Shredded cheddar cheese
- 2 tb Minced parsely
- Marinated artichoke hearts
- Chopped
Instructions:
Drain marinade from i jar of artichokes into a frying pan. Drain other jar
(do not use marinade) chop artichokes and set aside. Add onion and garlic
to frying pan and saute' until onions are clear, about five minutes. in a
bowl beat eggs with fork. Add bread crumbs, salt, pepper oregano and
tabasco. Stir in cheese, parsely, artichokes and sauted onion mixture. Turn
into greased 7"x11" baking pan. bake 325x for 30 minutes or until set in
center. Let cool in pan. Cut into 1" squares. Serve cool or reheat in pan
at 325x for 10 minutes. Garnish with parsely.
Recipe By : Umamagi30
artichokes Readmore »»
Apple Cheese Bread
Baking Soda, Baking Powder, Cheddar Cheese
Serves: 8 Servings
Ingredients:
-- 1/2 c Butter Or Margarine
-- 2/3 c Sugar
-- 2 x Eggs
-- Apple, Peeled And Chopped
-- 1/2 c Grated Sharp Cheddar Cheese
-- 1/3 c Chopped Walnuts
-- 2 c Flour
-- 1 ts Baking Powder
-- 1/2 ts Baking Soda
-- 1/2 ts Salt
Instructions:
Preheat oven to 350øF. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate
bowl, combine flour, baking powder, baking soda and salt. Gradually and
gently stir into apple mixture. Pour into greased loaf pan and bake 1
hour. Cool 10 minutes before serving.
Baking Soda Readmore »»
Serves: 8 Servings
Ingredients:
-- 1/2 c Butter Or Margarine
-- 2/3 c Sugar
-- 2 x Eggs
-- Apple, Peeled And Chopped
-- 1/2 c Grated Sharp Cheddar Cheese
-- 1/3 c Chopped Walnuts
-- 2 c Flour
-- 1 ts Baking Powder
-- 1/2 ts Baking Soda
-- 1/2 ts Salt
Instructions:
Preheat oven to 350øF. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate
bowl, combine flour, baking powder, baking soda and salt. Gradually and
gently stir into apple mixture. Pour into greased loaf pan and bake 1
hour. Cool 10 minutes before serving.
Baking Soda Readmore »»
Cheese-Spinach Appetizers
Cottage cheese, Cayenne pepper, nutmeg
By : Jo Anne Merrill
Serves: 48 Servings
Ingredients:
2 Eggs -- *see note
6 tb Whole-grain wheat flour
1 1/2 c Cheddar cheese -- shredded
10 oz Frozen spinach -- thawed,
Drained
2 c Cottage cheese
1 pn Ground nutmeg
1 ds Black pepper -- fresh
Ground
1 ds Cayenne pepper
3 tb Wheat germ
Instructions:
* Use egg substitute for equally good taste.
*** In a large bowl, beat eggs (or egg substitute) with flour until smooth.
*** Squeeze spinach to dry then add to egg mixture along with cottage
cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. 3. Pour into
13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray.
Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45
minutes. 4. Let stand 10 minutes then cut into 1-1/2 inch squares.
Yield: 48 squares. Readmore »»
By : Jo Anne Merrill
Serves: 48 Servings
Ingredients:
2 Eggs -- *see note
6 tb Whole-grain wheat flour
1 1/2 c Cheddar cheese -- shredded
10 oz Frozen spinach -- thawed,
Drained
2 c Cottage cheese
1 pn Ground nutmeg
1 ds Black pepper -- fresh
Ground
1 ds Cayenne pepper
3 tb Wheat germ
Instructions:
* Use egg substitute for equally good taste.
*** In a large bowl, beat eggs (or egg substitute) with flour until smooth.
*** Squeeze spinach to dry then add to egg mixture along with cottage
cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well. 3. Pour into
13 x 9 x 2-inch pan that has been sprayed with non-stick cooking spray.
Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45
minutes. 4. Let stand 10 minutes then cut into 1-1/2 inch squares.
Yield: 48 squares. Readmore »»
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