Tag Archives: cheese

Squash/Cheese Soup

Posted on October 9, 2013 by | Leave a comment

Simmer 1 ¾ to 2 lbs summer squash, chopped or sliced, in 2 quarts vegetable/chicken stock for 10 minutes. Saute 1 medium onion, sliced thin, in 2 T butter and add this to stock. Also add one small (8 oz) can sweet corn, 1 t basil, salt, and 2 cloves garlic. Stir in 1 lb grated jack cheese. Serve with cold, fresh chopped tomatoes.

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Posted in Jeanne and Tim's Recipes, Original Cookbook, Soups and Stews

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Quellzone by Bruce and Carol

Posted on October 9, 2013 by | Leave a comment

Dissolve 1 T yeast in 1 c warm water. Let stand 5 minutes. Add 1 T sugar, 1 ½ t salt, and 2 T margarine and stir well. Beat in 2 c flour, and add 1 c flour. Knead, adding flour as necessary. Allow to rise 30– 45 minutes. Divide into 4-6 sections. Roll out each into a thin 9” circle. On half the circle, layer one piece mozzarella, chopped and cooked Italian sausage or pepperoni, and any or all of the following, chopped: mushrooms, peppers, onions. Top with ricotta cheese. Ladle seasoned tomato sauce over top. Fold into half-moon like a turnover and crimp edges. Bake at 400 for 20 minutes or more until crust is done. Serve hot with sauce on the side. One serves two people if you aren’t starving.

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Posted in Breads, Carol and Bruce's Recipes, Entrees, Original Cookbook

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Stuffed Manicotti

Posted on October 9, 2013 by | Leave a comment

Great to do ahead for guests. Serves 6-8.

1 pound ground beef
½ c chopped onion
1 large clove garlic, minced
2 6-oz cans tomato paste
2 c water
2 T chopped parsley
1 T dried basil, crushed
1 ½ t salt
Dash pepper
1 ½ pound fresh ricotta or cream-style cottage cheese, drained
2/3 c grated romano or parmesan cheese
2 slightly beaten eggs
¼ c snipped parsley
½ t salt
Dash pepper
8 manicotti shells
½ c grated romano or parmesan cheese

Brown meat lightly. Drain off fat. Add next 8 ingredients. Simmer, uncovered, for thirty minutes, stirring occasionally. Meanwhile, combine ricotta, parmesan, and next four ingredients. Cook manicotti shells in salted water until tender. Drain. Rinse in cold water. Stuff with cheese mixture. Use a small spoon or cut shells open to fill. Pour half of the tomat-meat sauce into a 12×7.5×2” baking dish. Arrange stuffed manicotti shells on top. Top with remaining sauce. Sprinkle with grated cheese. Bake at 350 for 30-35 minutes.

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Posted in Entrees, Kate and Jim's Recipes, Original Cookbook

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Chili con Queso

Posted on October 9, 2013 by | Leave a comment

I got this from a friend who lived in Bolivia. A great party dip!

Brown 3 slices diced bacon and one small onion, chopped, until bacon is crispy and onion is slightly brown. Add 1 small can (10 oz) tomatoes, drained, 2 jalapenos finely chopped, 1 clove of garlic finely chopped, and ½ t salt. Cook over low heat for ten minutes. Melt in 1 pound of Velveeta cheese very slowly, stirring occasionally. Serve over a candle with Dorito chips.

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Posted in Appetizers and Dips, Kate and Jim's Recipes, Original Cookbook

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Pittsburgh Blue Cheese Balls 1975-1976

Posted on October 8, 2013 by | Leave a comment

In the fall of 1975, we moved to Pittsburgh. Although we never felt as though we really liked it there, we were surprised to realize how many people we were really sorry to say goodbye to when the time came.

¼ lb margarine
4 oz blue cheese
1 can buttermilk baking powder biscuits

In saucepan, melt margarine and cheese. In 8×8” pan, place balls of biscuit dough (divide each biscuit layer into quarters and roll each piece into a ball). Pour cheese and margarine over and bake until golden brown. Allow to sit for a few minutes before serving. Makes 40. Can be frozen.

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Posted in Appetizers and Dips, Original Cookbook, Rita and Tom's Recipes

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Chicken Divan 1974

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Kate, Jim, and Michele spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.

In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.

Kate, Jim, and Michelle spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.

In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.

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Posted in Entrees, Original Cookbook, Rita and Tom's Recipes

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Moussaka a la Greque

Posted on October 8, 2013 by | Leave a comment

Serves 8-10. May be done a day before and cooked, then reheated—improves flavor. May be frozen.

3 medium-sized eggplants
½ c butter
3 large onions, finely chopped
2 pounds ground beef or lamb
3 T tomato paste
½ c red wine
½ c chopped parsley
¼ t cinnamon
Salt and pepper to taste
6 T flour
1 quart milk
4 eggs, beaten
Nutmeg
2 c ricotta or cottage cheese
1 c fine bread crumbs
1 c parmesan cheese, freshly grated

Peel eggplants and slice ½” thick. Broil till brown on both sides; set aside. Brown meat and discard grease. Add onions and cook. Combine tomato paste, wine, parsley, cinnamon, salt, and pepper, and stir into meat until all liquid is absorbed. Set aside. Preheat oven to 375. Make a white sauce by melting margarine and blending in flour. Bring milk to a boil and gradually add to butter and flour. Stir constantly. When thick and smooth, remove from heat. Cool and stir in eggs, nutmeg, and ricotta cheese. Grease an 11×16” pan or large casserole. Sprinkle bottom with bread crumbs. Arrange alternate layers of eggplant and meat sauce, sprinkling each with Parmesan and bread crumbs. Pour ricotta sauce over all and bake one hour. Cool 20-30 minutes before serving.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook

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Burekas

Posted on October 8, 2013 by | Leave a comment

Served at Jeanne and Tim’s rehearsal dinner.

Mix ½ pound feta cheese, ½ pound cream cheese, 1 pound small curd cottage cheese, and 2-4 eggs in mixer until well blended. Melt 1/3 – 1/2 pound butter or margarine. Using ½ – 4/5 pound filo (strudel) dough, thawed, lay out whole leaves (2 or 3 at a time) on a greased cookie sheet. Spread with melted butter, then spread thinly with cheese filling. Lay out 3 or 4 more sheets and repeat above with butter and cheese, 6-7 times. Spread top layer with butter. Bake at 325 for 30 minutes.

Watch—when it’s getting brown on top, it’s done.

Use as main dish, side dish, or cut into squares as appetizers. Must be served immediately.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Sides, Vegetarian

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Cheese Filled Coffee Ring

Posted on October 8, 2013 by | Leave a comment

In large bowl of mixer, mix 1 c flour, 1/3 c sugar, and ¾ t salt. Dissolve 2 pkg yeast in 1/3 c warm water. Combine 1/3 c milk and 6 T margarine in saucepan. Heat to warm, margarine does not need to melt. Add milk and yeast to flour mix and beat two minutes at medium speed. Add 1 egg and ½ c flour. Beat at high speed 2 minutes more. Stir in up to 1 ¾ c more flour to make a soft dough. Cover and let rise till double, about 50 minutes.

Cheese filling: Beat 3 oz cream cheese until light and fluffy. Add 1 egg, ¼ c sugar, and ½ t vanilla. Beat till blended.

Push down dough. Roll out to 18” circle. Lay over a greased 6-cup ring mold. Fit dough into bottom and sides, leaving about 1” hanging over edges. Pour in cheese filling and lap over dought from edges over filling. Cut a cross through the dough over center ring, forming triangles. Fold dough back over filling. Cover. Let rise till doubled, about 50 minutes. Bake at 350 for about 30 minutes. Remove from pan and cool on rack. Frost while warm with confectioners sugar glaze made with lemon juice.

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Posted in Beverages, Breads, Desserts, Maureen and Ron's Recipes, Original Cookbook

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Blue Cheese Quiche

Posted on October 8, 2013 by | Leave a comment

From J. Child. Excellent in small pieces for appetizers.

8” pastry crust, partially baked
Blend in mixer:
3 oz blue cheese
6 oz cream cheese
2 T butter
3 T whipping cream
Stir in:
½ T minced fresh chives
½ t green onion
2 eggs
Pour into shell. Bake at 375 for 25-30 minutes.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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