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JANUARY
1998
The
Half Time Party Touch Down!!!
What is so special about January
25, 1998? And no - we are not celebrating Christmas
in January!! It is Super Bowl Sunday!! I have managed
to rustle up a few recipes that require little time
in  the
kitchen, provide you with more time in front of the
television set and are guaranteed to leave your guests
very happy !!!!!
Another idea that is included
in this months section is what to do with left over
cheese. I believe this ties in well with Super Bowl
Sunday and the holidays being over. A great way to
use up the odd shapes of cheese that get left behind!!
Enjoy and remember to be safe on Super Bowl Sunday!!
Wondering
What to Do With That Leftover Cheese
Here are Some Tasty
Ideas
Cheese is a fabulous
entertainer at the holidays – easy to prepare,
delicious and always popular. But what do you do with
those odd-shaped pieces that invariably accumulate
in the refrigerator after a party or get-together?
Those tasty leftovers of Jack,
Cheddar, Brie and other California cheeses are a great
way to perk up snacks and side dishes. And with only
a little effort, they can even make another party
appearance as part of a new dish.
Here’s eight easy serving
ideas to get you thinking about how to get those cheese
pieces out of the refrigerator and back onto the table.
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 Crispy
California Cheese Squares
Mild cheeses like Monterey Jack and Mozzarella have
a delicious fresh milk flavor that tastes wonderful
when breaded and sautéed. Cut into cubes to top a
salad or slice into sticks and serve as an appetizer.
To prepare, slice chilled cheese and dip into one
beaten egg then coat with seasoned breadcrumbs. Sauté
in a nonstick skillet over medium high heat containing
a teaspoon of butter melted with a teaspoon of olive
oil. Turn to brown slightly on all sides (30 seconds
each side) until cheese is soft to the touch, then
serve warm. Sliced pears and apples make a great accompaniment.
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Warm
Cheese Croutons
Cotija, an Hispanic-style cheese, softens but does
not melt when heated. It can make a deliciously different
crouton for salads and soups and doesn’t need
breading. To prepare, cut leftover cheese into small
cubes, sauté briefly in a preheated non-stick skillet
with olive oil until browned on all sides (1-2 minutes).
Pop them into your favorite salad or a rich wintry
soup just before serving. (A dash of hot pepper sauce
before serving will add some zing to this mild cheese.)
Terrific
Veggies and Cheese
Those odd pieces of Monterey Jack, Cheddar and Mozzarella
are perfect for an easy and delicious topping for
baked potatoes and steamed vegetables such as broccoli
and cauliflower. Simply grate the cheeses together
and combine with sour cream, grated lemon zest and
a dash of hot pepper sauce.
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Creamy
Teleme Quesadilla
For a new twist on the traditional quesadilla, use
soft, creamy cheeses such as Teleme and Brie. They
melt quickly and easily in a quesadilla, making the
perfect after-school snack for kids. To assemble,
place thin slices of cheese on half of a tortilla
then fold the uncovered half over cheese. Brown on
both sides in a hot non-stick skillet. Remove from
pan and cut into wedges. Serve with diced fresh fruit,
such as apples or pears, on top.
Roll chilled mixture
into balls, using about 1-1/2 tablespoons for each
truffle. Roll truffles n cocoa, chopped nuts, toasted
coconut or chocolate sprinkles-drizzle with melted
chocolate. Arrange on serving plate, refrigerate until
serving time. Makes 3 dozen.
Note: Truffles can
be made 2 weeks in advance, refrigerate and cover.
Truffles can also be frozen upto 2 months, thaw in
the refrigerator.
Dry
Jack Crisps
These delightful crisps can be served as a party snack
or tossed in a salad as a delicious alternative to
shredded cheese. Grate leftover Dry Jack and place
small mounds (1-2 tablespoons) on a nonstick baking
sheet. Bake at 350° F until melted, about 3-5 minutes.
Cool slightly then move to a rack and cool completely.
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Mediterranean
Cheese Sauté
Serve these wedges as a snack or as a side dish accompanying
soup or salad. To prepare, slice Dry Jack into small
wedges (1 oz.). Sauté wedges in a preheated non-stick
skillet on both sides until cheese is soft. Squeeze
lemon juice over cheese and toss in capers to taste.
Serve immediately with slices of crusty Italian bread.
Baked
Feta Appetizer
The salty flavor of
Feta takes on a deliciously different taste when topped
with herbs, baked and served warm. Place leftover
Feta on a baking sheet lined with parchment paper.
Sprinkle the top with dried oregano and freshly ground
black pepper. Bake at 350° F for 5-10 minutes until
cheese is soft. Remove from oven and place cheese
on a serving platter. Garnish with seedless red grapes
and serve with slices of toasted pita bread.
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Championship
Sandwich
Cheese tid-bit~
 Real
California Jack, also known as Monterey Jack, this
native California cheese was first produced nearly
175 years ago on David Jack’s Monterey Farm.
1 round loaf bread, about 1 pound
2 1/2 Cups fresh spinach leaves
1 garlic clove, minced
1 can (2 oz) anchovy fillets, drained
2 green onions, sliced
1/4 cup chopped fresh basil leaves or 1 T dried
3 T lemon juice
1/4 Cup each olive oil and warm water
1 (4 oz) jar roasted red peppers or sliced pimientos,
drained
8 oz California Jack, thinly sliced
4 oz each thinly sliced salami and mortadella*
Ham, smoked turkey or other sandwich
meats can be substituted
Split loaf horizontally and remove
soft interior from each half, leaving a shell less
than 1/2" thick. Tear bread to make 2 cups. Place
bread, half of spinach, next 6 ingredients and water
in food processor; pulsing to make a paste. Spread
mixture inside both shells. Divide remaining spinach;
place half in bottom shell. Layer on half the red
pepper, cheese and meats. Top with remaining spinach
and repeat layer.Cover with top shell and press sandwich
together.Wrap in foil for 30 minutes or longer to
marry flavors. Cut into wedges. Makes 6 servings.
Recipes Courtesy
of California Milk Advisory Board.
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Hamburger
Dip
Laura Reis
1 lb Hamburger meat
1 Onion chopped
1 lb Velveeta cheese or any Cheddar cheese of your
choice
1 16 oz jar of salsa-Mild, Medium or Hot - depending
on how hot you like it!
Tortilla chips
In a skillet brown the meat and
sauté the onion, drain. Melt cheese in the microwave.
Take hamburger meat, cheese, and salsa and mix all
together in a bowl. To keep the mixture warm pour
into a crock pot or keep in a microwavable dish so
that it may be reheated.Serve with Tortilla chips.
Hot
Mexican Dip
1 lb ground beef - 1/3
bottle mild taco sauce
1 diced onion - 1 lb Velveeta cheese
1 diced green pepper - 1 T. chili powder
In a skillet brown ground beef,
drain. Add the onion and green pepper. Remove from
heat and stir in the cheese. Add the taco sauce and
chili powder. Stir well and pour into a crockpot to
keep warm. Serve with chips or party rye bread.
The Madison County
CookBook - Pam Palmer
1994, The St. Joseph’s Catholic Church, Winterset,
Iowa
A Birch Lane Press Book, published by Carol Publishing
Group
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Velveeta
Cheesy Chili Dip
Kraft Creative Kitchen
Ideas
1 lb Velveeta cheese
1 (15 oz) can of Chili
1 oval loaf bread, about 1 pound
Microwave cheese and chili in
a 2 quart microwavable bowl on high for 5 minutes
or until cheese is melted. Stir after 3 minutes Split
loaf horizontally in the shape of a football and remove
soft interior leaving a shell less than 1/2"
thick. Tear bread to serve with dip. Use Sour cream
for football laces. Serve dip hot with tortilla chips,
bread chunks or cornbread sticks.
Makes 3 3/4 cups.
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Velveeta
Salsa Dip
Instead of the chili
as used above substitute with salsa.
1 lb Velveeta cheese
1 (8 oz) can of Salsa
1 oval loaf bread, about 1 pound
Microwave cheese and salsa in
a 1 1/2 quart microwavable bowl on high for 5 minutes
or until cheese is melted. Stir after 3 minutes Split
loaf horizontally in the shape of a football and remove
soft interior leaving a shell less than 1/2"
thick. Tear bread to serve with dip. Use Sour cream
for football laces. Serve dip hot with tortilla chips
or bread chunks.
Makes 3 cups.
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