CHEESE in FAMilY MEALS

A Guide for Consumers CONTENTS Pille Ch oosing cheese ______1 Grades______3 Cost______3 Storing cheese______3 Guide to natural cheeses______4 Cheese as a snack or dessert______9 Cheese cookery ______11 Recipes featuring cheese______11 Appetizers and snacks______11 Breads______13 ])esser~______16 Main dishes______16 Salads and salad dressings______23 Soups and sauces______26 Vegetables______27 Index to recipes______29

This publication originally appeared as Home and Garden Bulletin No. 112, United States Department of Agriculture. It was prepared by the Consumer and Food Economics Research Division, Agricultural Research Service. CHEESE IN FAMILY MEALS: A Guide For Consumers

Versatile cheese! It's so good in featuring cheese usually save main dishes, salads, and sauces. money, too, because cheese is a Served with fruit and crackers, it's concentrated food. a sure-to-please appetizer, dessert, Calorie watchers can find cheeses or snack. to suit their needs, too. Cottage A whole world of cheese flavors and Ricotta cheeses, for example, and textures awaits discovery, so are lower in calories than most other why limit your family to just one or cheeses because they contain more two cheeses? moisture and less milk fat. Dieters In natural cheeses alone, there are should remember that N eufchatel over 400 varieties; several are sure cheese has fewer calories than cream to please every taste. Try some cheese. Hard cheeses, however, con­ varieties that are unfamiliar to you. tain more protein than cream cheese You may not like some kinds, others or N eufchatel cheese. will become favorites. If you are In this bulletin, you'll find- used to a mild Cheddar, try other • Tips on choosing cheeses to suit mild cheeses, and then try stronger­ your needs and please your palate. flavored ones. For still more variety, • A guide to storing cheese at the market offers pasteurized proc­ home. ess cheese and related products. Cheese concentrates a lot of food • Suggestions for serving cheese value into a small package. It con­ as a snack or dessert. tains most of the nutrients of milk, • Pointers on how to cook cheese. though in different amounts. Nutrients • A comprehensive collection of include protein, riboflavin, and cal­ recipes starring cheese in family cium. The protein in cheese is of the meals. same high quality as the protein in • Variations of some recipes for meat, fish, and eggs. Main dishes fewer calories.

CHOOSING CHEESE Selecting and buying the right or strong-flavored cheeses. Children cheese is largely a matter of per­ generally like mild cheeses and their sonal preference. Some persons pre­ elders the more pungent varieties. fer mild cheese; others favor sharp Information follows on the vari- oua forma of cheese available in the characteristic flavor of natural retail markets. These facts may cheese during manufacture; also, the enlarge your acquaintance with the texture becomes uniform and soft. cheese family and help you use Pasteurization prevents further ripen­ cheese in attractive and appetizing ing; therefore, the texture and flavor ways. remain constant after processing. Process cheeses are convenient to Natural cheese is a product made use in cooked foods because they by coagulating milk and then sep­ melt easily and blend well with arating the curd, or solid part, from other foods. Process cheeses have the whey, or watery part. Some no rind or waste and are easy to natural cheeses are ripened (aged) slice. Packaged sliced proc­ to develop their characteristic flavor ess cheeses are handy; they are espe­ and texture; others are used unrip­ cially good in toasted cheese sand­ ened. Ripened cheeses sometimes wiches and cheeseburgers because are labeled as to the degree of ripen­ they melt readily. ing or aging. Cheddar cheese may Pasteurized process American be labeled "mild," "medium" or cheese, made from natural Cheddar "mellow," "aged" or "sharp." and similar varieties, is the most Many persons prefer natural popular process cheese. cheeses to other forms of cheese be­ cause each natural cheese has its Pasteurized process cheese own characteristic flavor and tex­ food, like process cheese, is a pas­ ture. Flavors range from bland teurized blend of cheeses. Cheese cottage cheese to tangy Blue or pun­ food may include other ingredients, gent Limburger. Textures vary such as fruits, vegetables, meats, or too-from the smooth creaminess of spices. It contains less cheese and cream cheese to the firm elasticity of less fat than process cheese, but has Swiss cheese. added milk or whey solids. The guide to natural cheeses on Because it has more moisture, pages 4 through 7 lists 31 cheeses process cheese food is milder in likely to be found in grocery and flavor, softer in texture, spreads specialty stores. Characteristics more easily, and melts more quickly and suggested uses are given for than regular process cheese. It does each cheese. not add as much cheese flavor to other foods as natural or process Pasteurized process cheese is a cheese. blend of fresh and aged natural cheeses that has been melted, pas­ Pasteurized process cheese teurized, and mixed with an emulsi­ spread has even more moisture and fier. Other ingredients, such as less milk fat than process cheese fruits, vegetables, mea~s, or spices, food; otherwise the two are alike in may be added. Smoked cheese composition. Usually a stabilizer is or smoke flavor may also be added to process cheese spread to added. Process cheeses lose some of prevent separation of the ingredi-

2 ents. Process cheese spread is soft Cheeses with this mark are of the and spreadable at room tempera­ finest quality. ture. Process cheese and cheese foods are not federally graded but fre­ Coldpack cheese (sometimes quently are inspected. They bear caUed club cheese) is a combina­ the USDA inspection shield. tion of fresh and aged natural Cottage cheese may have a mark cheeses blended into a uniform pro­ on its container stating that the duct without heating. No emulsi­ cheese is "quality approved" by the fier is used. Spices or smoke flavor­ U.S. Department of Agriculture. ing and food acids may be added. The flavor of coldpack cheese is Cost usually sharp and characteristic of the natural cheeses used. Coldpack To find the relative cost of var­ cheese is softer than natural cheese ious cheeses, compare the price of and spreads more easily. equal weights of cheese. Aged or sharp natural cheeses Coldpack cheese food is pre­ usually cost more then mild ones; pared like coldpack cheese but con­ imported cheeses frequently cost tains added milk or whey solids. more than domestic ones; and pre­ It may include fruits, vegetables, packaged sliced, cubed, or grated pimientos, meats, spices, or smoke cheeses may cost more than wedges flavoring. Sugar or corn sirup may or sticks. also be added. Coldpack cheese Cheese spread sold in a pres­ food is milder, softer, and more surized can costs more than cheese spreadable than coldpack cheese. spread sold in ajar. Process cheeses and cottage cheese cost less than Grades aged natural cheeses. Grades-based on flavor, body, For more information on buying texture, finish, appearance, and cheese, consult Marketing Bulletin color-have been established for 17, "Cheese Buying Guide for Con­ some varieties of natural cheese. sumers," available from the U.S. Grade marks do not usually appear Department of Agriculture, Wash­ on retail packages, but you may find ington' D.C., 20250. Send request some packages of Cheddar cheese on a post card. Include ZIP Code bearing the U.S. grade AA mark. with your return address. STORING CHEESE Cheese keeps best in the refrig­ Swiss-keep much longer than soft erator. How long it will keep de­ cheeses if protected from drying out. pends on the kind of cheese and Approximate storage times are the wrapping. Soft cheeses-such given in the home storage guide as cottage, cream, and N eufcha­ for cheese (p. 9). tel-are highly perishable. Hard Leave cheese in its original wrap­ cheeses-such as Cheddar and per, if possible. Cover cut surfaces 3 ..

Guide to Natural Cheeses

Kind Characteristics Uses

Bel Pa.ese------1 Mild, sweet flavor; light, creamy-yellow interior; slate­ Appetizers, sandwiches, (Bel Pah-A-say.) gray surface; soft to medium-firm, creamy texture. desserts, and snacks.

Blue ______1 Tangy, piquant flavor; semisoft, pasty, sometimes Appetizers, salads and salad crumbly texture; white interior marbled or streaked dressings, desserts, and with blue veins of mold; resembles Roquefort. snacks.

Brick ______1 Mild to moderately sharp flavor; semisoft to medium- Appetizers, sandwiches, firm, elastic texture; creamy white-to-yellow interior; desserts, and snacks. brownish exterior.

Brie ______1 Mild to pungent flavor; soft, smooth texture; creamy- Appetizers, sandwiches, (Bree.) yellow interior; edible thin brown and white crust. desserts, and snacks.

Caciocavallo ______I Piquant, somewhat salty flavor-similar to Provolone, Snacks and desserts. Suit­ (Ca-cheo-ca-V.AL-lo.) but not smoked; smooth, very firm texture; light or able for grating and white interior; clay-colored or tan surface. cooking when fully cured.

Camembert ______I Distinctive mild to tangy flavor; soft, smooth texture- Appetizers, desserts, and (liM-em-bear.) almost fluid when fully ripened; creamy-yellow interior; snacks. edible thin white or gray-white crust. Cheddar (often called Mild to very sharp Havor; smooth texture, firm to Appetizers, main dishes, American). crumbly; light cream to orange. sauces, soups, sandwiches, salads, desserts, and snacks.

Colby ______I Mild to mellow Havor, similar to Cheddar; softer body I Sandwiches and snacks. and more open texture than Cheddar; light cream to orange.

Cottage ______I Mild, slightly acid Havor; soft, open texture with tender Appetizers, salads, used m curds of varying size; white to creamy white. some cheesecakes.

Cream ______J Delicate, slightly acid Havor; soft, smooth texture; white. Appetizers, salads, sand­ wiches, desserts, and snacks.

Edam ______J Mellow, nutlike, sometimes salty Havor; rather firm, rub- Appetizers, salads, sand­ bery texture; creamy-yellow or medium yellow-orange wiches, sauces, desserts, interior; surface coated with red wax; usually shaped and snacks. like a Hattened ball.

Gjetost 1 ______I Sweetish, caramel Havor;firm, buttery consistency; golden I Desserts and snacks. (YET-ost.) brown.

Gorgonzola ______Tangy, rich, spicy Havor; semisoft, pasty, sometimes Appetizers, salads, desserts, (Gor-gon-ZO-Ia. ) crumbly texture; creamy-white interior, mottled or and snacks. streaked with blue-green veins of mold; clay-colored surface.

1 Imported; not manufactured in the United States. '" 0- Guide to Natural Cheeses-Continued

Kind Chara.cteristics Uses

Gouda ______Mellow, nutlike, often slightly acid flavor; semisoft to Appetizers, salads, sand­ (GOO-"

Gruyere ______1 Nutlike, salty flavor, similar to Swiss, but sharper; firm, Appetizers, desserts, and (Grew-YARE.) smooth texture with small holes or eyes; light yellow. snacks.

Liederkranz ______I Robust flavor, similar to very mild Limburger; soft, IAppetizers, desserts, and (LEE-der-krontz.) smooth texture; creamy-yellow interior; russet surface. snacks.

LimburgeL ______1 Highly pungent, very strong flavor and aroma; soft, Appetizers, desserts, and smooth texture that usually contains small irregular snacks. openings; creamy-white interior; reddish-yellow surface.

Monterey (Jack) ______I Semisoft; smooth, open texture, mild flavor; Cheddar- Appetizers, sandwiches, like. Hard when aged. desserts, and snacks. Aged cheese can be grated.

Mozzarella (also called Delicate, mild flavor; slightly firm, plastic texture; Main dishes such as pizza Scamorza). creamy white. or lasagna, sandwiches, (Mottza-REL-la.) and snacks. 11uenster ______11ild to mellow flavor; semisoft texture with numerous Appetizers, sandwiches, (11UN-stir.) small openings; creamy-white interior; yellowish-tan desserts, and snaoks. surface.

11ysosL ______- _- I Sweetish, caramel flavor; firm, buttery consistency; light Desserts and snacks. (11EWS-ost.) brown.

N eufchateL ______- I 11ild, acid flavor; soft, smooth texture similar to cream Salads, sandwiches, desserts, (New-sha-TEL.) cheese but lower in fat; white. and snacks.

Parmesan ______-I Sharp, distinctive flavor; very hard, granular texture; Grated for seasoning. yellowish white.

PortduSalut ______I11ellow to robust flavor similar to Gouda; semisoft, Appetizers, desserts, and (Pore du sa-LOO.) smooth elastic texture; creamy white or yellow. snacks.

Provolone ______11ellow to sharp flavor, smoky and salty; firm, smooth Appetizers, main dishes, (Pro-vo-LO-na.) texture; cuts without crumbling; light creamy yellow; sandwiches, desserts, and light-brown or golden-yellow surface. snacks.

Ricotta ______11ild, sweet, nutlike flavor; soft, moist texture with loose Salads, main dishes such as (Ri-COT-ah.) curds (fresh Ricotta) or dry and suitable for grating; lasagna and ravioli, and white. desserts.

Romano ______J Very sharp, piquant flavor; very hard, granular texture; Seasoning and general table yellowish-white interior; greenish-black surface. use; when cured a year it is suitable for grating.

""I 1 Imported; not manufactured in the United States. co Guide to Natural Cheeses-Continued

Kind Characteristics Uses

Roquefort 1 ______\ Sharp, peppery, piquant flavor; semisoft, pasty, some- Appetizers, salads and salad times crumbly texture; white interior streaked with dressings, desserts, and blue-green veins of mold. snacks.

Sap Sago 1 ______\ Sharp, pungent, c10verlike flavor; very hard texture suit- I Grated for seasoning. able for grating; light green or sage green.

Stilton ______-' Piquant flavor, milder than Gorgonzola or Roquefort; Appetizers, salads, desserts, open, flaky texture; creamy-white interior streaked and snacks. with blue-green veins of mold ; wrinkled, melon-like rind.

Swiss (also called Mild, sweet, nutlike flavor; firm, smooth, elastic body Sandwiches, salads, and Emmentaler). with large round eyes; light yellow. snacks.

1 Imported ; not manufactured in the United States. tightly with waxed paper, foil, or Cheese that has dried out and be­ plastic to protect the surface from come hard may be grated and stored drying out, or store the cheese in in a tightly covered jar. a tightly covered container. If you Freezing is not recommended for want to store a large piece of cheese most cheeses because they become for an extended time, dip the cut crumbly and mealy when frozen. surface in melted paraffin. Store The following varieties can be fro­ cheese that has a strong odor (such zen satisfactorily in small pieces (1 as Limburger) in a tightly covered pound or less, not more than 1 inch container. thick): Brick, Cheddar, Edam, Any surface mold that develops Gouda, Muenster, Port du Salut, on hard natural cheese should be Swiss, Provolone, Mozzarella, and trimmed off completely before the Camembert. You can also freeze cheese is used. However, in mold­ small quantities of Blue, Roquefort, and Gorgonzola for salads or ripened cheeses such as Blue and salad dressings, or other uses where Roquefort, mold is an important a crumbly texture is acceptable. part of the cheese and can · be To freeze cheese, wrap cheeses eaten. If mold penetrates the in­ tightly, freeze quickly at 0° F. or terior of cheeses that are not below, and store no more than 6 ripened by molds (such as Cheddar months. When ready to use, thaw and Swiss), cut away the moldy cheese slowly, preferably in the portions or discard the cheeses. refrigerator.

Home storage guide for cheese

Chee8e product Recammendation Cottage, fresh Ricotta ______R efrigerate covered; lise within 3 to 5 days. Cream, Neufchatel, other soft R efrigerate covered or tightly wrapped; use varieties. within 2 weeks. Cheddar, Swiss, other hard va­ R efrigerate tightly wrapped; will keep for rieties. several months unless mold develops. Cheese spreads and cheese foods __ _ Store unopened jars at room temperature; after opening, refrigerate tightly covered; store boxed or wrapped cheese food in the refrigera­ tor ; will keep for several weeks.

CHEESE AS A SNACK OR DESSERT Cheese served with fruit or crack­ sert pretty enough for a party. Or, ers is a simple yet satisfying snack if you like, serve crackers and small, or dessert. It's as right for gour­ thin slices of pumpernickel and rye mets as for those who like good, bread with the cheeses. plain food. Unless you know the preferences A tray of assorted cheeses and a of your guests, it is wise to provide bowl of fresh fruits make a des- an assortment of cheeses. Some

9 BN-UMO For an easy snack or a colorful dessert, serve cheese and fresh fruit. Fami.ly and friends can select their favorite flavor combinations. The cheese assortment shown here includes a chunk of Roquefort or Blue, cubes of Cheddar, round slices of Provolone, wedges of Edam, and slices of Swiss.

may prefer mild Edam and Gouda; Most cheeses are served at room others may like strong-flavored temperature to bring out character­ Limburger or mold-ripened Blue. istic flavor and texture. Cottage Include old favorites-Cheddar and cheese and other soft unripened va­ Swiss-and one unusual cheese to rieties are served directly from the re­ arouse curiosity. Cheese spreads and dips are popular as appetizers frigerator. Remove hard varieties from and snacks. the refrigerator an hour before serving Recipes for three cheese appetiz­ but keep cheese wrapped so that cut ers are on pages 11 and 12. surfaces do not dry out.

Suggested cheese and fruit combinations

Blue or RoqueforL ______Apples or pears, especially Anjou and Bosc pears. Brick______Tokay grapes. Camembert ______Apples, pears, and tart plums. Cheddar ______Tart apples or melon slices. Edam or Gouda______Apples, orange sections, or pineapple spears. Muenster or Swiss ______~ ______Apples, seedless grapes, or orange sections. Provolone______Sweet Bartlett pears. NOTE : Apples and pears that have been cut darken unless dipped in lemon or other citrus juice.

10 CHEESE COOKERY

S~ccessful cheese cookery de­ it to a hot mixture. When making pends on brief heating at a low tem­ cheese sauce, stir shredded cheese perature. High temperatures and into the completed white sauce and long cooking make cheese tough heat only enough to melt the cheese. and stringy and cause the fat to When making .a cheese omelet, add separate out. Also, some of the the shredded cheese after the omelet flavor is lost. is cooked-just before folding. Cheese blends more readily with Cheese can be melted under the other ingredients and melts more broiler, too. Open-face cheese sand­ quickly if you shred or dice it first. wiches can be made this way. Place One-half pound of cheese yields the sandwich so the cheese is 4 or 5 about 2 cups of shredded cheese. inches from the heat. Broil just Soft, well-aged Cheddar melts until the cheese begins to melt. and blends with other ingredients Casserole dishes containing cheese more readily than less-ripened should be baked at low to moderate cheese, and less Cheddar is needed because it has a more pronounced temperatures. To prevent cheese flavor. Process cheese also melts toppings from toughening or hard­ and blends readily but has a much ening during baking, cover them milder flavor. with crumbs or add the cheese just Melt cheese in the top of a double a few minutes before removing the boiler· over simmering water or add food from the oven.

RECIPES FEATURING CHEESE Foods come alive with flavor pIes are the use of cottage cheese in when cheese is a principal ingredi­ place of cream cheese and skim milk ent. Take your choice of main-dish in place of whole milk. casseroles, tangy sauces and salad dressings, cool salads enriched with cheese, crusty cheese breads, and Appetizers and Snacks tempting cheese desserts. You'll find recipes for all these­ Cheese-olive balls and more-on the following pages. 24 balls, 1 inch in diameter The number of calories per serv­ ing is given for each recipe. Ways of Sharp Cheddar cheese, reducing calorie count are also indi­ finely shredded ...... 1 cup or 4 cated in many recipes. In some of ounces these, the fat or other high-calorie Butter or margarine, softened...... 14 cup ingredient is reduced or omitted Flour, unsifted ...... % cup when such a change does not affect Paprika...... 14 teaspoon eating quality. In other recipes, a Water...... 1 tablespoon low-calorie ingredient is given in Stuffed olives ...... 24 medium- place of a higher-calorie one. Exam- size 11 !.

PN-2M3 Smoky cheese dip and cheese-olive balls add zest to snack or appetizer time.

Preheat oven to 4000 F . (hot). NOTE: If desired, soak dried Mix all ingredients except olives. chipped beef in hot water for a few Form dough into balls with an minutes to remove some of the salt; olive in the center of each. drain well. Bake 15 minutes. Calories per tablespoon: About 50. Serve hot. For fewer calories, omit milk. Use Calories per ball: About 55 . 1 cup small curd creamed cottage cheese in place of cream cheese. Nippy cheese spread Beat cottage cheese until smooth before adding other ingredients. About 1~ cups About 25 calories per tablespoon. Cream cheese ...... a-ounce package VARIATION Swiss cheese, finely shredded ...... Y3 cup or 1 Y2 Use % cup ground or finely ounces chopped ham in place of dried Prepared horseradish ...... 2 teaspoons chipped beef. About 45 calories Milk ...... 3 tablespoons per tablespoon using basic recipe. Dried chipped beef, coarsely chopped . .... 4-ounce package Smoky cheese dip Parsley flakes ...... 2 teaspoons About 1}~ cups Soften cream cheese at room tem- Cottage cheese, creamed . " 1 cup perature. Milk ...... 1 tablespoon Mix all ingredients. Onion salt ...... Va teaspoon Chill overnight to blend flavors. Vinegar...... 1 teaspoon Serve as a spread with crackers Smoke-Flavored process cheese food, shreded . . . . 14 cup or 2 or as a sandwich filling. ounces

12 Beat all ingredients together or Grease mUffin pans. mix in blender. Press dough down to remove air Oalories per tablespoon: About 20. bubbles. Knead on a lightly floured sur­ face until dough is smooth, elastic, Breads and easy to handle. Roll out dough into an 18-by 12- Cheese pinwheel rolls inch rectangle. 18 roUs Sprinkle cheese over the entire top of the dough. Yeast roll dough (not Roll as for jelly roll, starting a~ sweet) ...... Recipe to the long side. Pinch edges together. make 18 Cut into I-inch slices. rolls Sharp Cheddar cheese, Place rolls cut side up in greased shredded...... 1 Y2 cups or muffin tins. 6 ounces Brush with melted fat. Butter or margarine, Sprinkle with spices. melted ...... 2 tablespoons Let rise in warm place until Nutmeg ...... As desired Paprika ...... As desired double in size, about 45 minutes. Preheat oven to 3750 F. (moderate). Prepare yeast dough according Bake rolls 20 minutes. to your favorite recipe. Oalories per roU: About 135. Let rise in a bowl in a warm EASY METHOD place until double in size, about 45 Use a package of hot roll InlX. minutes. About 135 calories per roll.

BN-2M3U Help yourself to cheese pinwheel rolls-crusty, golden, and full of Flavor. Start with your favorite roll recipe or a package of hot roll mix .

13 Cheese bread Remove bread from pan and cool on rack. 2 loaves, 16 slices each Calories per slice: About 130. Flour, unsifted...... 5 to 5% cups Sugar...... 1A cup Cheese bread sticks Yeast, active dry ...... 1 package Salt ...... 2 teaspoons 24 bread sticks Dry mustard ...... 1 teaspoon Milk ...... 2 cups Flour, unsifted ...... 1 % cups Shortening ...... 1A cup Baking powder ...... 2 teaspoons Sharp Cheddar cheese, Salt ...... 3,4 teaspoon shredded ..... 2 cups or 8 Shortening ...... V3 cup ounces Sharp Cheddar cheese, shredded ...... 1 cup or 4 Mix two cups of the flour with the ounces sugar, yeast, salt, and dry mustard. Milk ...... % cup Warm milk and fat together over Poppy seeds ...... 2 tablespoons, low heat. if desired Stir into flour mixture. Stir flour, baking powder, and Mix cheese with the remaining salt together. flour; gradually stir into the mixture Mix in shortening until the mix­ to make a soft dough that leaves the ture resembles coarse cornmeal. sides of the bowl. With some flours Stir in cheese with a fork. it may be necessary to add a little Stir in milk, using just enough extra flour to make a soft dough. to make a dough that is soft, but Knead on a lightly floured sur­ not sticky. face until dough is smooth and Preheat oven to 4500 F. (very elastic, about 10 minutes. hot). Place in a greased bowl and turn Put dough on a lightly floured over once to grease upper side of surface and knead a few times. dough. Roll pieces of dough between Let rise in a warm place until palms to form pencil-like shapes double in t:.ize. about Y2 inch in diameter and 4 inches long. Grease two 9- by 5- by 2~ -inch Roll dough in poppy seeds, if loaf pans. desired. Press down dough to remove air Bake on an ungreased baking bubbles. sheet about 10 minutes. Divide in half. Calories per bread stick: About 80. Shape into loaves. Place in loaf pans. EASY METHOD Let rise in a warm' place until Use 2 cups packaged biscuit mix double in size. in place of flour, baking powder, Preheat oven to 3750 F. (moderate). salt, and shortening. About 70 Bake 30 to 35 minutes. calories per bread stick.

14 Desserts PreheaJ. oven w 375 0 F. (moderate). Beat cream cheese until soft. Cheesecake Add remaining filling ingredient.<> 12 servings and continue beating until smooth. Cru8t Pour mixture over crumb crust. Bake 35 to 45 minutes until filling Graham cracker or zwieback crumbs ...... 1 cup is firm. Sugar ...... 1 tablespoon Beat together topping ingredi­ Cinnamon ...... Ya teaspoon ents. Butter or margarine, Remove cake from oven. melted ...... 2 tablespoons Spread topping over cake; ba.ke 5 F i lli ng minutes longer. Cream cheese, at room Cool in pan on rack. Chill. temperature ...... , 3 packages, 8 Calories per serving: About 395. ounces each Eggs ...... 4 Chocolate souffle Vanilla...... 1 teaspoon Lemon juice ...... 2 tablespoons 6 servings, about X cup each Lemon rind, finely grated ...... 2 teaspoons Cream cheese, at room Sugar...... 1 cup temperature ...... "ounces Milk ...... 1h cup Toppi ng Semisweet chocolate chips .. % cup Sour cream ...... 1 cup Egg yolks ...... 4 Sugar...... 1 tablespoon Salt...... Few grains Vanilla ...... 1 teaspoon Flaked coconut ...... 112 cup Vanilla...... 1 teaspoon Mix crust ingredient.<> well. Egg whites ...... 4 Press mixture into bottom of a Confectioner's sugar, sifted ...... 1,4 cup 9-inch spring-form pan or an 8- or Whipped cream or 9-inch square ba.king pan. whipped topping ...... If desired

PN~ , (Left) Cheesecake can be baked in a springform pan. (Right) After baking, the springform ring is removed for easy serving.

15 Beat cream cheese and milk with . Combine apples, sugar, tapioca, rotary beater or electric mixer in crnnamon, salt, water, and fat in saucepan. a saucepan. Add chocolate chips. Cook over low heat, stirring Heat over low heat; stir until occasionally, until apples are almost chocolate chips melt. tender. 0 Beat egg yolks and salt together. Preheat oven to 425 F. (hot). Stir part of chocolate mixture into Stir milk into biscuit mix to make egg yolks; then stir egg yolks into a soft dough. the rest of chocolate mixture. Turn dough out onto a lightly Cook over low heat, stirring con- floured surface and roll into an 8- stantly, until slightly thickened. by lO-inch rectangle. Stir in coconut and vanilla. Cool. Sprinkle with cheese. Roll as for Preheat oven to 3250 F. (slow). jelly roll and cut into X-inch slices. Beat egg whites until soft peaks Pour hot apple mixture into a form. IX-quart baking dish. Add sugar gradually, beating Arrange dough slices on top of until stiff peaks form. apples. Fold in chocolate mixture. Bake 20 to 25 minutes, or until Pour into an ungreased I-quart lightly browned. casserole. Set in a pan of hot water. Calories per serving: About 295. Bake I hour or until a knife inserted into souffle comes out Main Dishes clean. If desired, top with whipped Cheese souffle cream or whipped topping; serve 6 servings, about IX cups each immediately. Calories per serving: About 295 Butter or margorine ...... 1.4 cup without topping. Flour, unsifted ...... 1.4 cup Salt ...... Y2 teaspoon Dry mustard ...... 1.4 teaspoon Apple-cheese cobbler Pepper ...... Va teaspoon Milk ...... 1 Y2 cups 6 servings, about ~ cup each Process Cheddar cheese, cut in pieces...... 8 ounces Apples, pared, sliced ...... 4 cups Egg yolks ...... 6 Sugar ...... %cup Egg whites ...... 6 Quick-cooking tapioca . ... . 1 tablespoon Cinnamon ...... Y2 teaspoon Preheat oven to 3250 F. (slow). Salt ...... ' 1.4 teaspoon Melt fat in saucepan. Water ...... 1.4 cup Butter or margarine ...... 2 tablespoons Stir in flour, salt, mustard, and Milk ...... : .. %cup pepper. Biscuit mix ...... 1 cup Add milk, stirring constantly. Sharp Cheddar cheese, shredded ...... 1 cup or Cook until smooth and thickened. 4 ounces Add cheese; stir until melted.

16 Beat egg yolks. Stir a little of the Form a shallow rim around each cheese mixture into the yolks; then pizza. stir the yolks into the rest of the Spread each pizza with half the cheese mixture. tomato mixture. Beat egg whites until stiff but not Sprinkle with beef, then with dry. Fold into cheese mixture. process Cheddar cheese. Pour into un greased 2-quart Top with Parmesan cheese. casserole. Bake 15 to 20 minutes until Bake 45 minutes. crusts are golden brown and cheese Calories per serving : About 345. is melted but not browned. Calories per wedge (X pizza); MENU SUGGESTION About 295. Serve with wilted spinach, hot For fewer calories, use only 1 cup buttered french bread. Have cherry or 4 ounces shredded process cobbler for dessert. Cheddar cheese; omit Parmesan cheese. About 240 calories per wedge American pizza (% pizza). 2 pizzas, 12 inches in diameter MENU SUGGESTION

Hot roll mix ...... 1 package Serve with a tossed garden vege­ Tomato sauce ...... 2 cans, 8 table salad and have ice cream for ounces dessert. each Garlic powder ... . . 14 teaspoon Oregano, ground ...... 1 teaspoon Macaroni and cheese Pepper ...... Few grains 6 servings, about %cup each Ground beef ...... 1 pound Process Cheddar cheese, Butter or margarine ...... 2 tablespoons shredded ...... 2 cups or 8 F lour, unsifted ...... 14 cup ounces Salt ...... 1;2 teaspoon Parmesan cheese, finely Milk ...... 2 cups grated...... % cup Prepared mustard ...... 1;2 teaspoon Process Cheddar cheese, Prepare roll dough following di­ shredded ...... 1 1;2 cups or rections on package. 6 ounces Mix tomato sauce and seasonings; Elbow macaroni, cooked .. , 3 cups {about set aside. 1 % cups uncooked} Crumble ground beef into frypan; brown. Melt fat in a saucepan. Drain beef. Mix in flour and salt. Preheat oven to 425° F. (hot). Add milk slowly, stirring until Grease two 12-inch pizza pans smooth. or two baking sheets. Cook and stir until sauce thick­ Divide dough in half. Pat or roll ens. each piece into a 12-inch circle Add mustard and cheese. about X inch thick. Stir over low heat until cheese Place on pizza pans or baking melts. sheets. Add cooked macaroni. Stir gently

17 until macaroni is well covered with Swiss fondue sauce and thoroughly heated. 6 servings, about 7~ cup each Calories per serving: About 290. For fewer calories, omit butter or Garlic ...... 1 clove margarine and use skim milk. Mix Dry white wine ...... 1 cup the flour and salt with a little of the Swiss cheese, natural, coarsely shredded ...... 2 cups or 9 cold milk. Heat the rest of the milk. ounces Add the flour mixture slowly,stirring Flour ...... 1 tablespoon constantly, until smooth. About Salt ...... Dash 230 calories per serving. Pepper ...... Dash Nutmeg ...... Dash MENU SUGGESTION Kirsch, if desired ...... 1 or 2 table- Serve with green beans, grapefruit spoons and avocado salad, and chocolate French bread, cut in cubes . . 1-pound loaf nut pie. Light fondue burner.

PN-2M6 Swiss fondue is an elegant dish to prepare as an added party activity.

18 Rub earthenware fondue dish Spread bread with fat and cut with clove of garlic. each slice in half. Heat wine in fondue dish until Arrange in baking pan. just ready to boil. Sprinkle with cheese and onion. Mix cheese, flour, and seasonings. Mix remaining ingredients. Add about X of the cheese Pour over bread. Refrigerate for mixture to the hot wine. 1 hour. Stir until smooth. Preheat oven to 3250 F. (slow). Add remaining cheese, a little at Bake 40 minutes or until puffy a time. and browned. Mix well after each addition. Serve at once. Add kirsch, if desired. Calories per serving: About 335. Heat. When mixture comes just For fewer calories, omit butter or to a boil, serve at once. Keep hot margarine and use skim milk. About during serving. 265 calories per serving. To serve, let each person d~p cubes of bread into fondue mixture. MENU SUGGESTION Calories per serving: About 195 Serve with tomatoes filled with for fondue mixture not counting coleslaw. Have gingersnaps and kirsch or bread. applesauce for dessert. MENU SUGGESTION Serve as a snack or light supper Italian macaroni and cheese with a tossed green salad. 6 servings, about ~~ cup each NOTE: If no earthenware fondue dish is available, use heatproof glass or Ground beef ... . . 8 ounces ceramic saucepan or casserole dish. Tomatoes ...... 16-ounce can Fondue may be prepared on top of Tomato paste ...... Y3 cup Instant minced onion . 1 tablespoon the stove and kept hot at the table Sugar ...... 1 teaspoon over alcohol, canned heat, or can­ Garlic salt ...... 12 teaspoon dle burner. Oregano, ground . . . 12 teaspoon Pepper ...... Dash Cheese-onion fondue Shell macaroni, cooked . .. . 2 cups (about 1% 6 servings, about %cup each cups un­ cooked) Bread ...... 6 slices Cottage cheese, creamed. . . 1 cup Butter or margarine .. ... 2 tablespoons Sharp Cheddar cheese, Sharp Cheddar cheese, shredded ...... 1 cup or shredded ...... 112 cups or 4 ounces 6 ounces Parmesan cheese, grated . . . . 2 tablespoons Instant minced onion ...... 1 tablespoon Eggs, well beaten ...... 3 Cook meat in a heavy frypan Milk. 3 cups Dry mustard ...... % teaspoon until it loses its red color but is not Salt ...... % teaspoon brown. Drain. Pepper ...... Ys teaspoon Add tomatoes, tomato paste, and Grease an 8- by 12-inch baking seasonings. Simmer slowly for 30 pan. minutes. Stir as needed.

19 Preheat oven to 3250 F. (slow). Sprinkle with seasoned flour. Combine macaroni and cottage Repeat layers ending with a cheese. layer of potatoes. Pour a little of the sauce in the Pour milk over potato-cheese bottom of a 2%-quart casserole. Top layers. with half the macaroni mixture, Mix bread crumbs with Parmesan half the shredded cheese, and half cheese and 2 tablespoons fat. the remaining sauce. Repeat. Sprinkle over potatoes. Sprinkle Parmesan cheese over Bake 30 minutes. the top. Calories pet serving: About 320. Bake 40 minutes or until heated through. MENU SUGGESTION Calories per serving: About 295. Serve with broccoli spears, car­ rot and celery sticks, and cherry MENU SUGGESTION tart. Serve with buttered spinach and lettuce wedge. Have fresh fruit for dessert. Quiche lorraine 6 servings Cottage cheese-potato casserole Bacon ...... 8 ounces 6 servings, about 1 cup each Pastry shell, unbaked .. 9-inch Swiss cheese, natural, Cottage cheese, creamed . .. 2 cups coarsely shredded ...... 1 cups or Fat, melted or oil ...... 2 tablespoons Y2 7 ounces Flour ...... 2 tablespoons Salt ...... teaspoon Parsley flakes ...... 1 teaspoon % Pepper ...... \4 teaspoon Salt ...... 1 teaspoon Cayenne ...... Dash Instant minced onion ...... 1 teaspoon Nutmeg ...... Dash Pepper...... As desired Eggs ...... 4 Thyme ...... 1 teaspoon Half-and-half ...... 1 cups Potatoes, cooked, sliced .... 6 medium- Y2

size 0 Skim milk ...... Y3 cup Preheat oven to 375 F. (moderate). Breadcrumbs, rine dry ...... Y2 cup Cut bacon into pieces and fry Parmesan cheese, rinely until brown and very crisp. Drain grated ...... 2 tablespoons Fat, melted or oil. 2 tablespoons well. Crumble bacon into pastry shell. Preheat oven to 3500 F. (moder­ Sprinkle cheese over the bacon. ate). Mix seasonings and sprinkle over Grease a 1 % quart casserole. cheese. Beat cottage cheese and 2 table­ Beat eggs and half-and-half spoons fat with a J;otary beater until fluffy. together. Mix flour and seasonings. Pour over cheese and bacon. Place a layer of sliced potatoes in Bake 45 minutes or until lightly casserole. browned and a knife inserted into Cover with a layer of cottage the center comes out clean. cheese. Calories per serving: About 475.

20 PN-2M7 Try quiche lorraine, an easy-to-prepare Swiss cheese entree.

MENU SUGGESTION Mix bacon, chicken, celery and Serve with asparagus and a lettuce onion mixture, lemon juice, poultry and tomato salad. Have fresh fruit seasoning, salt, and salad dress­ for dessert. ing well. Toast bread on one side under broiler or in oven. Cheese-chicken sandwich Butter untoasted side of bread. 6 sandwiches Spread the chicken mixture on the untoasted side of the bread Celery, chopped ...... Y2 cup Instant minced onion...... 1 teaspoon slices. Cover to edges of slices. Bacon fat ...... 1 tablespoon Sprinkle with cheese. Bacon, cooked, chopped... 2 slices Broil sandwiches about 4 inches Chicken, cooked, diced . . . . 2 cups from heat until cheese is melted, Lemon juice ...... 2 teaspoons about 3 to 4 minutes. Poultry seasoning ...... Va teaspoon Salt...... Y2 teaspoon Calories per sandwich: About 310. Salad dressing ...... Y3 cup For fewer calories, omit bacon and Bread ...... 6 slices bacon fat. Cook celery and onion Bu"er or margarine ...... 1 tablespoon in 2 tablespoons skimmed chicken Process Cheddar cheese, broth about 10 minutes in covered shredded ...... % cup or 3 ounces pan. Use ~ cup skimmed chicken broth in place of salad dressing. Cook celery and onion in bacon Omit butter or margarine. Use only fat until tender, about 10 minutes. %c up or 2 ounces shredded process

21 Cheddar cheese. About 185 calor­ MENU SUGGESTION ies per sandwich. Serve with fruit salad and broc­ NOTE: Canned or dehydrated coli. Have rice pudding for dessert. chicken bouillon or a bouillon cube dissolved in hot water may be used Cheese-stuffed peppers in place of chicken broth. 6 servings, 2 half-peppers each VARIATION Cheese-turkey sandwich.-Use Green peppers...... 6 large Boiling water ...... 2 quarts cooked, diced turkey in place of Sa It...... 2 teaspoons chicken. About 320 calories per Sharp Cheddar cheese, sandwich using basic recipe; 195 shredded ...... 1 Y2 cups or calories using recipe for fewer 6 ounces Rice, cooked ...... 2Y2 cups calories. (about "Va cup MENU SUGGESTION uncooked) Serve with potato chips, celery Egg ...... Salt ...... 1 teaspoon and carrot sticks, and baked custard. Pepper .. . . . % teaspoon Breadcrumb,;, fine dry .. . . . 1,4 cup Fat, melted or oil. . 1 tablespoon Cheese rarebit Preheat oven to 375° F. (moderate). 6 servings, Y2 cup each Halve peppers lengthwise; remove Process Cheddar cheese, stems, seeds, and membranes. shredded ...... 3 cups or 12 Heat peppers in boiling salted ounces water for 5 minutes. Drain. Milk ...... 114 cups Egg, beaten ...... 1 Mix remaining ingredients ex­ Worcestershire sauce ...... 1 teaspoon cept breadcrumbs and fat. Dry mustard ...... Y2 teaspoon Fill pepper halves with the mix­ Pimiento, chopped ...... 2 tablespoons Toa• ...... 6 or 12 slices, ture. as desired Mix breadcrumbs and fat; sprin­ kle over the tops of the peppers. Combine all ingredients except Place peppers in a baking pan pimiento and toast. with ~ inch hot water in the Cook over low heat, stirring con­ bottom. stantly, until cheese melts and Bake 25 to 30 minutes until mixture is slightly thickened. browned. Stir in pimiento and. serve im­ Calories per serving: About 280 . mediately on toast. NOTE : Crackers may be used in MENU SUGGESTION place of toast. Serve with tomato and lettuce Calories per serving: About 275 salad, hot french bread , and baked without toast or crackers. apples.

22 Cheese buns Chill. Serve on lettuce. 6 servings, 2 bun halves each Calories per serving: About 175. Process Cheddar cheese, For fewer calories, use low-calorie shredded...... 3 cups or 12 salad dressing. About 140 calories ounces per serving. Olives, chopped ... %cup Onion, finely chopped . .. . . 14 cup NOTE: french dressing or low­ Prepared mustard ...... 2 teaspoons calorie french dressing may be used Salad dressing ...... Y2 cup in place of salad dressing. Omit Hamburger buns . ..• ...... 6 prepared mustard and vinegar. Combine filling ingredients. MENU SUGGESTION Lightly toast bun halves. Spread Y4 cup filling on each half. Serve with deviled eggs, baked Broil 4 inches from heat until tomatoes, and hot biscuits. Have cheese melts, about 4 minutes. , chilled canned peaches and a cookie for dessert. Calories per serving: About 460.

MENU SUGGESTION Cherry coHage cheese molds

Serve with tomato soup. Have 6 servings, about ~ cup each apple crisp for dessert. Cherry-flavored gelatin .. ... 3-ounce package Boiling water ...... 1 cup Salads and Salad Dressings Cottage cheese, creamed .. . 1 cup Pineapple, crushed, canned . 1 cup Nuts, coarsely chopped . .. . 14 cup Vegetable-cheese salad Lettuce Ieaves ...... 6

6 servings, about }~ cup each Dissolve gelatin in boiling water. Measure 2 teaspoons gelatin mix­ Mixed vegetables, frozen, ture into each of six individual cooked, drained ...... 10-ounce package molds; chill until set. Celery, chopped ...... 14 cup Chill remaining gelatin mixture Sharp Cheddar cheese, until thick, but not set. diced ...... 1 cup or 4 Stir in cottage cheese, pineapple, ounces and nuts. Sweet pickle, chopped . . . .. '\4 cup Prepared mustard _ Y2 teaspoon Pour into molds. Vinegar ...... 1 teaspoon Chill until firm. Salt ...... - ...... To taste Unmold on lettuce. Salad dressing ... , ...... 14 cup Lettuce leaves ...... , .. . . . 6 NOTE: This recipe also can be made in a I-quart mold. Use ~ cup Gently mix the vegetables with of the clear gelatin mixture in the cheese and sweet pickle. bottom of the mold. Stir the mustard, vinegar, and Calories per serving: About 160. salt into the salad dressing. For fewer calories, use uncreamed Pour over the vegetable mixture; cottage cheese. Omit nuts. About mix gently. 120 calories per serving.

23 VARIATION Blu. or Roqu.Fort ch •••• Use 1 cup miniature marshmal­ dr ••• lng lows in place of nuts. Add marsh­ About 1 ~ cups dressing mallows to hot gelatin mixture after measuring part of mixture into Blue or Roquefort chuse, molds. About 155 calories per crumbled ...... 4 ounces Sour cream ...... " 1 cup serving using basic recipe. Lemen juice ...... 1 teaspoon Sugar...... " 1 teaspoon MENU SUGGESTION Instant minced onion ...... 1 teaspoon Serve with a meat sandwich and Salt ...... Y2 teaspoon vegetable relishes. Have chocolate cake for dessert. Mix all ingredients well. Chill, preferably overnight, to allow flavors to blend. Use within a Gold.n glow salad week. Oalories per tablespoon: About 40. 6 servings, about ~ cup each For fewer calories, use ~ cup sour Orange-flavored '1elatin . .. . 3-ounce half-and-half or ~ cup yogurt in package place of sour cream. About 30 Boiling water ...... 1 cup calories per tablespoon using half­ Orange juice ...... 1,4 cup and-half, 20 calories using yogurt. Collage cheese, creamed .. . 1 cup Maraschino cherries, chopped ...... 1,4 cup Pineapple slices, canned, Mandarin orang.-ch •••••alad drained...... 6 Lelluce leaves ...... " 6 6 servings Mandarin oranges...... 11 -ounce can Dissolve gelatin in boiling water. Cornstarch ...... 2 teaspoonl Add orange juice. Sugar ...... 1 tealPoon Chill until thick but not set. Mandarin orange liquid .. .. Y2 cup Stir in cottage cheese and mara- Lemon juice ...... 1 tablespoon Salted peanutl, chopped . .. 1,4 cup schino cherries. Collage chule, creamed . .. 12 ounces Pour into six individual molds. Lelluce leaves ...... 6 Chill until set. Place a pineapple slice on each Drain mandarin oranges; save lettuce leaf. liquid. Unmold gelatin on pineapple Chill oranges. slices. For dressing, mix cornstarch and Oalories per serving: About 140. sugar in saucepan; gradually stir in For fewer calories, use uncreamed orange liquid and lemon juice. cottage cheese in plaee of creamed Cook, stirring constantly, until cottage cheese. About 125 calories thickened. per serving. Cool; stir in peanuts. Spoon cottage cheese over lettuce MENU SUGGESTION leaves. Top with mandarin oranges Serve with omelet and buttered and dressing. spinach. Have cookies for dessert. Oalories per serving: About 140. 24 MENU SUGGESTION Stir in apples, grapes, and pecans. Serve with toasted ham salad Pour into a 1-quart ring mold. sandwiches. Have gingerbread for Chill until firm. dessert. Unmold on lettuce. Oalories per serving: About 170. MENU SUGGESTION Cheddar chee.e dre •• ing Serve with slices of cold roast beef About 1 ~ cups dressing and asparagus. Have pumpkin pie for dessert. Salad dressing ...... 1 cup Catsup ...... 1,4 cup Chili sauce ...... 2 tablespoons Process C~eddar cheese, Soups and Sauces shredded ...... 1h cup or 2 ounces Chee.e-onion .oup Mix salad dressing, catsup, and 6 servings, about ~ cup each chili sauce. Butter or margarine ...... 2 tablespoons Stir in cheese. Onions, sliced, cut in quarten ...... 2 cups Chill. Flour ...... 1 tablespoon Oalories per tablespoon: About 60. Milk ...... 1 quart For fewer calories, use low-calorie Salt ...... 11h teaspoons Pepper ...... Va teaspoon salad dressing. About 25 calories Sharp Cheddar cheese, per tablespoon. shredded ... , ...... 1 cup or 4 ounces

Apple and chee.e salad Melt fat in a saucepan, add onion, cook slowly and stir until 6 servings, about ~, cup each clear but not brown. Lime- or lemon-flavored Stir in flour. gelatin...... 3-ounce Add 1 cup milk, stirring con­ package Boil ing water ...... 1 cup stantly. Cook until smooth and Cold water ...... 1 cup thickened. Cream cheese, at room Add rest of milk gradually, stir­ temperature ...... 3-ounce ring constantly. package Apple, unpared, Anely Add salt, pepper, and cheese. diced ...... 1 cup Heat to serving temperature; Grapes, seedless, halved . .. 1 cup serve immediately. Pecans, chopped ...... 1,4 cup LeHuce leaves ...... Seve~1 Oalories per serving: About 235. For fewer calories, omit butter or Dissolve gelatin in boiling water; margarine and cook onion in ~ cup add cold water. water until it is barely tender (about Chill until thick but not set. 5 minutes). Use skim milk. Mix Add cream cheese and beat with a flour with a little of the milk until rotary beater until well blended. smooth. 25 Stir into onion mixture; add re­ Calories per serving: About 250. maining milk. About 155 calories For fewer calories, use skim milk. per serving. Use only 1 cup or 4 ounces shredded process Cheddar cheese. MENU SUGGESTION About 160 calories per serving. Serve with melba toast, garden MENU SUGGESTION salad with egg wedges, and peach Serve with ham sandwiches. Have ple. crisp, sweet apples for dessert.

Broccoli-cheese soup Mushroom-cheese sauce 6 servings, about ~ cup each About 1 ~ cups sauce Butt~r or margarin~ ...... 2 tabl~spoons Instant minc~d onion ...... 1 Y2 teaspoons Milk ...... 2 tabl~spoons Cr~am of mushroom soup, Flour ...... 3 tabl~spoons cond~ns~d ...... 10Y2-ounce Salt ...... Y2 t~aspoon can P~pp~r ...... Ya t~aspoon Process Cheddar cheese, C~I~ry salt ...... "\4 t~aspoon shredded ...... Y2 cup or Milk ...... 2 cups 2 ounces Proc~ss Cheddar ch~~s~, Worcestershire sauce · ...... "\4 t~aspoon shr~dd~d ...... 2 cups or Paprika ...... "\4 teaspoon 8 ounc~s Chicken bouillon cub~s. . . .. 2 Stir milk into soup and heat Hot wat~r ...... 11;2 cups slowly. Broccoli, fr~sh or frozen, Add cheese and stir until cheese is cook~d, chopp~d . ... , . . . 1 cup melted. Paprika ...... F~w grains Stir in worcestershire sauce and paprika. Melt fat in a 3-quart saucepan Serve over meat or vegetables. over low heat. Calories per X cup: About 95. Add onion and cook until lightly browned. Stir in flour and seasonings. Easy cheese sauce Add milk gradually, stirring con­ About 2 cups sauce stantly. Evaporat~d milk ...... 14Y2-ounce Cook until thickened, stirring can constantly. Process Cheddar cheese, Add cheese and stir until melted. shredded ...... 2 cups or 8 Remove from heat. ounces Dry mustard ...... % teaspoon Dissolve bouillon cubes in hot Curry powder ...... Va teaspoon water. Marjoram ...... Y2 t~aspoon Stir into cheese mixture. Heat milk over low heat. Add broccoli. Add cheese and seasonings. Heat to serving temperature. Stir until cheese is melted. Re­ Sprinkle with paprika. move from heat immediately.

26 Serve over meat or vegetables. VARIATION Calories per X cup: About 175. Celery au gratin.-Use cooked, For fewer calories, use evaporated sliced celery in place of turnips. skim milk and only 1% cups or 6 About 150 calories per serving ounces oheese. About 140 calories using basic recipe. per X cup. MENU SUGGESTION VARIATION Serve with cold cuts and spiced Easy cheese spread.-Combine and beet salad. Have fruit upside-down heat ingredients as above. Chill; cake for dessert. use as a sandwich spread. Good for grilled cheese sandwiches. Zucchini-cheese casserole Vegetables 6 servings, about ~ cup each Rice, long-grain white, Turnips au gratin uncooked ...... VI! cup 6 servings, about %cup each Onion, chopped ...... VI! cup Salt ...... VI! teaspoon Butter or margarine ...... 2 tablespoons Boiling water ...... 1 cUP Flour ...... 2 tablespoons Water ...... ~cup Salt ...... 1,4 teaspoon Salt ...... 1,4 teaspoon Milk ...... 1 cup Zucchini squash, sliced ... . . 1 pound (2 Turnips, diced, cooked . . 3 cups Process Cheddar cheese, to 3 shredded ...... 1 cup or 4 medium­ ounces size) Tomato sauce...... 8-ounce can Preheat oven to 3750 F. (moderate). Green pepper, diced ...... VI! cup Melt fat in a saucepan. Sharp Cheddar cheese Stir in flour and salt until shredded...... 1 cup or smooth. 4 ounces Add milk slowly while stirring Add rice, onion, and salt to 1 cup rapidly to prevent lumping. rapidly boiling water. Cover tightly Bring mixture to a boil, stirring and boil gently 20 minutes. constantly. Bring %cup water to boiling, add Gently mix white sauce and turnips and pour into a baking salt and squash, and cook until dish. squash is just tender-about 8 Sprinkle with cheese. minutes. Drain. 0 Bake about 20 minutes or until Preheat oven to 350 F. (moderate). cheese melts. Gently mix rice, squash, tomato Calories per serving: About 155. sauce, and green pepper. For fewer calories, use only 1 Pour mixture into a 1% quart tablespoon butter or margarine. casserole; sprinkle with cheese. Use skim milk. About 130 calorie~ Bake uncovered about 20 minutes. per serving. Calories per serving: About 165.

27 MENU SUGGESTION Carrot ca•• erole Serve with cold sliced ham and lettuce wedges. Have sherbet and e servings, about" cup each cookies for dessert. Carrots, sliced, cooked , , , " 3 cups Cream of celery soup, Mixed vegetabl •• In ch •••• sauce condensed" "" "" ", 10Ys!-ounce can e servings, about ~ cup each Proce .. Cheddar cheese, Celery, sliced, , , , , , , , , , , " 1 cup shredded , , , , , , , , , , , , , " 1 cup or Green pepper, diced ", , , " Ys! cup 4 ounces Instant minced onion " , , , " 1 tablespoon Breadcrumbs, fine dry , , , , " 14 cup Mixed Yegetables, frozen , " 10-ounce Butter or margarine, melted , 1 tablespoon package Salt, . , , , , , , . , , , , , , , , , , " 3,4 teaspoon Preheat oven to 8600 F. (moderate). Water , , , , , , , , , , , , , , , , , " Ys! cup Mix carrots, soup, and cheese Easy cheese sauce (p , 26) ", Ys! recipe together in baking dish. Cook vegetables in boiling, salted Mix breadcrumbs and fat. water until barely tender, about 5 Sprinkle on top of carrot mixture. minutes. Bake about 20 minutes or until Drain. Use cooking liquid to thin crumbs are brown. cheese sauce as necessary. Cheese sauce thickens as it cools. Oalories per serving: About 125. Lightly stir cheese sauce into For fewer calmes, use only ~ cup vegetables. or 3 ounces shredded cheese. Omit Heat to serving temperature. breadcrumbs and butter or mar­ Oalmes per serving: About 155. garine. About 85 calories per serving. MENU SUGGESTION MENU SUGGESTION Serve with fried chicken, parsley Serve with beef patty and tossed potatoes, and citrus salad. Have green salad. Have gingerbread for fresh fruit for dessert. dessert.

28 INDEX TO RECIPES

Appetizers and snacks: PaRe Main dishes-Continued Pare Cheese spread, nippy ______12 Pizza, Amerioan ______17 Cheese-olive balls ______11 Quiohe lorraine ______20 Smoky cheese dip ______12 Salads and salad dressings: Breads: Apple and oheese salad ______25 Cheese bread ______14 Blue oheese dressing ______24 Cheese bread sticks ______14 Cheddar oheese dressing ____ _ 25 Cheese pinwheel rolls ______13 Cherry oottage oheese molds_ 23 Desserts: Golden glow salad ______24 Apple-cheese cobbler ______Mandarin orange-oheese 16 salad ______Cheeseoake ______15 24 Chooolate souffte ______15 Roquefort oheese dressing __ _ 24 Main dishes: Vegetable-oheese salad ______23 Cheese buns ______23 Soups and sauoes: Cheese rarebit ______22 Brooooli-oheese soup ______26 Cheese souffte ______16 Cheese sauoe, easy ______26 Cheese-ohioken sandwioh ___ _ 21 Cheese spread, easy ______27 Cheese-stuffed peppers ______22 Cheese-onion soup ______25 Cheese-turkey sandwioh ____ _ 22 Mushroom-oheese sauce ____ _ 26 Cottage oheese-potato oasse- Vegetables: role ______Carrot oasserole ______20 28 Celery au gratin ______27 Fondue, oheese-onion ______19 Mixed vegetables in oheese Fondue, Swiss ______18 sauce ______Maoaroni and oheese ______28 17 Turnips au gratin ______27 Maoaroni and oheese, Italian_ 19 Zucchini-cheese oasserole ___ _ 27

29 Issued in furtherance of cooperative extension work, acts of May 8 and June 30, 1914, in cooperation with the United States Depart­ ment of Agriculture. Carl N. Scheneman, Vice-President for Ex­ tension, Cooperative Extension Service, University of Missouri, Columbia, Mo. 65201. The University of Missouri-Columbia is an equal employment and educational opportunity institution_ MscSPEC-MU0MP444specs

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