Do you ski? Kraft has a solution for you! Or they did. I can’t find the Olive Pimento cheese spread anymore-just the pimento cheese spread. (Note for those of you who are foodies out there-Kraft jars of Pimento Cheese are not at all kin to THE Pimento Cheese. They are more like oh one of those Philly cream cheese flavored spreads. It doesn’t matter, just grab two jars of Kraft Pasteurized cheese spreads-maybe near the Velveeta in your store. They could be near the American Cheese case.

Anyhow, Chalet dip promises a hot and hearty dip to warm up chilly skiers. I can tell you it is a hot and easy dip or dinner if say you are on your own or just want to have a quiet easy romantic meal without the mess or fuss of real fondue. Candlelight, the two of you sharing a loaf of bread (oh who cares about the 1-inch cubes-tear it like heathens) Grab a piece of fruit or two. Let it go from there.

Or of course, you could pretend it is a fab Grammys or Super Bowl Party food. It is…I just got carried away thinking of my last “fondue” or fond of you night with my love.

Chalet Dip

1 5 oz jar Old English Pasteurized Process Cheese Spread, Sharp
1 5 oz jar Kraft Olive Pimento Pasteurized Neufchatel Cheese Spread
2 Tablespoons dry sherry
French Bread, cut in 1-inch cubes

Combine the two 5-oz jars with sherry; heat thoroughly over low heat, stirring occasionally. Serve warm with bread as dippers. 1 1/4 cups.

Sorry source buffs…that little ripped out piece of magazine has no dating information on it or even anything on the other side that would help me…just the pictures of the jars and I can’t positively id a year for that style.

This recipe is a pain. I will confess to this right up front. It makes for a lot of dirty dishes. It seems fussy. It matters not…it is one of my favorites.

You see…this is a completely wonderful dish to serve to company or to take to a friend with a new baby. Put it in a heart-shaped springform pan-you have a Valentine’s Day to remember.

It comes from a grocery store checkout cookbooklet I bought in the early 90s that is all pies. The cover is missing. No decent information on the publisher at all. I could make guesses based on the products pimped in it…but it is irrelevant really. It isn’t  retro but this recipe makes people swoon.

Please REALLY read all the directions first and as you go along. Otherwise you will end up with some missing egg whites or cheese or generally going “huh?”

Layered Pasta Ricotta Pie

Makes 6 to 8 servings ( I feel like it makes a bit more than that-but I tend to serve with sides)

1/4 (1lb package) Creamette Vermicelli (I tend to use about 1/2 of the package and you can use whatever brand you like)
1/3 cup finely chopped onion
4 cloves garlic, finely chopped
1 tablespoon olive or vegetable oil
1 cup grated fresh Romano cheese (Yes, I tend to use Parmesan)
3 eggs
1 15 or 16 oz container ricotta cheese
1 10 oz package frozen chopped spinach, thawed and well drained. (I mean it, WELL DRAINED. Press it once it is thawed.)
1/2 tsp salt
1 26 oz jar Classico Di Sicilia Ripe Olives and Mushrooms Pasta Sauce (or any chunky pasta sauce with olive and mushrooms)

Preheat oven to 350. Break vermicelli into thirds; cook according to package directions. Drain. Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat. Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9-inch springform pan. Combine 2 egg yolks, ricotta, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer. In small mixer bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce. Pour over spinach mixture. Bake 50 to 60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce. Serve with pie. Garnish as desired. Refrigerate leftovers. This reheats well.

On the menu for today, also from the 1959 Better Homes and Gardens cookbook: Blue Cheese Fluff. Picture of creepy elf/Pinocchio holding pretzels on his nose from book coming. Also-in comments-please share your ideas for using up a 10 lb wheel of Blue Cheese.

Soften 2 3 oz packages cream cheese. Add 1/2 cup crumbled blue cheese, 1/4 teaspoon garlic salt and a tablespoon milk. Blend. Mound in serving bowl. Sprinkle with parsley.

We are having an entirely entertaining week here. Ok, not entirely…the house is a mess, work is crazy, technology is failing. Other than that though, the entertainment factor of this week is high!

So what better to serve on the blog than a Cheese Ball recipe from a Junior League of Montclair cookbook titled “Entirely Entertaining” from 1968? We are nutty enough in this family without the pecans, so generally skip them. I am all about simplicity and go with the crock packing method as well. Ok, and my cheese balls/cheese logs always end up looking distorted/defective-anyone have any tips there?

Nice served with some good crackers. Our current favorite: Wheat Thins Fiber Selects 5 grain or 7 grain-whatever they are–not the veggie ones, though I hear the veggie ones are tasty too.

Cheese Ball

8 oz package cream cheese
1/4 lb Bleu cheese
1/4 lb sharp cheddar cheese, grated
1 small onion, minced
1 tablespoon Worcestershire sauce
1/2 cup pecans, chopped
1/2 cup chopped parsley

Mix all ingredients except the parsley. Roll into a ball and roll ball in parsley. Chill. (Note: This may also be packed in a crock without the parsley.)

As you can see by the quantities, this makes quite the cheese roll. However, it is easy to halve and such a yummy retro appetizer. Nini made this often as did my mother for all nature of parties. Serve with crackers, bread, spoon (ok, just kidding about the spoon, but I do like it a lot)

1 lb blue cheese
1 lb Roquefort
1/2 lb Philadelphia Cream Cheese
Tabasco
Worcestershire
Horseradish (lots)
Garlic
Onion juice
Mustard

Heat in double boiler over medium heat until cheese is melted and ingredients are blended. Let harden in ice box. Roll in paprika on waxed paper.

Nothing complicated or mysterious about this meat loaf-yes, use cheddar instead of processed cheese. Ok wait the “Slim Gourmet” part is interesting. Maybe not so very interesting considering the skim milk and trimmed beef…but the processed cheese might make up for that part. Only 198 calories per serving though…so definitely can fit into today’s diet.

Today’s retro appetizer courtesy of the jar of chutney minus a tablespoon in my fridge. You see, the recipe I used it for didn’t knock anyone’s socks off and it has languished there for some time. This recipe will work for using it up and pleasing the family. Since it is from the Spin Cookery Blender Cookbook from Oster(1967) the grind is all about using your blender. However, it may be easier for you to use a food processor if you have one. This works well on crackers, apples, or sweet breads.

Chutney Cheese Spread

1 8 oz package cream cheese, cubed
3/4 cup chutney
2 tablespoons lemon juice
1 teaspoon curry powder
1/4 teaspoon dry mustard
1/4 teaspoon salt
Flaked coconut

Grind first 6 ingredients 45 seconds, stopping motor to push ingredients to blades, if necessary. Chill. Garnish with flaked coconut. Makes 2 cups

Because sometimes you just want a super easy savory quick bread for dinner.  Truly, what could be better than cheese bread?

2 eggs, slightly beaten
3 cups milk
7 1/2 cups Bisquick
1 1/2 cups sharp cheese, grated

Preheat oven to 350 degrees. Grease two loaf pans WELL. Blend together eggs and milk. Stir in Bisquick and cheese. Blend well, but don’t give in to over-beating it. Pour into loaf pans. Bake 1 hour at 350 degrees.

Well…an interesting choice for tuna salad…sort of tuna salad meets pimento cheese. Give it a whirl. Ok, substitute real cheese for the process cheese first.

Tuna Cheese Spread

1/2 lb. process cheese, grated
1 sm. can pimento, chopped
1 can tuna flaked and drained
Juice of 1/2 lemon
Salt to taste
Mayonnaise to taste

Blend all ingredients; spread on sandwiches or serve with assorted crackers or potato chips. Yield 10-12 servings. (I find it is more like 4 servings)

Now, I know all of you enjoy macaroni and cheese. Give this one from Mary Meade’s Magic Recipes for the Blender a try. Just a tiny bit different but still the frugal yummy dinner we all love. It really is mousse like or souffle like or rather well…custard like. But you will like it. I tend to use cheddar instead but the American really does melt better.

Macaroni and Cheese Mousse

(6 servings)
A variation of a standard American dish.

Cook about 12 minutes in boiling salted water and drain 8 ounces macaroni (elbow or broken lengths)

Crumb in blender and set aside
2 slices white bread, torn apart

Place in blender container

3 eggs
1 1/2 cups milk
1 teaspoon salt
1/3 cup butter
1/4 cup packed parsley
1 small onion, in quarters
2 pimientos
1/2 pound American cheese, diced

Blend about 30 seconds and mix with macaroni. Add crumbs. Place in a greased shallow baking dish, 9 x 12 inches, and set in a pan of hot water. Bake in a moderate oven at 350 degrees for an hour or until the custard sets. Serve plain or with a tomato sauce.