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.

Now, Luella has a different take on cheese pudding. This is actually similar to how my mother made what she called Cheese Souffle. It is tasty…and retro…and well…I think you will like it. Simple!

Luella’s Cheese Pudding

6 slices toast
1/4 c. butter or margarine
21/2 c. sliced American Cheese
3 slightly beaten eggs
21/2 c milk
1 tsp salt
1/4 tsp. dry mustard
1/4 c dry sherry

Butter toast, quarter each slice. Alternate layers of bread and cheese in 2 qt oblong baking dish with top layer cheeese. Combine eggs, milk, seasonings and sherry. Pour over all. Bake in a slow oven, 325 degrees, 30-45 minutes or until knife comes out cleam. If you wish, decorate after bakign with drained, warmed canned asparagus. Good for Friday supper or bridge lunch. (6 servings) Ursula Johns Gill submitted this to Talk About Good published by the Junior League of Lafayette, Louisiana.

This recipe strikes me as a bit too much retro convenience even for me. At the same time…it is strangely appealing. Hey, anything comparable to mac and cheese can’t be half bad. From my Great-grandmother’s recipe collection:

Cheese Pudding

1 sm box saltines
1 can cream of mushroom soup
1 can Carnation milk (large)
2 hard boiled eggs (sliced)
1/2 can pimentos
1/2 lb. sharp cheese, grated
Mix soup, milk and crackers together (leave some crumbs for top). Pour in casserole. Add sliced eggs and pimentos. Add another layer of soup. Top with cheese and cracker crumbs. Bake at 350 until bubbly and slightly brown on top.

This recipe is great in place of macaroni and cheese. It is particularly good with the typical Thanksgiving or Christmas meal.

Gloria Harrison

If you are a person who likes cream cheese dip on your fruit, this is the one for you. Even better–this is good on a hearty brown bread. This would be just the thing to perk up your fruit platter or coffeecake at your next breakfast party at work.

I adore the 6 servings -45 cents part of the recipe. Sorry, I have no idea what year. Still, thriftier than buying the pre-made and chemical-laden cream cheese fruit dips in your produce section.

Italian Cream Cheese

1 cup creamed cottage cheese
4  tbs. sour cream
1 tbs. sugar
1 tbs. rum
cinnamon

Blend ingredients, except cinnamon, til smooth. Mound in center of a plate. Sprinkle generously with cinnamon. Delicious on fruit, stewed or fresh, nut bread, or coffee cake.

This is one of those perplexing recipes that you see over and over again in church cookbooks and recipe cards across the country. In any case…a perfectly American yet off-putting sounding retro appetizer that folks will stand waiting for the next tray to come out of the oven. Try it…you will see. Not healthy, not hip, but strangely tasty.

Ketchup Cheese Fingers

Mix grated American cheese with tomato ketchup, using about 2 tbsp. ketchup to each quarter pound of cheese. Cut sliced bread in narrow strips, toast on one side, spread untoasted side with cheese mixture and run in oven for a few minutes. Serve hot at once.