‘Cheese’ Category

  1. Welsh Rarebit-Fast and Easy

    January 4, 2012 by Tarrant Figlio

    I made Welsh Rarebit for dinner tonight. Some of you may go you made what? Don’t you mean rabbit? Nope, no rabbits were harmed in the making of dinner. Welsh Rarebit is basically a savory cheese sauce, generally served over toast.

    Tonight’s turned out pretty well, even though I switched things up a bit and of course, eyeballed instead of measuring. The eyeballing meant that I put a bit too much mustard in.

    Instead of making the white sauce first (as described in this more traditional Welsh Rarebit recipe from my archives) I did the following:

    1 container Philadelphia cooking creme
    2 cups shredded sharp cheddar
    1/2 tsp or so Worcestershire Sauce
    1 tsp or so dry ground mustard (too much)
    1 1/2 cups of nonfat milk

    I combined the milk, cooking creme, dry mustard and Worcestershire sauce in a saucepan. I added in the cheese and cooked on medium until cheese was melted and the sauce thickened.

    I served over thick pieces of toasted bread with sliced tomato and for the bacon fans–crisp cooked bacon.

    Verdict: Fast, family friendly and well-received even if it wasn’t a perfect sauce and was a bit on the mustardy side.

     

    Category Cheese, Recipes | Tags: | 3 Comments

  2. Romantic Chalet Cheese Dip

    January 27, 2010 by Tarrant Figlio

    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. Retro Appetizer or Cheating Fondue

    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.

    Category Appetizers, Cheese, Recipes, retro food | Tags: ,,, | 1 Comment

  3. Layered Pasta Ricotta Pie

    January 26, 2010 by Tarrant Figlio

    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?”
    Pasta Ricotta Pie Recipe

    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.

    Category Cheese, Eggs, Recipes, retro food, Vegetables | Tags: , | 3 Comments

  4. Blue Cheese Fluff

    December 23, 2009 by Tarrant Figlio

    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.

    Category Appetizers, Cheese, Recipes, retro food | Tags: | 4 Comments

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