March 20, 2008 by Tarrant Figlio
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.
Category Breads, Cheese, Recipes, retro food | Tags: | 2 Comments
February 26, 2008 by Tarrant Figlio
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.
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)
Category Appetizers, Cheese, Fish, Recipes, retro food, Sandwiches | Tags: retro,tuna | 2 Comments
October 25, 2007 by Tarrant Figlio
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.
(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.
Category Cheese, Recipes, retro food | Tags: | 3 Comments
September 25, 2007 by Tarrant Figlio
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!
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.
Category Cheese, Eggs, Recipes, retro food | Tags: | 9 Comments
