Cheese Recipes

Recipes are Provided by Nancys-Kitchen.com and VitaCost - Top Brand Vitamins at Wholesale Cost.

CHEESE MEATBALL SOUP

1 lb. hamburger
1/4 c. bread crumbs
1 egg
1/2 tsp. salt
1/2 tsp. Tabasco sauce
2 c. water
1 c. whole grain corn
2 beef bouillon cubes
1/2 tsp. Tabasco
1 c. potatoes, chopped
1 c. celery, chopped
1/2 c. carrots, sliced
1/2 c. onion, chopped
1 (16 oz.) jar Cheez Whiz (add after soup is cooked)

Mix and shape into small balls. Mix in large pot: Mix all ingredients including meatballs. Stir gently. Bring to boil, cover and simmer on low until vegetables are done, about 2 hours. Before serving, add Cheez Whiz and stir gently. May also cook in Crockpot on low for 8 to 10 hours.

CAULIFLOWER WITH CHEESE SAUCE

1 head cauliflower
1/2 c. milk
10 1/4 oz. can cream of mushroom soup
1/2 tsp. prepared mustard
1/8 tsp. pepper
8 oz. (2 c.) shredded American cheese

Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. In small saucepan, combine milk, soup, mustard and pepper; blend until smooth. Cook and stir until mixture is heated through. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. 6 servings.

MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole; add 1/4 cup water. Cover and microwave on HIGH for 8 to 10 3/4 minutes. Let stand, covered, for 10 minutes. Drain liquid. In glass bowl, combine remaining ingredients except cheese. Microwave at HIGH for 3 to 4 minutes or until heated through, stirring halfway through cooking. Add cheese and continue to microwave on HIGH until cheese is melted, 1 to 2 minutes, stirring every minute during cooking.

CHEESE BREAD

1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1 1/2 c. Bisquick
1 c. sharp grated cheese

Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.

CHILI CHEESE DIP

1 lb. Velveeta cheese
1 lb. browned hamburger, (drained)
1 regular size jar Hormel chili with or without beans
1 (12 to 15 oz.) jar (Pace) Picante sauce, medium

Mix in crock pot until cheese melts and it can be well blended. Serve hot with nacho chips. Can be doubled.

CROCKPOT BROCCOLI CHEESE AND HAM

1 (16 oz.) jar Cheez Whiz
1 can cream of mushroom soup
1 soup can of milk
1 soup can of Minute Rice
1 lb. chopped frozen broccoli
1 c. chopped onion
2 c. cubed ham
1 can sliced water chestnuts

Place all ingredients in crock pot and cook until rice is tender - if cooking while at work add 1/2 to 1 can water and cook on low.

HAMBURGER, CHEESE AND NOODLES

1 1/2 lbs. ground hamburger
1/2 c. onion
1 can Campbell's Cheddar cheese soup
1 can Campbell's tomato soup
Cheese
1 bag med. egg noodles

In a large skillet cook hamburger and onions. Mix both cans of soup in the hamburger. Boil egg noodles until done. Drain. Place in a 9 x 13 inch pan. Mix hamburger in with noodles. Place cheese on top. Bake at 350 degrees until cheese is melted and casserole is hot.

MEXICAN CHEESE AND EGG CASSEROLE

2 (4 oz.) cans chopped green chilies
1 lb. grated cheddar cheese
1 1/2 c. Bisquick
6 eggs
1 qt. milk

Butter 9 x 12 inch Pyrex dish. Spread chilies and cheese in bottom of dish. Beat Bisquick, milk and eggs. Pour over cheese mixture. Bake 1 hour at 350 degrees.

PARTY NACHO CHEESE DIP

1 lg. box Velveeta
1/4 c. milk
1 lb. hamburger
1 sm. chopped onion
1 sm. chopped green pepper
1 lg. jar Mexican salsa

Brown hamburger with onion and pepper. Melt cheese with milk over double boiler. When all melted, add drained hamburger mixture and salsa. mix well. Place in Crockpot on low. If too thick, add 1/4 cup milk and blend.

PASTA SALAD WITH HAM AND CHEESE

1/2 lb. rotelle (corkscrew) or other pasta
1/2 lb. ham, about 2 c. cubed
1/4 lb. cheddar cheese, about 1 c.cubed
2 scallions
1/4 c. chopped parsley
3/4 c. yogurt
1/4 c. mayonnaise
1 tbsp. coarse grain mustard
Salt & pepper to taste

Cook the pasta in boiling, salted water until just done, 10 to 12 minutes. Drain, rinse in cold water and drain again. Transfer to a bowl. Cut the ham and cheese into cubes and add to pasta. Slice the scallions and add to the pasta along with the parsley. Stir together the remaining ingredients and gently toss with the pasta mixture. Serves 4.

PINEAPPLE CREAM CHEESE JELLO MOLD

1 lg. box Jello (lemon or lime)
2 c. boiling water
2 sm. pkg. (3 oz. each) cream cheese, softened
2 sm. cans crushed unsweetened pineapple
1/2 c. cold water

Dissolve Jello with 2 cups boiling water. Beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1/2 cup cold water. Pour into mold and refrigerate. Great with ham.

PORK TENDERLOIN AND CHEESE CASSEROLE

2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 c. chopped onions
1 sm. can sliced mushrooms, drained
1 1/2 c. sour cream
1 c. grated cheddar cheese

Brown pork slices, each side. Lay in a casserole. Sprinkle with salt and pepper. Crumble bacon and add it with onions to pork. Sprinkle mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to cover. Bake for 35-40 minutes at 350 degrees.

TEXAS CHEESE DIP

1 lg. block Velveeta cheese
1 can Campbell's Cheddar Cheese soup
1 can Rotel Tomatoes, Chili's and Peppers
1 sm. jar salsa
1 pkg. Jimmy Dean Hot Sausage (optional)

Cut block of Velveeta cheese into small pieces and melt in microwave, add Cheddar cheese, Rotel, salsa and sausage. Stir. Mix well. Use Tostitos 100% white corn Restaurant Style (Frito Lay) Tortilla Chips to dip.

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