Gently heat the b&130;chamel sauce in a heavy pan and stir in the mustard. When well combined, add the cheese and heat until melted. Add salt and pepper to taste. Finish with the cream if so desired. Copyright Rosamond Richardson 1996 Meal Master format courtesy

Line a strainer with a cloth napkin or coffee filter and set it over a bowl. Place the yogurt into the strainer. Cover the yogurt with plastic wrap and set it in the refrigerator to drain. It is yogurt "cheese" when it is reduced to 1 cup, which may take from 4 hours

While pasta is cooking in boiling salt water, crumble cheese and mix it with the cream and pepper. Drain the pasta, and place in a frying pan. Add the cheese mixture and cook for 2 to 3 minutes. Serve hot with grated cheese. From the Frugal Gourmet, posted by Doreen Richard.br

In small bowl, with electric mixer at high, beat first 6 ingredients. FOld in nuts; chill.     strongServings: 1/strong  

To make pate, blend cream and blue cheese until smooth. Add Salt, pepper and sour cream. Whisk eggs and port wine, blend into cheese mixture. Spoon mixture into a terrine or 9 by 5 inch loaf pan lined with parchment paper or buttered foil. Place in a large pan, pour in enoug

Melt butter or margarine over low heat; stir in flour and remove from heat. Add milk, stirring constantly. Return to stovetop; over low heat cook, stirring constantly, until mixture is thickened. Stir in cheese and continue coooking until cheese is melted. Pour milk and cheese

Melt 1 tablespoon fat in a large frypan. Add onion and green pepper. Cook until tender. Mix eggs, milk, salt, and pepper. Pour over onion and green pepper. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking un

Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a blender or mixer bowl. Blend together until well mixed and slowly add olive oil. When the dressing is totally emulsified and creamy, reduce speed to low and add bleu cheese, Oregon hazelnuts, parsley and lemon

Beat eggs well; add flour sifted with baking powder and salt. Add parsley and cubed cheese. Mix together well. Brown in butter in frying pan, and drop in the batter, a spoonful at a time, to fry. Keep the heat regulated so puffs do not burn. When they are lightly brown, turn

Fat grams per serving: Approx. Cook Time: 1:15 Mix raw nuts with 1 tablespoon of ghee and roast in microwave for 5 minutes, stirring often to brown even. Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut

Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough. Shape into a ball, cover and leave to stand in a cool

1/4 c Milk 1/2 c Mayonnaise 1/4 c Grated Parmesan cheese 1 ts White wine vinegar 1/4 ts Worcestershire sauce Gradually blend milk into mayonnaise. Mix in cheese, vinegar and worcestershire sauce. Chill. Serve on tossed salad greens or on a "meaty"

COMBINE ALL INGREDIENTS except the oils in a blender or food processor and blend until mixed. Running your machine on low to medium speed, slowly add the oils in a steady stream until incorporated. (NOTE: If dressing becomes too thick after the oils are added, thin it out wi

1. Preheat oven to 325 degrees. Spread almonds in a single layer on a baking sheet. Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes. Cool. >>> 2. In a medium bowl or in a food processor, combine cream cheese, Parmesa

Recipe by: Philadelphia Cream Cheese Mix cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Add bell pepper, onion, Worchestershire sauce, juice and ground pepper; mix well. Refrigerate several hours or overnight. Place drinking

To the beaten eggs, add the salt, alternately a little of the cake meal and water, mixing thoroughly. Pour into a small hot greased frying pan only enough batter to make a very thin pancake, tipping pan from side to side. Toss out on a towel, fried side up. Make a number of

Dissolve Knox gelatin in cold water. Add 1/2 cup pineapple juice which has been heated. Mix all remaining ingredients together. Add gelatin mixture. Mix well. Pour into container of choice. Chill until set. Mom Anderson.     strongServ

1. Bring 4 qts of lightly salted water to a rolling boil in a large pot. Cook the macaroni until al dente, about 8 min. Drain the macaroni in a colander, rinse with cold water to cool, and drain well. Preheat the oven to 400 F. 2. Meanwhile, prepare the sauce. Heat the

In a large bowl, combine the shredded cabbage and peppers. In a smaller bowl, whisk together the mayonnaise, lime juice, vinegar, salt and sugar. Add pepper to taste. Pour over cabbage, mix well and refrgierate for at least 1 hour. Before serving, add the blue cheese an

Drain piementos. Grate Velveeta cheese into a large bowl. Add piementos, black pepper and red pepper to mayonnayse and mix well. Add mayonnaise mixture to grated Velveeta cheese and mix well. Let sit at room temp for about a half hour Store in refrigerator in a sealed jar N

Grate cheese on the small side of a hand grater in a large mixing bowl. Drain the liquid from the pimientos and mash with a fork. Add pimientos to the cheese in the bowl. Add cayenne, worcestershire sauce, hot pepper sauce and black pepper to taste. Add enough Mayonnaise (a

In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use.     strongServings: 4

8 sm Portobello mushroom caps 4 (2 inch) 2/3 c seasoned flour 1 egg, slightly beaten with 2 : sl fresh Mozzarella cheese TB milk 1/4 c finely chopped mild herbs 1 c fine bread crumbs 2 TB chiffonade basil : Salt and pepper Preheat the fryer. Seas

Cook macaroni in pot until tender. Drain. Mix butter, egg, mustard, salt, milk and hot water. Combine macaroni and butter mixture in bowl. Add 3 cups shredded cheese. Combine. Pour into buttered casserole. Sprinkle with additional shredded cheese. Bake at 350 degrees 45 minu

Cook hot dog according to package directions and place in bun. Spread mustard on hot dog and top with chili; cover with cheese. Makes 1 serving. Per rehabbed cheese coney: 238 calories and 7 fat grams (restaurant cheese coneys contain 291 350 calories and 16 24 fat gram

"One of Mrs. Carter s favorite recipes was for a simple cheddar cheese mold.Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter s family dinners and some of their official functions. One unusual ingredient was the strawberry

Cut the cheese into bite sized cubes. Melt the butter in a "saganaki" (or another frying pan), and fry the cheese on all sides until crusty and chestnut colored. Squeeze lemon juice over the cheese and serve with bread, other appetizers, and wine or ouzo. Sou

Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs Wil

Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups     strongServings: 1/strong  

Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about

Pour milk into double boiler. Heat over warm water until soft curd has formed. Pour into thin cloth bag. Drain. Proceed as for sweet milk cottage cheese. Source: HSCHEESE.TXT, downloaded from GEnie F&W software library. From the recipe files of Sylvia Steiger,

Layer cheese and tomatoes evenly on 4 bread slices. Lay SPAM over tomatoes. Spread mustard on SPAM. Sprinkle with onion. Top with American cheese and remaining bread slices. In large skillet, melt butter. Add sandwiches and grill over medium heat until browned and cheese is

: Place the tomatoes, salted and peppered to taste, and the mustard in a double boiler and cook until the mixture boils violently. Add the tapioca and continue boiling, stirring constantly until the tapioca is done, about 5 minutes. Add the American cheese and stir until me

After cooked split peas have cooled (in order to better judge consistency), mash them up. Then mix in other ingredients and refrigerate. Recipe By :     strongServings: 1/strong  

In a food processor beat the soft cheese with the wine and cream to a smooth, creamy mixture. Add the Stilton cheese, celery, shallot and parsley, and season to taste with the nutmeg, salt and pepper. Form the mixture into a tight, neat roll about 1 1/2 in. thick.

Place cheese in a Teflon saucepan and add a dash of mahleb and salt and a sprinkling of black seeds. Heat on low until cheese is melted thoroughly. Remove from heat and drain excess water. Pick up hot cheese in a lump, and make a hole in the center to resemble a doughnu

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet and add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring con

* Use the dried chives if the fresh is not available, otherwise omit. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups

Beat cheese (at room temperature) until creamy. Add garlic, Worcestershire sauce, and mustard. Gradually add beer.     strongServings: 1/strong  

1/4 cup olive oil (extra virgin) 1 Tbl. honey 1 Tbl. lemon juice 1 tea. salt Mash tofu with a fork. Stir in remaining ingredients. Refrigerate for 1/2 hour or more. Use in place of ricotta in recipe. Approx. 2 lbs. (For deserts, you might want to add a bit less oil.