Combine first five ingredients and blend well. Stir in chutney. Turn into serving dish. Top with chives if for appetizer and serve with crackers. If served as adessert, serve with fresh fruit to dip into mixture. Origin: A Taste of Oregon Shared by: Sharon Stevens

If using a food processor, cut low fat cheddar cheese into cubes. Process until finely chopped. Add ricotta cheese, process about 10 seconds. Add remaining ingredients, except milk, and process until all ingredients are finely chopped. Add milk as needed to reach desired con

To 3 parts cottage cheese, add 1 part carrot and the sweet oickles. Season to taste with salt and pepper. Variation; Chopped nuts may be substituted for sweet pickles. Jeannie Allen From: Lewisallen     strongServings: 1/strong

: Mil together all of the above ingredients and season to taste with salt and pepper. Store in refrigerater, as this mixture does not keep very well. Makes 1 1/2 C Variation; Substitute cram cheese fot the cottage cheese and proceed as above. Jeannie Allen Fro

Blend sour cream with cottage cheese; stir in pepper, onion, pimiento, salt, and pepper. Serve on lettuce. SOURCE: Southern Living Magazine June, 1974. Typed for you by Nancy Coleman.     strongServings: 4/strong  

Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to tas

Add the milk to the softened cream cheese first. Blend together. Roll in ground buts for ball. Cool and spread on crackers.     strongServings: 1/strong  

Mix all ingredients and spread on bread or use as a filling in Nonbread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts. NONBREAD SANDWICHES: * Lettuce Rollups: Use romaine, iceberg, or escarole. You can even use spinac

In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olies, and precess everything together. Add olives combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Pla

Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers,

Spread the bread with some of the softened butter. Make 4 sandwiches. each with one slice of chicken and one of cheese. Press firmly together. Proceed as with the Croque Monsieur.     strongServings: 4/strong  

** Thick milk is soured milk. Scald thick milk by baking it at 350 F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75 F). Each day for a week, add new bak

Place unwrapped packages of cream cheese in a 2 quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8 inch circle. Use a spatula to fo

Method: Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Wor

* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled.     strongServin

Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantl

Cut the eggs in half lengthwise. Cut the cheese slices in half diagonally for form triangular sails and skewer each on a toothpick mast. Stick the toothpick into the egg to form a boat. Recipe By : From:     strongServings: owne

Melt one tablespoon of butter in a skillet, and when the butter is hot and bubbly but not browned, fry 2 slices of the bread, turning once,when the bottom of the bread is nicely browned . Proceed in the same way for the rest of the butter and the bread. Place the slices of

In saucepan combine ingredients; stir over low heat until cheese spread is melted. Serve with tortilla chips, crackers or vegetables. Makes about 3 1/2 cups dip. Microwave: Place ingredients in a covered casserole. Microwave on HIGH until cheese spread is melted, about

Well, there is Sap Sago cheese (aka Schbzieger cheese). It s a hard herbed cheese from Switzerland made from skimmed milk. It s sold in small foil covered cones. This cheese has been around a long time long before the push for fatfree foods. Best use is to grate it, toast

Note: The author says that the braising liquid deepens fennel s delicate flavor. Heat oil in large deep skillet; saute onion and garlic until softened, about 3 minutes. Add sliced fennel and toss until glazed, 2 to 3 minutes. Add vermouth and braise the fennel until ten

Mash the feta and the milk. Add parsley, lemon juice, garlic, oregano and black pepper and mix it. Place in the refrigerator for 30 minutes. Serve with cherry tomatoes, olives and sticks of different vegetables. Source: Ostmaestaren AB, Sweden Translated and written by:

Mix eggs slightly. Combine with bacon, cheese,sour cream, and chives and cook the same as french omelet.     strongServings: 2/strong  

Place pre baked pizza crust on perforated pizza pan; brush with oil. Combine mozzarella, fontina and provolone cheeses; sprinkle half over crust. Arrange tomato in single layer ovefr cheese, overlapping slightly if necessary. Sprinkle with remaining cheese mixture; sprinkle

Dip cheese in egg mixture. Coat with crumbs & sesame. Fry in 350 degree oil till brown.     strongServings: 1/strong  

Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 c

Although this torta is from Provence, its superb taste suggests a Moroccan influence. Choose a mild to mature chevre, depending on your taste. If goat cheese isn t to your liking, you can substitute feta or a mild blue cheese. The crisp texture of the green and red peppers c

Mix goat chesses and cream cheese, add the garlic. Taste. Add salt and black pepper if you want. Line a small glass bowl (about 2 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mixture into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix

Heat oven to 350 degrees F. Grease baking pan 13 x 9. Mix baking mix milk and eggs. Spread in pan. Drizzle with melted margarine or butter. Sprinkle with cheese and salt. Bake until deep golden brown 35 to 40 min. Cool 10 min. Cut into 2 inch squares; cut squares diagonally

~ SPREAD: On the wheel: Cut a wheel of Brie in half through the width. Remove top half. Cover generously with green peppercorns on one half. Place top half back on. Press firmly and evenly. Serve cheese at room temperature with sliced apples, pears, and/or cracker

8 oz goat cheese, sliced 2 TB olive oil : Green Sauce : Salt and pepper to taste : Green Sauce 1/4 c baby spinach 1/4 c basil leaves 1 ts tarragon 1 ts balsamic vinegar 1 ts capers 2 cloves roasted garlic 2 TB extra virgin olive oil Pu

Carefully slice through wax and cheese to within 1 in. of the bottom, forming eight pie shaped wedges. Carefully fold wax back to expose cheese; remove cheese. In a mixing bowl, beat the cheese until creamy. Add the beef, sour cream, relish and horseradish; mix well. Spoon i

Cook same as French omelet except sprinkle with spices just before folding.     strongServings: 2/strong  

3 c yogurt cheese see : directions 16 oz 1% cottage cheese : drained 10 oz frozen chopped spinach : thawed and dried 1 roasted red bell pepper : peel, seed, chop 8 oz water chestnuts drained : and sliced 3 garlic cloves finely :

1 c Grated Sharp Cheddar Cheese 1 c Grated Mild Colby Cheese 1/2 c Grated Parmesan Cheese 8 oz Cream Cheese 1 TB Milk 1 sm Clove Garlic crushed : Or 1/2 Tsp Garlic Powder : ds Salt : ds Worcestershire Sauce 1/2 c Chopped Nuts : (Walnuts/Pecans/Sesa

Drain pimientos and chop them into grated cheese. Mix with dry mustard, salt and enough mayonnaise or cream to moisted. Spread generously on bread. For other combinations, add 1 teaspoon Worcestershire sauce or 1 teaspoon sugar or honey or dash of Tabasco or a teaspoon

Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smo

From grandmother s more thrifty times; rarely encountered today. Combine the flour, egg, and salt to dough and make Riebele *. In a skillet or saucepan, bring the milk to a boil and whisk in the Riebele and the grated cheese. In a separate skillet, brown the onion

Drain cottage cheese, press in cheese cloth to remove as much liquid as you can. In mixing bowl, combine cheese and remaining ingredients until blended and creamy. Yield: 1 1/2 to 2 cups Enjoy! Jeff Duke     strongServi

Mix together cheese, baking powder, and salt. Beat egg whites until stiff but not dry. Slowly add cheese mixture to egg whites, beating constantly. Mixture should be very thick (if necessary, add a little flour until the mixture is the right consistency). Shape into croq