My Great Recipes Collection

Great Recipes From the Past

Eggs & Cheese

Double Cheese Macaroni and Cheese

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This is a family favorite main dish augmented by extra cheese for flavor and moistness.

Reader Kimberly lamented the loss of a favorite baked mac and cheese. She said it “used cottage cheese, shredded cheddar, a sauce made to pour on top,” and that it was a layered dish. None of the other mac and cheeses quite right, so I’m hoping this is the one.

You may use another favorite cheese in this recipe in place of the cheddar. Bits and ends of Jack, colby, Swiss, go well. Aromatic cheeses will be characteristically aromatic, however, they taste good in this dish, too.

Makes 1 2-quart baking dish worth of mac and cheese.

Pasta, Rice, and Potatoes Section 18, Card 6

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Double Cheese Macaroni and Cheese

Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 8 ounces elbow macaroni
  • 1 1/2 cups sharp Cheddar cheese shredded
  • 1 12-ounce package creamed cottage cheese
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup soft bread crumbs optional
  • 2 tablespoons butter melted

Instructions

  1. Preheat oven to 375. Grease a 2-quart baking dish and set aside.

  2. Cook macaroni according to package directions. Drain.

  3. Alternate layers of macaroni and cheddar and cottage cheese in greased 2-quart baking dish beginning with macaroni and ending with cheese.

  4. Melt the 1/4 cup butter in saucepan; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly.

  5. Cook until sauce has thickened, about 2 minutes. Add salt and pepper. Pour over macaroni and cheese.

  6. Mix bread crumbs, if used, with melted butter. Sprinkle butter or mixture over macaroni and cheese. Casserole may be covered and refrigerated at this point if desired.

  7. Bake at 375 for 30 to 35 minutes. If refrigerated, increase baking time by 10 minutes.

 

Artichoke, Cheese, and Olive Appetizer

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This is an unusually easy-to-make, attractive, and delicious make-ahead appetizer. It keeps at least a week in the refrigerator and actually improves on standing. All the ingredients are readily available and very popular.

To match photo, marinate each ingredient separately and arrange in mounds on serving dish when ready to serve.

For cheese, use cheddar, monterey jack, muenster, swiss, jarlsberg, or a combination of all.

Easy and tasty.

8 to 10 servings.

Hot and Cold Appetizers, Section 1, Card 28 (with apologies for my blurry photo.)

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Artichoke, Cheese, and Olive Appetizer

Course Appetizer

Ingredients

  • 1 14- ounce can artichoke hearts drained
  • 1 14- ounce can large ripe olives pitted, drained
  • 1/2 cup green onions sliced
  • 1 6 1/2- ounce jar italian-style roasted sweet red peppers drained
  • 1 pound cheese of your choice
  • 1 clove garlic minced or pressed
  • 3/4 teaspoon oregano or basil
  • 1/3 cup olive oil
  • 1/2 cup red wine vinegar
  • salt to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Cut artichokes into quarters. Put into 1 1/2 quart bowl or containers with tight-fitting cover. Add olives and onions.
  2. Cut peppers into 1-inch squares and cheese into 1/2-inch cubes. Add to bowl.
  3. Combine garlic, oregano, olive oil, vinegar, salt, and black pepper in small jar. Shake until blended. Pour over ingredients in bowl.
  4. Cover bowl and shake gently, 1 minute. Refrigerate at least 3 hours shaking once each hour.
  5. Drain and reserve marinade and ingredients. Leave at room temperature for 1 hour.
  6. Transfer marinated ingredients to serving dish. Place some marinade in a small bowl to serve along with appetizer, if desired. Refrigerate leftover marinade and add any remaining vegetables and cheese to it for later use.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Cream Cheese Balls

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Cheese-accented cream puff pastry improves the flavor of these crisp little hot appetizers. They are rolled in sliced almonds, then deep-fried. They can be prepared an hour or two ahead of serving and kept warm in an oven set as low temperature.

Easy and tasty.

Makes about 30 cheese balls.

Hot and Cold Appetizers, Section 1, Card 23 (card 22 is missing)

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Cream Cheese Balls

Course Appetizer

Ingredients

  • 1/2 cup water
  • 1/8 teaspoon salt
  • dash nutmeg
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/3 cup swiss cheese shredded
  • 1 cup almonds sliced
  • salad oil for deep frying

Instructions

  1. Place water, salt, nutmeg, and butter in a 2-quart saucepan. Bring mixture to a full roiling boil over high heat.
  2. Add flour all at once. Remove pan from heat. Stir until mixture forms a ball and leaves the sides of pan.
  3. Beat in eggs, one at a time, until mixture is smooth and shiny. Add cheese and stir until blended.
  4. Drop mixture by teaspoons into almonds in a shallow pan. Roll to coat evenly and shape each into a 3/4-inch ball. Place on waxed paper and let stand 10 to 15 minutes.
  5. Pour oil to a depth of 1 1/2 to 2 inches in a deep, heavy frying pan or electric skillet. Heat to 370. Fry cheese balls, about 8 at a time, until golden brown on all sides, 2 to 3 minutes. Remove with slotted spoon and drain on paper towels.
  6. Keep balls warm in oven at 200 until all are fried. Serve hot.

Fried Camembert Cheese

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For a novel touch, instead of serving the usual crackers and cheese and clusters of parsley garnish, why not deep-fry cheese and parsley instead, serving them hot, crisp, and delicious to your astonished guests. The results will please you.
Cut mozzarella or Gouda cheese into squares and substitute for the Camembert cheese
4 servings
For 2 servings: half of the ingredients.
For 8 servings: double the ingredients.
Quick and easy.
Hot and Cold Appetizers, Section 1, Card 29

 

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Fried Camembert Cheese

Ingredients

  • 1/2 bunch parsley
  • 1/2 pound camembert cheese
  • 2 eggs well-beaten
  • 2 teaspoons all-purpose flour
  • 1/2 cup fine dry bread crumbs
  • 1/8 teaspoon paprika optional
  • oil for frying
  • salt

Instructions

  1. Wash the parsley and pat dry. Break into large sprays. Cut the cheese into 8 equal wedges. Set aside.
  2. Combine the eggs and flour, beating until well blended. Combine bread crumbs and paprika, if used, and spread into a flat dish.
  3. Heat oil in a deep frying pan until very hot, about 380. Drop parsley sprays, a few at a time, into the fat. Fry only for 2 or 3 seconds or until parsley comes to the surface and appears crisp.
  4. Remove with a slotted spoon. Drain on paper toweling. Sprinkle lightly with salt and keep hot.
  5. Dip cheese wedges into the egg mixture, then coat them well with the bread crumbs. Fry cheese wedges, a few at a time, in the fat for 1 to 2 minutes or until golden brown on all sides. Drain on paper toweling.
  6. Arrange cheese wedges and parsley on a serving platter and serve hot.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway

Swiss Style Cheese Salad

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A hearty main-dish salad, inspired by the mountain-top Swiss cheese makers — satisfying and protein-rich for a full days’s work load. Everybody loves this sturdy, non-fussy salad made of old favorites — ham and cheese, bound together with robust horseradish-cream dressing.

Good served with crusty bread, wholegrain crackers, mineral water, apple cider, and chilled white wine.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.

Salads and Their Dressings, Section 2, Card 29

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Swiss Style Cheese Salad

Course Salad

Ingredients

  • 1/2 pound swiss gruyere, or emmenthaler cheese
  • 1/2 pound ham cooked
  • 8 hard-cooked eggs
  • Dressing
  • 1 cup sour cream or yogurt
  • 3 teaspoons dry mustard
  • 1 teaspoon sugar
  • 1/8 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Cut cheese and ham into julienne thin strips, 1-inch long. Coarsely chop the hard-cooked eggs.
  2. In large mixing bowl, toss together cheese, ham, and chopped eggs. Chill.
  3. Combine dressing ingredients. Chill until ready to serve.
  4. Either serve dressing alongside salad, or toss entire amount with salad at the table, coating well.
  5. Divide salad into 4 portions. Garnish, if desired, with minced chives

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes