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Cheddar Cheese

Seeded Cheese Rounds

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These rounds really do melt in the mouth. They can be made ahead and reheated and are even good when not heated. Serve them for tea or cocktail party fare or as a soup and salad accompaniment. Leftovers make a hit as a snack or as a treat in a lunch box.

  • All ingredients should be at room temperature.
  • These rounds may be frozen or refrigerated until baked.
  • If you like, leave some unseeded for variety.
  • Baked rounds also freeze well. Merely warm them when reheating.
  • They should never be browned.
  • When giving the cheese rounds as a gift, include a warning about this.
  • The cayenne adds a wonderful touch when the rounds are served any time, except at a tea.

Makes 5 dozen rounds.

Hot and Cold Appetizers, Section 1, Card 37

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Seeded Cheese Rounds

Ingredients

  • 1 cup butter
  • 4 cups sharp cheddar cheese shredded
  • 2 cups all-purpose flour
  • 1/8 teaspoon cayenne optional
  • poppy and sesame seeds
  • paprika

Instructions

  1. Cream butter with mixer or food processor using steel blades. Blend in cheese, flour, and cayenne, if used.
  2. Chill about 1 hour. Shape into 1-inch balls.
  3. Put some of the each seed in small dishes and remaining half with poppy seeds. Place on ungreased baking sheet 1 1/2-inches apart.
  4. Chill 1 hour. If refrigerator space is limited, put balls all on 1 sheet. Move to other sheets to bake.
  5. Bake at 400 about 10 minutes. Do not brown. The rounds will not be dry when done.
  6. Cool on baking sheets. Store in airtight containers in cool place. Reheat slightly to serve, if desired.

Recipe Notes

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

Chutney Glazed Cheese Pate

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A flavor blend of curry powder, sharp cheddar cheese, cream cheese, and sherry is contrasted by the spiciness of mango chutney and chopped green onions. Serve this spreadable cheese pate surrounded by sesame or wheat crackers, or celery and zucchini sticks and sliced cucumbers. Prepare the pate a few hours ahead of time to allow the flavors to mix.

Good served with pre-dinner beverages or with other appetizers for cocktail party entertaining.

Instead of spreading this pate on crackers, try crisp vegetable sticks, such as celery, zucchini, or sliced cucumbers for a low calorie appetizer.

Makes about 12 ounces.

Quick and tasty.

Hot and Cold Appetizers, Section 1, Card 25

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Chutney Glazed Cheese Pate

Course Appetizer

Ingredients

  • 1 8- ounce package cream cheese softened
  • 1/4 pound sharp cheddar cheese shredded
  • 3 tablespoons dry sherry
  • 3/4 teaspoon curry powder or to taste
  • 1/4 teaspoon salt
  • 1/2 cup mango chutney
  • 1/2 cup green onions finely chopped

Instructions

  1. Blend cream cheese with the shredded cheese until well mixed. If desired, this can be done in a food processor, using the plastic blade.
  2. Mix in the sherry, curry powder, and salt until blended.
  3. Shape into a cake, about 5 inches in diameter, onto serving plate. Cover and chill at least 1 hour or as long as overnight.

  4. Before serving, pile mango chutney and green onions on top. Surround with crisp sesame or whole wheat wafers or crackers. Guests may dip into the cheese or spread it with a knife.

Ham and Cheese Pockets

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Frozen puff pastry enabled you to make this elegant hors d’oeuvre quickly and easily. The puffy little envelopes are at their best served hot from the oven.

The pastries can be assembled ahead of time on baking sheets, refrigerated, then brushed with egg white just before baking.

Easy and Tasty.

Hot and Cold Appetizers, Section 1, Card 3

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Ham and Cheese Pockets

Servings 18 pockets

Ingredients

  • 1 17 1/4 ounce package frozen puff pastry
  • 6 ounces sliced swiss cheese
  • 6 ounces deli-sliced ham
  • 1 egg beaten

Instructions

  1. Unthaw puff pastry about 20 minutes at room temperature. Cut the swiss cheese into 3 1/2-by-2-inch strips.
  2. Roll each sheet of puff pastry out to a 12-inch square on a lightly floured board or pastry cloth. Cut into nine 4-inch squares. Repeat with remaining sheets of pastry.
  3. Spread each square lightly with mustard. Top half of each square with a strip of cheese. Place a strip of ham over each cheese strip.
  4. Fold squares of pastry in halves in line with the long edges of ham strips, moistening edges and pressing with a fork to seal.
  5. Place pastries about 2 inches apart on ungreased baking sheets. Brush lightly with egg. Pierce top of each pastry in several places with a fork.
  6. Bake at 400 until puffed and golden brown, 15 to 18 minutes. Serve hot.

Recipe Notes

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