#2901 - Easy Cheese Sticks

(by Shirley McNevich)

1 unbaked pie crust dough
grated cheddar cheese
paprika

Roll out the pie dough on a floured counter. Sprinkle grated cheddar cheese all over the top of the dough. Sprinkle paprika over the top of the cheese. Carefully cut the dough into 1" x 3" strips. Place the strips on greased cookie sheets. Bake at 450 degrees until puffy and browned.

#2527 - Green Bean Corn Casserole

(by Shirley McNevich)

1 - 12oz. can shoepeg white corn (drained)
1 - 15oz. can French cut green beans (drained)
1 - 10.75oz. can Campbell's cream of celery soup
1/2 cup grated cheddar cheese
1/2 cup Breakstone's sour cream
Topping: 2 cups crushed saltine crackers OR Ritz crackers; 1 stick butter (melted)

In a large bowl add celery soup, sour cream and cheddar cheese--stir. Add drained shoepeg corn and drained green beans--stir to mix. Pour mixture into a greased 2qt. baking dish. Sprinkle the crushed crackers over the top. Drizzle the melted butter over the crushed crackers. Bake at 350 degrees for 40 minutes.

#1712 - Cheese Crispies Appetizers

(by Shirley McNevich)

8oz. grated sharp cheddar cheese
2 cups flour
1 cup melted butter
2 cups Kellogg's rice krispies cereal
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. dry mustard
a dash of Worcestershire sauce

In a bowl add grated cheese, flour, melted butter, rice krispies, salt, cayenne pepper, dry mustard and Worcestershire sauce--mix with your hands until mixed. Roll the mixture into walnut sized balls. Place them of greased cookie sheets and press down on the top of each with the tines of a fork to make a criss cross pattern. Bake at 350 degrees for 12-15 minutes or until lightly browned.

#1435 - Hot Brown Soup

(by Aunt Janie Baranowski)

1/4 cup butter
1/4 cup chopped onions
1 garlic clove (minced)
1/4 cup flour
1/8 tsp. Tabasco sauce
4 cups milk
1/2 cup grated cheddar cheese
1/2 cup cooked ham (cut into bite sized pieces)
1/2 cup chopped chicken or turkey (cut into bite sized pieces)

In a large saucepan over medium heat add butter--melt. Add garlic and onions--cook until tender. Add flour and Tabasco--stir and cook for 1 minute. Slowly add milk--stir and cook until thickened and bubbly (do not let it boil). Reduce heat to low--add cheese and keep stirring until cheese is melted. Add ham and chicken/turkey--stir and cook until meat is hot.

#742 - Ritz Bacon Dip

(by Shirley McNevich)

16oz. softened Philadelphia cream cheese
1 cup mayo
2 cups grated cheddar cheese
4 chopped green onions
1 package of thickly sliced bacon (fried, drained and crumbled)
1 sleeve of Ritz crackers (crushed)
softened butter

In a bowl add cream cheese and mayo--stir well. Add grated cheese, chopped onions, and crumbled bacon--stir until mixed. Scoop mixture into the bottom of a 9 x 13 greased baking dish. Sprinkle the crushed Ritz crackers over the top and dot with butter (more or less to your taste). Bake at 350 degrees for 20-25 minutes. Serve with your favorite crackers.

#462 - Cheesy Potato Casserole

(by Shirley McNevich)

1 - 30oz. bag Ore Ida country style hash browns
1 - 10.75 can Campbell's cream of chicken soup
2 cups sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 TBSP chopped onion
2 cups grated cheddar cheese
1/4 cup melted butter
2 cups Kellogg's corn flakes (place in plastic bag and use rolling pin to crush them)

In a large bowl add chicken soup, sour cream, salt and pepper, onions, and cheese--stir well. Add the hash browns and stir well. Grease a 13 x 9" baking pan--pour the entire mixture into the pan and spread evenly. In a small bowl, mix melted butter and crushed corn flakes. Pour the cornflake mixture evenly over the top of the potato mixture. Bake at 350 degrees for 45 minutes or until bubbly around the edges.

#349 - Cauliflower Au Gratin

(by Aunt Eileen [Knouse] Carter)

1 head cauliflower, cut into florets (about 6 cups)
1/2 of a sweet red pepper (chopped)
2 TBSP butter
3 TBSP flour
1 minced garlic clove
1 1/4 cups milk
1/2 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
Topping: 1 cup fresh breadcrumbs; 2 TBSP Parmesan cheese

Lightly butter a 2 qt. baking dish. In a pot, add water and a pinch of salt--bring to a boil, add cauliflower and cook 3-5 minutes--it should still be crisp, not well done. Drain cauliflower and add cauliflower to baking dish. Sprinkle the chopped red pepper evenly over the cauliflower. In a saucepan, melt the butter, then add the flour and minced garlic and stir--cook and stir over low heat for 1 minute. Add the milk to the garlic sauce--then add the cheddar and Parmesan cheeses, parsley, salt, pepper--stir and cook over low heat until cheeses are melted. Pour the cheese/garlic sauce over the red peppers in the baking dish--stir all ingredients in the baking dish so the cheese sauce gets mixed with the cauliflower and peppers. In a bowl, mix the breadcrumbs with the Parmesan cheese, then spread the bread crumb mixture over the top of the cauliflower mixture. Bake uncovered at 375 for 25-30 minutes or until bubbling.