#3308 - Hot Chicken Salad

(by Shirley McNevich)

4 cups bite sized cooked chicken pieces OR the same amount of leftover turkey
2 cups diced celery
2 cups 4C fine Italian breadcrumbs
1 cup mayo
1/2 cup milk
1/4 cup chopped onions (optional)
1/2 tsp. black pepper
1 tsp. salt
8oz. grated very sharp cheddar cheese

Spread the breadcrumbs on an UNgreased cookie sheet--bake at 350 degrees for 6-8 minutes or until golden brown. Cool completely. In a large bowl add chicken pieces, diced celery, mayo, milk, chopped onions, salt and pepper--mix well. Add grated cheese and toasted breadcrumbs--stir well. Spread the mixture in a greased glass baking dish. Bake at 350 degrees for 30-45 minutes or until heated through. Serve on bread or rolls.

#3279 - Stuffed Celery

(by Shirley McNevich)

1 1/4 cups mayo
4oz. jar pimentos (drained and chopped)
1 tsp. Worcestershire sauce
1 tsp. grated onions (optional; more if you wish)
1/4 tsp. fresh ground pepper
16oz. very sharp cheddar cheese (shredded finely)
24 - 4" celery pieces

Wash 6 ribs of celery, then place them upside down on paper towels to dry. Cut the celery ribs into 4" pieces. In a bowl add mayo, chopped pimentos, Worcestershire sauce, grated onions and pepper--stir well. Add all of the shredded cheese--stir to mix. Spread the cheese mixture into each piece of celery. If you have cheese mixture left over, cut more celery and stuff the extra celery as well. Note: pre-packaged shredded cheese is shredded too thickly and does not work well. Optional: sprinkle other seasonings over the tops if you wish (such as oregano, garlic powder, etc.) but do just one as a taste test first.

#2996 - Bacon Bread

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/29/13 so we can take the week off.

1 bread baguette
softened butter for spreading
1 block very sharp cheddar cheese
6-8 sliced of cooked bacon (crumbled)
2 green onions (washed and chopped)

Slice the bread, butter the top of each slice and place them butter side up on a greased jelly roll pan. Slice enough cheese from the cheese block for the number of bread slices that you have. Place a slice of cheese on top of each piece of buttered bread. Sprinkle crumbled bacon on top of the cheese on each piece of bread. Bake at 350 degrees for 10-12 minutes or until cheese is melted. As soon as you remove them from the oven, sprinkle chopped green onions on top of each piece before serving.

#2900 - Sharp Cheese Biscuits

(by Shirley McNevich)

2 sticks softened Parkay margarine
1/2 tsp. salt
red pepper (to your taste)
8oz. sharp cheddar cheese (grated)
2 cups flour
2 cups Rice Krispies cereal

In a bowl add softened Parkay, salt, red pepper and flour--mix. Add grated cheese and Rice Krispies--mix well. Shape the dough into walnut sized balls and place them on greased cookie sheets. Flatten each biscuit using a greased fork. Bake at 325 degrees for 25 minutes or until golden brown.

#2804 - Crab Melts

(by Shirley McNevich)

12 English muffins (toasted)
1lb. lump crab meat
1 tsp. salt
1 tsp. garlic powder
4 TBSP mayo
1 cup softened butter
a dash or two of Old Bay Seasoning (more if you wish)
12 slices sharp cheddar cheese

Lightly toast the English muffins and place them on a cookie sheet. In a bowl add crab meat, salt, garlic powder, mayo, softened butter and Old Bay--stir until mixed. Spread the mixture evenly over the toasted muffins. Place one cheese slice on top of each muffin. Bake at 350 degrees until cheese melts.

#2680 - Scalloped Cheese Cabbage

(by Cousin Cathy [Minier] Ulrich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1/4 lb. sharp cheddar cheese (grated)
1 head cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan add shredded cabbage and 1 tsp. salt--cover the cabbage with water--cook/stir over medium heat until cabbage is tender. Remove from heat--drain the cabbage and set aside. In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Remove from heat--add grated sharp cheddar cheese--stir until mixed. Add sauce mixture to drained cabbage--stir until well mixed. Pour the cabbage mixture into a greased 2 qt. casserole dish. Cover with foil and bake at 350 degrees for 20-25 minutes, then remove foil, place buttered bread pieces all over the top, return to oven and bake until bread pieces are browned and crispy.

#2427 - Linguine Salad

(by Shirley McNevich)

1lb. linguine pasta (cooked, drained and cooled according to box directions but NOT rinsed)
1 onion (chopped)
1 tomato (chopped)
1 green bell pepper (chopped)
1 cucumber (peeled, halved and sliced)
1 - 12oz. bottle Italian dressing
1/2 of a jar of McCormick Salad Supreme seasoning
1/2 lb. grated sharp cheddar cheese

In a large bowl add chopped onions, sliced cucumbers, chopped green bell peppers, Italian dressing, Salad Supreme seasoning, and grated cheese--stir until mixed. Add cooled pasta--stir carefully until coated. Refrigerate until cold. When ready to serve, add chopped tomatoes--toss until mixed.

#2136 - Green Pepper Burgers

(by Shirley McNevich)

1lb. ground chuck
1/4 tsp. salt
1/4 tsp. black pepper
1 TBSP soy sauce
1 clove of garlic (minced)
1/4 cup finely chopped onions
1/4 cup finely chopped green bell peppers
1/2 to 3/4 cup sharp cheddar cheese (shredded)

In a bowl add ground chuck, salt, black pepper and soy sauce--mix with your hands. Add chopped green onions, chopped green bell peppers, and minced garlic--mix with your hands. Add shredded sharp cheddar cheese--mix with your hands, then form mixture into hamburger patties. Grill or cook in skillet as desired.

#1815 - Cheese Appetizers

(by Shirley McNevich)

1 cup grated sharp cheddar cheese
2 sticks softened butter
1 cup flour
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 cup rice krispies cereal

In a bowl add cheddar cheese, butter, flour, salt and cayenne pepper--mix with your hands to form dough (like pie dough). Add rice krispies--mix into the dough. Roll the dough into small balls--place dough balls on greased cookie sheets, then flatten each with your thumb. Bake at 375 degrees for 10-12 minutes until lightly browned. Best to try one as a test to check baking time in your oven.

#1399 - Cheddar Cheese Log

(by Shirley McNevich)

1 - 4oz. Philadelphia cream cheese (softened)
4oz. sharp cheddar cheese (grated)
1/4 cup grated onion
1 small garlic clove (minced)
1/3 cup + 2 TBSP finely chopped walnuts
2 TBSP finely chopped parsley
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. curry powder
1 tsp. dried dill

In a bowl add softened cream cheese, grated sharp cheddar cheese, grated onion and minced garlic--stir with a spoon. Add 1/3 cup chopped walnuts--stir until mixed. Cover the bowl and refrigerate it for 1 hour. Place a sheet of wax paper on your counter. Remove bowl from refrigerator and scrape cheese mixture on to the wax paper. Use your hands and form the cheese mixture into a log about 1" thick. In a bowl add chopped parsley, 2 TBSP chopped walnuts, paprika, chili powder, curry powder and dried dill--stir until mixed. Use a spoon and make a line of the spice mixture the same length as the cheese log. Roll the cheese log on the spice mixture and make sure all parts of the cheese log get covered with spices. Wrap the log in a fresh piece of wax paper and refrigerate until cold. Serve with good quality crackers.

#741 - Cheese Straws

(by Shirley McNevich)

1 3/4 cup flour
1/3 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
1 1/4 lbs. grated shredded sharp cheddar cheese
1/2 cup softened butter

In a bowl add flour, salt, dry mustard and cayenne pepper--stir until mixed and set aside. In a mixer add the grated sharp cheddar cheese and softened butter--beat. Slowly add flour mixture to the cheese mixture--beat well. Dough should form a ball. Place mixer bowl containing dough in refrigerator for 15 minutes while preheating oven to 350 degrees. After dough has chilled, put it in a cookie gun and choose your shape (normally cheese straws are rectangular in shape and are about 3 inches long). Press dough through cookie gun on to greased cookie sheets. Bake 20-30 minutes at 350 degrees until the cheese straws are lightly browned and crispy.

#292 - Nut Cheese Ball

(by Shirley McNevich)

8oz. shredded sharp cheddar cheese
8oz. shredded swiss cheese
1 - 8oz. softened Philly cream cheese
2 tsp. worcestershire sauce
1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 cup chopped nuts (your choice of kind)

In a mixer, add cheddar cheese, swiss cheese, cream cheese, worcestershire sauce, paprika and garlic salt. Turn mixer to medium speed and beat until well blended. Remove batter and shape into 1 or 2 balls, then roll in the chopped nuts. Wrap in wax paper and refrigerate until ready to serve. Serve with raw vegetables, crackers, etc.

#160 - Pastry & Cheese

(by Mitzie [Shade] Williams - friend)

1 cup grated sharp cheddar cheese
3 TBSP soft butter or margarine
1/4 tsp. salt
1/4 tsp. paprika
1/2 cup sifted flour
24 green olives with pimentos (drained)

In a bowl, stir cheese and butter. Stir in salt, paprika and flour. Mix well. Wrap 1 tsp. pastry dough around each olive. Place each olive on a Pam-sprayed cookie sheet. Bake at 400 degrees for 10-15 minutes or until golden brown. If you have extra pastries before baking and don't want to use them right away, freeze them in a Ziploc bag.