The Rural Voice, 2000-02, Page 32RURAL LIVING
Versatile cheese adds flavour and texture
Selected by Bonnie Gropp
Cheese isn't just versatile; it's also
hearty, satisfying fare that adds
flavour and texture to a variety of
dishes. Face it, when a raw February
wind is blowing outdoors, there's
comfort to be found in a grilled
cheese sandwich. It's satisfaction for
the soul.
CHEESY VEGGIE MELT
1 each red pepper and green
pepper, sliced
1 small onion, sliced
1 cup (250 mL) sliced mushrooms
4 crusty Italian buns
8 slices singles sharp cheddar
grilling cheese
Saute red and green peppers with
onions and mushrooms for two
minutes, stirring frequently.
Spoon over crusty Italian buns; top
each half with one slice of cheddar.
Broil just until cheese is melted.
EASY CHEESE QUESADILLAS
4 large flour tortillas
6 singles grilling cheese slices
(mild three cheese or sharp cheddar)
chopped green onions
chopped green and red peppers
chopped tomato
bacon bits
Top one large flour tortilla with
three slices of cheese. Sprinkle with
chopped onions, tomato, green and
red peppers and bacon bits as desired.
Cover with second large tortilla.
Grill in frypan over medium heat
until cheese is melted.
MONTE CRISTO GRILLED
SANDWICH
2 slices rye bread
1 slice smoked cooked ham
1 slice singles sharp cheddar
grilling cheese
1 egg
Top one slice of rye bread with one
slice of smoked cooked ham and one
slice of cheddar.
Cover with second slice of bread.
Beat one egg and pour into shallow
dish. Dip sandwich in egg.
Grill in hot frypan, which has been
28 THE RURAL VOICE
greased with non-
stick cooking spray,
until cheese melts.
NIPPY CHEESE
SPREAD
2 cups grated old
cheddar cheese
1/4 cup soft butter
1 tbsp finely
chopped onion
2 tbsp sherry
Mix cheese with
butter and onion and
blend in sherry.
Spread on melba
toast or crackers.
Garnish with
pimento, paprika or
olives.
Grill Power! Try using grilled cheese slices for a warm
family meal in minutes.
CHEESE AND NOODLE PIE
Crust:
175 mL all-purpose flour
2 mL salt
1 mL dry mustard
250 mL (125 g) grated old cheddar
cheese
50 ml butter, melted
Sift together flour, salt and dry
mustard. Add cheese and melted
butter. Mix well and press evenly
over bottom and side of 23 cm pie
plate.
Filling:
250 mL chopped onion
25 mL butter
250 mL cooked noodles
250 mL hot milk
2 mL salt
dash pepper
2 beaten eggs
250 mL (125 g) grated old cheddar
cheese
Saute onion in butter until
transparent. Add noodles, mix
together and spread over crust.
Slowly add milk and remaining
ingredients to beaten eggs. Pour over
noodles. Bake 35-40 min. at 160°C.
APPLE CHEDDAR
' COFFEE CAKE
Cake:
1 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/2 cup sugar
1 beaten egg
1 tsp vanilla
2/3 cup milk
1 cup (4oz) grated mild cheddar
cheese
4 cups thinly sliced, peeled apples
(about 2 pounds)
Sift flour, baking powder and salt.
Cream butter and sugar. Beat in egg
and vanilla. Add dry ingredients
alternately with milk, blending
thoroughly. Turn half the batter into
greased 8 -inch square cake pan. Add
in layers; half the cheese, half the
apples then remaining cheese, batter
and apples.
Topping:
2 tbsp flour
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
Combine dry ingredients. Cut in
butter until mixture resembles coarse
crumb. Sprinkle over apples. Bake
30-35 minutes at 375°F. Serve warm.
Store leftover cake in refrigerator.
Reheat 15 minutes at 325°F before
serving.
CHEDDAR POTATO SKILLET
3 tbsp (45 mL) butter
1/3 cup (75 mL) chopped onion