Mix well in blender or with mixer.
This recipe tastes similar to Winschuler's bar cheese.
rocessor or blender combine cream cheese, 3 Tablespoons butter, half and
Step 1:
Combine cucumbers, broccoli, cauliflower, tomatoes, salad bar cheese and seasoning salt in a clean Lexan pan.
Mix well.
Melt cheese in top of double boiler over boiling water. Combine the horseradish, mayonnaise, Tabasco sauce and chopped chives.
Stir into melted cheese.
Pour into jar.
Cool.
Cover and let stand in refrigerator 24 hours.
Makes a generous pound of cheese spread.
Heat 2 inches of oil in small fryer or small saucepan.
Beat 1 cup Bisquick mix, milk and egg by hand until smooth.
Insert toothpick into cheese cube, then coat cheese lightly with dry Bisquick mix, dipping into batter to cover completely.
Fry several cheese balls at a time until brown.
Melt cheese.
Add rest of ingredients.
Mix well.
Pour into crock or dish with cover.
Serve with crackers.
Will keep in refrigerator up to 3 months.
ieces and set aside. Dice cheese into bite-size pieces.
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
Refrigerate 8 hours to overnight.
Melt oleo and Velveeta cheese in double boiler or microwave. Remove from heat and add cream cheese, sour cream, onion juice, horseradish and Worcestershire sauce.
Add yellow food coloring and 1 drop of red to desired color.
Combine all ingredients in double boiler; heat until cheese melts.
Remove from heat; beat 3 minutes with electric beater. Pour in containers.
Refrigerate.
May be frozen.
Melt cheese in top of double boiler.
Mix all of other ingredients and add to melted cheese.
Mix until smooth.
Pour into jar or other container.
Cool, then cover.
Refrigerate.
(Best if stands at least one day before using to develop flavor and smoothness.)
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Melt cheese over hot water until smooth.
Beat in rest of ingredients.
Put through blender, little at a time, using on-off speed on high.
Chill 1 hour before serving.
Makes about 6 cups.
In skillet, fry bacon until crisp, crumble when cool after frying.
Melt cheese over low heat or microwave.
Stir in horseradish, salad dressing and bacon.
Makes 5 cups.
Melt Velveeta cheese in double boiler; stir often.
Be sure it is melted.
Remove from stove.
Stir in horseradish and mayonnaise, also Worcestershire sauce.
Have dish ready as it sets fast.
Melt cheese over low heat in heavy pan; stir in other ingredients.
Pour into 1 or more containers.
Cover and serve chilled.
Great for gift giving in attractive containers.
Melt cheese. Add horseradish (not horseradish sauce).
Add Tabasco sauce.
Microwave cheese and margarine until melted.
Stop and stir often.
Stir together first 5 ingredients in a large bowl; stir in cheese.
Store in refrigerator up to 1 week.
Use on sandwiches, grilled cheese, crackers, etc.