1. Bring wine to a simmer in medium non-aluminum pan over medium heat. Add cheese, stirring until melted, mix will not be smooth ,stir in spices.
2. Mix cornstarch and water until smooth, stir in wine-cheese mixture, simmer over low heat until thickened and smooth about 2 min. Serve immediately with bread ro apple slices. Keep warm over very low flame.
Grate onion and pepper in a colander and strain out some of the juice.
While this strains, grate the Colby cheese and let cream cheese soften.
Mix cream cheese, Colby cheese, onion, pepper and Worcestershire sauce.
Roll in a ball or 2 logs and roll in crushed pecans or sprinkle with paprika.
Cook macaroni according to directions on package. Grease 9 x 13 baking dish. Put layer of macaroni, sliced Colby cheese, grated Cheddar cheese, salt and pepper, another layer of macaroni, Colby cheese and some Velveeta cheese. Top with grated Cheddar cheese, salt and pepper. Dot top with pats of margarine and pour milk over the macaroni until it comes almost to the top. Bake at 375\u00b0 about 45 minutes. (If cheese starts getting too brown, cut temperature back to 350\u00b0.)
Preheat oven to 400\u00b0. Boil macaroni according to directions on box; drain. Mix all ingredients together, except Colby cheese. Pour into a baking dish and top with Colby cheese. Bake in oven until golden brown.
In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15 x 10 x 1 inch baking pan. Top each with colby cheese, ham and mozzarella cheese. Drizzle with half of the butter mixture.
Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees for 10-15 minutes or until cheese is melted.
owl until fluffy. Stir in Colby cheese, 3/4 cup sugar, flour
edium bowl combine eggs, Colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning
In large bowl, combine all ingredients, except 1/2 cup Colby cheese.
Mix well and turn into buttered 13 x 9-inch baking dish. Bake at 350\u00b0 for 55 to 60 minutes or until potatoes are tender. Top with remaining cheese and bake 3 to 5 minutes or until cheese melts.
Let stand 5 minutes.
Makes 6 to 8 servings.
Preheat oven to 350\u00b0.
In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well.
Turn into buttered 13 x 9-inch baking dish.
Bake 55 to 60 minutes or until potatoes are tender.
Top with remaining cheese; bake 3 to 5 minutes or until cheese melts.
Let stand 5 minutes.
Refrigerate leftovers.
Makes 6 to 8 servings.
In a medium mixing bowl, stir together the softened cream cheese, shredded Cheddar or Colby cheese, shredded carrot or zucchini, honey, apple or pear and peanuts or pecans.
Cover and chill the cream cheese mixture up to 1 week.
br>Stir in mustard and Colby cheese.
Cook, stirring occasionally, until
Stir together the apple, pecans, salad dressing, and sour cream; set aside. Place a slice of Colby cheese onto 4 of the bread slices, the add the ham, followed by the remaining slice of cheese and bread. Spread the margarine on the outside of the sandwiches.
Place the sandwiches into a large skillet and cook over medium-high heat until the bread is golden brown on both sides and the cheese has melted, about 3 minutes per side. Spread the apple mixture into the middle of each sandwich before serving.
Stir together in medium saucepan granulated sugar and flour. Add beaten egg, vinegar and water.
Stir mixture over medium heat until thickened.
Add butter.
Cool in same pan in refrigerator a couple hours.
Mix together in food grinder Colby cheese, pimentos and hard-boiled eggs.
Combine sauce and cheese mixture.
Stir well.
Season with salt and pepper. Cool several hours before making sandwiches.
Cut Velveeta and Colby cheese into cubes; melt in crock-pot. Chop medium onion.
Brown ground chuck in frying pan; add medium onion.
Mix taco seasoning to ground chuck and simmer.
Add ground chuck mixture to melted cheese, then add refried beans.
You may need to add a little milk to make creamy.
Leave crock-pot on low to keep warm and serve with nacho chips.
Enjoy!
In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.
In a large bowl, mix the cream cheese, deviled ham, Colby cheese, green olives, and prepared mustard. Season with dry mustard, chopped fresh chives, celery salt, cayenne pepper, and garlic salt. Cover and refrigerate until serving.
Preheat oven to 350\u00b0F.
In a medium saucepan combine water, rice and
bouillon. Bring to a boil, reduce heat, and simmer about 15 minutes until tender.
In a small bowl combine all ingredients, reserving 1/2 cup of the Colby cheese.
Spoon mixture into a greased 9x9-inch casserole dish, and bake for 25 minutes
Top with remaining cheese, and bake another 5 minutes to melt.
br>Stir in mustard and Colby cheese and cook, stirring occasionally until
Preheat oven to 350\u00b0.
In a large bowl, combine all ingredients except 1/2 cup Colby cheese.
Mix well.
Pour into a buttered 13 x 9-inch baking dish.
Bake 55 to 60 minutes or until potatoes are tender.
Top with remaining cheese.
Bake 3 to 5 minutes or until cheese melts.
Let stand 5 minutes.
Refrigerate leftovers.
Preheat oven to 350\u00b0.
In large bowl, combine all ingredients, except 1/2 cup Colby cheese; mix well.
Turn into buttered 13 x 9-inch baking dish.
Bake 55 to 60 minutes or until potatoes are tender.
Top with remaining cheese; bake 3 to 5 minutes or until cheese melts.
Let stand 5 minutes.
Refrigerate leftovers.