utter, then in the Parmesan cheese to coat.
Arrange half
ixture. Stir in egg, then cheese. Add in 3 cups flour
In a medium saucepan melt butter.
Add onion, carrots, and celery, cook until tender.
Stir in flour, cook and stir 2-3 minutes or until bubbly.
Stir in baking soda.
Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
Add cheese, and red pepper, stirring until melted and well blended.
Garnish with parsley.
This will double bread the cheese. The goal is to completely
Melt butter in heavy chafing dish or in skillet on stove and press garlic clove in it.
Remove garlic and slowly add white wine, alternating with the grated cheese.
As cheese melts, add more cheese and wine until all is dissolved.
Add cornstarch and white pepper, stirring constantly, until ready to serve.
Cut French bread and sausage so that each bite size piece has crust casing on it.
Dip and eat.
ustard.
Stir in cheese gradually, stirring until cheese is melted. To
Cook vegetables until tender; drain.
In saucepan, melt butter.
Add onion; cook until tender.
Stir in flour; cook and stir 2 or 3 minutes until bubbly.
Stir in soda.
Gradually add milk and broth.
Bring to boil; reduce heat and simmer, stirring, until mixture thickens slightly, 10 to 15 minutes.
Add cheese and red pepper; stir until melted.
Garnish with parsley.
Makes about 4 1/2 cups.
Cook macaroni until soft.
Add evaporated milk, margarine and salt and pepper to taste.
Add cheese.
Top with buttered bread crumbs.
Bake at 375\u00b0 for 25 to 30 minutes.
In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
Stir in soup mix, milk and worcestershire sauce.
Mix well.
Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
Garnish with popcorn.
In medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling. Stir in golden onion soup mix thoroughly blended with milk and Worcestershire sauce. Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes. Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted. Garnish, if desired, with additional cheese or parsley. Makes about 4 (1-cup) servings.
Melt butter in 3 qt saucepan.
Add vegetables, saute until tender but not brown.
Add flour; stir.
Add stock; stir until thickened.
Add cheese stirring constantly.
Season with salt and pepper to taste.
Simmer 15 minutes, thin with small amount of milk, if desired.
In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.
Melt together the cheese and butter.
Sift together the sugar and cocoa.
Add to cheese mixture.
Mix well.
Stir in nonfat dry milk, vanilla and nuts.
Pat into buttered 9 x 9 x 2-inch pan. Chill.
Makes 3 pounds.
(Recipe can be doubled.)
In 4-quart saucepan over high heat bring to boil first 7 ingredients.
Reduce heat to low and cover.
Simmer 15 minutes or until potatoes are tender.\tDO NOT DRAIN.
In a cup stir flour and 1/2 cup milk until smooth.\tPour mixture slowly into soup, stirring until thickened.
Add remaining milk and cheese, stirring until cheese melts.
DO NOT BOIL.
owl, combine the potatoes, onion, cheese curds, mayonnaise, yellow mustard, and
Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.
No need to use an expensive port here, just one with good flavour.
The sharper the blue cheese, the stronger the flavour in the bread.
We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak.
Dissolve gelatin in the hot water and let cool until slightly thickened.
Add the other ingredients and whip until the color of a Wisconsin sunset.
In a saucepan over medium heat, brown onion and ground beef. Drain.
Add pizza sauce and seasonings.
Stir until heated.
Add cheese by handfuls.
Stir until smooth.
Pour into fondue pot. Keep warm while serving.
Serve with Italian or French bread. Makes 4 servings.
In a nonstick skillet, heat oil over medium-high heat. Add garlic, asparagus, squash and red pepper; cook for 3 minutes, or until vegetables are crisp-tender, stirring occasionally.
Stir in arugula, scallions and bacon; remove from heat.
In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.
rated cheddar, asiago, and fontina cheese, whisking until the cheeses are