Cream or Neufchâtel cheese may be used in preparing many dishes which may take the place of or supplement meat dishes, as well as in the recipes given below. It is not recommended to use them instead of American Cheddar or other cheese, but to show the many ways of using them satisfactorily. Since these cheeses are not ripened, they have a mild-cheese flavor in contrast to the strong-flavored cheese. The Cheddar cheese is often cheaper, has a more pronounced flavor, and when obtainable should be used in the regular way.
When these cheeses are made in the home, and are therefore not so expensive, or when a mild-cheese flavor is desired, or when the other cheeses are not easily obtainable, they will be found very acceptable in preparing many dishes, a number of which are given below. The nutritive value of the menu and the number of palatable dishes which may be served will be greatly increased by their use.
In many recipes calling for cheese the omission of butter and the substitution of a smaller quantity of skim milk or water for whole milk is very desirable and more wholesome because of the high fat and water content of the cheese.
Put the cheese, beans, and peppers through a meat grinder. Mix well and add bread crumbs until stiff enough to form into a roll. Brown in oven, basting occasionally with fat and water.
Cut stale bread into thin pieces and put two pieces together with cheese between them. Dip in a mixture of egg and milk and fry in butter or other fat.
Thicken the milk with flour and add cheese just before serving, stirring until melted.
This sauce may be used in preparing creamed eggs, to pour over toast, with macaroni, rice, Welsh rabbit, or for baking with crackers soaked in milk.
Cook the macaroni in boiling water until tender; rinse in cold water, and cook parsley, onion, and green peppers in a little water with butter. Mix all ingredients together with the cheese and bake in a moderate oven about 15 minutes.
Cook macaroni until done, drain water off, add salt and pepper and cheese, stirring until cheese is melted. Serve at once.
Cook tomatoes, onion, and green pepper 20 minutes. Add cooked rice and seasoning, then the cheese. When melted, pour over heated crackers or toast.
Crisp the bacon and break it into small pieces. Mix cheese seasoning and milk with bacon. Heat thoroughly and serve on toast or crackers.
Cream the cheese and add salt, hot water, bread crumbs, and milk, then the well-beaten yolks of the eggs. The well-beaten whites are then gently added. Pour the fondue into a greased baking dish and place in a pan surrounded by hot water. Cook in a slow oven about 30 minutes or until firm. Test in center with knife.
Arrange slices of Bermuda onion on toast with salt, pepper, and a drop of tabasco sauce on each; then add a thin layer of cream cheese. Bake long enough to melt the cheese.
Slice bread thin and cut into round pieces with biscuit cutter. Cream the cheese, add salt and paprika, spread evenly on bread, and brown in oven.
Cut some stale bread in slices 2 inches thick. Trim crusts and spread with one tablespoon of cheese. Season with salt and paprika. Lay in baking pan and brown in oven.
Mix ingredients, shape in small balls, and fry in deep fat.
Beat the cream and cheese together until smooth. To the well-beaten yolks of the eggs add the sugar and vanilla to taste, and the milk. Strain and freeze. When partly frozen add the well-beaten whites of the eggs.
Rub the cheese and butter to a smooth paste, then add the paprika and the onion, celery, and pepper, chopped fine. Chill and serve with hot toasted cracker.
Beat the egg until light, add salt, sugar, and mustard, then water and vinegar, and cook over boiling water until thick. Then add cheese and beat until light and smooth. Serve when cold. A variety of salads may be served with this dressing. Chopped hard-boiled eggs, shredded pepper, and chopped olives, mixed and served on lettuce leaves with this dressing, make an excellent salad.
Whole tomatoes, with centers removed and the center filled with chopped cabbage, make a good salad with this dressing.
Heat milk, salt, and corn meal in double boiler for 5 minutes. Add cheese, and when melted and cool stir in the baking powder, then add the beaten egg. Bake in greased muffin rings or bread pan about 20 minutes.
Soften the cheese, add milk, seasoning, and the yolk beaten until lemon colored, and lastly fold in the stiffly beaten white of the egg. Place spoonful on toast or crackers, heat thoroughly, and serve.
Make a gingerbread, reducing the quantity of sugar. When cold cut in two and put in a layer of the following between the two halves:
Rub to a paste.
Mix rice, cheese, milk, paprika, salt, and onion juice. Beat the egg well and mix with the other ingredients. Drop by spoonfuls on lightly greased skillet and turn when brown. Serve plain or with jelly.
Prepare the same as for cheese fritters. Chill the mixture thoroughly, mold into shape, roll in fine bread crumbs, then in diluted egg (1 tablespoon of milk or water to an egg), and again in bread crumbs. Place in greased pan and brown in oven. Serve with tart jelly.
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