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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jun 03, 1981
Page
19
June Dairy Month highlights cheese nutrition and flavor across Wisconsin and the nation. The guide notes cheese as a concentrated milk product, its protein and calcium content, proper storage, and serving tips. It emphasizes low heat cooking and room temperature serving for best flavor during celebrations.
Cheese wedges are dipped in beaten eggs and bread crumbs, chilled, then deep fried at 375 degrees until golden brown. Use 1 lb cheddar or mozzarella with 3 eggs and bread crumbs to yield 10 to 12 servings.
Heat milk to simmering in a large saucepan then cook broccoli and onions until tender. Melt butter, stir in flour, and add the butter-flour mix to the milk. Cook three minutes, then remove from heat. Add shredded Swiss cheese and salt, stir until melted. Serve immediately. YIELD eight servings.
Melt butter and flour with salt pepper and mustard. Add milk slowly to make a smooth thickened sauce, then melt cheese into it. Serve 3 to 4 asparagus stalks on rice, top with rarebit sauce and a bacon strip. Makes eight servings.
Recipe fragment detailing cheese bacon stuffed tomatoes with cheddar bacon pepper onion and cracker crumb topping baked 25 to 30 minutes yields 4 servings. Also includes a second dish of diced apples celery lemon juice Swiss cheese sour cream and lettuce cups yielding 3 to 4 servings.
A mixed recipe roundup features German style stuffed pork chops with cheddar apricot stuffing baked over vegetables, and a sausage mushroom cheese egg bake. Also includes a cheesy hash brown crust meat pie with tomato sauce and olives, yielding multiple servings.
Cheddar cheese and butter blended with flour and paprika form around pimento olives. Shape into 1 tablespoon portions, roll in flour, bake at 400 degrees for 15 minutes until golden. Freezeable for later baking. Yields about 4 dozen olives.
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