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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jun 04, 1986
Page
21
The article extols cheese as a rich calcium source, noting 1 oz Cheddar provides 25 percent of the daily allowance. It highlights Wisconsin’s cheese production, dairy board promotion, and guidance on calcium needs for children, teens, and adults, plus storage and freezing tips. It mentions osteoporosis risk, exercise benefits, and practical cooking tips for cheese.
A guide to building cheese and fruit trays featuring Wisconsin cheddar Swiss Muenster Baby Swiss Gouda and provolone with apples pears grapes and citrus. Recommend soft ripened Brie semi soft Muenster Baby Swiss and room temperature serving to bring out flavor.
A simple creamy soup made with butter flour milk and cheese. Broccoli florets are simmered until tender then melted Muenster cheese is stirred in to finish the dish yielding four servings.
Prepare two dishes from the given ingredients. First, coat eight mozzarella sticks with flour eggs and crumb mix then bake with butter for a crisp 8 to 10 minutes yields four servings. Second, bake a chili pepper cheese pizza with dough olives and peppers, 450 degree oven, 10 to 12 minutes until crust and cheese melt yields four servings.
A compact food item roundup showing a corn bread recipe with Swiss cheese and mushroom topping, a creamy chicken sauce, and a cheese ball with Cheddar Swiss Blue and nuts. Includes quantities for corn bread, sauce, rolls, and cheese ball, plus bake times and yields.
A simple baked casserole combines cooked rice Monterey Jack cheese sour cream chilies and spices. Mix rice with sour cream salt onion and garlic powders then fold in chilies and most of the cheese. Bake in buttered 8x8 pan at 350 degrees about 30 minutes until golden and set. Let stand 15 minutes. Yield six servings.
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