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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jan 11, 1974
Page
8
Serve natural Cheddar Swiss or Colby cheese on a tray or with pate or fondue. Eye catching cheese canapes on a platter spark conversation as guests mingle and catch up on neighborhood news. Pair with crackers or fruit to introduce new cheeses in appealing ways.
A vintage recipe outlines a 13 by 9 inch crescent crust topped with a Cheddar cottage cheese and onion mixture. It layers pickled beets on half and deviled ham on the other, with an egg pimiento caper topping and parsley, then slices into 24 portions with anchovy, egg, and shrimp garnishes. Keeps up to two hours chilled.
A large bowl combines cheddar cheese and flour. Spices including nutmeg mace and cinnamon are added with salt. Apple juice warms then cheese is melted slowly, then spices folded in until thick. Serve with apples mushrooms sausages zucchini and French bread cubes. Yield approximately 2 to 4 cups.
A vintage recipe outlines a three layer molded dish starting with a tomato glaze gel, followed by a cheese layer of Brick and Blue cheeses with sour cream, and a pate layer of liver sausage with mushrooms and brandy. Includes instructions for heating gelatin, folding in nuts, and chilling to set for 20 to 25 servings.
A refined guide suggests ending an elegant evening with a cheese flavored dessert. Serve cookies, cheesecake, mousse, or cheese pastries along with Gouda Brick Camembert Port du Salut and Blue cheese with fruit and wine for a delightful finale.
A layered cranberry and orange cheesecake in a graham crust. Cream cheese mixture folded with stiffly beaten egg whites and whipped cream creates a rich filling, then topped with a lemon relish glaze. Makes 16 servings.
A mixed recipe card detailing Cheddar shortbread with butter and cheese, plus cookie dough, filling, crescents, and turnovers. Includes optional yogurts, fruit flavors, nut additions, and multiple bake times from 350 to 400 degrees. Provides yields and variations.
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