Tag Archives: Cheese

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Cheese and Rice Casserole (McCall’s)

Should state that while we enjoyed this greatly, we also changed it A LOT.  My household doesn’t like green chili – so I took that out, added half an orange pepper, a couple of garlic cloves, 3 healthy pinches of cayenne, a few blops of paprika, and a sprinkling of turmeric.  Still had the spicy, didn’t have the green chili.

1/4 c butter
1 c chopped onion
(1/2 green or red or orange pepper)
(2 cloves garlic, diced)
4 c freshly cooked white rice
2 c sour cream
1 c cream-style cottage cheese
1 large bay leaf, crumbled
1/2 tsp salt
1/8 tsp pepper
3 cans (4 oz) green chiles, drained and halved lengthwise, leaving seeds
2 c grated, sharp, Cheddar cheese

Preheat oven to 375.  Lightly grease 2 quart baking dish.  Melt butter in a large skillet, saute the onion (and the garlic and the pepper, if doing our variant).  Remove from heat.  Stir in hot rice, sour cream, cottage cheese, bay leaf, salt, pepper, (and turmeric and cayenne and paprika, if using our variant.)  Mix well.  Layer half the rice mixture in the bottom of the baking dish, sprinkle with half the cheese.  Repeat.  Bake for 25 minutes, or until bubbly and hot.

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Saturday Night Casserole (McCalls)

This one went over quite well.

12 bread slices (it specifies white, I used a whole wheat white)
2 T soft butter
4 slices swiss cheese (for both the swiss and the bread, it is going to depend on the size of your casserole)
1 large tomato, cut into slices
4 eggs
2 c milk
1 tsp salt (it calls for seasoned salt, but I used salt and then added some more seasoning to the end result)
1/8 tsp pepper (or to taste)
1 tsp dry mustard (or to taste)
1/4 tsp paprika (or to taste)
1 tsp dried minced onion
1 tsp Worcestershire sauce
(I’d suggest a little garlic as well)
2 c grated sharp Cheddar cheese

Lightly grease a 2 qt casserole, shallow is better for this recipe.  Lightly spread one side of each slice of bread with butter.  Take 4 (or however many it takes) slices of bread and put them butter side down in a single layer in the casserole.  Make Swiss sandwiches out of the rest of your bread, again placing the buttered sides out.  Cut them in half, diagonally.  Place the sandwiches in the dish center edge down, and sort of layer and pinwheel them.  Place slices of tomato between the sandwiches throughout.  If you end up with extra tomato, just tuck it in where it looks right.
Mix together the eggs, milk, salt, pepper, mustard, onion, paprika, and Worcestershire.  Stir in cheese.
Pour mixture over the bread, and stick in the fridge for an hour.  Preheat your oven to 325 while waiting.  Then bake the casserole for about an hour, or until it seems firm and cooked through when checked.

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Baked Macaroni and Cheese (McCall’s)

Had this for dinner last night.  Quite tasty, even in its present format, however, I would suggest upping the cheese in the sauce by 1/4-1/2 c cheese.  It could definitely have been cheesier.  I also doubt I actually used the stated amount of salt and pepper, as I sort of eyeballed fresh ground for our tastes.  (Less salt, probably a little more pepper.)  Also seemed it would go well with some garlic added somewhere in the process, which we will probably do next time.

1 pkg (8 oz) macaroni

1/4 c butter

1/4 c flour

1 tsp salt

1/8 tsp pepper

2 c milk

2 c (8 oz) grated Cheddar Cheese

1 large tomato, thickly sliced

Preheat oven to 375.  Cook macaroni as package directs, drain.

While that is cooking, melt butter in medium saucepan.  Stir in flour, salt, and pepper, until smooth.  (Make a roux, essentially.)  Gradually stir in milk.  (Very gradually, especially at the beginning.  Once it starts to become liquid again, you can go a bit faster.)  Bring to boiling, stirring constantly, and then simmer 1 minute.  Remove from heat.

Stir in 1 1/2 c cheese and the macaroni.  Pour into a 1 1/2 quart, shallow casserole (works quite well in a not shallow one, too).  Arrange tomato slices over the top.  Sprinkle remaining cheese over the top.

Bake 15 minutes or until the cheese is golden brown (or until cheese is beautiful and melty and the sauce is boiling around the noodles.)

(4-6 servings)

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Vegetable Cheese Soup (International Cheese Book)

1 c grated Swiss Cheese (for three servings, in my household)
1 small, shredded head of cabbage (I got frustrated with the shredding and just chopped it up.)
1 large potato, sliced (thinner you slice, the faster the initial boiling goes)
1 Qt milk
3 T butter
Pinch salt, pinch pepper (Went a bit heavier on this for my household, though was still cautious)

Cook the cabbage and potato together in lightly salted boiling water until soft.  Drain.  Mash or mix (depending on your texture preference) together, and add butter, milk, salt, and pepper. Cook over a low flame for 10-12 minutes.  (I just waited until it seemed warmed through enough to be ready to eat.)  Remove and dish into bowls.  Spoon in grated Swiss.  Place under a broiler for 2 minutes, or until the cheese has bubbled and starts to brown.

Surprisingly lovely delicate flavour.  My housemates are both meatatarians, and there was not a single word of complaint.

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Italian Vegetable Cheese Soup (Mine)

Saute 1 c or so chopped onion with 3-6 cloves of pressed garlic .
Add 2 c broth, beef or mixed beef and mushroom
Add 1 large can chopped tomatoes
Spice with black pepper, basil, oregano, and parsley to taste.  (Fresh if possible)
Add sliced peppers, green beans, and broccoli to preference.
Cook until vegets are tender.

Ladle into bowls, cover top with a combination grated Romano and Parmesan and broil for a couple minutes.

Dinner last night.  Was lovely.  Started as a recipe I decided I disagreed with near entirely, so I made the concept “my way.”

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Welsh Rarebit (Betsy Codier)

In a double boiler:  Melt 1 T butter.
Add 1 c(ish) beer or ale (best with dark beer).
Warm.

Mix 1 lb (ish) shredded sharp cheddar (sharper the better) w/ 2 tsp cornstarch.

Add to beer.  stir until melted.  Add one beaten egg or egg yolk slowly.  Season to taste with good mustard and worcestershire sauce.  stir until hot.  serve on toast or with dipping chunks of bread.  Also good with yorkshire pud and sausage.