Cheese Grits...

alittle late putting recipes on here, but you will get two a day......

Cheese Grits
Ann Moberly

1 1/2 cup grits
6 cups water
1 pound sharp cheese, grated
3 eggs, beaten
1 stick butter
3 teaspoon savory salt
2 teaspoon salt
tabasco to taste


Cook grits in water, according to package directions eliminating salt. Blend in other ingredients while grits are still hot. Bake 1 hour at 350 degrees. Sprinkle with paprika 10 minutes before removing from oven

Elaine`s Cheese Bread

Cheese and bread , what a combination....yum


Elaine`s Cheese Bread
Mrs. Lloyd McMullough

1 cup milk
1/2 cup warm water
2 packages active dry yeast or compressed yeast
1/4 cup sugar
5 cups flour, sifted
2 cups sharp cheese, grated
1 Tablespoon salt


Heat milk until skim begins to form on surface. sprinkle yeast over warm water to soften. Stir until dissolved. Stir sugar and salt into hot milk until dissolved. When milk is lukewarm, add yeast mixture. Beat 2 1/2 cups flour into liquid until smooth. Add grated cheese and enough remaining flour to make a stiff dough. Knead on floured board 8 to 10 minutes. Put into greased bowl to rise. turn dough to lightly grease top and cover. Let rise until double in bulk, then punch down and shape into 2 loaves. Place in greased bread pans and let rise until double in bulk. Bake 35 minutes at 375 degrees. Cool 5 to 10 minutes before removing from pans. Finish cooling on rack. Spread with melted butter iof soft crust is desired.

Cheese Straws

Here is a good appetizer....

Cheese Straws
Mrs. Julie Vaughn

2 cups mild cheddar cheese, finely grated
2 cups flour
 1 scant cup butter
1/2 cup sweet cream

Cut butter into flour and cheese until coarse consistency. Add sweet cream to make a soft dough. Roll out on lightly floured surface to 1/4-inch thick. cut in 1 -inch strips. Bake at 425 degrees until golden brown

Cheesies

Cheesies
Mrs. Marvin Custer

1 jar ( 5 oz) cheese spread
1 package ( 10 oz) pie crust mix
dash cayenne pepper

Mix well and roll out to a thickness of 1/8 inch. cut with floured biscuit cutter. Place on ungreased baking sheet and bake 12 to 15 minutes at 375 degrees.

Baked Zucchin

I know it is winter here in ozarks but but hey here is a recipe to put on file for those summer time zucchini from the garden...this past summer mine didn`t do very good...because of drought.

Baked Zucchini
Dorothy Bettenbrock

1 1/2 pound zucchini
1/2 cup sharp cheddar cheese, grated
2 Tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon oregano

Wash zucchini and cut in quarters. Arrange in baking dish. Sprinkle with salt and pepper, grated cheese and oregano. Drizzle butter over top. Bake 20 minutes or until tender, at 350 degrees.Serves 4.

Italian Cheese Bread

Did anyone say Cheese, oooooo I love cheese.I love to go to Heather Hill in Ozark,Missouri behind Lamberts and try their cheeses.

Anywhoo this recipe is from 1968 and an award winning recipe.


Italian Cheese Bread
Mrs. Irene Brown

1/4 pound or 3/4 cup natural Swiss cheese
1/4 pound or 3/4 cup sharp natural cheddar cheese
4 1/2 cups all-purpose flour, sifted
1/4 teaspoon salt
2 teaspoons granulated sugar
2 packages yeast
1 cup warm water
6 eggs, well beaten
1 cup margarine
1/2 cup parmesan cheese, grated

Cut cheese into 1/4-inch cubes. Sift flour with salt and sugar. dissolve yeast in warm water. Cream margarine and stir in beaten eggs and yeast, then gradually add flour. Beat until satiny. Stir in cheese. Cover and let rise until double in bulk. Gently stir dough down. Let rise again and then put in well-greased tube pan. Let rise again until doulbe in bulk. Bake about 40 minutes at 350 degrees. Let cool 20 minutes before removing from pan.

Day Ahead Salad

This is very good salad featuring pineapple and ooohhh Gotta love cheese. Day Ahead Salad Mrs. john Fife 1 enevelope unflavored gelatin juice from 1 lemon 2 cups crushed pineapple, undrained 3/4 cup sugar 3/4 cup long horn cheese, grated 1/2 pint whipping cream, whipped Soak gelatin in 1/2 cup cold water. Combine lemon juice, pineapple and sugar. Bring to a boil and remove from stove. Add gelatin and pour into 9 x 13-inch pan. Let cool. when mixture starts to set, add cheese and whipped cream. Mix and put in refrigerator until ready to serve. Cut in squares and serve on lettuce leaf.