11 Entrees with Basic Cheese Ingredients

11 Entrees with Basic Cheese Ingredients

1. Cheddar-cheese Puffs 

• 2 cups grated cheddar cheese 
• ½ cup butter or margarine, softened 
• 1 cup flour, sifted 
• ½ teaspoon salt 
• ½ teaspoon paprika 
• 48 small green olives, stuffed with pimientos 

Blend cheese with butter. 

Add flour, salt, and paprika; mix well. 

Mold 1 teaspoon dough around each olive to cover. 

At this point you can refrigerate or freeze puffs for up to 10 days. 

Appetizers Recipes Easy and Fast for Home

Bake puffs at 400°F for 15 minutes. 

Serve hot. 

Yield 48. 

2. Deluxe Cheeseball 

• ½ to 1 pound soft cheddar cheese (found in dairy 
• stores) or cheddar cold pack, room temperature.
• ½ pound cream cheese, room temperature 
• 3 ounces pimiento cream cheese, room 
• temperature 
• 6 to 8 ounces crumbled blue cheese for salads, 
• room temperature 
• 2 tablespoons freshly grated or dry minced onion 1 teaspoon Worcestershire sauce 
• Chopped nuts or paprika for garnish 

Combine all ingredients except nuts or paprika in large bowl; mix thoroughly with heavy-duty mixer. 

Mixture is very thick, so lighter mixers may not be powerful enough unless all cheeses have been at room temperature for quite a few hours. 

Refrigerate until firm enough to form into ball, apple, or even banana shape! 

Garnish with paprika or nuts; decorate accord­ingly. 

Rewrap in plastic wrap; refrigerate until serving. Yield 12 servings as an hors d'oeuvre.

3. Cheese Crisps

• ½ pound cheddar cheese, grated (2 cups) 
• ⅓ cup grated Parmesan cheese 
• ½ cup butter or margarine, room temperature 
• ¼ cup water 
• ¾ cup whole-wheat pastry flour 
• ⅓ cup all-purpose flour 
• 1 tablespoon toasted wheat germ 
• ¼ teaspoon salt 
• Dash of cayenne (optional) 
• 1 cup rolled oats 
• ⅛ teaspoon paprika 

Thoroughly blend cheeses, butter, and water. 

Add flours, wheat germ, salt, and cayenne; mix well. Stir in rolled oats.  

Divide dough in half. Form into 2 rolls, each about 1 ½ inches in diameter (about 6 inches long). Wrap tightly; refrigerate until well chilled, about 4 hours, or up to 1 week. 

Slice 1/s to ¼ inch thick; sprinkle with paprika.

Bake on greased baking sheet at 400 °F 8 to 10 minutes. Cool on rack. 

If less uniform shape is desired, dough can be shaped into small ( 1¼-inch) balls immediately after mixing; flatten with hands onto baking sheet. 

Sprinkle with paprika. Bake in 400 °F oven 8 to 10 minutes, until golden brown. Yield 4 dozen. 

4. Cottage-cheese Tartare 

This dish can be served as beef tartar is, as a cocktail appetizer, or as a first course. 

• 1 12-ounce container cottage cheese
• ⅓ cup yogurt
• 1 tablespoon prepared Dijon mustard
• Salt and white pepper to taste
• 2 tablespoons capers
• 2 or 3 tomatoes, cut into thin wedges
• 3 or 4 tablespoons chopped chives or thinly sliced scallions 
• 1 large onion, chopped 
• 4 to 6 ounces small cooked shrimp 
• Paprika 
• Caraway seeds 
• Assorted crackers and snack breads 

In blender or food processor cream together cottage cheese, yogurt, and mustard until smooth. Season to taste with salt and pepper. 

Arrange capers, tomatoes, chives, onion, and shrimp on platter with tartare. Also have on hand paprika and caraway seeds to be used as garnish. 


Serve tartare on crackers or snack breads. Top with any other ingredients, singly or in combina­tion. Sprinkle with paprika or caraway seeds, if desired. Yield 4 to 6 servings. 

5. Creamed Blue Cheese 

• 6 ounces blue cheese, crumbled 
• ¾ cup butter 
• 1/s teaspoon white pepper 
• Ground pistachio nuts 

Cream blue cheese until light and smooth. 

Cream butter in a separate bowl until fluffy. 

Combine cheese and butter; blend well. 

Add pepper; mix thoroughly. 

Line small, decorative mold with about 3 thick­nesses of cheesecloth, leaving enough over rim to bring over top.

Press cheese mixture firmly into mold; bring corners of cheesecloth up over top. 

Store in refrigerator overnight. 

Grasp corners of cheesecloth; lift cheese mix­ture out of mold. Remove cheesecloth. Turn into serving dish. Sprinkle pistachio nuts thickly over top. Let set at room temperature to soften. 

Serve with fresh celery sticks, cauliflower florets, or assorted crackers. 

Yield 8 to 10 servings. 

6. Fried-cheese Profiteroles 

• ⅓  cup all-purpose flour 
• ⅓  freshly grated Parmesan cheese 
• ¼ cup butter, softened 
• 2 eggs 
• Paprika 

Blend flour with cheese. 

Combine butter with ½ cup water in small saucepan. Bring to boil, stirring until butter melts. Add flour mixture all at once; stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball. Remove from heat. Add l egg; beat I minute, until well mixed. Repeat procedure with remaining egg; beat until smooth and thickened. 

Let stand, covered, at room temperature until completely cool. Do not refrigerate. 


Spoon mixture into pastry bag with ½-inch tip affixed. Pipe ½-inch pieces or drop by teaspoon­fuls into 350°F oil in deep-fat fryer. Fry until golden; drain well on absorbent toweling. Sprinkle with paprika. Yield 40 to 50 small puffs. 

7. Liptauer Cheese 

• ½ cup salted butter, softened 
• 4 ounces cream cheese, softened 
• 1 teaspoon (heaping) caraway seeds 
• 1 teaspoon drained pickled capers 
• 1 teaspoon (heaping) Dijon mustard 
• 1 ¼ teaspoon Hungarian paprika 
• I boned anchovy fillet 
• Pretzels 

Cream butter in small mixing bowl with electric mixer until light and fluffy .. Add cream cheese; beat until smoothly blended. 

Chop caraway seeds in blender or food pro­cessor; add to butter mixture.

Chop capers finely; add to mixture. Add mustard and paprika. 

Rinse, dry, and chop anchovy. Stir into cheese mixture; blend well.

Shape into neat rectangle on serving plate; border with pretzels. 

Serve with additional pret­zels or crackers. 

Yield 4 to 6 servings. 

8. Paprika Cookies 

• ½ cup (1 stick) butter or margarine 
• ¾ cup grated cheese 
• 1 cup flour 
• 1 teaspoon Hungarian paprika 
• ½ teaspoon salt 
• ½ teaspoon dry mustard 
• ½ tablespoon poppy seed

Preheat oven to 375 °F. 

Mix butter and cheese together until soft and creamy. 

Sift flour, paprika, salt, and mustard together; add to butter and cheese. Beat until well blended. 

Flour your hands lightly; roll heaping teaspoons of mixture into small balls. Place on greased baking sheets; flatten a little. Sprinkle with poppy seeds. 

Bake 15 to 20 minutes or until golden brown. Loosen cookies, but leave on baking sheets to cool. Yield about 18 cookies. 

9. Petite Appetizer Puffs 

• 1 cup water 
• ½ cup butter 
• 1 cup enriched flour 
• ⅛ teaspoon salt 
• 4 eggs 
• ½ cup finely chopped dried beef 
• ¼ cup grated Parmesan or Romano cheese 

Bring water and butter to boil, stirring until butter melts. Add flour and salt all at once. (Remember to spoon flour into dry measuring cup; level. Do not scoop). Reduce heat. Cook, stirring vigorously, over low heat until mixture is smooth and forms soft ball, 1 to 2 minutes. Remove from heat; cool slightly. Add eggs one at a time; beat well after each addition. 

Turn half of batter into mixing bowl; stir in chopped dried beef.

Add cheese to remaining half of batter. Drop by level teaspoonfuls or pipe with pastry tube in ½­inch piles onto greased baking sheet. Bake in pre­heated 400 °F oven 20 to 25 minutes or until golden brown and firm to touch. Serve warm or cold. Yield about 9 dozen. 

10. Swiss-cheese Squares 

• 2 cups all-purpose white flour 
• 2½ teaspoons baking powder 
• ½ teaspoon baking soda 
• 1 teaspoon salt 
• ⅓ cup shortening 
• ½ cup sourdough starter (see Index) 
• ½ cup buttermilk 
• 1 cup grated Swiss cheese 
• 1 egg, beaten 
• 3 tablespoons poppy seeds 

Combine flour, baking powder, baking soda, and salt. Cut in shortening until mixture resembles dry cornmeal. Add sourdough starter and enough milk to form soft dough that cleans side of bowl. Add Swiss cheese; knead lightly into dough. Pat or roll dough to 1/2 inch thick. Cut into squares, using serrated knife or cookie cutter. Brush tops with beaten egg. Sprinkle with poppy seeds.

Place squares on ungreased cookie sheet. Bake in preheated 450 °F oven IO minutes or until golden brown. Serve warm or cold. 

Yield 1 ½ dozen. 

11. vareneky 

This is a nice way to start a meal in the evening, or serve it for lunch. 

• 2 cups flour 
• 1 egg 
• Pinch of salt 
• 1 cup potato water or milk 
• 1 teaspoon oil 

Blend all ingredients. Knead into stiff dough. Roll out very thin; cut into circles, using glass or pastry cutter. Fill with your choice of fillings. Sim­mer 10 minutes in 4 quarts salted water.

Serve with sour cream or melted butter. 
Potato and cheese and cabbage or mushroom-­filled vareneky (any filling except fruit) are better if they are fried slightly in butter before serving. Yield 6 to 8 servings. 

cottage cheese filling 

• 1 cup cottage cheese 
• 1 teaspoon butter 
• 1 egg 
• 1 tablespoon sugar 

Mix well and fill. 

mashed potato filling 

• 2 pounds cooked potatoes, mashed with butter 
• and salt 
• 6 slices American cheese or, for a tangier flavor, 
• ½ pound sharp cheese 
• other suggested fillings 

Rice and mushrooms 
Fried sauerkraut 
Cooked meat  

Variety Cooking Recipes - 11 Entrees with Basic Cheese Ingredients

Cooking Appetizer with Caviar Ingredients

Cooking Appetizer with Caviar Ingredients

Caviar Crown

• 1 jar (4 ounces) salmon caviar 
• 1 jar (3½ ounces) whitefish caviar 
• 2 packages (8 ounces each) cream cheese, softened 2 tablespoons lemon juice 
• 2 tablespoons chopped green onion 
• 1 teaspoon Worcestershire sauce 
• Parsley 
• Assorted party breads or melba toast 

Drain caviars. 

Cream the cheese and seasonings. 

Place cheese mixture in center of serving plate. 

Shape into circle about 7 inches in diameter and I inch thick similar to a layer cake. 

Cover a 4-inch circle in th; center with salmon caviar. 

Cover the remaining 1 ½ inches on top and sides with whitefish caviar. Place small sprigs of parsley around edge of salmon caviar. 

(A ring of overlapping slices of tiny stuffed olives or a ribbon of cream cheese put through pastry tube can be substituted for parsley.) 

Garnish base of cheese mixture with parsley. 

Serve with party breads or melba toast. 

Note: For large parties, fix several small crowns, using ½ recipe/ or each one.

Divide cheese mixture in half. 

Make 2 cheese circles about 31/2 inches in diameter and I inch thick. 

Cover 2-inch circle in center of each with salmon caviar and remaining outside edges with whitefish caviar. 

Proceed as directed above. 

Yield approximately 2 cups. 

Caviar Pie 

• 3 hard-cooked eggs, finely chopped 
• 5 tablespoons unsalted butter 
• 1 tablespoon finely chopped Bermuda onion 
• 1 jar (41/2 ounces) red or black caviar, drained 
• 1 cup dairy sour cream 
• Assorted crackers 
• Lemon wedges 

Stir together eggs, butter, and onion. 

Line small shallow dish or soup plate with plastic wrap. Press mixture into it. Refrigerate until mixture hardens. 

Turn out mold; cover with caviar. Frost with sour cream. 

Serve with crackers and lemon wedges. 

Yield: 8 to 10 servings as cock tail spread; 4 as first course. 

Caviar Rounds 

• 2 cups sifted flour 
• ¾ teaspoon salt 
• 21/2 teaspoons baking powder 
• 1/3 cup shortening 
• 1/2 cup Sourdough Starter (see Index)
• 1/2 cup milk (approximately)
• 1 cup caviar 

Sift dry ingredients together. 

Cut in shortening until mixture is like coarse cornmeal.

Add sour­dough starter and enough milk to form a soft dough. 

Roll or pat dough on floured board to ½ inch thick. 

Cut it with 1 ¼-inch-round biscuit cutter. Place half of biscuits on ungreased cookie sheet. 

With ¾-inch biscuit cutter cut centers from re­maining circles. 

Place rings on tops of biscuits.

Bake rounds in 450 °F oven 10 to 12 minutes or until golden brown. 

Remove from oven; fill center wells with caviar. Yield 20 rounds. 


Caviar and Salmon Checkerboard 

• Brown-bread slices, ¼ inch thick 
• White-bread slices, Y4 inch thick 
• Softened unsalted butter 
• 8 ounces blac.k caviar (sturgeon or cod) 
• ¼ ounces very thinly sliced smoked salmon 
• I lemon, cut in half 

Trim crusts evenly from brown and white bread. 

Butter slices. 

Cut forty I ¼-inch squares from brown bread and forty-one 1 ¼-inch squares from white bread. 

Spread caviar on each brown bread square. 

Cut forty-one 1 ¼-inch squares from smoked salmon. 

Place I salmon square on each white bread square.

Arrange squares on large serving platter as shown in illustration. 

Garnish edges of checker­board with parsley. 

Squeeze lemon juice over all squares just before serving.

Small checkerboards can be formed on small salad plates and served as a first course. 


When serving the caviar and smoked salmon, do not forget to squoze lemon juice over the checkerboard just before serving.

Yield 81 appetizers. 

Cooking Appetizer with Caviar Ingredients

Appetizers Recipes Easy and Fast for Home

Appetizers Recipes Easy and Fast

Appetizers Recipes easy and fast with pictures Pinterest.

Brie-Cheese Canapés 

• ¼ pound brie cheese
• ½ stick sweet butter 
• 12 almonds 
• 1 teaspoon peanut oil 
• ¼ teaspoon curry powder
• ¼ teaspoon salt 
• ¼ teaspoon pepper 

Toasted white-bread squares 

Allow cheese and butter to come to room temperature; mix together well.

Heat almonds in oil over low heat until toasted lightly; be careful, they burn easily. Drain on paper towels. 

Sprinkle with curry powder, salt, and pepper. 

Chop in nut grinder or pulverize in blender or food processor. 

Add two-thirds of nuts to cheese. 

Spread mix­ture on toasted bread squares. 

Sprinkle tops with remaining chopped nuts. 

Yield 16 to 20. 

Crab-Meat Spread 

• 1 can (7Y2 ounces) king crab meat, drained, flaked 
• 1 teaspoon prepared horseradish 
• ½ teaspoon seasoned salt 
• ¼ teaspoon lemon juice
• Dash of white pepper 
• ½ cup plain yogurt 

Combine crab meat, horseradish, salt, lemon juice, and pepper. 

Fold in yogurt. 

Cover; chill. 

Use to spread on crackers as canapes, or use as a dip. 

Yield about l ¼ cups. 

Seafood Pretties 

Cut fancy shayes (stars, diamonds, circles, etc.) from thinly sliced white, whole wheat, or rye bread. 

Spread with cream cheese or a favorite cheese spread; top with rolled smoked salmon, whitefish or salmon caviar, sardines, pickled her­ring, cooked lobster tail, or king crab. 

Garnish with additional cream cheese put through a pastry tube and bits of pimiento, green pepper, or ripe or stuffed olives. 

Arrange on a platter; garnish with watercress. Yield as desired. 

Stuffed-Olive Canapés

• 1 loaf sliced bread 
• Butter 
• 5 ounces cream cheese, softened 
• ⅓ teaspoon freshly ground pepper 
• ¼ teaspoon celery salt 
• ¼ teaspoon lemon juice 
• ½ teaspoon cream 
• 1 bunch parsley 
• 1 can pitted black olives, drained 
• 1 small bottle pitted green olives 

Preheat broiler. 

Dip 1 ½-inch fluted cookie cutter in water; cut 24 rounds from bread slices. Wet cutter several times while cutting bread. 

Spread both sides of each bread round with butter. Place rounds on large baking sheet. Broil on each side until lightly browned. 

Reduce oven temperature to 225 °F. Bake rounds until they are crisp and dry croutons. 

Blend cream cheese with fork until fluffy. 

Stir in pepper, celery salt, and lemon juice, and cream until smooth. 

Stir in additional cream, if cream cheese mixture is too stiff for easy spreading. 

Remove stems from parsley; chop leaves fine.

Spread 1 side of each crouton with cream-cheese mixture. 

Spoon remaining cream-cheese mixture into pastry bag fitted with medium-size star tube. 

Pipe small dot of cream-cheese mixture in center of each crouton. Place olives securely in cream­cheese mixture. Pipe a rosette into and on top of each olive.

Cut remaining olives into petal shapes; insert in­to stuffed olives. 

Sprinkle parsley thickly onto each crouton base, as shown in illustration. 

These can be chilled a short time until ready to serve. 

Too long a period of refrigeration will cause croutons to become soggy. 

Yield 24. 

Cheap bread cheese Chinese food using cream canapes crockpot crescent rolls.