Melt cheese over simmering water, or add it to a hot mixture. Add cheese to a sauce after the sauce is cooked and heat only long enough to melt the cheese. Add cheese to an omelet just before folding.
Bake casseroles containing cheese at low to moderate temperatures. To keep cheese toppings from toughening or hardening, cover the cheese with crumbs or add cheese just a few minutes before the casserole comes out of the oven.
Cheese blends more readily with other ingredients and melts more quickly if you shred or dice it first.
Spanish rice with cheese
6 servings
3 slices bacon
1 small onion, finely chopped
¼ cup chopped green pepper
¼ cup chopped celery
1 cup water
½ teaspoon salt
¾ cup packaged precooked rice
2 cups cooked or canned tomatoes
1 teaspoon sugar
¼ teaspoon worcestershire sauce
1 cup shredded Cheddar cheese
Fry bacon in a heavy 2-quart saucepan. Drain bacon on paper. In 1 tablespoon bacon drippings, lightly brown onion, green pepper, and celery.
Add water and salt; bring to a boil. Stir in rice, tomatoes, sugar, and worcestershire sauce. Simmer until rice is just tender, stirring occasionally.
Crumble bacon and stir into rice mixture. Sprinkle cheese over top. Cover and continue cooking over very low heat until cheese is melted, about 5 minutes.
Menu suggestion