VARIETY OF CHEESE DISHES
42. As has already been learned, cheese lends itself very readily to a large variety of cooked dishes. For instance, it may be grated and sprinkled on the top of mashed or creamed potatoes and then browned by placing the dish in the oven. When it is grated or sliced, it may be arranged between the layers of macaroni or other food used to make a scalloped dish. Soups and sauces flavored with cheese are especially appetizing, a cream sauce of this kind served over toast or rice making an excellent luncheon dish. Toast or crackers spread with cheese and placed in the oven just long enough for the cheese to melt are delicious to serve with a salad course or with tea. To assist in the preparation of such combinations, as well as other cheese dishes, a number of recipes are here given. In making up these recipes, it will be well to note that unless the variety of cheese is stated explicitly, use should be made of American Cheddar cheese, or, as it is often called, American cream cheese, or store cheese. Of course, some similar hard cheese could be used if desired, but the kind mentioned is recommended for the sake of economy.
43. CHEESE BONBONS.--A combination of cheese and nuts in the form of cheese bonbons, besides being very tasty, is highly nutritious, since both the cheese and the nuts used in making them are high in food value. Such bonbons, which are illustrated in Fig. 6, may be served with a light salad, such as a vegetable or a fruit salad, to add food value to the dish, or they may be served with wafers to take the place of a salad, when a small amount of some kind of tart jelly goes nicely with them. If the dessert for the dinner has been a very light one, these bonbons may be served with coffee and wafers after the dessert. They may be made as follows:
CHEESE BONBONS
(
Sufficient for Twelve Bonbons
)
- 1 pkg. Neufchâtel or cream cheese
- 2 Tb. finely chopped pimiento
- 1/2 tsp. salt
- Few grains of paprika
- 1/3 c. half English-walnut meats
Work the cheese smooth with the pimiento and other seasoning, and if the mixture is too dry add a little cream. Shape this into small balls, press each ball flat, and then place a half nut on top of each. If the pimiento is not desired, it may be omitted.