Cheese stuff

[Apple]

Dutt's Cheese Ball

A quick recipe for a cheese ball is:
1 8 oz cream cheese
1/4 C chopped black olives
1/4 C green olives with pimento
4-5 shots of hot sauce
garlic powder to taste

Mix and wrap in plastic, forming a ball as you wrap

[Savoir Faire-Demogague in NJ]

I like a nice baked boursin cheese.
Buy a package of boursin, it is typically 2 to 3" in diameter and about an inch high.
One can of crescent rolls dough or they now make it in un-perforated sheets.
Pre-heat oven to 375(according to dough instructions).
Take half of a dough sheet and place cheese in the center. Fold corners over the cheese.
Brush with beaten egg or butter.
Bake in oven according to dough package instructions.
Let cool for about 15 minutes.

[Anne_in_VA]

Ellen’s Cheese Straws

2 sticks margarine or butter
1 lb. grated sharp New York State cheese (I just use Cracker Barrel Cheddar)
3 level cups of sifted plain flour
1 tsp. red pepper (I use about 1 1/2 tsps.)
1 tsp. salt

Cream margarine in food processor, add cheese. When well blended, add flour gradually. Add salt and red pepper. Put into pastry tube and squirt on cookie sheet in strips. Before baking, take a knife or pizza slicer and make 2" cuts.

Bake at 350 degrees for 10 to 15 minutes.

This recipe is from a co-worker's wife. She makes them every year and they just disappear!

[mmhmm]

Brie en Croute


Ingredients:

1 egg
1 tbsp. water
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 pkg. (13 ounces) Pepperidge Farm® Quartet Cracker Assortment


Directions:

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

Flavor Variation: For Brie en Croute Provençal, omit the preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.

[Chocolate Lover]

Cheese Straws 

1 pound sharp cheese
1/2 pound butter/margarine
1 tsp salt
2 Tbsp blue cheese
4 cups flour
1 Tbsp mustard (I'm guessing ground, it doesn't say)
1 tsp ground red pepper

Cream butter. Add softened grated cheese. Add blue cheese, work in sifted flour. Run through cookie press with star blade. Bake at 350 degrees until lightly brown. DO NOT OVER BAKE.


That's the whole thing. I'll try to clarify the mustard type this weekend.

[The Captain]

Philly Cheese Dip

3 bunches green onions
3 packaged carl budding beef
2 8 oz packaged cream cheese room temp
1 heaping Tbs horseradish
1-2 TBS mayo

trim white and green ends of onions.  Slice very thin (green and white parts - trust me)
dice carl budding beef.

Mix cream cheese, horseradish and mayo together.  Add onions and beef and mix well.

Test for seasoning (we usually add more horseradish).  Chill.  Serve spread on crackers or cocktail rounds.