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July 30, 2013
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Recipes Using Cheddar Cheese


Breakfast Bacon Wraps

1 medium onion, chopped
3/4 c. chopped green pepper
1 T. butter or margarine
5 large eggs
1 T. milk
1/2 tsp. salt
1/4 tsp. pepper
2 c. (8 ounces) shredded cheddar cheese
1/2 lb. bacon, cooked & crumbled
4 flour tortillas (10 inch) warmed
Salsa (optional)

In a skillet saute onions and green peppers in butter until tender. In a bowl beat eggs, milk and salt & pepper. Pour over vegetables in the pan. Sprinkle with bacon and cheese. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each warm tortilla; top with salsa (if desired), fold sides over filling and serve.
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Breakfast Pizza

1 lb. bulk sausage
2-8oz. Crescent Dinner Rolls
1 c loose frozen hash browns
1 c shredded cheddar cheese
5 eggs, beaten
1/4 c milk
1/2 tsp. salt
1/8 tsp. pepper
2 T. grated Parmesan cheese

Brown sausage, drain and set aside. Separate crescent dough into triangles and fit into pizza pan. Pressing bottom and sides to form crust. Spoon sausage over dough. Sprinkle with hash browns and cheese. Combine eggs, milk and salt and pepper, pour over sausage mixture. Bake at 375° for 25 min. or until middle is done.
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Cheese Bread

1 c. buttermilk
2 T. butter or margarine
2 eggs
1 c. sharp cheddar cheese, cubed
1/2 tsp. baking soda
2 tsp. sugar
1/2 tsp. salt
3 c. bread flour
2 tsp. yeast

Place all ingredients in bread machine in order given. Choose regular cycle. Turn on machine. I like to use this recipe on the dough cycle and make rolls from it. To make rolls turn the dough onto a floured surface. Pinch about 2 inches of dough and roll into balls. Place 3 balls in each of a greased muffin tin. This will make clover leaf rolls. Cover with wax paper and sit in a warm place to let rise. After rolls have doubled in size bake in a 350° oven for 12 to 15 minutes or until rolls are brown.
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Spoon Bread

Cheese Spoon Bread

1 c. yellow or white cornmeal
1 tsp. salt
2 T. butter or margarine
1 1/2 c. shredded sharp cheddar cheese
1 c. milk
3 eggs, separated
dash of cayenne
1 tsp. baking powder

In medium bowl combine cornmeal and salt, and mix well. In medium saucepan, bring 2 cups water and butter to boiling. Add to cornmeal mixture, stirring with wire whisk. Add cheese and stir until melted. Add milk and beat until smooth. Let cool. Preheat oven to 375°. Lightly grease 2 quart casserole. In medium bowl beat egg whites just until stiff peaks form. Also, in small bowl, using same beater, beat yolks until thick and light. Fold whites, yokes, cayenne and baking powder into cornmeal mixture with rubber scraper until combined. Turn into prepared casserole. Bake 55 to 60 minutes, or until golden and puffed. Serve hot from casserole, with butter.
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Cheeseburger Pie

1 lb. ground beef
1 c. chopped onion
1/2 tsp. salt
1 c. shredded cheddar cheese
2 eggs
1/2 c. original Bisquick
1 c. milk

Preheat oven to 400°. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate, sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate and bake 25 minutes.
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Enchilada Casserole

1 lb. ground beef
1 medium bell pepper, chopped
3 cloves garlic , minced
30 oz. black beans, drained
16 oz. tomato sauce
16 oz. stewed tomatoes,  Mexican Style
1 c. picante sauce, medium, mild or hot
1 tsp ground cumin
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
8 corn tortillas
1/2 c. red onions, chopped
1 c. black olives
2 c. cheddar cheese, low fat - shredded or use Jack
Lettuce, shredded
Light Sour cream
Fresh tomato, chopped

Brown meat with pepper, onion, garlic; drain. Add beans, tomato sauce, stewed tomatoes, picante sauce, cumin, garlic salt, and garlic powder and onion powder. Simmer 15 minutes. Spoon small amount of meat mixture into 9x13 baking dish. Top with tortillas. Top with half the remaining meat mixture; sprinkle with cheese and olives. Repeat tortillas, meat, and olives. Cover tightly with aluminum foil. Bake at 350° for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, light sour cream and additional picante sauce.
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Chicken Southwest Style

1 lg. fryer, stewed and deboned
1 lg. onion, chopped
1 lg. green pepper, chopped
1-1/2 tsp. to 3 T. chili powder
garlic and salt to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes with chiles
2 c. grated cheddar cheese
1 med. size bag Doritos, soaked in hot chicken broth and drainged

Combine all ingredients except cheese, in a shallow dish. Bake for 45 minutes at 350º or until onion and green pepper are done. Spread cheese over mixture and bake until cheese is melted.
Serves 6 - 8.
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Chicken Salad

1 1/2 c. cooked chicken, 4 -6 breasts cut into cubes
1 c. pineapple tidbits, drained
1 c. chopped walnuts
1/2 c. chopped celery
1 c. sour cream
2/3 c. Helman's mayonnaise
1 c. grated cheddar cheese
1 c. fresh white grapes, sliced.

Mix chicken, pineapple, walnuts, celery, sour cream, mayonnaise. Add grated cheddar cheese, fresh white grapes.
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Chili Casserole

3 (15 oz each) cans chili man chili and beans
1 lg. bag Nacho Cheese Chips
1 can (15 oz.) diced cut up tomatoes
2 to 2-1/2 tsp. chili powder
1 lg. bag of shredded cheddar cheese

Cook chili, tomatoes and chili powder together and set aside. In 9 X 13 pan layer slightly crushed chips, then the chili mix. Now put a layer of cheese. Please repeat the layers and then top with additional chips and cheese. Microwave until heated through.
Makes 8-10 Servings
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Hash Brown Casserole

1 (32-oz) Pkg. frozen hash brown potatoes
1 (10 3/4-oz.) can fat-free cream of chicken soup
1 (8 oz.) ctn. light sour cream
1 sm. onion, chopped
1 (5-oz.) can low-fat evaporated milk
1/4 c. light butter or margarine, melted
1/2 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1 c. (4 oz.) shredded reduced-fat cheddar cheese

Stir together first 8 ingredients. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over top. Bake at 350 degrees for 1 hour or until bubbly and golden. Remove from oven and let stand 10 minutes.
6 servings.
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Twice Baked Potatoes

2 large russet potatoes, washed very well
4 T. butter
1/4 cup sour cream
2 T. milk
1 cup cheddar cheese, grated, divided use
2 T. chives, chopped
Fresh ground black pepper
Salt to taste

Pierce each potato through with a knife. Bake potatoes at 350 degrees until soft. Turn the oven up to 400 degrees and bake another 10 minutes to crisp the skins. Remove from oven and immediately cut the potatoes in half lengthwise. Carefully scoop the insides out into a bowl, saving the skins. Add remaining ingredients to the bowl, reserving half the cheese, and mix well. Stuff the mixture into the potato skins. Top with remaining cheese. Bake at 350 degrees until heated through and cheese on top is melted.
Serves 4.
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Egg and Sausage Casserole

6 eggs
1 tsp. salt
1 tsp. mustard
2 c. half & half (or evaporated milk)
6 slices bread (white or dark, buttered & cubed)
1 lb. sausage, cooked & drained
2 c. cheddar cheese, shredded

Beat eggs with salt, mustard, and half & half. Put cubed bread in 9 x 13-inch pan. Layer sausage on bread and top with cheese. Cover these layers with egg mixture. Cover tightly with plastic wrap and refrigerate at least 8 hours. Bake at 350° for 40 - 50 minutes. Remove from oven and let set for 10 minutes before cutting & serving.
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King Ranch Casserole

1 pkg corn tortillas, cut into pieces
4 chicken breasts, boiled, boned and chopped
1 onion, chopped
1 green pepper, chopped
12 oz grated cheddar cheese
1 tsp chili powder
1 tsp garlic powder, salt and pepper to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes and chilies, drained

Layer tortillas in 9 x 13 casserole dish. Mix remaining ingredients and layer alternatley with tortillas, using 8oz of the cheese. Bake 20 minutes at 375. Remove from oven, sprinkle remainder of cheese on top, and bake an additional 10 minutes or until cheese is melted.

Note: Put Rotel in blender or processor for a few seconds to make it smoother, less chunky, if desired.
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Layered Salad

1/2 head lettuce
10 oz package frozen peas
1 cup diced celery
1/4 cup diced green pepper
1/2 cup chopped onion
4 hard cooked eggs
8 slices cooked bacon, diced
2 Tbl sugar
2 cups mayonnaise
1/2 cup grated cheddar cheese

Tear lettuce into bite-sized pieces in a glass dish. On top of that layer peas, celery, green pepper, onion, hard cooked eggs, and bacon. Combine sugar with mayonnaise and put that as next layer like a frosting. Top with cheddar cheese. Cover and refrigerate 8-12 hours or overnight. Letting it sit for so many hours softens the peas yet keeps the lettuce crisp.
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Pepperoni Salad

1 bag of mixed lettuce greens
2 grape tomatoes
1/2 cup sweet onion, chopped
1/4 green pepper, cut up
1/4 cup shredded cheese (cheddar or mixed)
2 hard boiled eggs quartered or sliced
1/2 cup pepperoni sliced (halved or quartered)

Mix greens with green pepper and onions and toss in tomatoes, sprinkle with cheese and add dressing.
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I am looking for two different kinds of recipes. One is recipes that use Pina Colada Rum. and the other is recipes that use either yogurt and /or cream cheese.
Marcie in Wisconsin

Here are two really good cookie bar recipes, using cake mix. They are quick and easy, and yet so very tasty. I may have sent the Lemon Bar recipe in before, but I didn't have it marked, so I apologize if it's a repeat.

Creamy Lemon Cake Bars

1 pkg. lemon cake mix
1/2 cup butter, softened
1 egg
1 can (16 oz.) lemon frosting
1 pkg. (8 oz.) cream cheese, softened
2 eggs

In large bowl, beat cake mix, 1 egg and butter until crumbly. Press into the bottom of a greased 9x13 inch baking pan. In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 cup for topping. Add 2 eggs to remaining mixture and beat on low speed with electric mixer just until combined. Spread over crust. Bake at 350° for 35 minutes, or until filling is set. Cool on wire rack for 1 hour. Spread reserved 1/2 cup frosting mixture on top. Refrigerate at least 2 hours. Cut into bars. Store in the refrigerator. Makes 16 bars.
Judy (in Alaska)
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These are a soft bar cookie.

Chocolate Chip Cake Bars

1 pkg. yellow cake mix
2 eggs
1/4 cup packed brown sugar
(I also added 1 tsp. vanilla)
1/4 cup butter, melted
1/4 cup cold water
2 cups (12 oz.) semi-sweet chocolate chips, divided
1/2 cup pecans, or walnuts, chopped
1 tbsp. shortening

In large bowl, combine the cake mix, 2 eggs, brown sugar, butter, water and vanilla, if adding. Beat on medium speed of electric mixer for 2 minutes. Stir in 1-1/2 cups chocolate chips and nuts. Spread into greased 13x9 inch baking pan. Bake at 375° for 20 minutes, until lightly browned and toothpick inserted near the center comes out clean.

Cool on wire rack. Melt remaining chocolate chips with shortening over low heat and drizzle over the top and cut into bars when set.
Judy (in Alaska)
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Hi Nancy,
Regarding the Biscuit Breakfast from the July 29, 2013 Recipe Newsletter, what are the ounces of the can of biscuits that are used in this recipe and how many yielded servings are there? This recipe is easy, sounds good and I would like to try it soon.
Thanks, Charyl S. in WI.

Comment
I use the large Grands Biscuits for the recipe.  It would serve 4 or 5 depending.
Nancy Rogers

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This is a wonderful way to cook fish. It calls for grouper, which we don't have have here. It also said you can use any white fish (such as cod, or haddock) and I used Rock Fish, and it was really delicious.

Hubby asked me to make it again a few days later, so I was happy to oblige!

Easy Baked Fish Fillets

1-1/2 lbs. fish fillets
2 tbsp. fresh lime juice
2 tbsp. (generous) mayonnaise
1/4 tsp. onion powder
1/4 tsp. pepper
1 cup fresh bread crumbs
3 tbsp. butter, melted
2 tbsp. chopped fresh parsley

Coat a 9x13 inch baking pan with cooking spray. Lay fillets in bottom in a single layer. In small bowl combine mayonnaise, lime juice, onion powder and pepper. Spread over fish fillets. Sprinkle with bread crumbs and drizzle top with butter. Bake at 425° for 20 minutes (depending on the thickness of the fillets) or until fish flakes easily when tested with a fork. Sprinkle with the parsley.

NOTE: I was out of onion powder, so used about 1 tbsp. fresh minced onion.
Judy (in Alaska)
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I prepared this for supper last night and we liked it very much, and hope you will too.

Italian Casserole

1 lb. lean ground beef
1 onion, chopped
3 cloves minced garlic
2 to 3 bay leaves
1 can (28 oz. diced tomatoes, undrained
1 can (16 oz.) tomato sauce
Salt and pepper, to taste
1 pkg. (12 oz.) medium egg noddles
Lemon Pepper seasoning
1 container (16 oz.) sour cream (I used Lite)
2-1/2 cups shredded Monterey Jack cheese
Grated Parmesan cheese
butter - for the top

Brown meat with onion. Add tomatoes, tomato sauce, garlic, bay leaves; season with salt and pepper. Simmer for 30 minutes covered, stirring
occasionally.

In the meanwhile, cook noodles according to directions on package, adding some Lemon Pepper seasoning to the water. Drain; mix with sour cream.

In a greased 13x9 inch baking pan, layer half the noodles, half the meat mixture and a half of the cheese. Repeat all layers. Top with Parmesan cheese and dot with butter. Bake at 350° for 30 minutes uncovered.
Serves 8 to 10 people

NOTE: I also added about 1/2 tsp. dried basil and 1 tbsp. Worcestershire sauce to the meat mixture before simmering.
Judy (in Alaska)
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Re: Recipes Using Canned Biscuits
This was great, like using canned biscuits.!!!!
Arlene


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