Cheddar's Our Choice for
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in
. Cheese-Cranberry Bread
ee rami imi
1 Vi cups cranberries, eat la halves
M eapsagar
2 cape lour
f, cup sugar
1 tablespoon baking powder
V4 teaspoon aalt
Vi cap coarsely chopped walnut
2 teaspoons grated orange peel
lYi caps Inelr shredded sharp
Cheddar cheese
1 egg, slightly beaten
1 cap milk
Yi cap batter, melted and cooled
1. Mix cranberries and Vi cup sug
ar together until well blended.
2. Blend next four ingredients to
gether in a large bowl. Mix in the
sugared cranberries, nuts, orange
peel, and cheese.
5. Beat the egg, milk, and butter
together. Add to mixture in bowl;
stir just until dry ingredients are
moistened (do not overmix).
4. Turn batter into a buttered
(bottom only) 9V4x5x2-in. loaf
pan and spread evenly into corners.
6. Bake at 350F about 1 hr., or un
til a wooden pick inserted in center
comes out clean. Remove from pan
to cooling rack and cool completely
before slicing. To store, wrap and
refrigerate. One loaf bread
Salade la Petite
Vi cap sugar
4 teaspoons unflarored gelatin
1 cap boiling water
14 cap lemon juice
Yi cap cold water
1 8 ft -os. can crashed pineapple
(do not drain)
1 cop shredded nalld
Cheddar cheese
1 cap chilled whipping cream,
whipped
1. Blend together sugar and un fla
vored gelatin. Add boiling water
family Weekly. October 13, 1MJ
7 v v n
This eranbtrry-nut bread tops a list of
distinguished favorites because of the nippy flavor
the sharp Cheddar cheese imparts to it.
"I r J p! "j l
and stir until sugar and gelatin are
dissolved. Blend in lemon juice,
cold water, and crushed pineapple
with sirup. Chill until gelatin is the
consistency of thick, unbeaten egg
white. If chilled in the refrigera
tor, stir occasionally; if chilled
over ice and water, stir frequently.
2. Fold in the cheese and whipped
cream. Turn into a 5-cup mold,
rinsed with cold water. Chill until
firm, about 3 hrs. Unmold onto a
chilled serving plate and garnish
with crisp salad greens.
S to S servings
Tomato-Bacon Souffle
X medlum-sised tomatoes, peeled
chopped, and drained
S tablespoons finely chopped onion
Yi teaspoon seasoned salt
2 tablespoons batter
1 clove garlic, minced
Vt cops rye bread cubes
8 slices bacon, diced and pan
broiled (reserve I tablespoons
drippings)
S tablespoons batter
. ( tablespoons floor
Yi teaspoon salt
Yi teaspoon Accent
Yt teaspoon white pepper
Vi teaspoon dry mustard
H teaspoon paprika
lYt caps milk
2 caps shredded sharp Cheddar
cheese
( egg yolks, beaten antil thick
and lemon colored
8 egg whites
1. Mix tomato, onion, and seasoned
salt together in a bowl; set aside.
2. Heat the 2 tablespoons butter
and garlic together in a skillet Add
bread cubes and brown lightly on
all sides; set aside.
3. Heat the reserved bacon drip
pings and the S tablespoons butter
together in a saucepan. Blend in a
mixture of the next six ingredi
ents; heat until mixture bubbles.
Remove from heat
4. Add milk gradually, stirring un
til blended. Bring rapidly to boil
ing, stirring constantly; boil 1 to
2 min. Remove from heat; add
cheese and stir until melted.
5. Pour cheese sauce slowly into
beaten egg yolks, beating constant
ly. Add bacon pieces.
6. Beat egg whites until rounded
peaks are formed (peaks turn over
slightly when beater is slowly lift
ed upright). Spread over cheese
mixture and gently fold together.
7. Toss toasted bread cubes with
tomato mixture. Turn into a 13x
9Vix2-in. pan and top with the
souffle mixture.
8. Bake at 300F about 1 hr.; or
until a silver knife inserted half
way between center and edge of
souffle cornea out clean. Cut into
squares and serve immediately.
About It servings
Family Weekly Cookbook
Frozen Cheddar Cheese
Salad Sensation
1 l-Ib, lS-oa. can greea-gage
plants, drained and pits
removed
M cap lemon Jake
2 tablespoons sugar
V teaspoon salt
1 cap shredded Cheddar cheese
1 cap chilled whippiag cream,
whipped
1 or 2 drops green food coloring
1. Cut plums into small pieces. Mix
in the lemon juice, sugar, salt and
cheese. Fold in the whipped cream,
then blend in the desired amount of
green food coloring.
2. Turn mixture into a refrigerator
tray. Freeze until firm, S to 4 hrs.
3. Before serving, thaw slightly;
cut into squares or wedges. Serve
on crisp salad greens on chilled in
dividual salad plates.
About 8 servingt
MELANIE DE PROFT, Food Editor
Baked Apple and Cheese
Dessert
S caps sliced apples (about 5
medium-sized )
cup firmly packed brown sugar
1 tablespoon lemon juice
Vi cup I oar
V teaspoon salt
Yi teaspoon ground cinnamon
Yi teaspoon ground msec
Vi cup batter
1 cap finely shredded sharp
Cheddar cheese
1. Arrange apples in a shallow lVa
qt baking dish. Sprinkle with V4
cup brown sugar and lemon juice.
2. Blend together the remaining
sugar, flour, salt cinnamon, and
mace. Cut in butter until mixture
is crumbly; mix in the cheese.
Spoon mixture over apples.
3. Bake at 360F about 30 min., or
until apples are tender. Serve warm
with cream. About S servings
Nippy Cheddar Savories
Yi cap butter
1 cap shredded sharp rheddar
cheese
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon lemon Jaiee
Yi teaspoon celery salt
Few grains white pepper
12 thin slices white bread
1. Cream butter until softened. Add
cheese gradually, beating until mix
ture is fluffy. Thoroughly blend in
next five ingredients.
2. Trim crusts from bread and
flatten each slice with a rolling pin.
Spread each slice with 1 tablespoon
of cheese butter. Roll up tightly,
cut in half, and fasten with wooden
picks. Brush lightly with melted
butter; place on broiler rack.
3. Broil about 3 in. from heat
source for 2 min., or until toasted.
Remove picks. It savories
ramUy Weekly, October II, 1H
V rO I fi
trCr , S . I O
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