32 farmers' bulletin 960. 



miscellaneous cheese dishes. 



Cream or Neufchatel cheese may be used in preparing many dislies wiiich may 

 take the place of or supplement meat dishes, as well as in the recipes given 

 below. It is not recommended to use them instead of American Cheddar or 

 other cheese, but to show the many ways of using them satisfactorily. Since 

 these cheeses are not ripened, they have a mild-cheese flavor in contrast to 

 the strong-flavored cheese. The Cheddar cheese is often cheaper, has a more 

 pronounced flavor, and when obtainable should be used in the regular way. 



When these cheeses are made in the home, and are therefore not so expensive, 

 or when a mild-cheese flavor is desired, or when the other cheeses are not easily 

 obtainable, they will be found very acceptable in preparing many dishes, a 

 number of which are given below. The nutritive value of the menu and the 

 number of palatable dishfes which may be served will be greatly increased by 

 their use. 



In many recipes calling for cheese the omission of butter and the substitu- 

 tion of a smaller quantity of skim milk or water for whole milk is very desir- 

 able and more wholesome because of the high fat and water content of the 

 cheese. 



PIMIENTO AND CHEESE ROAST. 



2 cups of Lima beans, cooked. Bread crumbs. 



2 canned pimientos, chopped. Salt and pepper. 



2 cheese or § cup. 



l^it the cheese, beans, and peppers through a meat grinder. Mix well and 

 add bread crumbs until stiff enough to form into a roll. Brown in oven, basting 

 occasionally with fat and water. 



nUED BREAD WITH CHEESE. 



Cut Stale bread into thin pieces and put two pieces together with cheese 

 between them. Dip in a mixture of egg and milk and fry in butter or other fat. 



CHEESE SAUCE. 



1 cup of milk. From 1 to 3 cheeses or from 4 table- 



2 tablespoons of flour. spoons to 1 cup. 



Salt and pepper. 



Thicken the milk with flour and add cheese just before serving, stirring until 

 melted. 



This sauce may be used in preparing creamed eggs, to pour over toast, with 

 macaroni, rice, Welsh rabbit, or for baking with crackers soaked in milk. 



CHEESE AND MACARONI. 



1 cup of macaroni broken into small 1 teaspoon of onion juice. 



pieces. 1 teaspoon of chopped parsley. 



1 tablespoon of chopped green peppers. 3 cheeses or 1 cup. 

 1 tablespoon of butter. Salt and pepper. 



Cook the macaroni in boiling water until tender; rinse in cold water, and 

 cook parsley, onion, and green peppers in a little water with butter. Mix all 

 ingredients together with the cheese and bake in a moderate oven about 15 

 minutes. 



PLAIN CHEESE AND MACARONI. 



Cook macaroni until done, drain water off. add salt and pepper and cheese, 

 stirring until cheese is melted. Serve at once. 



