CHEESE FONDUE RECIPE
1 (10 3/4-ounce) can Cheddar cheese soup
3 cups of loose grated Amish cheese (any kind) (use a hand grater)
1 cup chunky salsa
1 cup whole milk
Stir all ingredients in a heavy medium saucepan over medium heat
until cheese melts and mixture is smooth. Transfer mixture to a
fondue pot, chafing dish, or ceramic bowl.
CHEESE SAUCE RECIPE
Love cheese? Try this over eggs, noodles, nacho chips, meat, seafood,
potatoes, toast, cooked broccoli, any cooked veggies, baked into a
casserole, or use it as a dip!
YIELD: 4 SERVINGS
3 cups of milk
1 stick of butter
6 tbs. of flour
One-fourth teas. salt and black pepper
1-3 cups grated (shredded) Amish cheese (use hand grater)
Heat 3 cups of milk in a sauce pan just to the boiling point but
NOT BOILING. While it is heating melt 1 stick of butter (butter only)
in another sauce pan then remove the pan from the stove. Then add
6 slightly rounded tablespoons of flour in with the melted butter
then stir the butter and flour briskly until mixture is smooth.
Just about at this time the milk should be hot enough (it doesn't
have to be boiling but make sure it's hot). Pour about one-half cup
of the hot milk from the pan into the pan with the butter and flour
mixture and stir it in briskly until smooth. Then pour another
half-cup of the hot milk in and stir briskly until smooth. Keep
adding the hot milk in this way until all the milk has been added
and the whole mixture is creamy smooth. Very easy.
Then put the pan with this creamy sauce in it back on the stove and
bring it just to the boiling point stirring gently the whole time
using low heat. Then turn heat off. Now add one-fourth teaspoon of
salt and black pepper, any seasonings, and the grated cheese. Stir
this in well until cheese is melted and the whole mixture is creamy
smooth. Now your sauce is complete. Serve it up over (or add) COOKED
chunks of chicken, turkey, vegetables, potato, ham, or slices of beef,
or just plain over toast or cooked NOODLES. A simple, hearty, yet
elegant touch you're sure to embrace. Scrumptious is all I can say.
Your family is sure to love you for this one.
TIP: After refrigerating the sauce may become thicker. This is good.
Just add some water to thin out the sauce to *desired* consistency
and re-heat (covered in microwave works well). You don't have to
mix the water in yet. After re-heating, stir well to regain the
creamy texture. This is part of the magic of this sauce. It is so
easy to regulate how thick or thin you want it. And it tastes even
better the next day! If not enough, make a double batch the next
time. Also try adding less or more cheese the next time you make it
until you get the sauce just how you like it.
CHEESE CAKE RECIPE
My favorite dessert! I love this cheese cake because it is so
easy to make and it tastes perfect. Everyone tries to get me to
make one of these for them. It became an instant favorite with
anyone who has tasted it. Cheesecakes can be rather expensive so
making your own has the double appeal of being homemade AND low cost.
Just a sliver of this rich delight in the late evening is the perfect
ending to a perfect day.
2 pounds of cream cheese
2 cups of sugar
One and one-half teas. of imitation vanilla
2 ready-made store-bought graham cracker crust pie shells
In a large bowl place two pounds of plain cream cheese
(room temperature), two cups of sugar, four eggs, and one
and one-half teaspoons of imitation vanilla.
Slowly and carefully mix all ingredients together with an
electric mixer (with its setting set to a lower setting).
Once the ingredients have been roughly mixed together you
can switch the setting of your electric mixer up to a higher
setting to blend mixture well. Try not to overmix however.
Overmixing tends to make the filling shrink away from the
crust a little during baking. Having some smaller chunks
of cream cheese remaining in your mixture while baking is
ok and will even improve the taste of your cheesecake.
Next pour half of this mixture into one of your graham cracker
pie crusts and the other half into the other pie crust.
Finally, bake the pies (one at a time if you have a smaller oven)
in a 350 degree oven for about 35 minutes. A perfect pie
should just start to turn a little brown on top and yet be
a little bit runny in the center. If this is your first
time making this recipe bake only one pie at a time.
Remove the pie(s) from the oven and let cool. Then you must
refrigerate your pies overnight before slicing and eating.
Most store-bought graham cracker pie crusts come with a clear
plastic cover for your convenience. This cover comes in very
handy when just refrigerating your pie or transporting your
pie to a friend's house for a very special gift or treat.
THE FOLLOWING RECIPES:
ARE EXERPTED FROM MY BOOK ENTITLED
"THE YUMMY DUMMY COOKBOOK" (c) 2002
A Comprehensive and Instructional Family Cookbook Of Essential Savory Recipes