• 6/4 Nat'l Cheese Day - 1

    From Dave Drum@1:18/200 to All on Thursday, June 02, 2022 15:10:59
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wine & Cheese Ball
    Categories: Appetisers, Cheese, Wine, Nuts
    Yield: 16 Servings

    1 lb Extra-sharp cheddar; grated
    - or crumbled, room temp
    8 oz Cream cheese; room temp
    4 oz Treasure Cave bleu cheese
    - crumbles, room temp
    2 tb Mayonnaise
    1 ts Colman's mustard powder
    1 ts Worcestershire sauce
    1/2 ts Salt
    2 oz Dry red wine
    +=OR=+
    2 oz Ruby Port wine
    1/2 c Chopped nuts; pecans or
    - cashews or walnuts *
    1 c Coarse chopped pecans or
    - English walnuts

    Cream the cheddar, bleu cheese, cream cheese, mayo,
    mustard, Worcestershire, and salt in a mixer bowl and
    beat at a low speed until well mixed.

    Using a spatula fold in the 1/2 cup of chopped nuts and
    the red wine. The nuts and wine shold streak through
    the cheese. When the nuts and wine are combined into
    the cheese put the result onto a sheet of waxed paper
    and use your moistened hands to roll into two balls.

    Roll the balls in the coarsely chopped walnuts or pecans
    until well covered. Wrap in cling film and place in ice
    box until serving time.

    Serve with Ritz crackers or other snack crackers of your
    choice. ENJOY!

    Makes two nice-sized cheese balls.

    This recipe will use up an entire 16 oz box (4 tubes) of
    Ritz crackers.

    Uncle Dirty Dave's Kitchen

    MMMMM
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wine & Cheese Ball
    Categories: Appetisers, Cheese, Wine, Nuts
    Yield: 16 Servings

    1 lb Extra-sharp cheddar; grated
    - or crumbled, room temp
    8 oz Cream cheese; room temp
    4 oz Treasure Cave bleu cheese
    - crumbles, room temp
    2 tb Mayonnaise
    1 ts Colman's mustard powder
    1 ts Worcestershire sauce
    1/2 ts Salt
    2 oz Dry red wine
    +=OR=+
    2 oz Ruby Port wine
    1/2 c Chopped nuts; pecans or
    - cashews or walnuts *
    1 c Coarse chopped pecans or
    - English walnuts

    Cream the cheddar, bleu cheese, cream cheese, mayo,
    mustard, Worcestershire, and salt in a mixer bowl and
    beat at a low speed until well mixed.

    Using a spatula fold in the 1/2 cup of chopped nuts and
    the red wine. The nuts and wine shold streak through
    the cheese. When the nuts and wine are combined into
    the cheese put the result onto a sheet of waxed paper
    and use your moistened hands to roll into two balls.

    Roll the balls in the coarsely chopped walnuts or pecans
    until well covered. Wrap in cling film and place in ice
    box until serving time.

    Serve with Ritz crackers or other snack crackers of your
    choice. ENJOY!

    Makes two nice-sized cheese balls.

    This recipe will use up an entire 16 oz box (4 tubes) of
    Ritz crackers.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Never trust a man sitting in a wheelchair with dirty shoes.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:2320/105 to All on Saturday, June 03, 2023 19:00:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rustic Italian Cheese Bread
    Categories: Breads, Herbs, Cheese
    Yield: 12 Servings

    1 c Warm water; 125-|F/52-|C
    2 tb Olive oil
    3 c Unbleached flour
    2 ts Sugar
    1/2 ts Salt
    1 ts Italian seasoning mix
    1/4 ts Garlic granules
    1 Packet cheese mix from a box
    - of generic Mac & Cheese.
    1 pk Active dry yeast
    Cornmeal
    1 Egg white; beaten

    Place ingredients except cornmeal & egg white in bread
    machine pan according to manufacturer's directions.
    Process on dough setting.

    Sprinkle ungreased cookie sheet with cornmeal. At end
    of dough cycle, remove dough from machine; place on a
    lightly floured surface. Punch down dough (If dough
    is sticky, knead in additional flour before shaping).

    Shape dough into baguette-shaped loaf about 12" long.
    Place loaf on cornmeal-coated sheet. Cover; let rise
    in warm place, 80-85-|F/27-29-|C, for 20-25 minutes or
    until light and doubled in size.

    Heat oven to 375-|F/190-|C. With a sharp knife, make
    one deep lengthwise slash in top of loaf. Brush loaf
    with egg white.

    Bake for 25-35 minutes or until loaf sounds hollow
    when lightly tapped.

    Makes one 12 slice loaf.

    NOTE: You can also let the bread machine do the baking
    for you - but the loaf won't look "rustic". It will, of
    course, taste just as good. - UDD

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... At a store: "In God we trust; all others pay cash."
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)