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["RACLETTE","20 MINUTES",4,540,"1","4",null,null,null,null,null,null,null,null,"POUND",null,null,null,null,null,null,null,null,null,"RACLETTE CHEESE","COOKED POTATOES","PEPPER OR PAPRIKA","COCKTAIL ONIONS","SWEET GHERKIN PICKLES",null,null,null,null,null,"PREHEAT OVEN TO 375F. CUT RIND FROM CHEESE AND CUT CHEESE INTO THIN SLICES. PLACE HALF OF SLICES, OVERLAPPING, IN BAKING DISH.","BAKE UNTIL CHEESE MELTS ABOUT 4-6 MINUTES. REMOVE FROM OVEN.","SPRINKLE CHEESE WITH PEPPER. SERVE CHEESE WITH POTATOES, PICKLES AND COCKTAIL ONIONS. REPEAT STEPS WITH REMAINING CHEESE.",null,null,null,null,0]
["SWISS FONDUE","25 MINUTES",4,790,"1","1 1/2","1","1","3","1/8","1",null,null,null,null,"CUPS","TBS.","POUND","TBS.","TSP.","16 OZ. LOAF",null,null,null,"GARLIC CLOVE, CUT IN HALF","DRY WHITE WINE","LEMON JUICE","(4 CUPS) SHREDDED SWISS CHEESE","ALL-PURPOSE FLOUR","PEPPER","FRENCH BREAD, CUT INTO 1 INCH CUBES",null,null,null,"RUB 2 QT. NON-ALUMINUM SAUCEPAN WITH GARLIC. POUR WINE INTO PAN, HEAT UNTIL WARM. DO NOT BOIL. STIR IN LEMON JUICE.","TOSS CHEESE AND FLOUR IN SMALL BOWL UNTIL MIXED. ADD CHEESE TO WINE WITH HAND. STIR UNTIL CHEESE MELTS. STIR IN PEPPER AND NUTMEG.","SERVE WITH BREAD CHUNKS, DIPPING BREAD INTO SAUCE.",null,null,null,null,0]
["ITALIAN CHEESE TOAST","25 MINUTES",4,525,"1 1/4","1","1","1/2","1","8","1",null,null,null,"CUPS","TBS.","TSP.","2 OZ. CAN","TBS.","1 IN. THICK","8 OZ. PKGE.",null,null,null,"HALF AND HALF","OLIVE OIL","CORNSTARCH","DRAINED AND CHOPPED ANCHOVY FILLETS","CAPERS","SLICES OF ITALIAN BREAD","MOZZARELLA CHEESE, THINLY SLICED.",null,null,null,"IN 2 QT. SAUCE PAN, COMBINE FIRST 5 INGREDIENTS. BRING TO BOIL OVER MEDIUM HEAT FOR 1 MINUTE.","REDUCE HEAT, STIR IN CAPERS, COVER AND KEEP WARM.","PLACE FOUR 16 OZ. BROILER SAFE RAMEKINS IN JELLY ROLL PAN. PLACE 2 BREAD SLICES IN EACH RAMEKIN. BROIL BREAD 1 MINUTES ON EACH SIDE.","REMOVE JELLY PAN FROM BROILER. ARRANGE CHEESE SLICES ON BREAD, OVERLAPPING THEM. BROIL UNTIL CHEESE MELTS.","SPOON ANCHOVY SAUCE ONTO BREAD AND SERVE.",null,null,0]
["SICILIAN STYLE PIZZA PIE","1 HOUR",8,500,"1","1 1/4","2","1","1","1","1","1/4",null,null,"16 OZ. PKGE.","CUPS","TBS.","POUND",null,"15 OZ. JAR","8 OZ. PKGE.","CUP",null,null,"HOT ROLL MIX","HOT WATER","OLIVE OIL","GROUND BEEF","MINCED ONION","PIZZA SAUCE","SHREDDED MOZZARELLA CHEESE","GRATED PARMESAN CHEESE",null,null,"MIX FLOUR AND YEAST FROM ROLL PACKAGE IN BOWL. ADD HOT WATER AND OLIVE OIL TO FORM DOUGH.","KNEED ON FLOURED SURFACE ABOUT 5 MINUTES. GREASE 15X10 JELLY ROLL PAN. PAT DOUGH INTO PAN AND LET RISE 15 MINUTES.","COOK GROUND BEEF AND ONION IN SKILLET UNTIL BROWNED.","PREHEAT OVEN TO 425F. SPREAD PIZZA SAUCE OVER DOUGH. TOP WITH BEEF MIXTURE AND CHEESES. BAKE 30 MINUTES OR UNTIL BUBBLY.",null,null,null,0]
["PARTY CHEESE BAKE","30 MINUTES",6,455,"1","1","1 1/4",null,null,null,null,null,null,null,"16 INCH LOAF","POUND","CUPS",null,null,null,null,null,null,null,"ITALIAN BREAD","MONTEREY JACK CHEESE","BEER",null,null,null,null,null,null,null,"PREHEAT OVEN TO 400F. CUT BREAD INTO ABOUT 18 SLICES AND PLACE ON COOKIE SHEET. BAKE 12 MINUTES OR UNTIL BROWNED.","GREASE 13X9 BAKING DISH. CUT CHEESE INTO ABOUT 18 SLICES. SPRINKE EACH SLICE WITH BEER.","ARRANGE BREAD AND CHEESE ON TRAY, OVERLAP CHEESE IF NECASSARY. BAKE 15 MINUTES OR UNTIL CHEESE MELTS.",null,null,null,null,0]
["VEGIE CHEESE DISH","40 MINUTES",6,350,"2","2","1/2","2","1","1","1",null,null,null,"SLICES","TBS.","TSP.","10 OZ. PKGE.","19 OZ. CAN","19 OZ. CAN","8 OZ. PKGE.",null,null,null,"WHITE BREAD","BUTTER","OREGANO LEAVES","ITALIAN STYLE VEGGIES WITH SAUCE","DRAINED GARBANZO BEANS","RED KIDNEY BEANS","SHREDDED CHEESE",null,null,null,"CUT BREAD INTO 1/2 INCH CUBES. COOK CUBES WITH BUTTER IN SKILLET UNTIL LIGHT BROWN. ADD OREGANO AND TOSS. PLACE CROUTONS IN ANOTHER DISH.","PREPARE VEGGIES PER LABEL IN SKILLET. STIR IN ALL BEANS AND CHEESE. COOK AT MEDIUM HEAT UNTIL CHEESE MELTS.","REMOVE SKILLET FROM HEAT, SPRINKLE MIXTURE WITH CROUTONS.",null,null,null,null,0]