Colossal Cookbook/ColossalCookbook.cdr/mm/cheese/cheese2

Text File | 1990-10-02 | 32KB | 728 lines

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Crackers
Categories: Breads Crackers Cheese
  Servings:  6

    1/2 c  Butter Or Margarine
  1 1/2 c  Unbleached Flour; Sifted
    1/2 ts Salt
      1 ts Baking Powder
      1 ds Cayenne Pepper
      2 c  Cheddar; Extra Sharp, *

  *     The Extra Sharp Cheddar Cheese should be finely grated.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Stir the dry ingredients into a bowl and then cut in the butter to
  resemble cornmeal.  Blend in the cheddar cheese with a fork until well
  blended.  Mix in the remaining ingredients and shape into 1 1/2 to 2-inch
  rolls.  Chill for 30 to 40 minutes in the refrigerator and then slice each
  roll into slices about 1/4-inch thick.  Bake on an ungreased cookie sheet
  at 400 degrees F for about 10 minutes.  Remove from cookie sheet and let
  cool.  Store the cooled crackers in airtight containers in a cool place.
  They will keep for several weeks this way and if you freeze them, they
  will last indefinitely.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar-Olive Bread
Categories: Breads Cheese Vegetables
  Servings:  6

      3 c  Cheddar; Sharp, Grated
      3 oz Pimento-StuffedOlives;Sliced
      1 c  Mayonnaise
      1 ea French Bread; Loaf, Unsliced

  Mix the cheese, olives, and mayonnaise together.  Spread on the cut
  surface of the French Bread, which has been sliced horizontally.  Bake at
  350 degrees F for 20 to 30 minutes, then slice into thick slices and serve
  hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Chili-Cheese Bread
Categories: Breads Vegetables
  Servings:  6

      3 c  Monterey Jack Cheese; Grated
      4 oz Chiles; Chopped, *
      1 c  Mayonnaise
      1 ea French Bread; Loaf, Unsliced

  *  You can use one can of sweet green chiles or jalapenos that have been
     chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Mix the cheese, peppers, and mayonnaise, blending well.  Spread on the cut
  surface of the French bread, which has been sliced in half horizontally.
  Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and
  serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Pancakes
Categories: Cheese Quickbreads
  Servings:  6

      8 oz Cheddar; Md, Grated
    3/4 c  Dairy Sour Cream
      3 ea Egg Yolks, Lg, Beaten
      2 tb Unbleached Flour; PLUS
      1 ts Unbleached Flour
    3/4 ts Salt
  1 1/2 ts Thyme
    1/2 ts Mustard; Dry
      2 tb Butter

  Set out a heavy skillet.  Put the grated Cheddar Cheese in a bowl and add
  the sour cream and egg yolks, mixing well after each addition.  Add the
  flour salt thyme and dry mustard, which have been mixed well in a separate
  bowl or cup.  Melt the butter in the skillet over low heat and drop the
  batter by tsp into the skillet.  Cook over medium heat until lightly
  browned on the bottom.  Loosen the edges with a spatula, turn and lightly
  brown the other side.  Serve at once with bacon or pork sausage.

  Makes about 2 dozen 3-inch cakes.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Fans
Categories: Breads Cheese Quickbreads
  Servings:  4

      5 oz Cheddar; Sharp, Grated
      2 c  Unbleached Flour; Sifted
      1 tb Baking Powder
      1 ts Salt
    1/2 c  Butter Or Shortening
    1/2 c  Milk
      1 x  Butter; Softened
      1 x  Butter; Melted

  Grease the bottoms of 12 muffin pan cups.  Grate the cheese into a bowl,
  if not already grated and set aside.  Sift the flour, baking powder and
  salt into a bowl.  Cut in the shortening with a pastry blender or two
  knives, until the mixture resembles coarse corn meal.  Make a well in the
  center of the mixture and add the milk all at once.  Stir with a fork
  until the dough forms a ball.  Gently form the dough into a ball and put
  on a lightly floured surface.  Knead it lightly with the fingertips 10 or
  15 times.  Roll the dough into a 12 X 10-inch rectangle about 1/4-inch
  thick.  Cut into 5 strips and spread with the softened butter.  Sprinkle
  four strips with the grated cheddar cheese and stack the four on top of
  one another and top with the fifth strip.  Cut into 12 equal pieces and
  place on end in the muffin cups.  Brush the tops of the rolls with the
  melted butter.  Bake at 450 degrees F. for 10 to 15 minutes or until the
  biscuits are golden brown.  Serve hot with butter.

  Makes 1 dozen Cheddar Fans.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
  Servings:  8

      2 c  Unbleached Flour
      1 ts Mustard; Dry
      1 ts Paprika
    1/4 ts Baking Powder
      1 c  Butter; Room Temperature
     10 oz Cheddar; Sharp, Grated
      1 ts Worcestershire Sauce

  Combine the flour, dry mustard, paprika and baking powder in a medium
  bowl.  Beat the butter, either by hand or with an electric mixer at medium
  speed, until light and fluffy.  Slowly beat in the cheddar cheese and
  Worcestershire sauce.  Gradually add the flour mixture, stirring with a
fork,
  until well blended.  On a lightly floured surface, shape the dough into a
  long roll about 1 3/4-inches in diameter.  Wrap in plastic wrap or foil.
  Place on a platter and refrigerate for at least 2 hours, better overnight.
  Preheat the oven to 325 degrees F.  Slice the dough about 1/3 inch thick.
  With your hands, roll each slice into a ball.  Flatten slightly and place
  on an ungreased baking sheet about 2 inches apart.  Bake 8 minutes in the
  preheated oven.  Biscuits will only brown slightly on the bottom.


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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Biscuits
Categories: Breads Cheese Quickbreads
  Servings:  8

      2 c  Unbleached Flour; Sifted
      4 ts Baking Powder
    1/2 ts Salt
      1 c  Cheddar; Sharp, Grated
    1/4 c  Butter
    2/3 c  Milk

  Sift the flour, baking powder, and salt together and mix with the grated
  cheddar cheese.  Cut the butter into the dry ingredients, add the milk and
  mix quickly but thoroughly.  The dough should be soft.  Turn onto a
  floured board and knead lightly for a few seconds.  Pat to a 3/8-inch
  thickness and cut.  Bake on a baking sheet in a hot-oven (450 degrees F.)
  about 30 minutes or until lightly browned.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Pinwheels
Categories: Breads Cheese Quickbreads
  Servings:  6

      2 c  Unbleached Flour; Sifted
    1/2 ts Salt
      1 tb Baking Powder
    1/4 c  Butter
    2/3 c  Milk
      1 c  Cheddar; Extra Sharp, Grated

  Sift the flour, salt, and baking powder together in a mixing bowl and then
  cut into the butter.  Add the milk and stir together quickly but
  thoroughly.  Turn out on a floured board and knead for 30 seconds then
  roll out to a 1/8-inch thickness.  Spread with the grated cheese and roll
  up tightly like cinnamon rolls.  Cut into 3/4-inch slices and transfer to
  baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes
  or until delicately browned.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Bread Ring
Categories: Cheese Breads Yeast bread
  Servings:  4

  2 3/4 c  Bread Flour
      2 tb Sugar; Granulated
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
    3/4 ts Salt
      1 c  Milk
      2 tb Butter
  1 1/2 c  Cheddar; Sharp, Shredded
      1 x  Butter

  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up to
         3 cups total.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
  thoroughly in a large bowl.  Heat the milk and butter together until very
  warm (115-125 degrees F.).  Gradually add to the dry ingredients and beat
  at medium speed on an electric mixer for 2 minutes, scraping the bowl
  occasionally.  Add 1/2 cup of the flour and the cheese.  Beat fir 2
  minutes on high speed on the mixer, scraping the bowl occasionally.  Stir
  in enough additional flour to make a stiff but light dough.  Turn the
  dough out onto a lightly floured surface and knead until smooth and
  elastic, 5 to 8 minutes.  Place in a greased bowl, turning once to grease
  the top.  Cover with a dishtowel that has been soaked in hot water and
  then wrung out until almost dry.  Let rise in a warm place until doubled
  in bulk, about 1 hour.  Punch the dough down and turn out on a lightly
  floured surface and shape into a 20-inch rope.  Place seam side down in a
  buttered 6 1/2 cup ring mold, pinching the ends together.  Cover and let
  rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.
  Bake in a preheated 350 degree F. oven for 25 to 30 minutes.  Remove from
  the ring mold.

  NOTE:  For a softer crust, brush with melted butter while still hot.
  Crust will become crisp when cool if you do not.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Golden Spoon Bread
Categories: Breads Cheese Quickbreads
  Servings:  6

     10 oz Cheddar; Sharp, Grated
      2 c  Milk
      4 ea Egg Yolks; Lg
      1 c  Corn Meal; Yellow
    1/4 c  Butter
      1 ts Sugar
    1/2 ts Salt
      4 ea Egg Whites; Lg

  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in a
  small bowl and set aside.  Scald the milk in the top of a double boiler.
  Meanwhile beat the egg yolks until thick and lemon-colored then set them
  aside.  When the milk is scalded, add the corn meal very gradually,
  stirring constantly.  Stir until the mixture thickens and becomes smooth.
  Remove the top of the double boiler from the simmering water and gradually
  add the beaten egg yolks, stirring constantly.  Mix in the grated cheese,
  butter, sugar and salt.  Beat the egg whites, in a small bowl, until round
  peaks are formed.  Gently spread the beaten egg whites over  the corn meal
  mixture then carefully fold together until just blended.  Turn the mixture
  into the greased casserole dish.  Bake at 375 degrees F. for 35 to 40
  minutes or until a wooden pick or cake tester comes out clean when
  inserted in the center of the dish.  Serve piping hot with butter and
  maple syrup or honey.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Dumplings
Categories: Breads Cheese Main dish Quickbreads
  Servings:  4

     16 oz Cheddar; Md, Shredded
      2 ea Eggs; Lg
      1 c  Unbleached Flour
      1 ts Salt
      3 qt Boiling Water
    1/2 c  Butter
    1/2 pt Sour Cream
---------------------------------GARNISHES---------------------------------
      1 x  Paprika
      1 x  Parsley

  Mash the cheddar cheese and add the eggs mixing well.  Stir in the flour
  and salt.  Drop by TBLS into the rapidly boiling water then cover and boil
  for 15 minutes.  Drain and serve with melted butter and sour cream.
  Sprinkle with chopped parsley or paprika, if desired.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Golden Cheddar Corn Bread
Categories: Breads Cheese Side dishes Quickbreads
  Servings:  6

      1 c  Corn Meal; White If Poss.
      1 c  Unbleached Flour
      1 tb Baking Powder
  1 1/2 ts Salt
     10 oz Cheddar; Sharp, Shredded
      1 c  Milk
    1/4 c  Butter, Melted
      1 ea Egg; Lg, Beaten

  Combine the dry ingredients and then stir in the cheddar cheese.  Combine
  the milk, butter and egg then add them to the dry ingredients, mixing
  until just moistened.  Pour into a greased 8-inch square baking pan and
  bake at 425 degrees F for 35 minutes.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Apple-Cheddar Muffins
Categories: Breads Cheese Fruits Quickbreads
  Servings:  4

    1/2 c  Shortening
    1/2 c  Sugar; Granulated
      2 ea Eggs; Lg
  1 1/2 c  Unbleached Flour
      1 ts Baking Soda
      1 ts Baking Powder
    1/2 ts Salt
    3/4 c  Oats; Quick Cooking
      1 c  Apples; Finely Chopped
    2/3 c  Cheddar; Sharp Coarse Grate
    1/2 c  Pecans; Chopped
    3/4 c  Milk
      1 x  Apple Slices; *
      1 x  Butter; Melted
      1 x  Cinnamon-Sugar Mixture

  *   You should have 12 to 15 thin slices of unpeeled red apple for this
      recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Preheat the oven to 400 degrees F.  Cream the shortening and sugar
  together and add the eggs, one at a time, beating well after each
  addition.  Combine the flour, baking powder, baking soda, and salt in a
  mixing bowl, mix lightly.  Gradually stir the flour mixture into the
  shortening mixture.  In this order, add the oats cheddar and pecans,
  mixing well after each addition.  Gradually add the milk, stirring until
  all the ingredients are just moistened.  Grease the muffin pans and fill
  each cup 2/3rds full of batter.  Dip the apple slices in the melted butter
  and then into the cinnamon-sugar.  Press 1 apple slice into the top of
  each muffin.  Sprinkle lightly with cinnamon-sugar and bake for 25 minutes
  in the preheated oven, or until golden brown.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Quick Cheddar Bread
Categories: Breads Cheese Quickbreads
  Servings:  4

  3 3/4 c  Unbleached Flour
      5 ts Baking Powder
    1/2 ts Salt
    1/3 c  Butter
  2 1/2 c  Cheddar; Sharp
  1 1/2 c  Milk
      2 ea Eggs; Lg, Slightly Beaten

  Combine the dry ingredients, then cut the butter into the flour until the
  mixture resembles coarse crumbs, then add the cheddar cheese.  Combine the
  milk and eggs then add the mixture to the cheddar mixture.  Stir until
  just moistened, then spoon into a greased 9 X 5-inch loaf pan.  Bake at
  375 degrees F.   hour.  Remove from the pan immediately and let cool on a
  wire rack.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheesy Corn Bread
Categories: Breads Cheese Quickbreads
  Servings:  6

      1 c  Unbleached Flour
      1 c  Corn Meal; White Or Yellow
      2 tb Sugar
      1 tb Baking Powder
      1 ts Salt
    1/4 ts Mustard; Dry
      2 c  Cheddar; Sharp, Shredded
      1 ea Egg; Lg, Slightly Beaten
      1 c  Milk
    1/4 c  Vegetable Oil

  Combine the dry ingredients, then stir in the cheddar cheese.  Combine the
  egg with the milk and oil.  Stir into the cheddar mixture, mixing until
  just moistened.  Pour the mixture into a greased 9-inch square baking pan.
   Bake at 425 degrees F. for 20 minutes.  Cool slightly and cut into
  squares, then serve warm.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Squares
Categories: Breads Cheese Quickbreads Vegetables
  Servings:  6

      2 c  Unbleached Flour
      1 tb Baking Powder
      1 ts Salt
    1/3 c  Butter
      1 c  Cheddar; Sharp, Shredded
    1/2 c  Onion; Chopped
      2 tb Pimento; Chopped
    2/3 c  Milk

  Combine the dry ingredients, then cut the butter into the dry mixture
  until it resembles coarse crumbs.  Add the cheddar, onion, and pimento,
  mixing well.  Add the milk, mixing until just moistened.  Spread the dough
  in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30
  minutes or until a wooden pick inserted in the center comes out clean.
  Cool slightly and cut into squares.  Serve warm.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Date Nut Loaf
Categories: Breads Cheese Fruits Quickbreads
  Servings:  4

      8 oz Dates; Finely Chopped
      2 tb Butter
    3/4 c  Water; Boiling
  1 3/4 c  Unbleached Flour; Sifted
    1/4 ts Salt
      1 ts Baking Soda
    1/2 c  Sugar; Granulated
      1 ea Egg; Lg, Well Beaten
      4 oz Cheddar Md, Shredded
      1 c  Walnuts; Chopped

  Preheat the oven to 325 degrees F.  Place the dates and butter in a small
  bowl and pour the boiling water over them.  Let stand for 5 minutes.  Stir
  the dry ingredients together in a large bowl.  Add the date mixture, egg,
  cheddar and nuts.  Mix until just blended and spoon the mixture into a
  well greased 9 X 5-inch loaf pan.  Let stand for 20 minutes.  Bake for 50
  to 60 minutes in the preheated oven or until a wooden pick inserted in the
  center of the loaf comes out clean.  Turn out onto a rack and cool before
  slicing.

  NOTE:  The flavor improves is the bread stands overnight before serving.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: No-Knead Cheddar Rolls
Categories: Breads Cheese Yeast bread
  Servings:  8

  1 1/2 c  Unbleached Flour; Unsifted
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
      3 tb Sugar
      1 ts Salt
    3/4 c  Milk
    1/2 c  Water
      3 tb Butter
      1 c  Unbleached Flour; Unsifted
      1 c  Cheddar; Sharp, Grated
    1/4 c  Butter
      1 ea Egg Yolk; Lg
      1 tb Milk

  Place the grated cheese in a small bowl and cover to prevent drying then
  set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
  large mixer bowl, blending thoroughly.  Measure 3/4 c of milk, water, and
  butter into a saucepan and heat until the liquids are warm, 115 to 120
  degrees F..  Gradually add the liquids to the dry ingredients in the mixer
  bowl, beating for 2 minutes at medium speed of the electric mixer,
  scraping the bowl occasionally.  Add and beat in 1 cup of unsifted flour
  at high speed.  Beat for 2 minutes, scraping the bowl occasionally.  Mix
  in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough.
  (Dough will be slightly sticky.)  Put the dough into a greased deep bowl.
  Cover with waxed paper and a clean towel and let stand in a warm place
  until the dough has doubled, 45 to 60 minutes.  Generously grease several
  baking sheets.  Melt the butter and set aside.  Punch the dough down wit a
  fist and turn the dough out onto a lightly floured surface.  Divide the
  dough into two equal portions.  Set one portion aside.  Roll the dough
  into a rectangle 16 X 8-inches.  Brush with about one-half of the melted
  butter.  Sprinkle with about one half of the grated cheddar cheese.  Cut
  crosswise into 8 equal portions.  Cut into halves lengthwise.  Fold each
  strip into thirds, lapping each side portion over the center third.  Place
  the rolls on a baking sheet.  Repeat for the other half of the dough.
  Beat the egg yolk with the tbls of milk, slightly.  Brush the tops of the
  rolls with the egg yolk mixture.  Let rise until doubled, about 30
  minutes.  Bake at 425 degrees F. for about 8 minutes or until rolls are
  golden brown.  Serve rolls hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: California Rarebit
Categories: Cheese Vegetables Main dish
  Servings:  4

      3 tb Butter
    1/2 c  White Wine; Dry
  2 1/2 c  Monterey Jack Cheese; Cubed
      1 ea Egg; Lg, Lightly Beaten
      1 ts Worcestershire Sauce
    1/2 ts Basil; Crushed
      2 c  Mushrooms; Fresh, Sliced
    1/2 ts Garlic Powder

  Melt 1 tbl of butter in the top of a double boiler.  Add the wine and
  heat, then stir in 2 cups of the cheese.  Heat until melted.  Add a little
  of the cheese mixture to the beaten egg and then add the egg mixture back
  into the cheese.  Cook and stir about 1 minute.  Add the Worcestershire
  sauce and basil, set aside keeping the sauce warm.  Saute the mushrooms in
  the remaining butter until just tender then sprinkle with the garlic
  powder and remove from the heat.  Arrange toast points or triangles on
  individual heatproof plates.  Spoon the sauce over the toast then top with
  the sauteed mushrooms.  Sprinkle with the remaining cheese and broil until
  bubbly.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Panhandle Cornbread
Categories: Breads Cheese Quickbreads Vegetables
  Servings:  4

      1 c  Corn Meal; Yellow
      1 tb Baking Powder
      1 c  Cheddar; Sharp, Shredded
      2 ea Eggs; Lg, Beaten
    1/2 c  Vegetable Oil
      1 c  Dairy Sour Cream
      8 oz Corn; Cream Style, 1 Cn
      4 oz Green Chile Peppers; Chopped

  Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or
  9-inch tube pan; set aside.  In a large bowl, combine the cornmeal and
  baking powder.  Stir in the cheddar.  In a medium bowl, beat the eggs,
  oil, sour cream, corn and chiles together.  Add to the cornmeal mixture.
  Stir until just moistened and then spoon the batter into the prepared pan.
  Bake for 40 to 50 minutes in the preheated oven until a wooden pick
  inserted in the center comes out clean.  Cool on a rack for 10 minutes
  then invert over a serving plate.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Hearthside Cheddar Bread
Categories: Breads Cheese Fruits Quickbreads
  Servings:  4

  2 1/2 c  Unbleached Flour
    1/2 c  Sugar
      2 ts Baking Powder
      1 ts Salt
    1/2 ts Cinnamon; Ground
    3/4 c  Milk
    1/4 c  Vegetable Oil
      2 ea Eggs; Lg
  1 1/2 c  Apples; Cooking, *
      2 c  Cheddar; Sharp, Shredded
    3/4 c  Walnuts Or Pecans; Chopped

  *    Apples should be the cooking type (sour not sweet eating apples).
       They should be peeled, cored, and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf
  pan.  In a large bowl, combine the flour, sugar, baking powder, salt and
  cinnamon.  Make a well in the center of the dry ingredients and add the
  milk, oil, and eggs.  Stir until thoroughly combined.  Gently stir in the
  chopped apples, cheddar cheese, and nuts.  Bake for 1 hour and 15 minutes
  in  the preheated oven until loaf is browned and sounds hollow when tapped
  on the bottom.  Cool in the pan on a rack for 5 minutes.  Remove from the
  pan and cool to room temperature, on a wire rack, before slicing.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Sunrise Popovers
Categories: Breads Cheese Quickbreads
  Servings:  8

      4 tb Vegetable Shortening
  1 1/3 c  Unbleached Flour
    1/2 ts Salt
    2/3 c  Milk
    2/3 c  Water
      4 ea Eggs; Lg
    1/2 c  Cheddar; Sharp, Shredded

  Preheat the oven to 375 degrees F.  Place eight 6-oz custard cups on a
  large baking sheet.  Spoon 1 1/2 tsp of shortening into the bottom of each
  custard cup and set aside.  Combine the flour and salt in a large bowl,
  then gradually stir in the milk and water until well blended.  Beat in the
  eggs, 1 at a time, beating until smooth after each addition.  Fold in the
  cheddar cheese.  Place the baking sheet with the custard cups in the
  preheated oven for 3 to 5 minutes until the shortening melts and the
  custard cups are hot.  Fill the custard cups 1/2 to 2/3rds full with the
  batter.  Bake for 45 minutes in the preheated oven, without opening the
  oven door until the popovers rise and turn golden brown.  If not golden
  brown after 45 minutes, bake for an additional 5 minutes.  Serve piping
  hot.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Polka Dot Quick Bread
Categories: Breads Cheese Quickbreads Fruits
  Servings:  4

      2 c  Cranberries; Fresh Or Frozen
      1 c  Milk
      1 ea Egg; Lg, Slightly Beaten
    1/4 c  Butter; Melted
      1 tb Orange Peel; Grated
      2 c  Unbleached Flour
      1 c  Sugar
      1 tb Baking Powder
    1/2 ts Salt
  1 1/2 c  Cheddar; Md, Shredded
    1/2 c  Walnuts; Coarsely Chopped

  Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set
  aside.  Cut the cranberries in half and set aside in a small bowl.  In a
  medium bowl, combine the milk, egg, butter, and orange peel and set aside.
  Sift the flour, sugar, baking powder, and salt into a large bowl.  Add the
  halved cranberries, cheese and nuts.  Toss with a fork to distribute.  Add
  the milk mixture all at once and stir the flour mixture until just
  moistened.  Turn into the prepared loaf pan and bake for 1 hour and 15
  minutes in the preheated oven or until a wooden pick inserted in the
  center comes out clean.  Cool in the pan on a rack for 10 minutes, then
  remove from the pan.  Cool to room temperature on the wire rack before
  slicing.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Braids
Categories: Breads Cheese Yeast bread
  Servings:  8

      1 c  Water; Warm, 110-115 Deg. F.
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
  3 1/2 c  Unbleached Flour; *
      1 ts Sugar
  1 1/2 ts Salt
    3/4 c  Butter; Room Temperature
      4 ea Eggs; Lg, Room Temperature
      6 oz Cheddar; Extra Sharp, Diced
      1 ea Egg; Lg
      1 tb Milk
      2 tb Celery Seeds

  *    You can use up to 4 1/2 cups of flour in this recipe depending on the
       weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Pour the warm water into a warm bowl and add the yeast.  Stir to dissolve
  then let stand until light and puffed, about 5 minutes.  Add 1 1/2 cups of
  the flour, sugar and salt.  Beat with an electric mixer on the lowest
  speed for 1 minute.  Beat on medium speed for 2 minutes longer.  Add the
  butter to the yeast mixture and beat for another 1 minute.  On the lowest
  speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended,
  repeating until the 4 eggs are used up and enough flour has been added to
  make a soft sticky dough.  Continue to beat with the mixer or by hand,
  until the dough is glossy and elastic and pulls away from the side of the
  bowl.  Stir in the cheddar cheese by hand.  Cover and let rise in a warm
  place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
  When the dough has doubled in bulk, punch down and place in the
  refrigerator for at least 5 hours or better, overnight.  Remove the dough
  from the refrigerator.  Divide in half and cover and refrigerate the
  second ball of dough.  Knead the remaining ball of dough on a lightly
  floured surface until soft and pliable.  Divide the dough into 3 equal
  parts and roll each piece into a rope 12 to 16-inches long.  Braid the
  ropes, starting in the middle and working toward each end.  Pinch the ends
  together so seal them.  Grease a large baking sheet and place the finished
  braid on one side of the sheet.  Repeat with the refrigerated dough.  In a
  small bowl beat the egg and milk together.  Brush the braids with the egg
  mixture and let the braids rise in a warm place, free from drafts, until
  dough in bulk, about 1 1/2 to 2 hours.  Do not cover.  Midway through the
  rising time, brush with the egg mixture again.  Preheat the oven to 400
  degrees F.  When fully risen, brush with the egg mixture for a final time
  and sprinkle evenly with the celery seeds.  Bake for 40 minutes in the
  preheated oven until a wooden skewer or pick inserted in the braid comes
  out dry.  Remove from the oven and from the baking sheet.  Cool to room
  temperature, on wire racks, before slicing.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Crusty Cheddar Bread
Categories: Breads Cheese Yeast bread
  Servings:  4

      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
    1/4 c  Water; Warm, 110-115 Deg. F.
      1 c  Cottage Cheese; *
      1 tb Sugar
  1 1/4 ts Salt
      1 ea Egg; Lg.
  2 1/4 c  Unbleached Flour; Unsifted,*
      1 tb Butter; Room Temperature
      1 c  Cheddar; Sharp, Grated

  *  The cottage cheese should be the small curd kind at room temperature.
  ** You can use up to an extra 1/4 cup of flour in this recipe depending on
     the weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Sprinkle the yeast over the warm water and let stand 5 minutes.  Gently
  stir to completely dissolve.  With an electric mixer, blend the softened
  yeast into the cottage cheese, sugar, salt and egg.  Add the flour in 1/2
  cup portions to form a stiff but light dough and let rise in a warm place
  until doubled in bulk.  Butter a 1 1/2 quart casserole dish and stir the
  dough down, then add 1 cup of the grated cheddar cheese.  Turn into the
  buttered dish.  Let rise 30 to 40 minutes longer or until almost doubled
  in size.  Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes
  or until golden brown.  Brush the top with butter.

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