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Ingredients: 15 1-inch cubes from 2 1-lb loaves sourdough bread, crustless 3/16 Cup(s) olive oil 1 1/2 casings removed italian sausage 2 chopped onion 160/409 Pound(s) chopped celery 2 large, minced garlic cloves 1 8-oz thawed, coarsely chopped artichoke hearts, frozen 2 Teaspoon(s) chopped, fresh thyme 1 Cup(s) freshly grated parmesan cheese 1 or more low-sodium chicken broth Directions: 1. Preheat oven to 350 degrees. Divide bread between 2 baking sheets. Bake until cubes are dry, but not hard, stirring occasionally, about 15 minutes.2. Heat oil in heavy, large skilled over medium-high heat. Add sausage and saute' until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery and garlic. Saute' until celery is soft, about 10 minutes. Mix in artichokes and thyme. Saute' 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing).3. Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13X9X2 glass baking dish. Add enough extra broth to sutffing to moisten (3/4 to 1-1/4 cups broth). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slighly crisp and golden, about 20 minutes longer). Comments: For vegetarian direction, use mushrooms instead of sausage, and add vegetable broth instead of chicken broth
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Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Rice with spinach herbs & cheese PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the wa Wild rice and artichoke salad Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30 minutes, then drain thoroughly. Rinse the brown rice in a strainer and put in a medium-size saucepan alo Broiled cheese polenta Lightly grease 9" round pan. Combine 1 cup water and cornmeal in small bowl and stir to blend. Bring remaining 1 1/2 cups water to boil in heavy medium saucepan. Stir in cornmeal mixture and basil. Cook over low heat until polenta boil Wurtfest sausage rolls Combine yeast, warm water and sugar; set aside. Combine shortening, sugar, salt, hot tap water and eggs and beat well. Add yeast mixture. Add 2 cups four and beat well. Stir in another 2 to 2-1/2 cups of the flour to make a soft dough. Re Parmesan chicken Heat oven to 400-degrees F. Spray 15x10x1-inch baking pan with no stick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. SPICY: sutstitute 1/8 to 1/4 teasp Asparagus and blue cheese quiche NB* As usual, the weight of pastry is the weight of flour used to make it. Roll out the pastry and line a 9" flan ring. Bake blind as usual at a high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins just to colour light Baked corn chex 'n' cheese custard Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserol Baked smoked salmon and feta cheese en croute You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Brandy cheese ball BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM. JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED. GARNISH WITH CHO Cheese and pasta pie Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10" quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set. Cook the Cheese and watercress pie To make crust, combine flour, butter, 1 egg and salt in bowl and work with fingers until mixture resembles coarse crumbs. Add enough cold water to make soft dough. Wrap in waxed paper and chill 2 hours. To make filling, combine cheeses, 2 eggs, Cheese crispies Work margarine and cheese together with hands. Add flour and seasonings, mix well. Add Rice Krispies. Roll into small balls and place on ungreased cookie sheet. Flatten with a fork. Bake in a preheated 350 F. oven for 12-15 minutes. These freez Cheese fondue (usda) Mix cottage cheese with 1/4 cup milk in a blender until smooth. Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well. Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to Cheese pasta roll with tomato sauce ** Bouquet garni is a cheesecloth bag (or some other porous material) in which you've put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you'd use. Tomato Sauce: ============= Cheese soup Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk and butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts. SOURCE: "20th Century Cook Book" Cheese stuffed zucchini blossoms w/fresh toma Preheat oven to 325 F. Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff squash blossoms carefully with about 1 tb. of filling each; don't overfill. Drizzle olive oil over blossoms. Place in a well-oiled sha Cottage cheese (helen's smierkase) Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or Cup cheese ** Thick milk is soured milk. 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Pour in slowly, sweet milk or cream- half and half English cheddar cheese soup Peel carrots and cut into 1" julienne strips. Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper Garlic cheese grits Cook the grits in the salted water. Once cooked, stir in milk and cook a few more minutes. Then add the margarine, garlic, Velveeta cheese, sharp cheddar cheese and Worcestershire sauce. Stir until the margarine and cheese have melted. Put