Subject: OVO-LACTO: Creamy Macaroni and Cheese Lines: 24 Per Steve Owen's request for "good recipes with a real cheesy taste that I can use Colby in." Creamy Macaroni and Cheese (from a Pantry Pride macaroni box circa 1970) 2 cups elbow macaroni (about 1/2 lb.) 1/4 cup flour 1/2 tsp. dry mustard 1/4 tsp. pepper 6 Tbsp. melted butter 3 cups milk 3 cups (about 3/4 lb.) shredded Cheddar cheese 2 Tbsp. grated onion 1 tsp. vegetarian Worcestershire sauce (Worcestershire sauce normally contains anchovies) 1/2 cup fine dry bread crumbs Prepare macaroni; drain. Blend flour, salt, dry mustard, and pepper into 4 Tbsp. butter; SLOWLY whisk in milk. Cook over low heat, stirring constantly, until thickened. Add cheese, onion, and Worcestershire sauce; heat until cheese is melted, stirring occasionally. Combine with macaroni and transfer to 2-1/2 quart casserole. Combine bread crumbs with remaining butter and sprinkle over macaroni. Bake in moderate oven (350 degrees) for 30 minutes or until hot and top is golden. Subject: LACTO: Chhanar Kalia (Curried Cottage Cheese) Lines: 41 from Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking): Chhanar Kalia (Curried Cottage Cheese - Panir) 250 gms chhana or panir 4 potatoes, quartered 1 onion, halved and sliced fine* 1 onion, ground to a paste* 1/2 t turmeric paste 1 T ginger paste 4 T ghee 4 T dahi (yogurt) bay leaves 1 t garam masala 2 cups water salt to taste 1/2 t sugar * optional Cut the chhana into inch square and fry till lightly browned. Keep aside. Fry potatoes till lighly browned and keep aside. Add bay leaves to the ghee in karai/wok and after stirring, add sliced onion. Fry onion till brown. Then add all masala pastes except garam masala. Stir fry, sprinkleing with water until masalas are cooked. Add the dahi blended with 1/4 cup water. Stir and cook until dahi is absorbed into the masalas. Add 1 1/2 cups water, salt and sugar to taste. Stir and bring to boil. Add potatoes. Cover and simmer until potatoes are three quarters done. Add the chhana squares. Stir and simmer until potatoes are cooked. Stir in the garam masala paste. Simmer for 5 minutes and remove from fire. Serves 4 Subject: OVO-LACTO: Eggs Vindaloo Lines: 30 EGGS VINDALOO (Anda vindaloo) 4 crushed garlic cloves 1 tbsp grated ginger root 1 tsp ground chili 1 tsp ground cumin 1.5 tsp salt 1 tbsp brown sugar (dark) 2 tbsp wine vinegar 3 tbsp peanut oil 1 cinnamon stick (appx. 2 inches) 3 large chopped onions 2 tsp paprika 3 skinned chopped tomatoes 8 eggs pinch of garam masala 1. Mix first seven items above. Stir until salt and sugar dissolve. 2. Heat pan. Add oil and heat. Add cinnamon stick. Stir fry a few seconds and add onion. Stir fry until translucent. 3. Add paprika, spice and vinegar mixture, tomatoes, 3/4 cup water. Stir well and simmer ten minutes. 4. Hard boil eggs. Cool and shell. Cut in half lengthwise. To serve: Warm sauce. Stir in garam masala. Remove cinnamon stick. Pour sauce into warm serving dish. Arrange eggs yolk (cut side) up. Cheesey Potatoes 2 lbs frozen hash brown potatoes with onion and green pepper. Thaw for 30-40 minutes. 1 can cream of chicken soup 1 lb. carton sour cream 1 stick melted margarine 8 oz sharp cheese - Cracker Barrel - grated salt and pepper Mix in a large bowl. Pour into greased 9-1/2 x 13 glass dish. Top with 1 cup crushed corn flakes or potato chips. Bake one hour at 375 degrees. Serves 12 to 15. Can cut this recipe in half. BREAKFAST CASSEROLE BREAKFAST-CAS - A baked egg, sausage, and bread casserole I got this recipe from a recipe chain letter when I was in graduate school. "Send 5 recipes to the person whose name is at the top of the list, and then add your name to the bottom of the list and send it to 5 friends." I ended up getting about 30 recipes that way; this is the only one that I still make. It's wonderful. The person who mailed it to me is named Ruth Ann Swart. I've changed it slightly because I don't like to leave raw egg mixtures in the refrigerator overnight, as the original recipe called for. INGREDIENTS (serves 6-8) 8 large eggs 2 1/2 cups milk 3 cups bread cubes 1 tsp dry mustard 2 lb bulk sausage (see note) 1 lb grated cheddar (or more to taste) 1/2 lb fresh mushrooms PROCEDURE (1) Brown the sausage in a frypan; drain off excess fat. Set aside. (2) In a large bowl, beat the eggs. Add milk, mustard, and bread cubes. If you like salty dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk and eggs. Stir in 80% of the grated cheese. (3) Add the cooked and drained sausage. Mix well. Pour into a casserole dish of the size that you would use to make lasagna (about 9x13 inches). (4) Slice the mushrooms, and arrange the slices on top of the casserole. Sprinkle the remaining 20% of the cheese over the top of the mushrooms. (5) Bake for 45 minutes at 350 deg. F. Let cool 10 minutes before serving. NOTES You can cut up your own bread for the bread cubes, or else buy a package of commercial poultry stuffing. Try to get unflavored bread cubes if you buy them. For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork sausage. Any spicy pork- or beef-based sausage will work. For the cheese, the best bet is Canadian sharp white ched- dar. You can substitute any cheddar, or Leicester, or Can- tal, or for that matter anything you want. I've never tried it with Swiss cheeses. RATING Difficulty: easy. Time: 20 minutes preparation, 1 hour cooking and cooling. Precision: no need to measure. JACK JUBILEE JACK-JUBILEE - A casserole made with jack cheese I got this recipe from the National Dairy Council. It's good winter food: easy to make, and rich. Don't let the corn chips put you off; normally, such an ingredient would make me think it's one of those recipes for people who don't like to cook and don't care about good food. Take my word for it: this recipe is an exception. INGREDIENTS (Serves 6) 1 medium onion, finely chopped 2 Tbsp butter 8 oz tomato sauce (1 large can) 4 oz green chili peppers, chopped (1 can) 1/2 tsp salt 2 eggs, slightly beaten 1 cup half-and-half (or light cream) 11 oz corn chips (one package) 1/2 lb Monterey jack cheese (cut into 1/2 inch cubes) 1/2 cup cheddar cheese (shredded) some paprika 1 cup sour cream PROCEDURE (1) Preheat oven to 350 deg. F. (2) Saut'e onion in butter until transparent. (3) Stir in tomato sauce, chopped peppers, and salt. Simmer 5 minutes. Remove from heat. (4) Combine eggs and cream. Stir into sauce. (5) Place half the corn chips in bottom of a 1 1/2 quart casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat. (6) Top with sour cream. Sprinkle with shredded ched- dar cheese and paprika. (7) Bake, uncovered, for 30 minutes. NOTES Ingredient notes for non-US cooks: Monterey Jack cheese is a bland American cheddar from Monterey, California. Try sub- stituting Dunlop (Scottish), Lancashire (English), or Cantal (French). Half and half is a dairy product that is 50% whole milk and 50% heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as "Fritos" or "Doritos", are a packaged snack food made of deep-fried pressed corn- meal. I cannot think of any reasonable substitute for them in this recipe. [Ed.] RATING Difficulty: easy. Time: 20 minutes preparation, 30 minutes cooking. Precision: approximate measurement OK. Subject: RECIPE: Bombay Cheese Bombe Lines: 33 Bombay Cheese Bombe =================== An easy and delicious spread for cocktail parties or as an appetizer. Must be made in advance and left in fridge to mold nicely. 1/2 cup cheddar cheese, grated 1 (8 oz.) package cream cheese 1/4 cup chopped red bell pepper (save some to decorate) 1/2 teaspoon Worcestershire sauce 2 - 3 green onions, chopped 2 - 3 Tbls. Curry Powder 2 Tbls. Lemon Juice (or more to taste) Dash each: onion, garlic, and celery salts Let cheese come to room temperature. In a mixer or food processor, blend the cheddar cheese until smooth. Then add cream cheese, Worcestershire sauce, Onions, Curry Powder, Lemon Juice and salts. Fold in the peppers with a spatula, so they do not turn the mixture reddish. Shape mixture into a ball or (preferably) place a sheet of plastic wrap in a bowl (one with a pretty impression at the bottom - this will later be the top of the cheese when you unmold it) and fill with cheese. Let set in fridge for a few hours. To unmold, pull the plastic wrap out, turn bombe over, and place mound on serving dish - top with chopped major grey's chutney (available in most grocery stores) and the remaining chopped red pepper and slivered almonds. Serve with crackers and/or store bought swedish gingersnaps. Subject: Quiche recipes Lines: 36 Here is a *very* fattening, but *very* delicious recipe for Quiche :) Southwestern Vegetable Quiche 1 pie pastery 5 eggs (if you wish, use just the whites, or egg substitute) 1 pint cottage cheese 1 Cup shredded cheddar cheese 1/2 Cup of chopped green chile (fresh is best, but canned works too) 1 thinly chopped onion 1 1/2 Cups of chopped broccoli (FRESH!) Beat eggs until frothy, add cottage cheese and cheddar cheese and mix well. Add green chile, onion and broccoli and mix. Spoon mixture into pie pastery and bake at 350degrees for 25-35 minutes (depending on altitude) or until it is firm and edges are slightly brown. Best served hot, but does well kept in fridge and re-heated in microwave. For varation try mushrooms, zucchini or other favorite vegies. The green chile really adds a nice zip to the quiche and I love it, but if you are not used to it or can't find it in your local grocery, just leave it out. Note on Green Chile: If you are buying canned, try to find Hatch Green Chile brand, for it is by far the best, and also specifies hot, mild or medium. Subject: Mozzarella Lines: 124 I have tried making fresh mozzarella using this recipe, which is very long, a couple of times and have not had any success. The main problem I have is controlling the temperature of the milk mixture as we have an old stove. Also, if you happen to have some success with this, please drop me a line just so I know that this really works. Fresh mozzarella (makes 2 1/2 to 3 pounds) ----------------------------------------------------------------------- Rennet, tablets or liquid, is found in pharmacies and health-food stores. 3 cups whipping cream 1 3/4 gallons plus 1 cup nonfat milk (29 cups total) 1/4 rennet tablet or 1 teaspoon liquid rennet 1/4 cup cool water (about 70 degrees F.) 1/2 cup freshly opened buttermilk Brine (directions follow) Before you begin, sterilize all tools and containers by pouring boiling water over them or immersing them in boiling water. During the cheesemaking process, have boiling water on hand to pour over tools -- spoons and thermometer in particular -- each time you return them to the milk mixture. This prevents certain bacteria from affecting the cheese's flavor. To make the curd, pour cream and nonfat milk into a 3-4 gallon pan; stir with a metal spoon to mix. Place pan on lowest heat until milk is 90 degrees, stirring occasionally and checking temperature often; if liquid is cold, this may take up to 1 hour. But be patient, since higher cooking temperatures are harder to control. As the milk heats, combine the rennet and cool water in a small bowl. Let the mixture stand until completely dissolved, about 15 minutes, you may need to crush the tablet with the back of a spoon. (Or mix liquid rennet with water in a bowl.) When the milk reaches 90 deg., add buttermilk and stir thoroughly with a spoon. Ladle out any butter lumps. Slowly pour rennet mixture in a spiraling pattern over milk, stirring. Continue to stir for 3 to 5 minutes, using an up-down circular motion to distribute the rennet evenly. Keep the milk at 90 degrees until it forms a clot firm enough to hold its shape in a spoon, 30 to 45 minutes; check temperature about every 5 minutes, removing mixture from heat intermittently, if needed. As you check the temperature, insert the thermometer gently to avoid breaking clot more than necessary. Next, to create crosshatch pattern and to release clear-colored whey, cut through solid clot to pan bottom with a long knife. First cut clot across, then at right angles for 1/2-inch squares. Then cut diagonally, holding knife at a 45 degree angle; turn pan at right angle and repeat. Let curds stand on low heat at 90 degrees for 15 minutes longer (remove pan occasionally, if necessary, to keep temperature from fluctuating), then stir with a slotted spoon for 30 seconds. >From this point on, you need clean but not sterilized equipment. Quickly line a large colander with at least 2 layers of cheese-cloth, edges overlapping rim; set in a sink with an open drain. Ladle curds into colander. Let stand until curds stop dripping, about 1 hour. To protect cheese's flavor, place colander in a large pan; cover airtight with plastic wrap. Chill until curd is ready to shape (see below), 1 to 4 days. Each day, replace cheesecloth and discard whey. Testing the curd. To determine when curd is ready to shape, cut off a small 1/4-inch slice and cover with hot water (170 degrees to 180 degrees). If after 15 to 30 seconds the slice begins to soften and melt and, when held by 1 end, the piece stretches from its own weight, it's ready. If the slice doesn't stretch but tears, chill remaining curd, testing daily, up to 4 days. If curd still won't melt -- milk got too hot or sufficient acidity did not develop -- slice and cover with hot water (170 to 180 degrees), stirring. Drain, rinse with cold water, drain again. Season with salt; eat like cottage cheese. Shaping the curd. Divide the ready curd in 4 equal portions; let the number of portions you want to use come to room temperature. Cover and chill remaining curd in cloth-lined colander until you want to shape it -- no more than 5 days from when you started. Working with 1 curd portion at a time, trim off and discard any dried- looking bits. Cut curd into 1/4-inch-thick slices and put into a large bowl. Pour about 1 quart hot water (170 to 180 degrees) over slices to cover; let stand 1/2 to 1 minute to warm and begin to melt. With the back of a large spoon, gently push slices together and lift them from beneath, also on spoon back, so the weight of the cheese makes it stretch. Repeat lifting cheese along the length to stretch it; don't let rope fold back onto itself. When cheese is flowing softly, lift 1 end of the rope from the water and roll it under itself to form a smooth-surfaced ball 1 to 2 inches thick; pinch from rope and drop into brine. Working quickly, repeat to shape rest of cheese; if handled too slowly or roughly, cheese looks uneven -- but it's fine to eat. Keep cheese in brine 5 to 15 minutes to flavor (saltiness depends on length of time in brine); lift from brine. For tenderest texture and most delicate flavor, rinse and serve at once; or keep cold, covered, no more than 4 hours. Flat to bitter flavors develop when cheese is past its prime, although it is safe to eat. Repeat to shape remaining cheese. Makes 2 1/2 to 3 pounds, depending on how long the curd drains before shaping. Per ounce, estimated only; 60 cal.; 4 g protein; 4.5 g fat; 1 g carbo.; sodium varies with time in brine; 15 mg chol. Brine. In a corrosion-resistant bowl, make enough brine to cover cheese, using 1/2 cup salt for each 1 quart water. Onion Quiche Lines: 30 Ingredients: Frozen pie crust 3 large thinly sliced 1015 or Vidalia Onions 4 Tbs butter 1/2 tsp salt 1/4 tsp white pepper 5 eggs 1/2 cup cream 3/4 pound Swiss cheese (3 cups) Pinch of nutmeg, if desired Fresh dill weed Bake one frozen pie crust in a deep-dish pie pan 15 minutes at 350 degrees. Cool while preparing filing. Saute thinly sliced onions in butter until translucent. Whisk eggs in large bowl, add cream, salt, pepper and whisk until slightly foamy. Add Swiss cheese and the sauteed onions. Pour into pie shell and bake 40 minutes in 350 degree oven. Remove from oven and let rest 15 minutes. Sprinkle with chopped fresh dill weed as you serve. Serves 6 as main dish; 8 as a side dish. ~Subject: Eggs with Peppers and Tomato Cream ~Lines: 42 EGGS WITH PEPPERS AND TOMATO CREAM Preparation time: 30 minutes Cooking time: 20 minutes Yield: 4 to 8 servings 8 slices Italian bread 1/3 cup olive oil, about 1 medium onion, finely diced 1 medium each, finely diced: red and yellow bell pepper 1 small clove garlic, minced 2 1/2 teaspoons balsamic vinegar Salt, freshly ground pepper to taste 2 tablespoons minced fresh basil 1 1/2 cups prepared marinara sauce 1/2 cup whipping cream 8 poached eggs 1/3 cup grated Parmesan cheese 1. Heat 1 tablespoon of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using. 2. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. 3. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. 4. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once. MACARONI AND CHEESE WITH PEPPERS Lines: 50 Preparation time: 40 minutes Cooking time: 1 1/4 hours Yield: 8 to 10 servings 1 large onion, chopped 1 red bell pepper, seeded, chopped 1/4 cup ( 1/2 stick) unsalted butter 1/4 cup all-purpose flour 3 cups milk 1 1/2 teaspoons ground cumin 1/2 teaspoon each: ground coriander seed, salt 1 pound elbow macaroni 2 tomatoes, peeled, seeded, chopped 3/4 pound Monterey Jack cheese with hot peppers, coarsely grated Salt, freshly ground pepper to taste Topping: 2 tablespoons unsalted butter 1 1/2 cups fine, fresh bread crumbs 1/4 cup yellow cornmeal Chopped fresh cilantro 1. Heat the oven to 350 degrees. Generously butter a large, shallow baking dish (at least 4 quarts). 2. Cook the onion and bell pepper in the butter in a large skillet over medium-low heat, stirring, until they are softened. Stir in the flour and cook, stirring, 3 minutes. Stir in the milk; heat the mixture to a boil, stirring, and simmer 5 minutes. Stir in cumin, coriander seed and 1/2 teaspoon salt; remove from heat. 3. Cook macaroni in a kettle of boiling salted water until it is al dente, 8 to 10 minutes. Drain well and transfer it to a large bowl. Add the sauce, tomatoes, Monterey Jack and salt and pepper to taste; mix well. Transfer the macaroni mixture to the prepared baking dish and smooth the top. 4. For the topping, melt the butter in a large skillet over medium heat. Add bread crumbs, cornmeal and salt and pepper to taste. Cook, stirring, until the mixture is golden. Stir in cilantro. 5. Sprinkle the topping over macaroni mixture. Bake the macaroni and cheese until hot, bubbly and slightly browned at the edges, about 1 hour.