Rocky Mountain Recipes, 6/3/02 |

Rocky Mountain Recipes, 6/3/02

Cheese Ball

8 oz. cream cheese, softened

1/4 c. parmesan cheese

2 oz. chipped beef, cut fine

1 Tbsp. minced dried onions

1/4 c. sour cream

1 t. prepared mustard

Mix all ingredients together and roll into a ball or 2 long rolls. Serve with crackers.

Iola Egle • Bella Vista, Ark.


4 c. milk

1/3 – 1/2 c. powdered milk

3 Tbsp. plain yogurt for starter

Mix milk and powdered milk in a pan; bring to a boil, stirring constantly. Quickly reduce heat and simmer for 3 minutes.

Remove from heat and allow to cool to 110 . Remove any film that forms on the surface.

In container, thoroughly mix starter and 6 Tbsp. of milk mixture. Slowly add remaining milk mixtrure, stirring constantly. Cover the container.

Place in dehydrator at 113 for 4 – 6 hours. Place in refrigerator for 2 hours and do not disturb.

Flavor with fruit, jam, etc … Just remember to keep some for starter. Make sure the yogurt you purchase to begin with has active cultures.

Pam Klasseen • Hotchkiss, Colo.

Queso Dip

2 lbs. cheddar cheese, cubed

2 lbs. Velveeta Cheese, cubed

2 cans tomatoes, diced

2 cans green chilies, dice d



Saute onion and garlic together.

Mix all ingredients together and heat for 1 hour at 250 in a covered casserole dish. Stir occasionally.

Serve with chips, crackers and even veggies!

Terry Valdez • Henderson, Colo.

Sweet Cheese

1 1/2 qts. milk

1/2 t. salt

1 dozen eggs

1/4 c. raisins

4 Tbsp. honey

Beat eggs, honey and salt well.

Heat milk in large pan, stirring constantly; bring to a boil.

Add egg mixture and continue to boil and stir for 8 to 10 minutes, or until mixture curdles like yellow cottage cheese.

Remove from heat and stir in raisins.

Pour curds through cheesecloth. Pull the corners tight and twist into a ball; tie and hang overnight. Unwrap and store in refrigerator in airtight container.

Terry Valdez • Henderson, Colo.

Cheese bits

2 c. flour, sifted

1/2 t. red pepper

1/2 t. salt

1 c. Rice Krispies

2 sticks butter, softened

1 jar Old English cheese (sharp)

Mix butter and Old English cheese well. Add dry ingredients. Mix until well blended.

Chill 1 hour.

Form small balls (teaspoon size). Press with a fork on a cookie sheet. Bake at 350 for 20 minutes.

Chris Bryant • Johnson City, Tenn.

Cheese Lover’s Passionate Pear-ing

2 medium red delicious or Fuji apples, cored and sliced

1 ripe pear, cored and sliced

2 Tbsp. bread crumbs, very fine

1 Tbsp. brown sugar

1 c. grated Monterey Jack cheese

1 c. cheddar cheese

2-3 Tbsp. pepper jelly

6 small flour tortillas, cut into sixths.

In a 9-inch round pie pan, layer apples and pears. Combine bread crumbs with brown sugar and sprinkle over the fruit. Mix cheeses together and lay over the fruit and crumb mixture. Top with pepper jelly.

Bake 20 – 25 minutes at 350 .

Heat oven to 375 .

Place tortilla wedges on baking sheet in single layer. Brush with melted butter. Sprinkle with cinnamon sugar. Bake until lightly toasted, 6 – 8 mins.

Serve tortilla wedges with fruit and cheese mixture.

Western Dairyfarmers’ Promotion Assn.


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