Cheese and Bacon Pinwheels

Serves: 28 Servings

Ingredients:

1 c Shredded cheddar cheese

1/4 c Crisp bacon; crumbled

1/4 c Margarine; softened

2 tb Green onions; chopped

7 sl Rye bread; crusts removed

Instructions:

In a small bowl, stir together all ingredients except bread. Flatten each

bread slice with a rolling pin. Spread each slice with 1 1/2 Tablespoon

cheese mixture.

Roll up jelly roll style. Place 4 toothpicks into each piece, then using a

serrated knife, cut into 4 pices. Place on a cookie sheet.

Heat boriler, and broil for 1 1/2 to 2 1/2 minutes or until lightly browned

and cheese is melted.

Serve immediately.

Cheddar Fondue

by Gerald Edgerton

Serves: 4 Servings

Ingredients:

1 lb Cheddar cheese; shredded

2 tb Flour

1 c Milk

1 ts Onion; grated

1 ts Worcestershire sauce

1 pn Cayenne

Salt to taste

Instructions:

Mix shredded cheese and flour until cheese well coated. In a fondue pot

heat milk and onion to not quite boiling. Stir in the cheese a little at a

time, continuing to heat and stir until all the cheese is melted. Add

worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol

burner. Serve with French bread cubes.

Cheddar Chili Cheesecake

Bon Appetit

Serves: 12 Servings

Ingredients:

** 1 1/2 tb Butter (for pan)

** 1/4 c Fine breadcrumbs, toasted

** 1/4 c Finely grated ched. cheese

** 6 oz Thinly sliced ham

** 1 1/2 lb Cream cheese, room temp.

** 3/4 lb Sharp cheddar, grated

** 1 c Cottage cheese

** 3/4 c Chopped green onion

** 4 Eggs

** 3 tb Jalapeno pepper*

** 2 tb Milk

** 1 Garlic clove, halved

Instructions:

*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.

Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to

coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix

diced ham with remaining ingredients in blender or processor until smooth.

Pour slightly more than half of filling into prepared pan. Top with

reserved ham slices in even layer. Cover with remaining filling. Set pan on

baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1

hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool

to room temperature before serving.

Cheddar Broccoli Chicken Supreme

Serves: 6 Servings

Ingredients:

** 6 Chicken Breast halves,

** Boneless, skinless

** Vegetable Oil

** 10 oz Cream of Broccoli soup

** 1/2 c Milk

** 1 c Cheddar Cheese, shredded

** (and Extra shredded cheese)

Instructions:

Brown chicken breasts on both sides in a small amount of oil; drain off

excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover

and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove

chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir

until melted. Pour sauce over chicken. Sprinkle additional cheese over all.

Serve with hot cooked pasta or rice. Makes 4 to 6 servings. NOTE: Lite

Cheddar may be substituted but increase milk to 2/3 cup.

Caraway-Cheese Crisps

Serves: 30 Servings

Ingredients:

*** 1 c Butter or margarine;

*** -softened

*** 2 c Sharp cheddar cheese;

*** -shredded

*** 2 c All-purpose flour

*** 1 ts Ground red pepper

*** 1/4 ts Salt

*** 1 c Pecans; finely Chopped

*** 2 ts Caraway seed

Instructions:

Beat butter at medium speed with an electric mixer; gradually add cheese,

beating well. Combine flour, red pepper and salt; gradually add to cheese

mixture, mixing after each addition. Add pecans and caraway seeds, mixing

until thoroughly blended. Shape dough into 3/4 inch balls. Place on

ungreased baking sheets; flatten each dough ball with a fork dipped in

flour. Bake in 350 degree oven for 15 minutes or until lightly browned

around edges. Remove to wire racks to cool. Store in an airtight container.

Yield; about 5 dozen.

NOTES : Caraway-Cheese Crisps may be frozen up to three months in an

airtight container. Thaw at room temperature just before serving.