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.