POPPY’S CHEESE FONDUE (NEUFCHATEL STYLE)

POPPY’S CHEESE FONDUE (NEUFCHATEL STYLE) 20 ounces finely grated Swiss Cheesehalf EMMENTHAL half GRUYÈRESmall amount of Appenzeller (~2 ounces)2 breakfast cupsful dry white wine1 clove garlic1 jigger Kirsch mixed with1 level teaspoon cornstarchFreshly ground pepper...

Cheese souffle

Cheese souffle This is a recipe from the Sunbeam Food Processor Cookbook which came with our first food processor.. Easily adapted to a kitchen with no food processor. Just use your regular cheese shredding methods, mixer, blender, whatever. 2 ounces Parmesan cheese...

Huevos Rancheros

Huevos Rancheros Huevos Rancheros 3 tablespoons vegetable oil1 cup finely chopped onions½ teaspoon finely chopped garlic5 medium tomatoes (peeled, seeded and finely chopped)-or- substitute 1 2/3 cups chopped (canned Italian plum tomatoes)3 canned serrano chilies...

Impossible Bacon Quiche

Impossible Bacon Quiche 12 slices bacon (crisply fried and crumbled)1 cup Bisquick baking mix1 cup shredded natural Swiss cheese1/3 cup chopped onion1/8 teaspoon pepper2 cups milk4 eggs¼ teaspoon salt Heat oven to 400° F.Grease 10-inch quiche dish or pie plate,...

QUICHE LORRAINE

QUICHE LORRAINE 1 9- inch single pie crust (unbaked & well chilled*)1 tablespoon butter (softened)12 bacon slices (fried, drained and crumbled)¼ pound shredded Swiss cheese (1 cup)4 eggs (well beaten)2 cups heavy cream¾ teaspoon saltDash of nutmeg Preheat oven to...