CHEESE
a good choice for the thrifty family
c CHEES/i B
CHEESE helps build strong bones
good teeth
muscle
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JUN 1 1971
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AT G'':i:.ENSbO,:O
for breakfast
~~
Add strips of CHEESE to tossed salad ~ · J
Use COTTAGE CHEESE with fruit
Use sliced CHEESE on crackers <. W~
for a snack ~
FNS-14 (Formerly C&MS- 25)
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
• Fluid milk made from nonfat
dry milk may be used in these
recipes.
• Use unsifted flour in these
recipes.
CHEESE BAKE
1 0 slices bread
1 Y2 cups cut-up cheese
·3 eggs
1 Y2 cups fluid milk
1 teaspoon prepared mustard
1 Y2 teaspoons salt
Cut bread in small pieces.
Mix bread and cheese in a baking pan. Set
aside.
Beat eggs. Add milk, mustard, and salt
and mix well. Pour over bread and cheese in
pan.
Bake at 350° F (moderate oven) 25 minutes.
Serve at once.
Makes 6 servings,%, cup each.
CHEESE-MEAT LOAF
2 eggs
% cup fluid milk
2 slices bread
Y2 small onion
% pound ground beef
1h cup cut-up cheese
1 teaspoon salt
Beat eggs in a large bowL Add milk and
bread torn in pieces. Let-soak a few minutes.
Chop onion.
Mix all ingredients well.
Shape in a loaf in a baking pan.
Bake at 350° F (moderate oven) 1 hour.
Malcrs 6 servings.
CHEESE SAUCE
2 tablespoons fat (margarine or butter)
% cup flour
Y2 teaspoon salt
2 cups fluid milk
Y2 teaspoon prepared mustard
1 1h cups cut-up cheese
Melt fat in a pan. Mix in flour and salt.
And milk slowly, stirring until smooth. Cook
and stir until sauce thickens.
Add mustard and cheese. Stir over low heat
until cheese melts.
Makes 2% cups sauce.
Note: Use cheese sauce to pour over
cooked vegetables or to mix with cooked
potatoes, rice, bulgur, macaroni, noodles, or
hominy.
MACARONI AND CHEESE
Make Cheese Sauce. Mix with 3 cups
drained, cooked macaroni. Heat and serve.
Makes 6 servings,%, cup each.
SQUASH-TOMATO-CHEESE CASSEROLE
4 large zucchini or yellow summer squash
1 small onion
2 slices bread
2 cups cooked or canned tomatoes
1 teaspoon salt
Pepper, as you like
1 cup thin strips of cheese
Slice squash. Finely chop onion. Cut bread
in small pieces.
Put tomatoes in greased baking pan; cut;
up large pieces.
Sprinkle onion, bread, salt, and pepper·
over tomatoes. Put squash on top.
Put cheese over squash.
Cover and bake at 375° F (moderate oven)
about 45 minutes until squash is tender.
Makes 6 servings, about 1 cup each.
•
CHEESE RAREBIT
1 egg
1 % cups fluid milk
3 cups cut-up cheese
1 1/2 teaspoons prepared mustard
1 2 slices hot toast
Beat the egg.
Mix the egg, milk,. cheese, and mustard in
a saucepan.
Cook and stir over low heat until cheese
melts and sauce is smooth. Serve at once on
toast.
Makes 6 servings, each about Y2 cup sauce
and 2 slices toast.
MEAT, TOMATO, AND CHEESE
OPEN SANDWICHE~
6 slices bread
6 thin slices canned chopped meat or canned
luncheon meat
Prepared mustard, as you like
6 thin slices cheese
6 slices tomato
Top each slice of bread with a slice of
meat. Spread with mustard (if used).
Put a slice of cheese on each. Add a slice~
of tomato.
Bake at 400° F (hot oven) about 5 minutest
until cheese melts and meat is hot.
Makes 6 sandwiches.
CHEESE DROP BISCUITS
2 cups flour
1 tablespoon baking powder
1f2 teaspoon salt
1j3 cup shortening
1 cup cut-up cheese
% cup fluid milk
Mix flour, baking powder, and salt in a
large bowl.
Mix in shortening with a fork or 2 knives
until mixture is crumbly.
Stir in cheese and milk.
Drop dough from tablespoon on greased
baking pan.
Bake at 450° F (very hot oven) about 15
minutes until lightly browned.
Makes 12large biscuits.
COTTAGE CHEESE SANDWICH
SPREADS
• Cottage cheese with chopped carrot and
drained crushed pineapple.
• Cottage cheese with cut-up canned chopped
meat or canned luncheon meat.
• Cottage cheese with finely chopped,
drained, canned fruit and raisins.
• Cottage cheese with finely chopped hardcooked
eggs, a little mayonnaise, and mustard,
if you like
GRILLED CHEESE SANDWICHES
6 thin slices cheese
12 slices bread
Margarine or butter for browning
Put each slice of cheese between 2 slices
of bread.
Spread a little margarine or butter in
heated fry pan. Put sandwiches in pan. Cook
over low heat until cheese melts and sandwiches
are browned on one side.
Turn sandwiches, putting a little more fat
under each in pan. Brown other side.
Makes 6 sandwiches.
CHEESE CHOWDER
2 medium-size carrots
2 stalks celery
% cup boiling water
V2 small onion
2 tablespoons fat (margarine or butter)
% cup flour
4 cups fluid milk
1 % cups cut-up cheese
Chop carrots and celery. Cover, cook in
boiling water about 10 minutes until tender.
Chop onion. Cook onion in fat until tender.
Stir flour into onion. Add milk slowly,
stirring until smooth. Cook and•. stir until
thickened.
Add cheese and vegetables with cooking
wate~ to the milk mixture. Stir over low heat
until cheese melts. Serve hot.
Makes 6 servings, % cup each.
PINEAPPLE-COTTAGE CHEESE PIE
2 cups creamed cottage cheese
1 egg
% cup sugar
2 tablespoons flour
% cup undrained, c'rushed pineapple
1 tablespoon lemon juice
Unbaked 8-inch single pie crust
Pineapple Glaze (recipe follows)
Mix cottage cheese and egg; beat well.
Mix in sugar, flour, crushed pineapple ·and
lemon juice. Pour into unbaked pie crust.
Bake at 350° F (moderate oven) about
45 minutes until the tip of a knife stuck in
the center comes out clean.
Cool the pie. Spread Pineapple Glaze over
top. Chill.
PINEAPPLE GLAZE. Mix 1f2 cup undrained
crushed pineapple, 2 tablespoons
lemon juice, and 1 tablespoon cornstarch in a
pan. Cook and stir over low heat about 5
minutes until thickened and clear. Cool.
1: U.S. GOVERNMENT PRINTING OFFICE : 1971 0-387-883
Revised March 1971
--------------------
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402 ·Price 10 cents
•
