By Cheryl Radkiewicz
Holidays are winding down and even after serving dinners, parties, and making dishes “to go” for family and friends, you still have leftovers. What can you do?
You can either freeze some of it, take it to work for lunch, or try some new “picky food” you can graze over rather than make big meals.
The item I have leftover in quantity is cheese, probably because I make sure I have numerous varieties for everyone’s tastes and the majority of youngsters in our family only eat cheddar.
My husband’s annual question after all of the entertaining is: “What are you going to do with all that cheese?” So, it’s up to me to come up with some clever ideas on using the “leftover” cheese.
Over the years I have collected some absolutely delicious ways of making “leftover cheese” into luscious new dishes…. these can be an answer to your prayers also.
Baked Cheese Sandwiches:
2 cups grated Sharp cheese
1/4 cup butter
1/4 cup mayonnaise
1/4 cup minced onion
1/4 cup chopped pimentos
Dash Tabasco or hot sauce
12 slices sandwich bread with crusts removed
Combine cheese, butter, mayonnaise, onion, pimentos and Tabasco. Spread mixture on one side of bread slices. Roll tightly and place close together on greased baking sheet. Bake in 350 degree oven for 10 minutes. Serve hot. Great with salad or just as finger food. Makes 12.
2 cans ( 4 oz. each) mild green chilies
3 cups (12 oz.) shredded Monterey Jack cheese
1 1/2 cups ( 6 oz.) shredded sharp Cheddar cheese
2 Tbsp. milk
1 Tbsp. flour
Preheat oven to 375 degrees. Lightly spray 9×9″ pan. Cut chilies into thin strips; remove seeds if milder flavor is desired. Note: I usually buy the chopped chilies. Alternately layer chilies with cheeses, starting and ending with the cheeses. Beat eggs, milk and flour together. Pour egg mixture over layered ingredients and bake for about 1 hour or until firm. Cut into small squares. Serve warm.
Blue Butter Spread:
1/2 cup (1 stick) butter, softened
1/4 cup ( 1 oz.) crumbled Blue cheese
1/2 tsp. paprika
1/4 tsp. salt
2-4 tsp. horseradish (to taste)
Blend all ingredients together until smooth. Serve on crackers, sandwiches, steaks, baked potatoes or hamburgers. ***
1/2 lb. Cheddar cheese, cut in cubes
8 slices bacon, chopped, cooked and drained
1 onion, quartered
2 Tbsp. mayonnaise
1 tsp. dry mustard
Grate cheese and chop onion and bacon. Put cheese, then bacon, then onion in food processor fit with metal blade. Add mayonnaise and mustard and blend well. May be refrigerated overnight or frozen. Thaw mixture if frozen before serving. Spread mixture on bread rounds or tiny rolls, which have been halved. Toast under broiler until brown and puffed.
Quiche Hors D’oeuvres:
2 pie shells
2 large onions, thinly sliced
1-6 oz. can sliced mushrooms, drained
1 lb. grated Swiss Cheese
2 Tbsp. flour
1 1/4 cups milk
1 tsp. salt
1/2 tsp. pepper
Prick pie shells. Bake 10 minutes in 375 degree preheated oven. Cook onions until tender in melted butter and divide between the shells. Divide mushrooms between the two shells. Toss grated cheese with flour and sprinkle over each pie. Mix eggs, milk, salt, pepper and nutmeg. Pour over ingredients in pie shells. Bake at 400 degrees for 20 minutes, then at 300 degrees for 25 minutes. Let stand until cool. Cut in small wedges or squares. Serve immediately. Can be frozen. Makes 4 dozen.
2 pkgs. crescent rolls
2 pkgs. chopped spinach, cooked and well drained
6 oz. Cheddar, grated
8 oz. Swiss cheese, grated
1 pkg. dry onion soup mix
2 eggs, beaten
Spread crescent roll dough on cookie sheet, pressing perforations with fingers to seal closed. Mix all ingredients together and spread evenly over crust. Bake in 350 degree oven for 20 minutes. Cut into small squares. Can be frozen and reheated.
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
2 drops Tabasco or hot sauce
1 cup whole milk
1/2 cup beer
1/2 lb. Cheddar cheese, shredded
Melt butter in saucepan over low heat; blend in flour, salt, pepper, mustard, Worcestershire and Tabasco; continue cooking and stirring until mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in milk; return to heat and stir continually until mixture comes to a boil. Slowly pour in beer; cook 1 minute more while still stirring. Melt Cheddar cheese into mixture in small portions until completely incorporated. Remove from heat. Serve on toast or English muffins.