Cheese Fondue Making Tips

 

 

 

240 mL (1 cup) - cottage cheese creamed

60 mL( 1/4 cup) - milk

15 mL(2 tablespoons) - butter or margarine

22 mL(1 tablespoon + 1 1/2 teaspoons) - cornstarch

dash - garlic powder

1.25 mL (1/4 teaspoon) - dry mustard

180 mL (3/4 cup) - milk

240 mL (1 cup) - pasteurized process sharp cheddar cheese, shredded*

120 mL (1/2 cup) - pasteurized procees Swiss cheese, shredded*

450 g (1-pound) loaf - French Bread cut in cubes

1. Mix cottage cheese with 1/4 cup milk in a blender until smooth.
2. Melt butter or margarine in a saucepan
3. Stir in cornstarch, garlich powder, and dry mustard; mix well.
4. add 3/4 cup mil. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
5. Reduce heat. Stir cottage cheese mixture.
6. Add remaining cheeses, stirring until cheeses are melted.
7. Serve with cubes of French Bread for dipping into fondue mixture. Yield: six 1/2 cup servings

 Nutrition Information per Serving
(Approximate. Does not include bread.)
calories            430
protein               28 g
fat                      33 g
carbohydrate        7 g
sodium              880 mg

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.

 

Crustless Apple Pie with Vanilla Ice Cream Making Tips

 

Ingredients

1 tablespoon unsalted butter
4 Golden Delicious apples, peeled, cored, cut into 16ths
1/2 teaspoon ground cinnamon

2 tablespoons brown sugar
1 orange, juiced
Vanilla ice cream 

 

 

 

Directions

In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream. 

 

How to make Seafood Lasagna

 

 

Ingredients:

½ cup butter or margarine

2 garlic cloves, finely chopped

½ cup  all-purpose flour

2 cups milk

2 cups  chicken broth (from 32-ounce carton)

2 cups shredded mozzarella cheese (8 ounces)

4 medium green onions, sliced (1/4 cup)

2 tablespoons capers

1 teaspoon dried tarragon leaves

½ teaspoon lemon pepper

9 uncooked lasagna noodles

1 cup small curd creamed cottage cheese

1 can (6 ounces) crabmeat, drained and cartilage removed

1 can (4 ounces) tiny shrimp, drained

½ cup grated Parmesan cheese

Step 1

Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.

Step 2

Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.

Step 3

Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.

How to make Hamburger Gravy

 

Ingredients:

1lb. lean ground beef

1/2cup chopped onion

3 tablespoons all purpose or unbleached flour

1 tablespoon beef-flavor instant bouillon

2 tablespoons steak sauce

2 cups milk

Step 1

In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.

Step 2

Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4 to 6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice.