CHEESE BALL

Ingredients:

1 4ounce Blue Cheese
1 8 ounce of Sharp Cheddar Cheese
6-8 ounces of Cream Cheese
1 Tbs. chopped parsley
1 Tbs. grated onion
1/2 tsp. Worcestershire Sauce
3/4 cups chopped nuts (walnuts or pecans)

Preparation:

Bring cheeses to room temperature, grate the cheddar cheese, and mix
everything together except the nuts. I usually make two rounds of it, and
then roll them into the chopped nuts, all over.

You can make rolls if you want.
Can make ahead and refrigerated.

To Serve:

Spread on crackers, slices of French bread, etc.

Note: The Blue Cheese gives it a zip that's different.

Chili Dip

8 oz cream cheese
2 15 oz chili beans cans
1/2 cup salsa
1/4 cup Monterey Jack cheese, shredded
1/4 cup Colby cheese, shredded

tortilla chips or crackers (for dipping)


Preheat oven to 350F/175C. Grease 10 inch (25.5 cm) deep dish pie plate or shallow 1 1/2 quart baking dish. Spread cream cheese in bottom of baking dish. Mix chili and salsa until blended, pour over cream cheese. Sprinkle with Monterey Jack and Colby cheeses. (Wrap and refrigerate at this point if making ahead.) Bake 25-35 minutes until bubbling and cheese melts. Serve hot or at room temperature. Serve as dip with tortilla chips or crackers.

Cheesy Mixed Vegetable Bake

from the kitchen of a friend


1 package frozen mixed vegetables (10-oz)
1 can cream of chicken soup (10-3/4 oz) undiluted
1 jar process cheese spread (8-oz)
3/4 cup uncooked instant rice
3 tablespoons seasoned bread crumbs
1 tablespoon butter or margarine

In a bowl, combine the vegetables, soup, cheese spread and rice.
Transfer to a greased 1-1/2 quart baking dish.
Toss bread crumbs and butter; sprinkle over top.

Cover and bake at 350 degrees for 30 minutes.
Uncover and bake 15 minutes longer.

Baked Cheesy Onions

from the kitchen of a friend


3 medium sweet onions -- sliced and quartered
2 tablespoons butter or margarine -- melted
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 cup shredded cheddar cheese
6 round crackers -- crushed


Heat oven to 350 degrees. Slice and quarter onions. Place in a microwave
safe dish and microwave for approximately 8 minutes. Combine butter,
flour, salt and milk. Cook over low heat until thick. Remove from burner
and add cheese. Stir until melted. Pour over onions and top with
crackers.

Bake 45 to 50 minutes or until onions are tender and top is
lightly browned.

Ciuperci cu Maioneza (mushrooms in homemade mayonnaise)

From the kitchen of Dorina

200 g mushrooms
2 eggs
100 mL oil
lemon juice to taste
100 g cheese
2 cloves garlic
salt
pepper
green parsley

Wash the mushrooms. Slice them. Boil in salty water. Take them out and let them get cold. Chop the parsley, crush the garlic.

Make a mayonnaise out of the yolks and oil. Stir the mushrooms in the mayonnaise. Add the cheese, garlic, parsley, salt, pepper and lemon to taste.

Decorate or garnish it with parsley leaves, olives or with slices of boiled egg whites and lemon slices.

Scrambled Eggs Primavera

From the kitchen of a friend

2 tbsp oil
1 cup coarsely chopped zucchini
1/2 cup mushrooms
1/4 cup thinly sliced green onion
4 eggs, beaten
1/8 tsp dried basil
4 English muffins, split and lightly toasted
1 medium tomato (chopped, optional garnish)
1 tbsp parsley (chopped, optional garnish)

In a skillet, heat oil over medium heat. Add zucchini and green onions and sauté for until tender-crisp, stirring constantly. Reduce heat to low and add eggs and basil. Cook 3-4 minutes or until eggs are set, stirring occasionally.

To serve, place muffin on slightly heated plate. Spoon the egg mixture over muffins. Garnish with tomato and parsley.

Makes 4-8 servings [1 serving depends on the choice - 1 serving is either 1 muffin (2 pieces) or 1/2 muffin].