Yooper Food

Cheese

Amish Cheese Bars

• Cookie Base
• 1 lb. yellow cake mix, dry
• 2½ oz. margarine
• 1 egg, beaten
• 1¼ cup pecans, chopped

Combine the dry cake mix, margarine, eggs, and pecans; mix to an even consistency. Spread this mixture in a well oiled baking pan. The mixture should be about ¼-inch thick. You can do this by putting the dough into the pan, then tearing off a piece of plastic film and laying it over the dough; press the dough through the film, and the dough will move and spread nicely under the film without sticking to your hands. Discard the film. Add the topping layer before baking.

• Topping
• 2 eggs, beaten
• 5 oz. cream cheese, softened
• 1 tsp. vanilla extract
• 1 lb. powdered sugar

Mix the topping ingredients to a smooth consistency, and spread over the first mixture, that is already in the pan. Place in the center of a 375 F oven, and bake for 25 minutes. When done, the top will be golden brown and cookies will pull away from the sides of the pan slightly. Cookies will fall when removed from the oven. Cool, cut in 24 pieces.

Baked Celery & Cheese

Take 1 quart of sliced celery, cooked until tender, ¼ pound grated cheese, and 1 pint of soup stock; place, in a baking dish, alternate layers of bread crumbs, celery, and cheese, dusting each layer with salt and pepper. Pour over soup stock, add bread crumbs last, and small bits of butter, then bake thirty minutes in a brisk oven. --1899

Cabbage Soup with Cheese

• ½ lb. bacon, chopped
• 4 oz. (1 cup) Swiss or Jarlsberg cheese, shredded
• 2 oz. (½ cup) Gouda or sharp cheddar cheese
• 2 potatoes, peeled & diced
• 1 onion, chopped
• 1 bunch green onions, chopped
• ½ head of cabbage, coarsely chopped
• 5 cups chicken broth

  To make your own fines herbes, combine one tablespoon each of marjoram, savory, and thyme with one teaspoon of sweet basil, and pinch of crushed sage.

• ¾ cup heavy cream
• 1½ tsp. fines herbes
• ½ tsp. dried dill
• 1/8 tsp. cayenne pepper
• salt, to taste
• freshly ground pepper, to taste

Sauté the bacon in a Dutch oven over medium heat, until it is partially crisp. Pour off all but 3-4 tablespoons of fat. Add the chopped onions and the cabbage to the pan. Sauté for five minutes, or until the onions are soft. Stir in the potatoes, then the chicken broth, fines herbes, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat; and simmer, uncovered, for a half hour, or until the potatoes are tender. Just before serving, slowly add the cheeses, stirring until they are melted, being careful not to boil. Then add the remaining ingredients, and adjust seasoning to taste.

Cheese Baked Chicken

• 3 lbs. chicken pieces
• ½ cup Parmesan cheese, grated
• 1 egg
• 1 cup milk
• ½ cup butter
• ½ cup fine cracker crumbs
• ½ tsp. salt

Melt the butter in a baking pan, in a 400 F oven. Combine the cheese, cracker crumbs, and salt. Beat the egg and milk together slightly. Dip the chicken pieces in the egg mixture, drain, and coat with cheese and crumb mixture. Place chicken pieces in pan, skin side down, and turn once to coat with melted butter. Bake at 400 F for 25 minutes, turn and then bake another 25 minutes, or until the chicken is brown and tender.

Cheese Balls

Grate enough cream cheese to fill 1 cup, add ½ cup of sifted bread crumbs, 1 tablespoon of melted butter, a few drops of onion juice, ½ teaspoon of mustard, and one egg, well beaten. Shape into small balls, coat them with finest bread crumbs, and drop in hot lard. --1903

Cheese Balls

• 1 cup cream cheese
• 1 egg, well beaten
• ½ cup fine grated bread crumbs
• 5 drops Worcestershire sauce

Mix ingredients well, and roll into small balls. Place in a wire basket and, just before serving, fry in deep, hot lard, until it is a delicate brown.

Cheese Canape

• ½ cup grated cheese
• 4 tbsp. mayonnaise
• 1 tomato
• 1 tsp. grated onion
• 4 tbsp. finely minced parsley
• 1 tsp. paprika

All mixed together. Place on a circle of bread upon which a ring of freshly chilled tomato has been placed. Dust with paprika. --1935

Cheese Puffs

• 4 tbsp. grated cheese
• 2 eggs
• 2 tbsp. butter
• 4 tbsp. flour
• 1 cup water
• ½ tsp. salt
• 1 dash cayenne pepper

Put butter and water on the stove; mix cheese, flour, salt and pepper, and stir into water. Cook for three minutes, stirring all the time. Let this mixture get cold, then add eggs one at a time. Beat this batter 5 minutes, and drop in teaspoonsful on buttered pan; bake in moderate oven for 20 minutes. Serve hot. --1899

Cheese Sticks

• ¼ cup grated cheese
• 1 egg
• 2 tbsp. butter
• ½ cup flour
• 3 tbsp. bread crumbs
• 1 pinch of salt
• 1 pinch of cayenne pepper

Cream the butter, add the dry ingredients, and mix it all together with the egg. Roll thin, cut in long, narrow strips, and bake in a quick, hot oven. If desired, a variety of shapes may be made. Twist strips into rings or corkscrew fashion.

Cheese Sticks

• 1 lb. grated cheese, either parmesan or Edam
• 2 yolks of eggs
• 1½ cups butter
• 2 cups milk
• 4 cups flour
• 2 tsp. baking powder
• 1 tsp. salt

Mix the dry ingredients, rub in butter, add egg and milk. Roll; sprinkle cheese over ½ the dough, fold, press edges together, fold again; pat and roll out ¼-inch thick. Sprinkle with cheese, and proceed as before. Cut in strips ¼-inch wide and 5-inches long, or with doughnut cutter. Bake 8 minutes in a hot oven. Pile the sticks log cabin fashion and serve with the salad course.

Danish Havarti Cheese Soup

• ½ lb. Havarti cheese, cut into small cubes
• 2 medium potatoes, diced to ¼- to ½-inch
• ½ cup onion, chopped very fine
• ¼ cup celery, chopped very fine
• 1 cup water
• 3 cups milk
• 2 cups heavy cream
• 3 tbsp. butter
• 1½ tbsp. chicken base, dry granulated
• 3 tbsp. flour
• 2 tbsp. fresh dill, minced
• ½ tbsp. white pepper

In a small saucepan, cook diced potatoes until tender, then drain and set aside. In a 2½- to 3-quart Dutch oven, add water, chicken base, milk, and heavy cream. Bring to the boiling point but do not let boil. Meanwhile in a small pan, melt butter and sauté onion and celery until very soft and tender. When the vegetables are soft, add flour and stir together so that the flour is absorbed. Continue to stir the roux for 1- 1½ minutes, making sure not to allow the flour to brown. Turn off heat, and set aside. Into the stock pot, with very hot milk, add dill, white pepper, and cheese, stirring constantly until the cheese is completely melted and absorbed. Now, add the vegetable roux and cook until thickened (8-10 minutes), stirring often. Remove the soup from the heat and purée in blender until smooth. Add cooked potatoes to soup and garnish with tiny homemade buttered croutons. Makes 6-8 servings.

Macaroni & Cheese

• 7 oz. macaroni
• 3 cups (12 oz.) aged, sharp cheddar cheese, grated
• ¼ stick butter
• 3 cups milk
• ½ cup buttered fresh bread crumbs
• 1 sprinkle of paprika

Preheat oven to 350 F. Butter a 1½-quart, deep casserole pan. Cook macaroni according to the package directions, then rinse immediately in cold water to stop the cooking process; drain well. Layer in the casserole, 1/3 of the macaroni, sprinkling lightly with salt and pepper, and 1/3 of the cheese, dotting generously with slivers of butter. Repeat twice more. Pour milk over everything. Cover with bread crumbs and sprinkle with paprika. Bake, uncovered, for 1½ hours.

Tomato & Cheese Salad

• fresh ripe tomatoes
• jack or mozzarella cheese
• olive oil
• freshly ground pepper
• fresh basil leaves or sprigs

Slice the tomatoes and cheese, and arrange alternately, in overlapping rows, on a salad plate. Drizzle with olive oil, then add a generous grinding of black pepper. Garnish with basil leaves.

Welsh Rarebit

• ½ lb. cheese
• 1 egg
• 1 tbsp. butter
• ¼ cup milk
• 1/8 tsp. salt
• 1/8 tsp. mustard
• 1 speck cayenne pepper

Melt the butter. Break the cheese into small pieces, and add the seasoning, including a speck of cayenne pepper, to the butter. When the cheese melts, add the egg, beaten with the milk, and cook one minute. Serve at once on toast or wafers.

Welsh Rarebit, American

• 1 lb. fresh American cheese
• 1 tbsp. melted butter
• ½ cup near beer
• ¼ tsp. salt
• ½ tsp. dry mustard
• ¼ tsp. paprika
• 1 dash cayenne pepper

Place the cheese, cut into small pieces, into a double boiler, along with the butter, seasoning, and a dash of cayenne pepper. As the cheese melts, add, very gradually, ½ cup near beer (or ½ cup cold water & 1 tsp. Worcestershire sauce). Stir constantly, until smooth. Serve on toast or crackers.

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