Classic Macaroni and Cheese

2 C macaroni
1/2 C onions, chopped
1/2 C evaporated skim milk
1 medium egg, beaten
1/4 tsp black pepper
11/4 C (4 oz) lowfat sharp cheddar cheese, finely shredded
as needed nonstick cooking spray

Celery with Cream Cheese Mousse

This delicious and light snack will please the young . . . and young at heart

¼ C low-fat whipped cream cheese
¼ C fat-free plain yogurt
2 Tbsp scallions (green onions), rinsed and chopped
1 Tbsp lemon juice
½ tsp ground black pepper
6 celery sticks, rinsed, with ends cut off
1 Tbsp chopped walnuts

Broccoli and Cheese

So good, your children will ask for seconds—and a perfect side for most chicken and beef dishes

6 C fresh broccoli, rinsed and cut into bite-sized florets (or substitute 6 C frozen broccoli, thawed and warmed, and skip step 1)

For sauce:
1 C fat-free evaporated milk
1 Tbsp cornstarch
½ C shredded cheddar cheese
¼ tsp Worcestershire sauce
¼ tsp hot sauce
1 slice whole-wheat bread, diced and toasted (for croutons)*

Red, White, and Green Grilled Cheese

So good, your children might not even notice the “green stuff”

1 tsp garlic, minced (about ½ clove)
1 small onion, minced (about ½ cup)
2 C frozen cut spinach, thawed and drained (or substitute 2 bags (10 oz each) fresh leaf spinach,
rinsed)
¼ tsp ground black pepper
8 slices whole-wheat bread
1 medium tomato, rinsed, cut into 4 slices
1 C shredded part-skim mozzarella cheese
Nonstick cooking spray

Bacon, Egg, & Cheese Quiche

1, 9 inch unbaked pie shell, chilled
2 tablespoons butter
1 large onion, sliced
1 pound bacon, sliced
4 eggs
2 cups light cream
3/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper, ground
1 cup Swiss cheese, grated

Sausage and Cheese Soufflé

1 pound sausage, cooked and drained
6-8 slices white bread, cubed and no crust
1 cup Swiss cheese, shredded
1 cup sharp cheddar cheese, shredded
5 eggs, slightly beaten
3/4 cup half-and-half
1 /4 cups milk
1 teaspoon prepared mustard
1(3 ounce) can chopped mushrooms, drained
salt and pepper

Preheat oven at 350° degrees F. Grease a 9 x 13 inch pan. Arrange bread cubes in pan, put
sausage over bread. Mix remaining ingredients and pour over sausage. Cover and refrigerate
over night. Bake for 45-60 minutes until golden brown and the center is no longer wiggly. 8
servings.

Cheese Grits From The Oven

1 cup grits
2 cups milk, divided
4 eggs, beaten
1 cup sharp cheddar cheese, shredded and divided
1 stick butter
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven at 350° degrees F. In medium saucepan, bring 4 cups of water to boil; add salt and
grits. Cook until thick, beating often. Add 1 cup milk. Stir well and cook until grits thicken. Add
eggs, most of the cheese, butter, pepper, and remaining milk. Mix thoroughly; pour into greased 2
quart baking dish. Sprinkle with remaining cheese and bake for 50 – 60 minutes. 6 – 8 servings .

Three Cheese Baked Ziti

15 ozs. fat−free cottage cheese
2 whole eggs, slightly beaten
1/4 cup fat−free parmesan cheese
16 ozs. ziti pasta, cooked and drained
1 teaspoon salt
26 ozs. spaghetti sauce (low fat)
1 cup low−fat mozzarella cheese, shredded

Nacho Cheese Soup

1 can (11 oz.) whole kernel corn, drained
1 can (14−15 oz.) diced tomatoes and green chilies, undrained
hot pepper sauce, to taste
2 cups water
1 package (5 1/4 oz.) Au Gratin Potatoes (with cheese packet)
2 cups skim milk
1 cup (about 5 oz.) light Velveeta cheese, cubed

In a large pot, combine the contents of the Au Gratin potatoes
package (with cheese packet), corn, tomatoes, and water. Mix
well and bring to a boil. Reduce heat, cover and simmer for
15 to 20 minutes or until potatoes are tender. Add milk,
cheese, and hot sauce. Cook and stir frequently until the
cheese is completely melted.

Chile−Cheese Chowder

2 bacon slices
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
1 cup chopped onion
2 tablespoons minced, seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat−free chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced−fat sharp cheddar cheese
2/3 cup sliced green onions

Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Jan's Swiss Cheese Fondue

Ingredients:

• 450 gr (1 pound) Gruyère cheese (sharp, salty if available)
• 450 gr (1 pound) Emmentaler cheese
• 225 gr (½ pound) Tilsitter cheese
• 100 gr (¼ pound) Appenzeller cheese (= soft and high fat)
• 100 gr (¼ pound) Vacherin cheese (= soft and almost high fat)
• 1 dl (1/3 cup) dry white wine per person
• garlic clove
• Kirschwasser (cherry schnapps)
• cornstarch
• pepper (NO salt)
• french bread (not too fresh), diced
• Dutch or pearl onions, relished pickels, prosciuto
• if possible, have the cheeses grated when you buy them (most cheese stores won't do this for the soft cheeses)
• you need about 250-300 gr cheese per person; above amounts are for 4 persons

Instructions:

FARFALLE BROCCOLI CHEESE SAUCE

Ingredients:
Farfalle pasta 250 grams or ribbon form of hard-boiled
200 grams of broccoli flowerets pontong according
3 stalks beef sausage, cut into oblique

Sauce:

BLUEBERRY CHEESE CAKE

Basic ingredients:
200 grams biscuits
100 grams unsalted butter, melted
Dough content:
250 grams cream cheese
100 grams powdered sugar
2 eggs
10 grams gelatin, stirring with 50 ml of hot water
500 ml heavy cream, whipped
1 tablespoon grated lemon peel
Garnish: 1 can Blueberry

How to make:

LAYER CAKE CHEESE

Ingredients:
12 egg yolks
5 egg whites
150 grams of granulated sugar
1 tsp cake emulsifier
150 grams of wheat flour sifter
1 / 2 tsp baking powder
150 grams of margarine, melted
Complement: cream cheese and cheddar cheese

How to make: