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| I had a friend who made the best cheese puff appetizers that I ever tasted. Can't find the friend, so no chance to get the recipe. If I describe it, I am hoping someone will know what I am describing.
She would make a cheese mixture of butter, cheese, dill, and some other ingridients. Then, she would take a loaf of white bread, and remove crust. She would take three slices at a time, and quarter them. Then, she would spread the cheese mixture between the layers and on the sides and top/bottom. She would immediately freeze them. The recipe would make a ton, so she would take out of the freezer as many as she wanted, and then bake them in a toaster oven. Has anyone ever heard of these? Thanks, Debbie |
Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Sat, Aug 9, 08 at 18:17
| This is similar but used an unsliced loaf instead of stacking 3 together. FOUR CHEESE PUFFS (makes 50) 1 lb loaf unsliced white bread 1 stick butter 1/4 cup grated Mozzarella 1/4 grated sharp Cheddar 1/4 cup grated Swiss cheese 3 oz pkg cream cheese, softened 1/2 tsp dry mustard 1/8 tsp cayenne Pinch of salt 2 egg whites Trim & discard the crusts from the top, bottom & sides of the loaf. Cut the bread into 1" cubes. Set aside. In a saucepan, combine the butter & cheeses. Sitr over moderate heat until melted. Add the mustard, cayenne & salt. Remove from the heat. Beat the egg whites until stiff. Fold into the cheese mixture. Using a fondue fork or skewer, spear the bread cubes one at a time & dip into the mixture until well coated. |
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| This is a recipe that I like........was given to me by a gal I worked with one summer: Dilly Cheese Squares` 1/4# butter 1 jar Old English Cheese spread 1/4 tsp onion powder 1/4 tsp Tabasco sauce 1/8 tsp Beau Monde seasoning 1 1/2 tsp dill weed Mix all ingredients and beat for 5 minutes. Spread on thin sliced Pepperidge Bread with crusts removed. Bake at 350° for 10 minutes. May freeze bread after spreading with cheese mixture and go right from freezer to oven. RL` |
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| You could always add dill to these: CHEESE PUFFS 6 to 8 oz. shredded cheese (use your favorite) Preheat the oven to 375° F. Butter the bread on one side & place on a baking sheet (ungreased). Mix cheese, egg, mustard, salt, and pepper together. Spread thickly onto the buttered bread. (The recipe says to cut each slice into 4 triangles, but this is easier done after cooking & isn't really necessary.) Bake for about 10 minutes or until puffed and golden brown. Serves 1 - 4 depending on appetites. From The Really Useful Vegetarian Student Cookbook. London: Mehehurst Limited, 1995, p. 146. ISBN 1-85391-549-2. |
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| I use the same recipe as Ginger and they get rave reviews. I have found when dunking the bread that I go through the cheese mixture fast. I haven't made them enough to improve on that... Was your friend Jane S.? She used to live around here and has moved a few times so just wondering...it can be a small world!! |
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