The other day I was talking to a friend and she asked if I had ever tried Instant Sweet Potatoes - which I hadn’t..... so that got me thinking of different ways to cook sweet potatoes and how in some of the recipes you could substitute the instant sweet potatoes. If your grocery store doesn’t carry them you could probably ask them if they would order some.

Black Bean Chili
Over Sweet Potatoes
4 lg sweet potatoes
1 T olive oil
2 c. diced red bell pepper
1 1/2 c. chopped onions
1 T. minced garlic
1 T. chili powder
2 t. ground cumin
1 can (14 1/2 to 16-oz) ready cut tomatoes with juices
1 can (15 to 16-oz) black beans rinsed thoroughly - drained
2 c. diced yellow crookneck squash
1 T. minced seeded jalapeno chili
4 lime wedges
plain non-fat yogurt - (optional)
chopped fresh parsley - (optional)
Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes. Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add diced bell pepper and chopped onions and saute until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and beans and bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) Add diced squash and minced jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes. Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over and top with yogurt (sour cream?) and chopped parsley if desired. Pass remaining chili separately.

Butternut Squash Chowder
2 c. butternut squash - peeled
1 c. sweet potato - peeled
1 c. carrots - peeled
3 c. water*
1/2 c. red bell pepper - diced
1/2 c. onion - diced
2 t. sea salt
1 1/2 t. garlic - minced
1 1/2 t. basil - chopped
3/4 t. rosemary - chopped
1/2 t. thyme - chopped
2 t. sesame oil - olive oil, or other cooking oil
1/2 c. celery - diced
1/2 c. green bell pepper or zucchini - diced
5 t. chicken or veggie base
1/4 t. paprika
Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.
NOTES : *Including water left over from steaming the vegetables

Fresh Sweet Potato Salad
3 medium fresh sweet potatoes
1 apple - cored and diced
1/2 c. chopped pecans
1/2 c. sour cream
1/2 c. mayonnaise
1 t. fresh lemon peel - grated
2 T. fresh lemon juice
2 1/2 T. honey
1/2 t. salt
1/8 t. black pepper
1/4 t. tarragon
In medium bowl, combine shredded sweet potatoes with apple and nuts. In small bowl, combine remaining ingredients. Mix well. Add dressing to sweet potato mixture. Blend thoroughly. Chill.
NOTES : Hint: Substitute 1 c. shredded jicama for 1 c. sweet potatoes

Garden Vegetable Kebabs
Basting Sauce:
3/4 c. apricot all-fruit spread
3 t. Dijon mustard
2 t. fennel seeds - crushed
3 T. water
Vegetables:
2 medium sweet potatoes
1/2 small eggplant
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red or green pepper
1 medium yellow pepper
8 medium mushrooms
8 cherry tomatoes
To make the Basting Sauce: In a small bowl, whisk together the all-fruit spread, mustard, fennel seeds and enough of the water to make a saucy, spreadable consistency.
To make the vegetables: Cut the sweet potatoes, eggplant, squash, zucchini, red or green peppers and yellow peppers into bite-size pieces.
Place the sweet potatoes in a small saucepan. Add 1” of water, cover and simmer for 5 to 8 minutes, or until the sweet potatoes are crisp-tender. Drain, rinse with cold water and drain again.
Thread the sweet potatoes, eggplant, squash, zucchini, red or green peppers, yellow peppers, mushrooms and tomatoes on 8 long metal or wooden skewers to make kebabs.
Preheat the broiler. Broil the kebabs 5” from the heat or grill over medium-hot coals for a total of 8 to 10 minutes, or until the vegetables are tender. Baste several times with the basting sauce. Turn the kebabs halfway through the cooking time.

Grilled Sweet Potatoes with Cilantro Sauce
Cilantro Sauce:
1 c. low-fat plain yogurt
1/2 c. sour cream
1 jalapeno or other hot chili pepper, cored, -seeded, and very finely chopped
1/4 c. chopped fresh cilantro
2 T. grated raw onion
3 T. bottled salsa - (hot or mild)
In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).
Sweet Potatoes:
6 lg. sweet potatoes - rinsed, with skins intact
1/4 c. olive oil
Salt and freshly ground black pepper, to taste
Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they’re soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.

Orange Sweet Potatoes
6 med. sweet potatoes
1 T. cornstarch
1 c. orange juice - divided
3 T. melted butter
2 T. grated orange rind
1/3 c. firmly packed brown sugar
1/3 c. white sugar
Salt
Yellow food coloring - if desired
Boil sweet potatoes in skins. Peel, quarter and arrange in casserole dish. Stir 1/2 c. orange juice into cornstarch stirring until smooth. Heat rest of orange juice, butter, orange rind and sugar, stirring until sugar dissolves. Pour in cornstarch, stirring until thickened. Add a pinch of salt and food coloring. Pour over sweet potatoes.

Orange-Sweet Potato Cups
4 oranges
2 1/2 c. mashed sweet potato
2 T. margarine
1/4 t. salt
1/4 c. sherry - (cream sherry)
Scoop out orange halves - reserve juice. Mash potatoes - add margarine, orange juice and salt. Beat until fluffy and add sherry. Spoon mixture into orange cups, sprinkle with brown sugar. Bake at 350 degrees until lightly glazed. Serves 4.

Caramel Macadamia Rice Krispie Treats
4 cups puffed-rice cereal, such as Rice Krispies
1 cup salted, roasted macadamia nuts, coarsely chopped
1 1/3 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons salt
1 tablespoon pure vanilla extract
6 ounces semi-sweet chocolate
1 tablespoon vegetable oil
Butter 17- by 12-inch rimmed baking sheet. Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
In large heatproof steel bowl, toss together cereal and nuts.
In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water. Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes. Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter. Remove from heat and stir in salt and vanilla.
Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated. Spread mixture evenly on prepared baking sheet. Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil. Heat, whisking occasionally, until melted and smooth, about 5 minutes. Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
Rice Krispies Treats will keep in an airtight container for up to two days.

Cookies and Cream Rice Crispy Treats
4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies
1/2 Cup chocolate chips, melted
1. Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and Oreos. Pour into a large 9x13 inch baking dish. With the back of a large spoon that’s sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.

Krispie Date Balls
1 stick margarine
1 cup sugar
1 package (8 oz) dates
1 teaspoon vanilla
1 cup chopped nuts
2 cups Rice Krispies
1 egg
Coconut
1. Melt and cool margarine in a pot
2. Set aside nuts and Rice Krispies
3. Add remaining ingredients and cook on low heat for 5 minutes
4. Add nuts and rice krispies to the pot
5. Roll into balls then roll into coconut

Range Cookies
1 c. Crisco
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
2 c. flour
1 c. quick oats
1 c. Rice Krispies
1 c. coconut
1 t. soda
1/2 t. baking powder
1 t. salt
1 t. vanilla
Drop by teaspoon on greased cookie sheet and bake at 375º, 10 or 12 minutes.

Rice Krispie Pie
2 Eggs
2/3 cup Sugar
1/2 cup Corn Syrup
1/4 tsp. Salt
3 tbsp. Melted Butter
1/2 cup Water
1 cup Rice Krispies
1 Unbaked Pie Shell
1. Beat 2 eggs
2. Add sugar, corn syrup, salt, melted butter, water, and rice krispies
3. Pour in unbaked pie shell
4. Bake at 400 degrees for 10-15 minutes, then turn back to 300 degrees until done (about 3 minutes or so - just check on it)

Rice Krispie Squash Recipe
6 cups diced butternut squash, fresh or frozen
1/4 cup butter
1/4 cup brown sugar
1/2 cup evaporated milk
2 eggs
1/2 cup Rice Krispies cereal
1/4 cup brown sugar
1/4 cup pecans or walnuts, chopped
2 tbsp. melted butter
1. One large bag of frozen butternut squash will give you 6 cups. Cook squash in a small amount of boiling salted water until tender; drain well.
2. Add butter and sugar; mash well. Beat milk and eggs together. Add to squash mixture, mix until well blended. Season with salt and pepper to taste.
3. Transfer to shallow 11x7” baking dish, spreading mixture evenly.
4. Bake in a 350º F oven for 45 minutes.
5. In a small bowl, mix together Rice Krispies, sugar, pecans and butter.
6. Sprinkle over casserole and continue to cook an additional 15 minutes or until squash mixture is firm and topping is bubbly

Rice Krispie Treats
Surprisingly, white chocolate marries perfectly with Rice Krispies and marshmallows and I never make a batch without melting in a few squares. Using salted butter adds a slight dose of salt, as do the salt-flecked candied peanuts. If you wish, substitute dry-roasted peanuts, preferably salted, for the candied nuts, or another toasted or candied nut.
I also find snipping the marshmallows in two helps them melt quicker. Or use mini-marshmallows, if you have them.
3 tablespoons salted butter
3 1/2 ounces white chocolate, finely chopped
1 cup candied peanuts
10 ounce bag marshmallows, snipped in half
6 cups Rice Krispies
1. Spray or lightly-oil a 13 x 9-inch rectangular pan.
2. In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.
3. Add the marshmallows and stir constantly over the heat until completely melted. If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.
4. Remove from heat and add the candied peanuts and Rick Krispies until well combined. A rubber spatula or flexible pastry scraper works best.
5. Scrape into the prepared pan and smooth the top. Let cool.
Serving and storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they’re made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.

Over the years I have had a number of exchange students and have found that most of them have never heard of Rice Krispie Bars - even in Japan where I thought with all the rice they would surely have Rice Krispies! My exchange student from Brazil loved Rice Krispie Bars that had peanut butter in them with chocolate icing while my exchange teacher from Japan preferred the plain Rice Krispie Bars. I got to thinking the other day about Rice Krispies and wondered how many different recipes I could come up with using the popular cereal and to my surprise found it was a little difficult.
One of my favorite ways to use Rice Krispies is to coat chicken with them and bake. All you have to do is melt some butter, crush the cereal - roll the chicken pieces in the butter and then the cereal, put it in a pan and bake it at 350º for about 45 minutes. The coating on the outside keeps the chicken from drying out and it has a wonderful flavor. You can also add some spices if you’d like.
Below are a few more recipes that I either have used over the years or found on the Internet or have gotten from friends. Enjoy!

Thumbprint Cookies
1 pkg Yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 egg
3 cups Rice Krispie cereal - crushed
1/2 cup Walnuts - chopped fine
6 T raspberry preserves
1. Pre-heat oven to 375 degrees
2. Combine cake mix, oil, water & egg
3. Beat at medium speed of electric mixer until well blended
4. Add cereal & walnuts & mix until well blended
5. Drop by heaping teaspoonfuls 2 inches apart on ungreased baking sheets
6. Use thumb to make indentation in each cookie
7. Spoon about 1/2 tsp preserves into center of each cookie
8. Bake 9 - 11 mins or until golden brown
9. Cool cookies on baking sheet about 3 mins
10. Move to wire racks to cool completely.

Road Runners
1/2 cup light corn syrup
1/3 cup brown sugar -- packed
1 cup peanut butter
3 cups rice cereal
1 cup semi-sweet chocolate pieces
2 teaspoons vanilla
In a 2 quart saucepan, combine corn syrup and brown sugar. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat.
Stir in cereal, chocolate pieces and vanilla. Press into an ungreased 9x9x2 inch pan. Chill 1 hour. Cut into bars.

Rice Krispies Apple Crisp Recipe
Add a bit of crunch to the topping of this classic apple crisp.
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
3/4 teaspoon cinnamon
1/3 cup cold margarine, or slightly softened butter
1 1/2 cups kellogg’s rice krispies cereal
6 cups sliced, peeled cooking apples
1. In large bowl mix together sugar, flour and cinnamon. Using pastry blender, cut in margarine until resembles coarse crumbs. Stir in cereal.
2. Spread apple slices evenly in 9-inch square baking pan. Sprinkle cereal topping over apples.
3. Bake at 350 degrees F about 30 minutes or until apples are tender. Serve with ice cream, if desired.

Chocolate Turtles
2 cups or 16 oz Kraft individually wrapped caramels (keep refrigerated, easier to unwrap)
3 tbsp water
1 1/2 cups pecans, chopped
1 cup rice krispies, crushed slightly
2 cups milk chocolate chips
1/3 bar paraffin wax
1. Melt the caramel in a double-boiler. Remove from heat and add the pecan pieces and the rice krispies. Mix well.
2. This part may be a bit sticky.
3. Place a piece of wax paper on a cookie sheet. Butter the wax paper slightly.
4. Place a full teaspoon or tablespoon at a time of the caramel mixture, evenly spaced, on the wax paper. Place the cookie sheet in the refrigerator or in the freezer until the caramel has hardened.
5. Meanwhile, melt the chocolate and the paraffin wax in the double-boiler.
6. Then, (using two forks to manipulate the caramel) dip the hardened caramel pieces in the melted chocolate and paraffin mixture and place the cookies on a metal rack to cool. Store in a metal box or in a plastic container until ready to eat. Yields approx. 35 to 40 small cookies

Crispy Sushi Candy
1/4 cup butter
4 cups mini marshmallows
6 cups crisped rice cereal
20 to 25 gummy worms
1 to 2 boxes fruit leather
Grease a 12- by 17-inch baking sheet. Melt butter in a 2-quart saucepan over medium heat. Add the marshmallows and stir until smooth.
Remove the mixture from the heat and stir in the rice cereal until it’s evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly.
Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms.
Then stop and cut the log away from the rest of the mixture. Use the same method to form 4 more logs. Slice each log into 1-inch-thick “sushi” rolls and wrap them individually with a strip of fruit leather.
Makes 4 to 5 dozen.

Rice Krispie Shake
1 C. vanilla ice cream
2 Tbsp. milk
1 Tbsp. Marshmallow Fluff
2 Tbsp. Rice Krispies
First combine the ice cream, milk, marshmallow fluff, together, when you get this to the consistency you desire, stir in the Rice Krispies, and gently stir them in.
Now if you don’t want to buy the Marshmallow Fluff, and the cereal, Rice Krispies makes a Rice Krispie Treat cereal. Make the same way as listed before but without the Marshmallow fluff. These are good too, but we like using the fluff and the cereal.

Coffee Toffee “Pie”
For crust:
1/4 cup granulated sugar
1 1/2 cups Rice Krispies, partially crushed
1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 1/2 tablespoons)
For filling
2 teaspoons instant-coffee granules or powder
2 cups 1% milk
1/2 teaspoon unflavored gelatin
3 tablespoons cornstarch
3 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 cup packed light brown sugar
2 teaspoons dark rum
For topping
1/3 cup well-chilled heavy cream
1 teaspoon packed light brown sugar
1/4 teaspoon instant-coffee granules or powder
1 teaspoon dark rum
Garnish: bittersweet chocolate shavings (about 1/2 oz, shaved with a vegetable peeler from a bar of chocolate)
Special equipment: a 7-inch springform pan or an 8- to 9-inch pie plate
Make crust:
Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
Make filling:
Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
Whisk together cornstarch and remaining milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn’t set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
Make topping:
Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
Spread evenly over chilled custard, then run a thin sharp knife around edge of “pie” and remove side of pan.
Editor’s Note: Next week will be the remainder of the Rice Krispie Recipes that I could locate.

There was still a lot of good cheese recipes that I couldn’t fit into the May 29th issue so I decided to print them this week!

Large Cottage Cheese Omelette
1 c. small curd Cottage cheese
3 T. butter
6 whole eggs
5 T. milk
1 T. water
1/2 t. salt
a generous dash fresh ground pepper
1 T. mined scallions
Beat the eggs, water, seasonings and milk together. Mix well. Cream the Cottage cheese and blend with scallions Combine both mixtures. heat the butter in a skillet. Reduce the heat and pour in the omelette batter. Allow to cook, and fold to form omelette. Serve.

Tangy Cheddar Biscuits
2 c. sifted white flour
1/2 c. vegetable shortening
1/2 c. milk
1 T. baking powder
1 t. salt
6 oz. finely grated Cheddar seasoned with garlic powder
1/4 c. milk, warmed
1/4 c. melted butter
Begin by sifting together the flour, baking powder and salt. Work with a pastry knife until coarse. Add the shortening and work again. Form a well and add the 1/2 c. milk all at once. Work until stirable with a fork.
Roll the dough out to a 1/4 inch thickness and about an inch apart on a greased cookie sheet. Place grated Cheddar cheese on half the circles, and cover with the remaining circle of dough. Brush with melted butter and milk, Bake at 450º for 12 minutes. Makes 14 biscuits.

Classic Mozzarella Sticks
oil for frying 1 (8 oz.) pkg mozzarella cheese
3 T. all-purpose flour
2 large eggs
1/4 c. water
2/3 c. Italian seasoned bread crumbs
1/3 c. grated parmesan cheese
1/4 t. garlic powder (optional)
Pour oil into medium-size heavy saucepan or deep skillet to depth of 1 inch. Over medium heat, bring oil to 365º F. on cooking thermometer, about 12 minutes. If oil is hot before cheese sticks are ready, turn off heat and bring back to temperature when ready to fry.
Meanwhile, cut cheese into strips 1/2 inch by 1/2 inch. Line baking sheet with paper towels; set aside. Place flour on paper plate; roll cheese strips in flour to coat.
In shallow bowl, combine egg and water. In another shallow bowl, combine bread crumbs, Parmesan cheese and garlic powder.
One stick at a time, coat cheese sticks in egg wash, then in bread crumbs. Repeat process to coat each stick. Place sticks in single layer on paper plate.
Frying in small batches, carefully place sticks in hot oil. Cook until golden brown, about 30 seconds. Remove with slotted spoon to lined baking sheet. Let oil return to 365º F. between batches.

Cheddar-Corn Strata
8 slices day-old whole wheat bread
8oz. sliced Cheddar cheese
1 can (12 oz.) whole kernel corn, drained
1/4 c. sliced green onion
1 T. prepared mustard
2 1/2 c. milk
4 eggs, beaten
1 t. Worcestershire sauce
1/2 t. salt
Dash pepper
Trim crusts from 5 slices of bread; cut slices in half diagonally to form 10 triangles; reserve crusts. Place remaining 3 slices of bread in bottom of butter 9-inch baking pan; fill in empty spaces with reserved crusts. Top with slices of cheese. Combine corn, onion and mustard. Spread over cheese. Arrange bread triangles in two rows over corn (overlap triangles slightly). Combine milk, eggs, Worcestershire sauce, salt and pepper. Pour over layered mixture. Cover with plastic wrap and refrigerate several hours or overnight. Bake in a preheated 325º F. oven until knife inserted near center comes out clean, about 60 to 65 minutes. Let stand 5 minutes.

Surprise Apple Cheesecake
Crust:
1 1/4 c. graham cracker crumbs
1/3 c. sugar
1/4 c. ground nuts
1 t. cinnamon
1/3 c. butter, melted
Filling:
2 packages (8 oz. each) cream cheese
2 c. (8 oz.) shredded Cheddar cheese
3/4 c. sugar
3 T. flour
3 T. milk
1 t. vanilla
1/8 t. salt
3 eggs
Glaze:
1/4 c. sugar
1/4 c. water
2 T. red cinnamon candy
Sliced apples
For crust, combine all ingredients. Press onto bottom and part way up sides of 9-inch springform pan. Chill crust while preparing filling. Preheat oven to 450ø F. For filling, beat cream cheese in large mixer bowl until fluffy. Stir in Cheddar cheese, sugar, flour, milk, vanilla and salt. Beat on medium speed of mixer until well blended, about 3 minutes. Add eggs, one at a time, beating well after each addition. Pour into chilled crust. Bake for 10 minutes. Reduce oven temperature to 250º F. Bake until center of cake is set, about 40 minutes. Cool completely on wire rack. For glaze, combine sugar and water in small saucepan. Heat to boiling, stirring constantly. Stir in candy. Simmer 5 minutes, stirring until candy is dissolved. Cool completely before using. Place cake on serving platter; remove sides of pan. Dip apple slices in cooled glaze. Arrange in spoke fashion on top of cake. Pour remaining glaze over apples and top of cake. Chill at least 1 hour.

Cheddar Shortbread
1 1/4 c. all-purpose flour
1/2 t. paprika
1/2 t. coriander
1/4 t. dry mustard
1/2 c. butter
2 c. (8 oz.) shredded Cheddar cheese (room temperature)
1/2 c. finely chopped nuts
Preheat oven to 400º F. Combine flour, paprika, coriander and mustard. Cream butter; gradually add cheese, beating until well blended. Gradually beat in dry ingredients. Place dough in lightly buttered cookie sheet. Roll into 12x7-inch rectangle. Cut into 1x2-inch servings. Sprinkle on nuts. Bake 12 to 15 minutes. Recut; remove to wire racks to cool. Serve with chilled fresh fruit.

Hearty Cheese & Broccoli Soup
2 T. butter
2 T. all-purpose flour
1 t. dried marjoram, crushed
1/4 t. ground red pepper
4 c. milk
2 packages (10 oz. each) frozen chopped broccoli, cooked (do not drain)
2 T. all-purpose flour
1 1/2 c. (6 oz.) shredded Swiss or Cheddar cheese
1 1/2 c. (6 oz.) shredded American cheese
1 jar (2 oz.) sliced pimiento, drained and chopped
In a 3-quart saucepan melt butter; blend in the first 2 T. flour, marjoram and red pepper. Cook and stir over low heat until mixture is smooth. Remove from heat; stir in milk, Heat to boiling, stirring constantly, until mixture is slightly thickened and bubbly.
Drain broccoli, reserving 1/4 cup liquid. Add broccoli and liquid to hot milk mixture and heat to simmering point. Remove from heat. Ross together remaining 2 T. flour with the cheeses; stir into broccoli mixture. Cook, stirring constantly, over low heat until cheese are melted and mixture just comes to a boil. Stir in pimiento. Garnish with fresh marjoram and serve with breadsticks, if desired.

Raclette
1 (1 to 2 lb) portion Mozzarella, Swiss or Montery Jack cheese, sliced 1 1/2 to 2 inches thick
Snipped fresh basil or crushed dried basil
French bread slices
Boiled new potatoes in skins
Sweet pickles
Pickled onions or fresh green onions
Preheat broiler. Place cheese in an 8-inch iron skillet. Sprinkle cheese surface with some basil. Heat cheese in skillet under broiler, 5 to 6 inches form source of heat for 3 to 5 minutes or until cheese begins to melt and brown lightly. (Or, place cheese on sizzle platter or heatproof plate. Set toast-and-broil toaster oven to “broil” and heat cheese 2 to 3 inches form source of heat for 3 to 5 minutes or until top layer of cheese begins to melt and brown lightly.)
Remove from oven and scrape off top layer of the golden, hot cheese. Spread on French bread and serve with potatoes, pickles and onions. Return cheese to oven; continue heating and scraping until cheese is used.

In the town where I grew up they had a cheese factory that I would visit often. I was fascinated by how they made cheese. Have you ever eaten fresh cheese curds? The ones that squeak when you bite into them? I don’t think I have ever met a cheese I don’t like. Of course, I prefer some over others, but all in all I like cheese! There are so many ways you can use cheese too. Below are just a very few recipes using cheese.

Cheese Stuffed Avocado
1 c. grated Baby Gouda
2 avocados
1 can crab meat
1 whole tomato, chopped
1/2 c. mayonnaise
4 hard boiled eggs
salt and pepper to taste
3 sprigs fresh parsley
Slice the avocados in half and remove the pits. Remove the pulp to a bowl and mix with the Baby Gouda cheese, the crab, salt and pepper and spoon back into the avocado skins. Garnish with sliced, boiled eggs and fresh parsley.

Cheddar and Grape Salad
1 c. cubed sharp Cheddar cheese
1/2 c. Sour Cream
2 c. seedless green grapes
honey
1/4 c. cream
1/2 c. Cream Cheese
Allow cream cheese, cream and honey to reach room temperature. Thin sour cream with the cream slightly. Pour in the honey to sweeten according to taste. Toss the grapes and cheese with this mixture. Transfer to a glass bowl and chill for one hour. Serve.

Baked Tuna Sandwich
2 c. Muenster and Cheddar cheese, mixed
3 beaten eggs
8 slices rye bread
1 c. tuna
1 1/2 c. milk
3/4 t. salt
mustard
8 slices cooked, crumbled bacon
3 T. mayonnaise
1/8 t. black pepper
1/4 c. celery, chopped
2 T. minced onion
2 T. minced green pepper
Mix the tuna, celery, bacon, onions, mayonnaise, peppers and black pepper together Butter a baking dish and set aside. Spread the bread with mustard and pile with tuna. Top with cheese, suing only half. Cover with remaining bread and sprinkle on cheese. Beat the eggs, milk and slat together, and pour over sandwiches. Bake a 325º for 35 to 45 minutes, or until cheese puffs and browns.

Cucumber Sandwiches
Filling:
8 oz. softened Cream cheese
1 grated cucumber, unpeeled
1/2 t. chopped onion
a generous dash each of onion, slat and fresh ground black pepper.
Topping:
3 oz. Cream cheese
1/2 T. orange juice
1/2 t. grated orange peel
6 slices extra thin white bread, trimmed of crust
Mix all the ingredients of the filling. Blend until smooth. Chill for 15 minutes
Mix the topping and blend until creamy. Chill for 5 to 10 minutes.
Lay the two pieces of the trimmed bread out. Spread with filling. Top with another slice and repeat. Cut each into thirds and spread with topping. Chill for 10 minutes before serving.

Mozzarella Savory
2 T. finely grated Parmesan cheese
1 c. coarsely shredded Mozzarella cheese
1/2 c. diced pitted green olives
1/2 stick sweet butter
6 slices black bread
1/2 clove pressed garlic
a dash of freshly ground black pepper
Toast and butter the black bread and set it aside. In a bowl, mix the olives, both cheeses and the garlic. Spread the mixture generously on each slice of bread, and top with pepper. In a hot broiler, broil for one minute and serve.

Snack Balls
1/2 c. finely grated Provolone cheese
14 cubes of Cheddar cheese
2 c. cooked rice
1 beaten egg
1 c. crumbled bread crumbs
1 T. melted butter
1 t. salt
a generous dish of pepper
2 t. French mustard
Place rice and grated cheese in a bowl and mix. Pack a ball of the mixture around each cube of cheese. Dip first in the beaten eggs, then bread crumbs, and then deep-fat fry for 7 minutes.

Liptauer, American-Style
8 oz. Cream cheese, softened
1 small onion diced
2 finely chopped anchovy fillets
1 t. capers
1 t. paprika
3 T. sour cream
1 T. French mustard
1/2 c. sweet butter, softened
1 t. caraway seeds
1/4 t. salt
Mix the softened cream cheese, sour cream and butter together in a bowl. Blend well. Mix in the anchovies and onion and all other ingredients. Beat until creamy smooth. Transfer to serving bowl and chill. Garnish with fresh parsley. This makes an excellent spread for black bread and crackers.

Cheese Puffs
1 jar of American sharp Cheese spread
4 oz. softened Cream cheese
2 eggs
1/2 c. flour
1/2 c. water
1/4 c. butter
1/4 t. salt
Mix the water, butter and salt in a saucepan, slowly bringing the mixture to a boil. Add flour. Stir constantly until mixture forms a ball shape, leaving the sides of the pan clear. Remove from the heat, blending in both eggs, one at a time. Beat the mixture until a smooth, even texture is achieved. Stir in both cheeses, blending well. Use a teaspoon to dollop dough onto a greased cookie sheet. Bake at 400º until golden brown. Serve.

Fried Gruyere
8 slices of Gruyere
1 c. fine, dry bread crumbs
1 whole egg
1/2 c. milk
1/2 t. salt
1/8 t. black pepper
1/4 stick butter
Combine the egg, milk, salt and pepper. Dip the cheese in the mixture and then into the bread crumbs. Repeat. Heat the butter in a skillet and fry the dipped cheese until brown.

Cheese Fritters
1 1/2 oz. Parmesan finely grated
2 egg whites
2 T. heavy cream
3/4 lb. boiled potatoes
pinch of salt
pinch of black pepper
large pinch finely chopped parsley
2 egg yolks
Boil the potatoes, drain and keep hot. Whip the egg yolks with the cream and mix the potatoes, cheese and various seasonings. Beat the egg whites and fold them into the mixture. Drop one tablespoon at a time into a deep-fat fryer and fry until golden brown and crispy.