A Crock Of Cheese Recipes

CHEESE SPREAD AKA BOTTOMLESS CHEESE CROCK

Steps:

• Let cheeses stand at room temperature until soft.
• Combine cheeses.
• Add olive oil, mustard, garlic salt, and brandy.
• Beat until well blended.
• Pack into container, cover, and refrigerate for about a week before using the first time.
• Adding to the Crock: Firm cheeses---such as Swiss, Jack, or any Chdeddar types---are fine. Shred and beat in while cheese in crock is soft, adding small amounts of olive oil or cream cheese for good consistency. Also add brandy, dry Sherry, Port, beer, or Kirsch, keeping the total not larger than the original proportion of brandy. Then let mixture age a few days before serving. Use it every week or two, saving part of original mixgture to keep crock going.

A CROCK OF CHEESE

Steps:

• Add the first 8 ingredients to the container of a food processor.
• Process a few seconds.
• Slowly pour in the wine and blend until mixture is a spreadable consistency.
• Transfer mixture to a small crock or bowl; cover and refrigerate.
• Bring to room temperature and serve with crackers.

NOW THAT'S A CROCK OF MAC & CHEESE

Steps:

• Coat inside of crock pot with nonstick cooking spray.
• Combine cavatappi pasta, white cheddar, swiss and white American cheeses, half-and-half, evaporated milk and minced sweet onion in crock; stir well and cover; cook on HIGH for 3 hours or LOW for 4 hours.
• When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper.
• Melt butter in a small nonstick skillet over medium-high heat. Stir in cornflake crumbs and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.