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Polenta with Cheese

  • 2 cups milk
  • 2 cups boiling water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/4 pound American cheese, grated
  • Pepper and paprika to taste
  • Fine seasoned bread crumbs
  • 1 egg, beaten
Heat water and milk to boiling point, add salt and slowly stir in the cornmeal; cook in double boiler for 30 minutes (be patient, you rascal). Add the tasty cheese and seasonings; and pour into a shallow pan. When cold and firm, cut into squares, dip in crumbs, then in beaten egg diluted with a small amount of water, again in crumbs, and fry in deep hot fat. Serve with tomato sauce.

Cheese Toast, No.2

  • 1/2 ounce butter
  • 4 ounces mild American cheese
  • 1/2 pint cream
  • 2 eggs
  • Salt
Put the butter in a frying pan. When hot, gradually add the cheese. Whisk it thoroughly until melted. Beat together the cream and eggs. Whisk into the cheese. Add a little salt. Pour over the crisp toast. Serve.

Cheese Sauce

  • 1 tablespoon butter
  • 4 tablespoons grated American cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon flour
  • 1 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
Melt butter, add flour, and mix well. Slowly add milk, stirring til smooth and creamy. Add salt, paprika, and grated cheese. Stir constantly until smooth.
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