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Baked Potatoes and Cheese

  • 6 large baked potatoes
  • 1/3 cup hot milk
  • 2 tsps salt
  • 1/4 lb pimiento or American cheese, grated
  • 1/8 tsp paprika
Cut potatoes into two equal parts lengthwise and scoop out the centers. Mash through and through. Add the tasty cheese to the hot milk. Beat with egg beater until smooth. Mix with the mashed potatoes. Add seasoning. Whip until light and creamy. Refill the potato shells with the mixture. Bake in a hot oven at 400°F for approximately ten minutes (be patient, you rascal).

Scrambled Eggs with Cheese

  • 1/2 lb American cheese, grated
  • 1/2 cup cream
  • 8 eggs
  • 1 Tbsp parsley, chopped
  • Salt
  • Pepper
  • Butter
Beat the eggs slightly. Add the rest of the ingredients. Pour into a heavily buttered skillet. Cook very slowly, stirring constantly so that the cheese will be melted by the time the eggs are cooked. Serve on toast.

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.
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