ROSALYNN CARTER'S CHEESE RING
Make and share this Rosalynn Carter's Cheese Ring recipe from Food.com.
Provided by Jenn1270
Categories Spreads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheese with mayo, chopped nuts and onions.
- Mix in black pepper and cayenne, and blend thoroughly.
- Press into a 3-cup ring mold.
- Refrigerate for at least 2 hours.
- To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.
CHEESE RING
This zesty cheese ring can be also made as a log. The jelly may seem strange, but it is what makes this appetizer delicious.
Provided by WILDLIND
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
- Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 23.8 g, Cholesterol 33.7 mg, Fat 21.2 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 7.9 g, Sodium 395.3 mg, Sugar 11.1 g
HELEN OLESS'S CHEDDAR CHEESE RING
Steps:
- In a small bowl, dissolve yeast in warm water.
- In a saucepan, heat milk, butter, salt and sugar to lukewarm. Add 4 cups of cheese gradually and stir until cheese and butter are melted. Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.
- Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard. Mix. Batter will begin to thicken and take on a grainy look. Add 1/2 cup of cheese. Mix.
- Add 3 cups bread flour, gradually, stirring with a wooden spoon. Dough will be sticky.
- Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.
- If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin. Starting two inches from the top, slice each rectangle into three equal-size strips. Loosely braid the strips on each rectangle. Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end. This will yield three rings. (If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.) Make slashes on top of the ring with a sharp knife.
- Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.
- Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.
HELEN'S CHEESECAKE
Steps:
- Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the crumb dough to sprinkle over the top. Press crumb mixture on bottom and up sides of form (as much as will stick).
- Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat 4 egg whites until peaked. Fold into cheese mixture and pour on top of dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture over the top.
- Bake for 1 hour or until set. Turn off heat, open oven door and let stand for 1 hour or until cooled. Remove rim of spring form pan and set cake with its cake bottom on serving plate.
MARINATED OLIVE & CHEESE RING
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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