Keshi Yena Stuffed Edam Cheese Food

KESHI YENA (CHICKEN STUFFED CHEESE)

Steps:

• Heat oil in a large skillet. Add peppers and onions; saute 5 minutes. Add raisins, olives, chicken, pickles, tomato paste and salt. Cook 5 minutes. Let cool.
• Grease 4 (8oz) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuckin any cheese that hangs over the edge.
• Place ramekins in a large pan. Add hot water half-way up the sides of ramekins; cover pan tightly with foil or a lid and place over medium-high heat. Cook 15 minutes. Serve immediately.

KESHI YENA (ARUBA)

Steps:

• Melt the butter over medium heat. Then add the onions and sauté until they turn a golden brown color.
• Stir in the rest of the ingredients, except for the cheese.
• Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
• Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.

KESHI YENA (STUFFED EDAM CHEESE)

Steps:

• Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
• Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
• Saute the vegetables, seasonings, and beef.
• Simmer for aprox.
• 20 minutes until the tomatoes are reduced.
• Then remove from the stove and allow to cool slightly.
• Beat 4 eggs and blend into this mixture.
• Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
• Place the cheese shell upright in the greased dish.
• Fill with the vegetable/beef mixture.
• Cover with the"lid" (cheese circle).
• Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
• Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
• OR---.
• Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
• VARIATION: Slice cheese about 1/4" inch in thickness.
• Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
• Place filling inside, cover with cheese and brush with beaten egg to seal.
• Place in a pan of hot water and bake as directed above.

EDAM CHEESE SOUP

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
• Reduce heat to medium-low, cover and simmer for 20 minutes.
• Stir in the broccoli florets and cook for about 3 minutes.
• Puree the soup in a blender or food processor.
• (Works best if you do a small amount at a time) Return the soup to the saucepan.
• Add the milk, and reheat the soup until hot.
• Add the cheese and stir until the cheese melts (about 1 minute).
• Serve hot, garnish with extra cheese.

STUFFED EDAM CHEESE

Steps:

• Remove a 2 to 3 inch wide horizontal slice from top of cheese.
• Scoop out the cheese, leaving a 1/4 inch thick shell.
• With a sharp knife, cut a sawtooth pattern around the edge of the shell.
• Shred the cheese.
• With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
• Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
• May be prepared in advance to this point up to three days.