Nippy Cheese Food

NIPPY CHEESE SPREAD

Steps:

• Remove the cheese from the container and mash.
• Add the onion, sweet pepper, sweet green relish, chopped olives, chopped egg, crushed soda crackers and mayonnaise.
• Mix well. Refrigerate several hours or overnight. Can freeze for future use.
• Bring a pot of water to boil.
• Prick the large side of an egg with an egg piercer or thumb tack or push pin. Pricking the egg lets air escape while it is cooking.
• Put the egg on a large spoon and gently place in the water. Immediately swirl the egg in the water. This is at the start of the cooking process and so will secure the yolk in the middle of the boiled egg, which is nice for certain recipes. Continue to add eggs to the pot, swirling each one as it is added. Boil the eggs for 12 minutes.
• Drain the eggs, leave them in the pot and immediately cover them with cold water. I like to add a few ice cubes to the water to really chill the hot eggs. This prevents the greying (overcooking) from appearing along the edge between the yolk and white.
• If I have made a few boiled eggs to use for salads, sandwiches or deviled eggs and I am not using them all at once, I take a pencil and write the date they were boiled on the outside of the shell. They should be refrigerated within two hours of boiling. They can last 6 days in the fridge.

NIPPY HORSERADISH CHEESE SPREAD

Steps:

• In top of double boiler over boiling water, combine the cream cheese and Cheddar cheese. Stir until cheeses are melted and blended together.
• Add the mayonnaise and the horseradish.
• Turn into bowl and let stand for at least 30 minutes for flavors to blend.
• Good served at room temperature or chilled.
• To store, place in a covered container and refrigerate. For dipping or spreading, fresh vegetables, Melba toast or crisp crackers of your choice. Will keep in refrigerator for 2 weeks.

NIPPY CHEDDAR CHEESE SPREAD

Steps:

• Combine cheese, mayonnaise, green onions, pimento and mustard in large mixer bowl.
• Stir until smoothly combined.
• Add hot sauce to taste.
• Pack cheese mixture into bowl or small crock; cover refrigerate overnight to blend flavours.
• Serve with plain crackers or crusty bread.

NIPPY EGG AND CHEESE BUNS

Steps:

• Preheat broiler. Mix cheese, olives, red or green pepper, onions, eggs, catsup and mustard until well combined.
• Arrange buttered English muffins on a baking sheet and broil until cut sides are slightly browned. Remove from oven and divide egg mixture evenly among the 8 muffin halves, spread it to edges.
• Broil, about 4 inches from heat, until cheese is melted and lightly browned. 3 to 5 minutes. Serves 4, 2 muffin halves each.
• To save time, you can make the filling ahead, then spread and broil the muffins in the morning. This is also good with a slice of ham on the bun before you spread the egg mixture.

NIPPY BLUE CHEESE

Steps:

• Combine first 4 ingredients till smooth.
• Fold in blue cheese.

CHEESE NIPS

Steps:

• Preheat oven to 400 degrees F.
• Grate the cheese (you should have approximately 2 cups).
• Set aside.
• Place butter in bowl of mixer and beat until creamy.
• Add egg, salt, and pepper.
• Beat until blended.
• Beat in cheese one-third at a time until completely combined.
• Stir in flours and xanthan gum until thoroughly blended.
• Work the dough into a ball.
• If dough doesn't stick together, add cold water, 1 T at a time, until a ball can be formed.
• Don't worry about overworking.
• Divide dough in half.
• Place one half on a baking sheet, cover with plastic wrap, and roll out as thin as possible.
• Repeat with the other half.
• Sprinkle with salt, if desired, and cut with a pastry wheel into 1-inch squares.
• Bake for 4 to 6 minutes, until deep golden.