Comfort Cheese Food Recipes

Comfort Cheese Food Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

 

Tomato-French Bread Lasagne

1 pound ground beef

1/3 cup chopped onion

1/3 cup chopped celery

2 garlic cloves, minced

14 slices French bread (1/2 inch thick)

4 large tomatoes, sliced 1/2 inch thick

1 teaspoon Watkins Basil

1 teaspoon Watkins Parsley

1 teaspoon Watkins Oregano

1 teaspoon Watkins Rosemary

1 teaspoon Watkins Garlic Powder

3/4 teaspoon salt

1/2 teaspoon Watkins Black Pepper

2 teaspoons Watkins Grapeseed Oil, Original Flavor, divided

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 cups milk

1/3 cup grated Parmesan cheese

2 cups (8 ounces) shredded mozzarella cheese

In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13-in. x 9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes.

Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil.

In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown. Yield:8-10 servings.

Homemade Mac and Cheese Comfort Style

2-1/2 cups uncooked elbow macaroni

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

3 cups 2% milk

5 cups (20 ounces) shredded sharp cheddar cheese, divided

2 tablespoons Worcestershire sauce

1/2 teaspoon Watkins Paprika

Preheat oven to 350°. Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.

Stuffed Cheesy Baked Potatoes

3 large baking potatoes (1 pound each)

1-1/2 teaspoons Watkins Grapeseed Oil, Original Flavor, optional

1/2 cup sliced green onions

1/2 cup butter, cubed, divided

1/2 cup half-and-half cream

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon Watkins White Pepper

1 cup (4 ounces) shredded cheddar cheese

Watkins Paprika

Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.

In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.

Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes or until heated through. Yield: 6 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.