Janet's Quiche

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Anne Groton

33 saltines
8 T. butter
2 1/2 c. onion, chopped
1 1/2 c. milk
1/2 lb. sharp Cheddar, shredded
3 eggs, beaten
Salt and pepper
1 tsp. Worcestershire
Spinach, cooked, drained, chopped
Cashews

Crumble crackers, mix with 6 tablespoons melted butter, press into bottom and sides of 9-inch pie pan. Saute onions in 2 tablespoons butter till transparent and put in pan. Optional: cover with layer of cashews and layer of spinach. Scald the milk, remove from heat, add cheese and stir. Add eggs, salt, pepper, Worcestershire and stir again. Pour into pan. Set pan on cookie sheet and bake at 350 degrees for 40 minutes. Serve hot or cold.

A CHAFING DISH DAINTY

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Here is a delicious and simple chafing dish dainty. Split some crackers, butter both halves generously, sprinkle over a rich layer of cheese, set in a chafing dish and dust lightly with cayenne, cover and place the dish over the spirit lamp until the cheese melts.

CHEESE FONDUE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Jacob Reighard

Put into a saucepan 1 tablespoon butter, 1 of flour, and stir until they bubble, then add a gill of milk or cream. This now makes a very thick white sauce which must be stirred well to prevent burning. When smooth stir in 3 ozs. grated cheese, salt, pinch of paprika, and take it from the fire and stir 2 eggs, yolks and whites beaten separately. Butter a granite dish and bake from 10 to 15 minutes and serve at once.

CHEESE TOAST

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Bradshaw

Slice the bread, toast and butter it, and spread with grated cheese; arrange on a platter and set in the oven to soften the cheese; pour a thin white sauce over it and serve immediately.

CHEESE SOUFFLE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Jennie Buell

Two tablespoonfuls of butter
1 1-2 tablespoonfuls of flour
1-2 cup of milk
1 cup of grated cheese
3 eggs
1-2 teaspoonful of salt
cayenne

Put butter in a saucepan and when hot add flour and stir until smooth; add milk and seasoning; cook 3 minutes; remove and add well beaten yolks and cheese; set away to cool. When cold add whites beaten stiff. Turn into buttered dish and bake 20 to 25 minutes. Serve hot.

CHEESE RAMEKIN

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. E. F. Sheley

Two tablespoonsfuls melted butter, 4 tablespoonfuls grated cheese, 1 thick slice of bread soaked in 1 cup of milk, 3 eggs, salt and pepper, bake in small buttered pan in moderate oven about 15 minutes.

CHEESE RAMEKINS

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Schlotterbeck

Four heaping tablespoons grated cheese, 2 ozs. bread (1 inch thick slice), 4 tablespoons butter, 2 yolks, 3 whites, 1-2 cup milk, 1-2 teaspoon salt, little cayenne pepper. Break bread, turn milk over it and stir over the fire until a paste; then add butter, cheese, salt, pepper and yolks, when mixed add whites beaten well and light. Grease pan, and bake 15 or 20 minutes; or bake and serve in paper cases. Good for luncheon or supper, instead of meat.

CHEESE STRAWS

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Mix 4 oz. of flour, 6 oz. of grated cheese, a little salt and cayenne pepper together, moisten with the yolk of 1 egg. Roll out 1/8 of an inch thick, 4 inches long and 4 inches wide; lay on greased sheets of paper and bake 10 minutes in a very hot oven, till slightly colored.

CHEESE STRAWS

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mary Clements

One cup of grated cheese, 1 cup of flour, half a cup of butter, half a teaspoonful of salt, a dust of cayenne pepper. Mix these ingredients with ice water and roll out thin; cut in small strips about 6 inches long, lay the strips in a baking pan and put in a moderate oven. The straws will cook in a few minutes, must not allow to get brown.

CHEESE BALLS

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Junius E. Beal

One pt. grated cheese, 1 saltspoon cayenne, 1-2 teaspoon salt, whites of 2 eggs beaten; mix thoroughly and roll in little balls size of marbles. Roll in bread crumbs, then in egg, then in crumbs. Fry in a basket in hot fat.

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