Death by Cheese a delicious brunch casserole

Death by Cheese a delicious brunch casserole

October 14th, 2009 in Entertainmentfood

By Jane Henegar

* Good morning, Fare Exchangers. Today's first request comes from a reader who goes by the name "Grateful," wanting to know "if anyone can help me find recipes for Apple Betty, beef and cabbage soup and any other soup recipes."

* And another reader has a spicy request: How to grate fresh nutmeg, how to store it and how long it will keep. As to the last request, I've just thrown away an ancient nutmeg grater at our house; it grated more knuckle than nutmeg. But perhaps there's a solution, and if anyone knows it, you will be the ones.

Gail Alvis described the following recipe as a favorite that she first tried in a trip with her sister-in-law to Napa Valley's Wine Country Inn. She said it makes a beautiful, delicious brunch casserole.

Death by Cheese

6 eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1 cup milk

8 ounces cottage cheese

4 ounces cream cheese, cut into cubes or pinched into small pieces

2 tablespoons butter

1 pound (16 ounces) Monterey Jack cheese, cut into small cubes

Beat eggs and thoroughly whisk in the flour, baking powder, salt and milk. Beat in the cottage cheese, stir in the cubed cheeses and pour into a greased 2.5- to 2.8-liter oven dish. Dot evenly with butter and bake at 325 F for 40 to 45 minutes until puffed and golden brown. Allow to cool for 10 minutes.

We are grateful to Candice McCallie for providing a solution for a simple and inexpensive dinner for a young mom. You will note that the proportions are approximate and call for some creativity on your part, but you should be able to vary proportions easily.

Quick Pork Chops

Pork chops (boneless or bone-in)

1 package instant rice

Salsa

Shredded cheese

Brown pork chops on both sides in oil. Place rice in casserole dish. Place pork chops on top of rice. Cover each chop with salsa. Pour enough water into the casserole dish to cover the rice; do not submerge tops. Sprinkle cheese on top of chops. Cover with aluminum foil and bake at 350 F for 30 to 35 minutes. Fluff rice and serve.

Here's the almond pound cake we've been promising you. It's from Ann Ledbetter of LaFayette, Ga.

Almond Pound Cake With Icing

The secret of this cake is mixing right and beating well.

3 cups sugar

1 cup butter (do not substitute)

1/2 cup shortening

6 eggs

3 cups sifted all-purpose flour

1/2 teaspoon baking powder

1 cup evaporated milk

2 teaspoons almond extract

Glaze:

2 tablespoons butter

3 tablespoons evaporated milk

2 cups sifted confectioners sugar

1/2 teaspoon lemon juice

2 teaspoons almond extract

1/8 teaspoon salt

Cream sugar, butter and shortening until mixture is pale in color and fluffy and smooth. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add to cake alternately with milk in small amounts, beating very well between each addition. Add almond extract.

Pour into well-greased and floured tube pan or a long pound cake pan (16- by 5- by 4-inch). Place in a cold oven and bake at 300 F for 11/2 to 2 hours, testing cake with toothpick for doneness. Do not overcook. When done, cool for 15 minutes on rack, then remove from pan. Cake will stick if it's in pan too long.

Glaze: Melt butter in saucepan; add milk. Beat by hand into butter/milk mixture the sugar, adding lemon juice, almond extract and salt. Drizzle mixture over cake. Leave cake uncovered until icing is cool.