Cheese! – Page 20 – Kristen's Recipes

Bacon Cheddar Popovers

August 6, 1998 Kristen

1 2/3 cups fat-free milk

1 1/2 cup all-purpose flour

3 large eggs

1 tsp salt

1/4 tsp cayenne

1 1/2 cup shredded Cheddar cheese

1/2 cup finely chopped scallions (about 4 scallions)

2 teaspoons fresh rosemary, chopped

6 bacon strips, cooked crisp and coarsely chopped

Preheat oven to 450 degrees. Lightly spray a 12 cup popover or jumbo muffin pan with nonstick spray.

Combine milk, flour, eggs, salt, and cayenne in a bowl, beat well until smooth. Stir 1 cup Cheddar, 2/3 of the chopped bacon, rosemary, and the scallions into batter. Spoon 1/3 cupfuls of batter into prepared cups. Sprinkle evenly with remaining Cheddar and bacon. Bake popovers 15 minutes. Reduce oven to 375 degrees and bake until golden brown, an additional 10 minutes or so. Serve hot. To prevent the popovers from deflating after coming out of the oven, bake them a little longer than you would think to, until they are starting to brown. To prevent the inside from getting soggy, stick a knife in the top of them as soon as they come out of the oven, to let steam escape.

Crispy Cheddar Chicken

July 29, 1998 Kristen

4 large chicken breasts

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 C. milk

3 C. cheddar cheese, grated

1 tsp. dried parsley

1 10 ounce can cream of chicken soup

2 T. sour cream

2 T. butter

Cut each chicken breast into 3 large chunks. In a small food processor grind up the Ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Blue Cheese-Walnut Spread on Asian Pear Slices

July 22, 1998 Kristen

1 large asian pear (8 ounces)

1/4 C. crumbled blue cheese

1/4 C. part-skim ricotta cheese

2 T. finely chopped toasted walnuts

Cut the pear in quarters through the stem end. Lay the quarters, one cut side down, on a work surface. Cut each quarter into 1/4″-thick slices. Arrange on a serving plate. In a shallow bowl, combine the blue cheese and ricotta. Mash with a fork until blended. Stir in the walnuts. Spread onto the pear slices. Serve right away.

Yield: 4 servings

Calories: 100

Fat: 6g

Fiber: 3g

Lemony Crispy Chicken Cutlets and Roasted Tomato salad with Pine Nuts and Blue Cheese

July 16, 1998 Kristen

6 plum Tomatoes, cut in half lengthwise

EVOO

½ C. fresh Thyme, chopped

2 cloves Garlic, minced

¼ C. Pine Nuts

½ C. Flour

2 C. Italian Bread Crumbs

Zest and Juice of one lemon, plus one lemon cut into wedges

2 Eggs

Vegetable Oil for shallow frying

2 lb. thin Chicken Cutlets

12oz sack Baby Spinach, washed and patted dry

¾ C. crumbled Blue Cheese

Preheat oven to 375. Toss tomatoes with drizzle of EVOO and season with thyme, garlic, salt and pepper. Arrange on a rimmed cookie sheet and roast for 20 minutes. Preheat small skillet over medium heat. Add pine nuts and toast, stirring and tossing frequently, until lightly golden. Place flour in shallow dish. In another, combine bread crumbs and lemon zest. Beat eggs in third shallow container with a splash of water. Heat thin layer of vegetable oil in a large skillet over medium to medium high heat. Season cutlets with salt and pepper and turn over in flour. Dip into egg mixture, then in bread crumbs and add to hot oil. Cook cutlets in a single layer, in 2 batches if necessary, for 3-4 minutes on each side until juices run clear and the breading is evenly browned. Remove roasted tomatoes from oven and coarsely chop and transfer to a salad bowl. Add spinach, lemon juice, a drizzle of evoo, toasted pine nuts, salt and pepper. Toss together and let the heat of the tomatoes slightly wilt the spinach. Sprinkle with blue cheese just before serving. Provide lemon wedges to each diner.

Yield:

Calories:

Fat:

Fiber:

Croatian Štrukli: Steamed and Baked Cheese Pies

July 15, 1998 Kristen

Štrukli is a wonderful main course that you can accompany with a salad of raw, steamed or roasted vegetables. It is also ideal for picnics and the ultimate finger food for parties. It freezes well, so bake more and store for a quick meal or snack.

Phyllo pastry:

4 cups bread or all-purpose flour, plus more as needed

1 1/2 teaspoons salt

2 tablespoons vinegar

1/3 cup olive oil, plus more for brushing the phyllo

3 tablespoons vodka (optional)

2/3 cup water or more, as needed

Cornstarch for rolling the phyllo

Filling:

3 cups crumbled Ricotta

3 cups crumbled Feta cheese

1 cup thick (Greek) yogurt

3 large eggs

1-3 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes (plenty of freshly ground black pepper works as well)

2-3 tablespoons chopped fresh or dried Greek oregano (optional)

Topping:

1 1/2 cups sour cream or thick yogurt with 2-3 tablespoons of milk

1 large egg

Make the phyllo: Place the flour and salt in a food processor. Pulse a few times to mix. With the motor running add the vinegar, olive oil and vodka, if using, then add just enough water to make a soft dough. Let the dough rest in the processor for 15 minutes. Process the dough for 3 minutes longer, or until it is smooth and slightly elastic. Remove and let rest, covered, for 20 to 30 minutes. Make the filling: In a bowl whisk together the cheeses, the yogurt and the eggs. Roll the phyllo: On a lightly floured surface, knead the dough briefly, until it is smooth and very elastic, adding a little more flour if it is sticky. Divide the dough into 3 pieces. Cover 2 of them with plastic wrap. With a long rolling pin, on a large working surface roll out the dough as thin as possible, dusting the board and the dough often with cornstarch to prevent it from sticking to the pin or table. You need to make a 25-inch round, thin sheet. It doesn’t need to be a perfect circle. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prepare a double steamer. You can also fill a large pot with 2 inches of water and place a basket or colander inside. Brush the phyllo sheet with olive oil and stretch it a little to make it oval. Spread one third of the filling evenly over the phyllo, leaving a 1 inch margin from the edge. Sprinkle with pepper and oregano, if you like. Fold the phyllo on the two longer sides of the oval over the filling. Starting from the bottom, fold about 3 inches of the phyllo and filling over itself, brush with some olive oil and fold again (two large spatulas will help you lift and fold evenly). Brush the folded phyllo with olive oil and fold again to cover all the filling and make a log 18-20 inches long. With a spatula cut into 7 or 8 pieces. Carefully transfer the pie pieces to the steamer basket; depending on the size of the steamer you will have to steam in 2 or 3 batches. Wipe clean the working surface and roll out the second sheet of phyllo. Spread with half the remaining filling, roll and divide the log as above. Repeat with the last sheet of phyllo as above. Bring the water in the steamer to a boil. Cover the basket with a loose fitting lid and steam the pieces for 15-20 minutes, or until the pies feel firm to the touch. Transfer to the baking sheet and continue steaming the rest. In a bowl whisk together the sour cream (or yogurt and milk) with the egg. Pour about 1 tablespoon of the mixture over each piece of pie and bake for 25 minutes, or until golden brown. Let cool for 5 minutes and serve.

Smoked Salmon and Vegetable Cream Cheese Bagels

July 4, 1998 Kristen

2 sesame bagels

Vegetable Cream Cheese, recipe follows

4 slices smoked salmon

Slice the bagels in half horizontally and spread 1 T. of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.

Vegetable Cream Cheese:

16 oz. cream cheese, at room temperature

2 T. minced scallions, white and green parts

2 T. finely chopped carrot

2 T. finely chopped celery

2 T. finely chopped radish (2 radishes)

2 to 3 pinches kosher salt

1 pinch finely ground black pepper

Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

Yields:

Calories:

Fat:

Fiber:

Hearty Fennel Soup with Sausage and Gouda Croutons

June 26, 1998 Kristen

2 T. extra-virgin olive oil

3/4 pound sweet Italian sausage links

1 medium onion, thinly sliced

3 medium fennel bulbs—halved, cored and thinly sliced

2 thyme sprigs

6 C. chicken stock or low-sodium broth

1 medium zucchini, thinly sliced

Salt and freshly ground pepper

Six 3/4-inch-thick baguette slices, lightly toasted

6 ounces medium-aged Gouda cheese, such as Prima Donna, finely shredded

Heat the olive oil in a large, heavy saucepan. Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes. Transfer the sausage links to a plate. Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes. Add the fennel and thyme and cook, stirring, until softened, about 5 minutes. Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes. Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes. Discard the thyme sprigs. Working in 2 batches, puree the soup in a food processor. Return the soup to the saucepan. Thinly slice the sausage and add to the soup. Season with salt and pepper and keep warm. Preheat the oven to 500°. Arrange the baguette toasts on a baking sheet and top them with half of the cheese. Bake for 1 minute, or until the cheese melts. Ladle the soup into shallow bowls and top with the toasts. Sprinkle the remaining cheese on the soup and serve.

Yield:

Calories:

Fat:

Fiber:

150 Degrees Fahrenheit Fire & Fig Grilled Cheese

June 22, 1998 Kristen

For the Pesto:

1/3 c. extra virgin olive oil

3 cloves garlic, roasted

1 large jalapeño, seeded and diced (about 1/4 c. chopped)

1 bunch fresh cilantro (about 1/4 c. chopped)

1 bunch fresh parsley (about 1/4 c. chopped)

1 Tbsp. lime juice

1/2 Tbsp. lemon pepper

For the Grilled Cheese:

Cooking spray

8 thick slices bakery-style Mountain or cottage bread

Butter

1 stick Great Midwest® Mango Fire Cheddar cheese, sliced

8 oz. sliced dried Calimyrna figs (about 10-12 figs, depending on size)

1 stick Great Midwest® Chipotle Cheddar cheese, sliced

Pre-heat oven to 350° Fahrenheit. In a food processor, blend together the olive oil, roasted garlic, jalapeño, cilantro, parsley, lime juice and lemon pepper into a well-blended pesto sauce. Set aside. Heat grill pan to medium heat. Spray with cooking spray. Butter one side of each slice of bread. Place one buttered slice down on grill pan immediately layer with Mango Fire Cheddar cheese slices, fig slices and Chipotle Cheddar cheese slices. Spread pesto on unbuttered side of second slice of bread then top with pesto side down. Grill each side 1-1/2 to 2 minutes until bread is toasted lightly. Cover a cookie sheet with tin-foil then spray with cooking spray. Place sandwiches on the cookie sheet and place in oven. Bake for five minutes to fully melt cheese. To plate, cut sandwich into two halves and serve with your favorite side.

Dreamy Red Velvet Bundt Cake with Cream Cheese Frosting

June 17, 1998 Kristen

Cake ingredients:
1 cup unsalted butter (softened)
2 eggs
1 1/2 white sugar
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups of white flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Frosting ingredients
1/4 cup unsalted butter (softened)
1/4 soft cream cheese 1/2 cup milk
1 teaspoon vanilla
3/4 cup powdered sugar
1 tablespoon rum or bourbon (if desired)
1/2 cup chopped pecans or walnuts (if desired)

Preheat oven to 350 degrees F and grease a Bundt pan. In a large mixing bowl, cream together butter, sugar, vanilla and eggs well (use an electric mixer/stand mixer). In a small bowl, combine food coloring and cocoa. Add cocoa mixture to butter mixture and mix well. Separately add the buttermilk and flour to the butter mixture in small batches, mixing well after each addition. Gently fold in the baking soda and vinegar. Pour batter into greased Bundt pan. Bake for 45 minutes or until toothpick comes out clean. Let cake cool for 20-30 minutes and then invert onto a cake platter. To prepare frosting: Mix butter, cream cheese and sugar well. Then add milk and remaining ingredients (except nuts if using). Pour frosting over Bundt cake and top with nuts if desired.

Ina Garten’s Delicious Lemon Parmesan Roasted Broccoli

June 13, 1998 Kristen

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Yield:

Calories:

Fat:

Fiber:

Omelet of Three Cheese with Red, White and Green Onion Salsa

June 5, 1998 Kristen

Salsa:

1/4 C. each finely diced Red Onion, White Onion and Scallions (including 1” green)

1 Tomato, finely diced

1 T. minced Pickled Jalapeno Pepper

Juice of 1 Lime

1 T. minced Cilantro

Salt and pepper

Omelet:

2 rounded T. shredded Pepper Jack Cheese

2 rounded T. Parmesan Cheese

2 rounded T. Goat Cheese, crumbled

4 Large Eggs

4 tsp. Water

2 T. Butter

In small bowl mix together onions, tomato, jalapeno, lime juice and cilantro. Season to taste with salt and pepper and set aside. In a bowl combine cheeses. In a separate bowl beat 2 eggs with 2 tsp. water and salt and pepper to taste. Heat a well seasoned omelet pan over medium-high heat. Add 1/2 to 1 T. butter and swirl to coat sides and bottom with melted butter. Pour in egg mixture and shake the skillet over heat to spread eggs out evenly. Once bottom begins to set, sprinkle with half of cheese mixture and rapidly jerk skillet towards you until omelet begins to roll over on itself. Tilt the skillet with one hand, using a fork with the other to roll the omelet over once more. Tilt out onto heated serving plate. Repeat with remaining egg, butter and cheese to make a second omelet. Garnish with salsa and serve.

Yield:

Calories:

Fat:

Fiber:

Caramelized Onion, Gruyere, and Bacon Spread

June 3, 1998 Kristen

1 tablespoon butter

1 tablespoon olive oil

3 1/2 cups chopped onion

1/4 teaspoon kosher salt

2 ounces Gruyere cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 bacon slices, cooked and crumbled

Preheat oven to 425 degrees F. Heat butter and olive oil in a large cast-iron skillet over medium heat. Add onions and salt to the pan and sauté 5 min, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown. Cool slightly. Reserve 2 tablespoons cheese. Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Taste and adjust seasonings if necessary. Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 20 minutes or until golden brown and bubbly. Sprinkle with remaining 1 tablespoon chives.

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

May 31, 1998 Kristen

1/2 C. bread crumbs

1/2 C. parmigiano reggiano (grated)

1 tsp. oregano

1 lb. zucchini (sliced into sticks and pat dry)

Salt and pepper to taste

1 egg (lightly beaten)

Mix the bread crumbs, parmigiano reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Place the zucchini on a baking sheet in a single layer with the skin side down. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.

Yield:

Calories:

Fat:

Fiber:

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

May 25, 1998 Kristen

2 1/4 lb. pork tenderloin

2 lemons, zested and juiced

1/2 T. freshly ground black pepper, coarsely ground

4 cloves garlic, chopped

2 sprigs fresh rosemary leaves stripped and finely chopped

7 T. extra-virgin olive oil (EVOO)

Coarse salt

3 slices country style bread , thick slices, cut into cubes

3 T. Mayonnaise, heaping T.

1/2 C. Parmigiano-Reggiano cheese, grated

2 large romaine lettuce hearts, chopped (or 8-10 C. mixed greens)

Preheat the oven to 500°F. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 T. of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil. To make the croutons, preheat a medium skillet over medium-high heat with 2 T. of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 T. of EVOO, season with pepper and stir in the grated cheese. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.

Yield:

Calories:

Fat:

Fiber:

Ricotta Pasta with Sausage, Grape Tomatoes, Peas, and Basil

May 18, 1998 Kristen

1 lb. penne

2 C. ricotta cheese

2 T. unsalted butter, cut into small pieces

1/2 C. Parmigiano Reggiano

2 T. extra-virgin olive oil (I omitted)

1 medium onion (I omitted)

1 C. frozen green peas

A generous handful of fresh leaf parsley, finely chopped (I omitted)

Coarse black pepper

Coarse salt

20 fresh basil leaves, shredded or torn

1 C. halved grape tomatoes (1/2 pint)

1 1lb bulk Italian sweet sausage

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta to al dente. Place the ricotta, butter, and Parmigiano in a large bowl. (I omitted this step) Heat a small skillet over medium. Add the EVOO and onions and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses to melt butter evenly and coat the pasta with the cheeses. Season with salt and pepper. Top with peas, basil, and halved tomatoes. Toss and serve at the table.

Yield:

Calories:

Fat:

Fiber:

Beer-Cheese Triangles with Zesty Cheese Sauce

May 8, 1998 Kristen

2 C. Original Bisquick® mix

1/2 C. shredded Cheddar cheese (2 oz.)

1/2 C. beer

2 T. butter or margarine, melted

Sesame seed or poppy seed

Zesty Cheese Sauce (See Below)

Mix Bisquick mix, cheese and beer until soft dough forms; beat vigorously 20 strokes. Turn onto surface dusted with Bisquick mix; knead 5 times. Roll dough into rectangle, 16×10 inches. Cut into 2-inch squares; cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate and place on waxed paper-lined cookie sheet. Freeze about 1 hour or until firm. Place frozen triangles in airtight container. Freeze up to 1 month. To bake, heat oven to 450ºF. Place triangles on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. To cut the triangles easily, use a sharp knife or dough cutter and press down through the dough rather than using a back-and-forth motion. Serve with Zesty Cheese Sauce.

Zesty Cheese Sauce

8 oz. process cheese spread loaf, cut into cubes

1/4 C. salsa (any variety)

1/4 C. refried beans

Heat all ingredients over low heat in 1 1/2-quart saucepan, stirring occasionally, until cheese is melted and sauce is hot.

Yield:

Calories:

Fat:

Fiber:

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

April 26, 1998 Kristen

1 1-lb. loaf French bread, cut into 1 1/2-inch pieces

1 lb. asparagus, trimmed, cut into 1 1/2-inch lengths

6 large eggs

2 C. whole milk

2 tsp. salt

1 tsp. ground black pepper

2 C. grated Gruyère cheese

2 C. grated Swiss cheese

1 C. grated Parmesan cheese

1/3 C. chopped fresh chives

1/3 C. chopped fresh parsley

1/3 C. chopped fresh marjoram

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

Yield:

Calories:

Fat:

Fiber:

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

April 23, 1998 Kristen

3 T. wasabi paste, or to taste

1/3 C. cream cheese, at room temperature

24 party pumpernickel bread slices

1 ripe Hass avocado

1/2 lemon

16 oz. smoked salmon, thinly sliced

Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture. Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently. Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible

Yields:

Calories:

Fat:

Fiber:

Double-Cheese Penne with Sausage & Hot Cherry Peppers

April 18, 1998 Kristen

Kosher salt

2 T. plus 1 tsp. extra-virgin olive oil

3/4 lb. dried penne or ziti

1 lb. sweet Italian sausage (4 or 5 links), casings removed

2 large cloves garlic, minced (about 2 tsp.)

1 can (28 oz.) whole peeled tomatoes

2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)

2/3 C. freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling

Freshly ground black pepper

8 oz. shredded low-moisture part-skim mozzarella (about 2 C.)

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8×11-inch baking dish or 6 individual (1-1/2 C.) gratin dishes with 1 tsp. of the olive oil. Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot. Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon. Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly. Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 C. of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 C. Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.

Yield:

Calories:

Fat:

Fiber:

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

April 11, 1998 Kristen

1 C. fresh basil leaves, packed

1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4 whole wheat hoagie buns, split

Puree the basil through the olive oil in a food processor or blender. Pulse in the olives, and set aside. Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray. Season with salt and pepper, then grill until softened and slightly charred. Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.

Winter Fruit Salad with Walnuts & Goat Cheese

March 31, 1998 Kristen

2 head Endive

2 bunches Watercress, rinsed and stemmed

1 C. mixed Salad Greens

1 Red apple, cored and cut into 1” pieces

1 Granny Smith Apple, cored and cut into 1” pieces

1 Bosc Pear, cored and cut into 1” pieces

1 T. Dijon Mustard

1 T. White Wine Vinegar

1 tsp. Lemon Juice

½ C. EVOO

½ C. Walnut Halves, lightly toasted

2 oz. fresh Goat Cheese, crumbled

Salt and Pepper

Tear endive leaves in half and place in large bowl. Add water cress, salad greens, apples and bear and toss to combine. To make dressing, whisk mustard, vinegar and lemon juice together in small bowl. Slowly add oil, whisking constantly, until vinaigrette thickens. Toss about 1/3 C. dressing with salad and heap onto serving platter. Sprinkle with walnuts and goat cheese. Drizzle remaining dressing over the top, if desired.

Note: to toast walnuts, spread on baking sheet and heat in 350 oven until golden brown and fragrant, about 5 minutes. Shake the pan once or twice for even toasting. Slide nuts off baking sheet as soon as they reach desired color to stop cooking. Let them cool.

from The Diabetes Menu Cookbook

Yield: 6 servings

Calories: 312 calories

Fat: 27g

Fiber: 5g

Balsamic Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

March 12, 1998 Kristen

3 T. cold unsalted butter

2 garlic cloves, minced

1 6oz box rice pilaf mix

3 T. extra-virgin olive oil (EVOO), plus extra for drizzling

4 6oz chicken breast halves

salt and freshly ground black pepper

1 small onion, chopped

1 T. fresh thyme leaves, chopped

1 sprig fresh rosemary, chopped

3 garlic cloves, chopped

1/4 C. balsamic vinegar

2 T. honey

1 C. chicken stock or broth

15-20 fresh basil leaves, 8 whole, the rest shredded or torn

2 vine-ripe tomatoes, sliced

8 thin slices fresh smoked mozzarella, cut from a 1-pound ball

In a medium pot over high heat, combine 1 T. of the butter and minced garlic and sauté a minute or so. Add 1 3/4 C. water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat. Add 2 T. of the EVOO. Season the chicken with salt and pepper, then add to the hot skillet. Cook 6 minutes on each side. Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the remaining EVOO and onions, thyme, rosemary and chopped garlic, then sauté 4-5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until liquids have been reduced by half. While the glaze is reducing, finish the rice pilaf. Add the torn basil to the cooked rice, stirring with a fork to fluff the rice and combine at the same time. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining butter. Stir and shake the pan until the butter melts. Add the chicken to the pan and coat it in the balsamic glaze. Top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil and cheese and season with salt and pepper. Serve alongside the rice pilaf.

Yield:

Calories:

Fat:

Fiber:

Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

March 9, 1998 Kristen

1 ½ cups edamame, cooked and cooled

½ cup slow roasted cherry tomatoes (I roasted each punnet of cherry tomatoes with 1 tbsp olive oil and ½ T. kosher salt for 3 hours at 225F)

1 blob of fresh mozzarella (about 4oz), torn

½ cup fennel, finely chopped

A handful of small basil leaves

1 tsp. good extra virgin olive oil

1 T. red wine vinegar

Zest and juice of 1 lemon

A small pinch of good salt

A large pinch of red pepper flakes

Combine the salad ingredients, whisk the dressing ingredients, and toss together.

Yield:

Calories:

Fat:

Fiber:

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

March 4, 1998 Kristen

6 C. (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)

1 large red bell pepper, cut into 1-inch pieces

1 1/2 T. olive oil, divided

Cooking spray

1 tsp. salt, divided

1 tsp. chopped fresh or 1/4 tsp. dried rosemary

1/4 tsp. freshly ground black pepper

2 (4-ounce) packages goat cheese

1/2 C. dry breadcrumbs

1 pound uncooked fettuccine

1/4 tsp. crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)

Preheat oven to 425°. Place squash and bell pepper in a large bowl. Add 1 T. oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 tsp. salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 C. pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 tsp. oil, remaining 1/2 tsp. salt, red pepper, and garlic, tossing to coat. Place 1 1/4 C. pasta in each of 8 shallow bowls; top each serving with about 1/2 C. squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

Yield:

Calories:

Fat:

Fiber:

Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce

February 27, 1998 Kristen

Seckel pears are tasty and small—the perfect size for holding just enough Stilton to satisfy. Buy them only if they are ripe; otherwise, use Bosc or Bartlett. For Golden Door guests, I pipe the cheese mixture into the pear with a pastry bag, but at home, I spoon it into the fruit. If you can’t find Stilton cheese, use another variety of bleu cheese.

6 Seckel pears

1 1/2 C. pear juice or apple juice

1 T. fresh lemon juice

1 clove

1 small stick cinnamon

1 tsp. arrowroot powder dissolved in 2 T. water

3 ounces grated Stilton cheese

2 ounces low-fat cream cheese

1/2 C. fresh raspberries

6 sprigs fresh mint

Peel the pears, starting 1/4 inch from the stem, leaving the top 1/4 inch unpeeled with the stem attached. Using a small melon-baller or sharp knife, carefully core the pear from the bottom, making a small hollow area for the cheese. Combine the pear juice or apple juice, lemon juice, clove and cinnamon stick in a deep ceramic saucepan with a cover. Place the pears, stem up, into the saucepan, set the pan over medium heat, cover and simmer for 8 to 10 minutes. Carefully remove the pears from the pan, reserving the poaching liquid, and let cool. Strain the poaching liquid into a small saucepan and set it over medium-high heat. Cook for 20 minutes, or until the liquid reduces in volume by one-third. To thicken the sauce, stir in the dissolved arrowroot and simmer for 1 to 2 minutes. Remove from the heat and keep warm. Combine the grated Stilton and cream cheese in a small mixing bowl; mix until the cheeses take on a creamy consistency. Spoon about 2 to 3 tsp. of the mixture into the hollow in the bottom of each pear. (Or, if you wish, transfer the cheese mousse to a pastry bag fitted with a star tip. Pipe the cheese into the hollow in the bottom of each pear.) Place a filled pear on each dessert plate. Ladle the sauce around the pear and garnish with fresh raspberries and mint sprigs.

Swiss Chard Bundles With Sun Dried Tomato and Ricotta

February 19, 1998 Kristen

1 1/2 oz. sun-dried tomatoes

1/2 C. pine nuts, toasted

2 large bunches Swiss chard

1/4 C. extra-virgin olive oil, plus more for drizzling and brushing

1 large yellow onion, finely chopped

Coarse salt and freshly ground pepper

2 C. whole-milk ricotta cheese

Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 C. packed). Set aside. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 C. s). Set aside. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. Place a blanched leaf face down on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 C. of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling. Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

Yield:

Calories:

Fat:

Fiber:

Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

February 14, 1998 Kristen

4 Plum Tomatoes, finely diced over a bowl to save juices

1 small Red Onion, finely minced

1 T. EVOO

Salt and Pepper

4 7” Pitas

2 C. shredded Mozzarella Cheese

½ C. fresh Arugula, chopped

Preheat oven to 350. Add onions, oil, salt and pepper to taste to the tomatoes; toss and rest for 15 minutes. Using a sharp knife, split pitas all around perimeter to make 2 circles. Place on baking sheet and top each with a spoonful of cheese. Bake until pitas begin to brown and crisp and cheese is melted, about 8 to 10 minutes. Remove from oven and allow to cool a bit. Top each with a little tomato mixture and sprinkle with arugula; serve warm.

from The Diabetes Menu Cookbook

Yield: 8 servings

Calories: 169

Fat: 7g

Fiber: 2g

Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

February 13, 1998 Kristen

3 T. butter, divided

1 1/2 C. rice

3 C. chicken stock

4 oz. Camembert cheese, cut into small pieces

4 T. extra-virgin olive oil, divided

4 pieces boneless, skinless chicken breast

Salt and freshly ground pepper

1/2 C. all-purpose flour

2 large shallots, thinly sliced

1/4 C. calvados or applejack brandy

6 large white mushrooms, thinly sliced

1/4 C. dry white wine

1/2 C. heavy cream

2 T. chopped fresh tarragon leaves

3 endive

2 Golden Delicious apples

2 T. white wine vinegar

1 tsp. sugar

3 T. chopped chives

In a medium sauce pot over medium heat melt 1 T. butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt. While the rice cooks, heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 T. butter. Sauté the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 T. extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and sauté 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives. Serve the chicken alongside rice and endive and apples.

Yields:

Calories:

Fat:

Fiber:

Pasta & Cheese

November 20, 1997 Kristen

Pasta & Cheese

1 C. Uncooked Pasta

4 C. Water

1 tsp. Salt

1 T. Powdered Butter

2 T. Powdered Milk

1 T. Powdered Cheese

½ C. Water

Cook pasta in 4 C. boiling water and 1 tsp. Salt. Drain and add other ingredients. Blend well and heat through.

Copycat Boxed Macaroni & Cheese

November 19, 1997 Kristen

Copycat Boxed Macaroni & Cheese

½ C. Cheese Blend Powder

¼ C. Butter Powder

6 T. Milk, prepared from Instant Milk Powder

3 C. Elbow Macaroni

Cook Macaroni in plenty of salted water until desired consistency. Drain into a strainer; set aside. Combine remaining ingredients in the pan over medium heat. Stir and heat; it will thicken a bit and you can let it cook longer for a thicker sauce. Add cooked macaroni to your saucepan, stirring until noodles are coated.

Cheesy Potato Casserole

October 12, 1997 Kristen

Cheesy Potato Casserole

2 C. Dried Potatoes

1 tsp. Salt

2 tsp. Butter Powder

4 tsp. Milk Powder

1 C. Water

2 tsp. Cheese Powder

2 tsp. Bread Crumbs

Cook potatoes in 6 C. boiling water and 1 tsp. salt until tender. Drain and then add all other ingredients except bread crumbs. Toss well; pour into greased 9 x 13” baking dish. Top with bread crumbs and bake at 350 degrees for 20 minutes.

Cheesy Bacon Potatoes

October 4, 1997 Kristen

Cheesy Bacon Potatoes

2 C. Potato Flakes

2 T. dehydrated Cheese Powder

1 T. Instant Milk

¾ C. Shelf Stable Bacon Pieces or Bacon Bits

2 C. Water

Bring water to a boil in medium saucepan. Add potato flakes, cheese power and instant milk and mix well. Stir in bacon bits. Cover, remove from heat, and let sit 5 minutes. Fluff with fork and serve.

Cheesy Beans & Rice

August 19, 1997 Kristen

Cheesy Beans & Rice

1 C. Rice

1 can Corn, liquid reserved

1 can Kidney Beans, drained

1 can sliced Mushrooms, liquid reserved

½ – 1 can diced Green Chilies

1 tsp. dried chopped Onion

1 16 oz. can Tomato Sauce (or make with Tomato Powder)

1 tsp. Garlic Powder

½ C. freeze dried grated Cheddar

Tortillas, optional

Add corn and mushroom liquid to a 2 C. measure and add water to equal 2 C. total. Add liquids to pot, along with all ingredients except cheese and tortillas (if using). Bring to a boil, then reduce heat and simmer 20 minutes. Add cheese and mix well. If desired, serve in tortillas.

LTS Impossible Cheeseburger Pie

July 3, 1997 Kristen

LTS Impossible Cheeseburger Pie

2 C. Freeze Dried Beef Crumbles

1 C. Freeze Dried Shredded Cheddar Cheese

3 C. dried chopped Onions

1 2/3 C. Water

1 T. Worcestershire Sauce

¾ C. Bisquick

1 C. Reconstituted Milk

½ C. Water

4 T. Whole Egg Powder

1 T. Yellow Mustard, optional

Combine beef, cheese, onion, water and Worcestershire sauce in the pie plate. Allow to rest until most of the liquid is absorbed. Grease a 9” pie plate and heat oven to 400. In separate bowl combine bisquick, milk, water, egg powder, and mustard, if using. Whisk or stir vigorously with a fork until well blended. Pour batter over beef and cheese mixture. Bake at 400 for about 25 minutes, or until knife inserted in center comes out clean.

Hammy Mac & Cheese

June 11, 1997 Kristen

Hammy Mac & Cheese

1 ½ C. Macaroni Noodles

1 14 oz. can Chicken Broth

1 15 oz. can diced Tomatoes

1 or 2 5 oz. cans Ham

1/3 C. Cream of Anything Soup Mix

1 1/4 C. Water

3 T. Onion Flakes

8 oz. Processed Cheese (i.e. Velveeta), cubed

Simmer pasta in broth with tomatoes until macaroni is done, stirring occasionally. Add remaining ingredients, except cheese and stir to combine. Bring up to medium, then stir in cheese and continue to cook until cheese me.

BOB Cheesy Bacon Grits for One

April 25, 1997 Kristen

BOB Cheesy Bacon Grits for One

2 packets instant grits (such as Quaker, found near cereals)

2 T. dry milk

2 T. bacon bits or shelf stable bacon

1⁄2 tsp. onion powder (not onion salt!)

1⁄2 tsp. dried diced garlic

2 oz. freeze dried shredded cheddar cheese

1 C. water

Bring the 1 C. water to a boil. Add all ingredients except cheese, stirring to mix well. Turn off heat, and stir in cheese. Cover and let sit 5 minutes, or until cool enough to eat.

3 Egg Cheese Omelet

March 27, 1997 Kristen

3 Egg Cheese Omelet

½ C. Freeze Dried Shredded Cheddar Cheese (Thrive Life)

1 ¾ T. (Cold) Water

Place cheese in Ziploc bag. Sprinkle water over cheese. In normal times, it’s good to refrigerate while it rehydrates, about 30 minutes, for the best cheese consistency. It works OK in an omelet without doing that.

¼ C. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

6 T. Water

Salt, Pepper, and any desired herbs

Whisk powdered egg crystals with water in a small bowl, seasoning as desired.

½ T. Oil (or butter)

Heat oil in a non-stick pan over medium-high heat. Reduce heat to medium once oil is hot. Pour in egg mixture and allow to set lightly, without browning. With rubber spatula, lift the set layer of egg up on one side and tilt pan to allow uncooked egg to flow underneath. Repeat on the other side. If the eggs release excess water, you can blot it with a clean towel or carefully drain off (this happens more often with smaller amounts of egg than large quantities). Once egg is fully set, carefully flip over, top with rehydrated cheese, then fold in half and serve.

You can of course add other ingredients to your cheese filling. Try adding dehydrated green onion to the eggs before pouring, or rehydrating onions and mushrooms and / or sausage crumbles and adding those to your omelet (I would sauté them a bit, just pour my egg over and incorporate the vegetables into the egg part of the omelet with just cheese inside for the easier method)

Meatball Cheese Soup

January 5, 1997 Kristen

Meatball Cheese Soup

2 C. water

1 C. corn whole kernel

1 C. potato chopped

1 C. celery chopped

1/2 C. carrot sliced

1/2 C. onion chopped

2 cubes beef bouillon

1/2 tsp. Tabasco pepper sauce

1 jar 16 oz. Cheez Whiz

Meatballs

1 lb. ground beef

1/4 C. bread crumbs

1 large egg

1/2 tsp. salt

1/2 tsp. Tabasco sauce

Meatballs: mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.

Cheesy Potatoes

November 26, 1996 Kristen

Cheesy Potatoes

5-6 medium potatoes

1 can Cheddar Cheese Soup

3 T. melted butter

Salt & Pepper to taste

Peel and slice potatoes then arrange in CP. Combine soup, butter, salt, and pepper in a microwavable bowl. Microwave on high for one minute. Pour over potatoes.

Broccoli and Cheese

November 22, 1996 Kristen

Broccoli and Cheese

2 packages (10 oz. ea.) frozen chopped broccoli, partially thawed

1 can (10-3/4 oz.) cream of cerlery soup, undiluted

1-1/2 C. shredded sharp cheddar cheese, divided

1/4 C. chopped onion

1/2 tsp. pepper

1/2 tsp. Worcestershire sauce

1 C. crushed butter-flavored crackers

2 T. butter or margarine

In a large bowl, combine broccoli, soup, 1 C. cheese, onion, Worst sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.