Pepper Cheese Bread

Pepper Cheddar Cheese Bread

Ingredients

  • 5 1/2 to 6 cups flour, divided
  • 2 packages active dry yeast
  • 1 cup milk
  • 2/3 cup butter, cut up
  • 1 tablespoon sugar
  • 1 to 2 tablespoons coarse black pepper
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups (8 ounces) shredded Curemonte sharp cheddar cheese
  • 1 1/4 cups unseasoned mashed potatoes

Cooking Directions

In a large mixer bowl combine 2 cups flour and the yeast. In a small saucepan combine milk, butter, sugar, pepper, and salt. Cook and stir until warm (115° F to 120° F) and butter is almost melted. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Stir in cheddar, mashed potatoes, and as much remaining flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).

Punch down; turn dough out onto a lightly floured surface. Divide dough into 6 pieces. Cover; let rest 10 minutes. Roll each piece into a 16 inch long rope. On a greased baking sheet, braid 3 ropes together. Repeat on a second greased baking sheet with remaining ropes. Cover; let rise in a warm place until nearly doubled (about 30 minutes). Bake at 375° F for 35 to 40 minutes or until done, covering with foil the last 15 minutes of baking to prevent over-browning. Remove from pans; cool.

Cheese Bacon Tomatoes

Cheddar Cheese Bacon Tomatoes

Ingredients

  • 4 medium-size firm tomatoes
  • 12 slices bacon, cut up
  • 1/2 cup chopped green bell pepper
  • 6 eggs
  • 1/2 cup onion, chopped
  • 1 1/2 cups (6 ounces cheddar cheese, shredded
  • 2 tablespoons lettuce, chopped
  • 2 tablespoons cheese crackers, crushed
  • 4 teaspoons butter

Cooking Directions

Heat oven to 400° F. Cut thin slice from top of each tomato; scoop out pulp and set aside. Drain tomatoes upside down on rack.

Meanwhile, in skillet, cook bacon until almost done. Drain off fat. Add green pepper and onion and sauté until soft. Remove skillet from heat. Blend in cheddar, lettuce and tomato pulp.

Fill each shell with 1/4 of mixture. Sprinkle with cracker crumbs and dot with 1 teaspoon butter each. Place in buttered baking dish, bake for 25 to 30 minutes.

Cheddary Beer Soup

Cheddary Beer Soup

Ingredients

  • 4 tablespoons butter
  • 1/3 cup green onion, chopped
  • 1 8-ounce package fresh cabbage, shredded for coleslaw
  • 1/4 cup flour
  • 2 10-1/4-ounce cans chicken stock
  • 1/2 cup beer
  • 1 tablespoon Dijon mustard
  • 2 cups half-and-half, heated
  • 2 cups (8 ounces) sharp cheddar cheese, shredded
  • 1 pound fully-cooked smoked sausage, cut into bite-sized chunks

Cooking Directions

Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes. Add hot half-and-half, sharp cheddar and sausage. Warm gently until heated through and cheese melts.