Egg, cheese and dairy

Cheese-Filled Manicotti

  • 1 package (8 oz.) manicotti shells
  • 1 container  (15 oz.) ricotta cheese
  • 2 cups (8 oz.) shredded mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 egg
  • 1 Tbsp chopped parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1/8 tsp nutmeg
  • 2 cups (16 oz.) spaghetti sauce

Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 ½ cup ricotta cheese

Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 ½ cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, the egg, parsley, salt, pepper, and nutmeg. Spoon mixture into manicotti shells, using at least ⅓ cup per shell. Place filled manicotti shells in a single layer in greased 13x9–inch baking pan. Pour spaghetti sauce over manicotti shells. Sprinkle with remaining ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Bake at 350°F for 35 minutes or until hot. Makes 4 servings.

Advanced Preparation: Complete all other steps but do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F for 1 ½ hours or until hot and bubbly.

Per serving: 742 calories, 35g fat, 40g protein, 68g carbohydrate, 6g fiber, 1.3g sodium.

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Chile Cheese Rice Bake

Serves 6

  • 1 can (4 oz) diced green chiles
  • 1 cup sour cream
  • ½ tsp salt
  • 3 cups cooked rice
  • 2 cups (8 oz) shredded jack cheese
  • ½ cup (2 oz) shredded sharp cheddar cheese

Mix everything but cheddar cheese together. Place in greased casserole. Bake at 350°F oven 30 minutes. Sprinkle with cheddar cheese. Bake 5 minutes, or until cheese is melted.

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Chocolate Blancmange (Pudding)

Serves 8

  • 1 ⅓ cups sugar
  • 7 Tbsp cornstarch
  • ¼ tsp salt
  • 1 quart milk
  • 3 ounces unsweetened chocolate
  • 1 tsp vanilla

Mix sugar, cornstarch, and salt together. Gradually blend in milk. Cook slowly stirring constantly, until thickened. Add grated chocolate. Cook several minutes more to remove raw cornstarch taste. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5-cup mold. Chill until firm, about 3–4 hours.

Box mixes of chocolate pudding are a pallid imitation of the real thing! Try this — it’s delicious.

Per serving: 288 calories, 10g fat, 5g protein, 49g carbohydrate, 2g fiber, 130mg sodium.

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Greek Cheese Pie

Serves 6

  • 1 9″ pie shell, baked
  • ¾ lb. feta cheese, crumbled
  • 4 eggs
  • 1 cup cream or half & half
  • ¼ cup grated Parmesan cheese
  • ¾ cup chopped canned tomatoes, drained
  • ½ cup chopped green onions
  • Salt and pepper to taste (may not be necessary)

Beat together the feta cheese, eggs, cream, and Parmesan cheese until well blended. Scatter tomatoes and green onions evenly over baked pie shell. Pour egg mixture over tomatoes and green onions. Put pie on cookie sheet and bake at 350°F for 40–45 minutes, until lightly browned and set.

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Lukchen Kugel

Serves 18

  • 16 oz low-fat cottage cheese
  • 16 oz sour cream
  • 1 cup sugar
  • 5 eggs, beaten
  • ½ cup butter, melted
  • 1 Tbsp vanilla extract
  • 1 pkg (12 oz) egg noodles, cooked, rinsed, and drained
  • 1 Tbsp cinnamon sugar

Stir together cottage cheese, sour cream, sugar, eggs, butter and vanilla. Combine with noodles and put into 13X9 baking pan. Dust with cinnamon sugar. Bake at 350°F for 50 minutes to 1 hour or until center is set.

250 calories, 12g fat, 8g protein, 27g carbohydrate, 1g fiber per serving.

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Macaroni and Cheese

Serves 2 (multiply recipe to serve more)

  • ¼ pound macaroni
  • ¼ pound (1 cup) shredded cheddar cheese
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup milk
  • ¼ tsp salt

Cook macaroni according to package instructions. Meanwhile, prepare the cheese sauce:

Heat the milk in the microwave for 1 minute per cup to warm it (this step is optional, but it speeds the rest of the recipe). Melt the butter, add the flour and cook over medium heat briefly until the flour is partially cooked (but do not let it brown). Add the milk, cook over medium to medium-high heat, stirring all the while, until the mixture starts bubbling and thickens. Take off the heat, mix in the cheese, and let it stand until the cheese melts. Mix again until well- combined, add salt to taste, and combine with the drained, cooked macaroni.

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Tomato-Cheese Pie

  • 1 cup grated cheddar cheese (4 oz)
  • 1 cup grated mozzarella cheese (4 oz)
  • 1 cup ricotta cheese
  • ¼ lb mushrooms, sliced and sauteéd
  • 2 Tbsp chopped green onions
  • 1 can salmon, drained and flaked
  • 3-4 medium tomatoes, sliced in thin wedges
  • 1 tsp basil, crumbled
  • 1 tsp oregano, crumbled
  • ¼ cup chopped green onions
  • salt and pepper
  • 1 pie shell, baked

Preheat oven to 325° F. Combine cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into baked pie shell. Arrange tomato slices on top over filling Sprinkle with herbs, chopped green onions, salt and pepper. Bake for 20 minutes.

Cool 15 minutes before cutting.

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Vanilla Blancmange (Pudding)

Serves 8

  • ⅔ cup sugar
  • 6 Tbsp cornstarch
  • ¼ tsp salt
  • 1 quart milk
  • 2 tsp vanilla

Mix sugar, cornstarch, and salt together. Gradually blend in milk. Cook slowly stirring constantly until thickened. Cook several minutes more to remove raw taste. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5 cup mold. Chill until firm, about 3 to 4 hours.

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