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Miscellaneous Cheese Thingies

Parmesan Crackers - Astrid Bear
Pastizzi - Anthony Clover
Cheese and Garlic Spread - Dick Ellis
Beer and Cheese Soup - David Goldblatt
             Beer and Cheese Soup - Jessie Strader
Australian Nachos - Tom Lewis
Pan Haggarty - Ray Martin
             Pan Haggarty Addition - Rowen

Parmesan Crackers - Astrid Bear
Pile coarsely shredded Parmesan cheese in good sized heaps on a baking pan. The preshredded stuff from Costco works great here. Each pile will turn into one cracker. I pinch with all 5 fingers, getting maybe one tablespoon of cheese per pinch. Poke piles into recognizable circles. Put pan in 200 degree F oven and bake for 15-30 minutes, until cheese is melted and crackers are golden brown on the edges. Cool in pan a few minutes, them transfer to a rack to finish cooling and crisping up. These are great with soup, salads, or of course just by themselves. So easy! So good!

Cheese, Egg, and Onion Pie
(Adapted from C. Hieatt and S. Butler's Pleyn Delyt)
6 eggs
4 oz. mild white cheese, grated
1/4 cup bread crumbs
2 large onions, sliced or chopped as you prefer
2 tbsp. butter spices to taste (nutmeg, etc.)
Single crust pie shell
Microwave (this isn't the medieval part!) onions and butter for 5 minutes on high, or parboil onion and mix with butter. Place half the cheese on the bottom of the pie shell, then a layer of the onions, and top with the remainder of the cheese. Mix eggs, breadcrumbs and spices together, and pour over top into shell. Bake at 350 degrees F for 30-40 minutes.

Pastizzi - Anthony Clover
'Pastizzi' on hot black trays straight out of the ovens - a delicious sort of crisply baked oily choux pastry stuffed with ricotta.

Cheese and Garlic Spread - Dick Ellis
The recipe comes from the wrapper of a brand of platina, Italian flatbread, in stores briefly some years ago, but not seen since.
1/4 lb butter, or reasonable facsimile (Lecithin would probably be good)
1/2 C grated Parmesan
1/2 C shredded Mozzarella
1/2 C shredded Cheddar
3 cloves garlic, minced
Mix it all up together: using a food processor, I find it easiest to chop the garlic first, then mix the butter and Parmesan, then add the other cheeses.
Spread it on bread, bake at 350* for 15 min., and Bob's your uncle. Best warm, but very good cold.
The recipe is enough for one 11" or 12" flatbread; I usually make a double recipe, and put it on English muffins, pre-toasted, and cut them in quarters for hors d'oeuvres.

Beer and Cheese Soup - David Goldblatt
Open a bottle of BUD open a can of Campbell's Cheese soup. Drink the BUD. Open another bottle of BUD. Find a pot. Pour the gultonious mass in the can into the pot. Throw half a can of milk in it and half a bottle of BUD. Drink remaining half of BUD. Open another bottle of BUD. Stir the stuff in the pot on low heat. Drink the bottle of BUD while waiting. Now here's the tricky part. After the gultonious mass in the pot has burned and stuck to the bottom because you didn't, stir it throw the pot and the mass away. Now open another BUD and drink it. Send out for pizza.
List of ingredients:
1 8oz can of Cheese soup
1 Six pack of Bud ( long neck bottles preferred)
1 phone to call for the pizza ( extra imported cheese on it )
Oh yeah, some milk if you got it.

Beer and Cheese Soup - Jessie Strader
I buy curds and melt them down for my Beer Cheese Soup. Addition of bacon and/or broccoli (pre-blanched) is optional, but dry mustard is a requirement. I can't give you a recipe, it's strictly toss and taste operation for me, but if you start with a bottle of beer and go from there, you'll figure it out. Four or five cups of chicken stock to a bottle of beer and six or eight ounces of cheese curds sounds about right.

Australian Nachos - Tom Lewis
Nachos in Aus are corn chips, grated cheese, and nacho sauce (Old El Paso is best) over the top of that. There are three varieties of sauce - mild, medium, hot. I prefer the latter. Then you either heat in a medium oven for 20 or do 5 minutes in a convection microwave.

Pan Haggarty - Ray Martin
"A warming, filling dish at a bargain price..Succulent layers of potato, onions and cheese, given a bubbling brown finish under the grill... A good choice if you're planning an evening at the pub, or for satisfying teenage appetites.
Use firm fleshed potatoes such as Maris Piper or Desiree, as they will keep their shape and not crumble into mash at the end of the cooking time."
Serves 4
1 ounce butter
1 tablespoon vegetable oil
1 lb potatoes, peeled and thinly sliced
2 medium onions, skinned and thinly sliced
4-8ounces Cheddar or Lancashire cheese, grated
salt, (lots of freshly ground ) pepper
Heat the butter and oil in a large, heavy frying pan.
Remove from heat and put in alternate layers of cheese, potatoes and onions,
seasoning well between each layer. End with a top layer of cheese.
Cover, and cook the vegetables for about 30 minute or until the potatoes and onions are almost done.
Uncover and put the pan under a hot grill until the cheese is bubbling and browned. Serve immediately straight from the pan.
I would suggest a little Tabasco sauce or Lea & Perrins, and a bottle of Brown Ale. A layer of corned beef is an option for you carnivores.

Pan Haggarty Addition - Rowen
I made this as the potato dish for New Year's dinner and it was a great hit. It's not what I would call scalloped potatoes (there is no white or cream sauce) - it's more like Amana fried with cheese, maybe.
I put a dash of Worschesesceshirererer (whatever) in the butter and oil at the bottom before I added the layers. And I will make it again. It was a hit.