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Brad Belote | July 31, 2007
Cheese apple breakfast pie Recipe by Jim Lekander Category: misc. Prep time: 30 minutes Servings: 8 Ingredients 1 9-inch pie crust 1 cup apple pie filling 1/2 cup ricotta cheese, part skim milk 3/4 cup...
NEWS
Brad Belote | July 31, 2007
Basic cheese strata Recipe by: Jo Manhart, Missouri Egg Council Category: entrée   Prep time: 10 minutes + 70 minutes Servings: 4-6 Ingredients as needed softened butter 6 slices day-old bread 1 cup (4 ounces) shredded cheese 6 eggs 1 1/2 cup milk 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon pepper Directions Butter the bread, and cut into small cubes or leave in slices.
NEWS
Brad Belote | July 31, 2007
Caraway cheese muffins Recipe by Jim Lekander Category: bread Prep time: 30 minutes Servings: 12 Ingredients 1-1/4 cups all-purpose flour 1/2 cup rye flour 2 tablespoons sugar ...
NEWS
July 31, 2007
by Nicole Lawson INGREDIENTS (per serving) 1 unbaked croissant 1 hot dog spoonful of chili shredded cheese Put the hot dog and chili on top of the croissant dough and roll it all up together. Sprinkle cheese on top of it. Bake in a 350-degree oven until croissant is crispy.
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presented by Nicole Young and jeepsternik72@yahoo.com | February 3, 2011
  3 cups (12 ounces) of shredded aged, cheddar cheese 1 1/2 cups (6 ounces) of shredded Parmesan cheese 1 1/2 teaspoons of Tabasco® sauce 3 tablespoons of Worcestershire sauce 1 tablespoon of pure chili powder blend, such as ancho and New Mexico 1/2 teaspoon of garlic powder or granulated garlic 1/4 to 1/3 cup of beer 1/4 cup of chopped fresh parsley crackers or toast slices...
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presented by Nicole Young and jeepsternik72@yahoo.com | April 14, 2011
12 ounces of provel cheese 8 ounces of shaved prosciutto 8 slices of dense sourdough bread 2 tablespoons of olive oil 1 tablespoon of Italian seasoning Lay out four pieces of bread.  Place two ounces of prosciutto on each piece.  Top prosciutto with three ounces of shredded provel cheese.  Sprinkle a small amount of Italian seasoning onto cheese and top with another piece of bread.  Heat a medium-sized skillet to medium high...
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presented by Nicole Young and jeepsternik72@yahoo.com | September 23, 2010
        4 cups of macaroni noodles 10 ounces of grated smoked gouda cheese 8 ounces of grated mild cheddar 3 cups of milk 1 8-ounce stick of butter 6 ounces of flour 2 teaspoons of Tabasco sauce (to taste) salt and pepper 1 12-ounce kielbasa sausage, cut into coins Note: There is little chance that you will find gouda already grated, so you'll probably have to break out your box grater and your jar of elbow grease unless, like me, you are lazy and well equipped.
NEWS
Brian Vandenberg, Edited News Release From The Missouri Department Of Agriculture | January 14, 2013
(JEFFERSON CITY, Mo.) - The State Milk Board, in conjunction with the Missouri Department of Agriculture and the Missouri Department of Health and Senior Services, announced today that Homestead Creamery of Jamesport, Mo. is voluntarily withdrawing a batch of its Flory's Favorite cheese from the marketplace. Preliminary test results received from the Missouri State Health Laboratory indicate the cheese may be contaminated with Shiga-Toxin producing E.coli, which can lead to food borne illness.
NEWS
by Linda Russell, KY3 News and lrussell@ky3.com | January 25, 2013
MOUNTAIN VIEW, Mo. -- After a two and a half year legal battle, 15 tons of cheese made and aged near Mountain View was hauled to a dump.  To fans of natural foods, it is monumental waste and over-regulation.  To Missouri's Milk Board , it's merely protecting public health. "I see the destruction of what my wife and I and family have worked to build," said Joseph Dixon, owner of Morningland Dairy .  Dixon and his family aren't the only ones outraged by the trashing of about 30,000 pounds of cheese produced on the farm in Howell County.
NEWS
presented by Eric Hull and owner Randy Richards of Harter House | September 30, 2008
The Cowboy Griller is a chicken breast stuffed with banana peppers and pepper jack cheese, then wrapped in bacon. Instead of a recipe, Richards calls it more of a process. Take a large fresh chicken breast. Lay flat with the large end toward you. Use a sharp knife to cut a pocket in the middle of the breast. Stuff approximately 2 ounces of pepperjack cheese (a stick about 1 inche wide and ½ inche tall) into the chicken breast. Stuff approximately 1 ounce of mild banana peppers to each side of the cheese stick.
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NEWS
presented by Nicole Young and jeepsternik72@yahoo.com | August 8, 2013
Dressing 2 teaspoon of grated lime zest 3 tablespoons of lime juice 1 tablespoon of honey 1/4 cup of finely chopped basil 1/4 cup of finely chopped parsley 1/2 teaspoon of pepper 1/4 cup of olive oil (to taste) salt Whisk ingredients together just before serving.   Salad 2 cups of blueberries 2 small cantaloupes, large diced or melon balled 1 cup of blue cheese crumbles 1/2 cup of toasted pecans, chopped Toss salad ingredients in a large bowl and then drizzle with dressing.   Serve immediately.
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NEWS
presented by Nicole Young | April 11, 2013
8 slices of sourdough bread 4 slices of sharp cheddar cheese 4 slices of Swiss cheese 12 strips of cooked bacon 1 avocado, cut in half, pitted and sliced 2 tablespoons of softened butter Heat skillet to medium on the stove top.  Butter one side of all eight slices of bread. On the unbuttered side of each of four slices, add one slice of cheddar cheese, 3 strips of bacon, 1/4 sliced avocado, and 1 slice of Swiss cheese.  Add top slice of bread and place one sandwich into the preheated skillet.
NEWS
by Linda Russell, KY3 News and lrussell@ky3.com | January 25, 2013
MOUNTAIN VIEW, Mo. -- After a two and a half year legal battle, 15 tons of cheese made and aged near Mountain View was hauled to a dump.  To fans of natural foods, it is monumental waste and over-regulation.  To Missouri's Milk Board , it's merely protecting public health. "I see the destruction of what my wife and I and family have worked to build," said Joseph Dixon, owner of Morningland Dairy .  Dixon and his family aren't the only ones outraged by the trashing of about 30,000 pounds of cheese produced on the farm in Howell County.
NEWS
Brian Vandenberg, Edited News Release From The Missouri Department Of Agriculture | January 14, 2013
(JEFFERSON CITY, Mo.) - The State Milk Board, in conjunction with the Missouri Department of Agriculture and the Missouri Department of Health and Senior Services, announced today that Homestead Creamery of Jamesport, Mo. is voluntarily withdrawing a batch of its Flory's Favorite cheese from the marketplace. Preliminary test results received from the Missouri State Health Laboratory indicate the cheese may be contaminated with Shiga-Toxin producing E.coli, which can lead to food borne illness.
FEATURES
presented by Nicole Young and jeepsternik72@yahoo.com | August 16, 2012
8 slices of sourdough bread 8 slices of Swiss cheese 2 whole avocados, pitted and sliced 2 cups of spinach leaves 4 ounces of goat cheese 2 tablespoons of butter Heat a sauté pan to medium heat.  Melt 1 tablespoon of butter in pan.  Place 1 slice of Swiss cheese on four pieces of bread; top with sliced avocado, spinach and goat cheese.  Top with another slice of Swiss cheese and another slice of bread. Cook in melted butter in sauté pan until golden brown on both sides.  Coat in half diagonally.
NEWS
presented by Nicole Young and jeepsternik72@yahoo.com | August 9, 2012
3 ounces of dry fettuccine 3 fresh medium tomatoes 2 garlic cloves 2 fresh basil leaves 3 ounces of goat cheese 3 tablespoons of olive oil (to taste) salt and pepper Cook fettuccine noodles. Drain pasta, reserving 1/3 cup of water.  Rinse pasta in cold water. Drizzle tomatoes and garlic in olive oil.  Roast in a 400-degree oven.  Remove from oven after 10 minutes. Blend tomatoes, garlic and olive oil.  Place in a medium sauce pan with pasta water.  Rough chop basil.  Crumble 2 ounces of goat cheese in tomato sauce and cook on stove top until cheese completely melts.
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presented by C.J. Miles, co-owner of Pasta Express, 3250 E. Battlefield Road, Springfield and cj@pastaexpress.com | May 10, 2012
Ingredients for pesto sauce 1 cup of dried or fresh basil .5 cup of olive oil 2 teaspoons of minced garlic .25 cup of Parmesan cheese 1 teaspoon of kosher salt 1 teaspoon of pepper Ingredients for pizza pesto sauce any “pizza” style cheese (provolone, mozzarella, mixture of cheeses) 1 store-bought pizza crust 2-6 ounces of cooked shrimp 1-2 ounces of sliced mushrooms In a bowl, add all ingredients for the pesto.  Incorporate all ingredients with a whisk or spoon until it becomes a smooth sauce.  This sauce can be refrigerated prior to making pizza if needed.
NEWS
presented by Nicole Young and jeepsternik72@yahoo.com | February 9, 2012
1 can of fire roasted tomatoes 1 1/2 cups of heavy cream 1 teaspoon of granulated garlic (to taste) salt and pepper 6 pieces of Texas toast 6 pieces American cheese 3 tablespoon of butter Purée the fire roasted tomatoes and pour into a medium sauce pan.  Heat until tomatoes just start to boil; stir in garlic. Reduce heat to a simmer and stir in cream.  Add salt and pepper to taste. Butter one side of each piece of bread.  Place cheese onto unbuttered side of bread.  Put sandwiches together (you should have three)
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presented by Nicole Young and jeepsternik72@yahoo.com | December 29, 2011
Eight pieces sliced white bread 2 chicken breasts 2 tsp salt and pepper 8 slices cheddar cheese 1/2 cup crumbled blue cheese 2/3 cup buffalo sauce Season chicken breasts with salt and pepper, cook in a 350 degree oven until chicken shreds.  Toss shredded chicken in buffalo sauce.  Place one slice of cheddar onto each piece of bread. Portion the blue cheese onto four of the pieces of bread, top blue cheese with shredded chicken. Drizzle a medium sauté pan with olive oil and turn stove to medium high heat.  Place piece of bread with chicken into heating pan and top with one of the pieces with only cheddar.  Cook for 1 1/2 to 2 minutes on each side until golden brown and cheese melt.  Cut into bite size pieces for an appetizers or serve whole for a meal recipe serves eight or four.
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Maria Neider, KY3 News | December 20, 2011
Chef James Clary appeared on Ozarks Today with one of his favorite holiday hors   d'oeuvres.  The colorful, savory dip can be made in mere minutes for your Christmas party. Clary is the Director of Culinary for Price Cutter's Pyramid Foods. Goat Cheese Poached In Tomato Sauce ¼ cup olive oil 1 tablespoon minced garlic ½ cup minced onion 16 oz. whole canned tomato 2 teaspoons Kosher salt 1 teaspoon black pepper 8 oz. creamy goat cheese Basil Sprig Toast Points*   Heat small sauce pan and add oil. Sauté garlic and onion, covered, for about 3 minutes or until onions are soft..
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