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TOTM for May~Spring is in the Air

Topics included in this months cookbook: Artichokes, asparagus, cheesy casseroles, cheese's, cheesecake, chives, fondue, leeks, marinades, mushrooms, olives, quiche, ramps, rubs, rhubarb, salads, sandwiches, sauces, spring soups. Pages of interest I have saved in My Favorites include: Popular Cheese Varieties Popular Cheese Parings The Blue Cheese Family The Cheddar Family The Emmental Family Grating Cheese Hispanic Cheese Pasta Filata Spanish Cheese Specialty Cheese Trappist-Style Cheese Washed-Rind Cheese If you have an interest or need information please z-mail me and I will forward the information.
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Recipe #169439

Like a slice of pudding. Very very moist and dense--in loaf form. Make a tasty dessert or mid-morning snack with a hot cup of tea.

Recipe #130042

A terrific blue cheese dressing/dip! The olives give it an extra zip. Very good with veggie tray or oven-fried potato wedges. I add more blue Cheese; adjust to YOUR preference. Cooking time = refrigeration time.

Recipe #120693

This is an ooey gooey delight straight from St.Louis Missouri.

Recipe #17776

I love White Castle. I admit it, but I'd have to drive two hours to get to the nearest White Castle, so, I found this recipe in the Top Secret Recipes book. It is very well worth the effort if you love White Castles. Nothing compares to this taste.

Recipe #13858

No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis’ Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis’ Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant’s cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.

Recipe #153354

This is a spin on a recipe from RR for an easy baked brie to serve for any occasion - just with a lightly sweet and spicy twist for the spice lovers in your group! Try this for a Mardi Gras party, New Year's, Cinco di Mayo, sports parties, etc! You can get the jelly at - they have the BEST pepper jellies on the planet - a tradition at Pike Place Market in Seattle!

Recipe #203562

13 Reviews |  By anme

My mom's favorite dish ever! You may want to add more lettuce, but my mother is more about the "extras" then the greens. These are extra good topped with Recipe #222159! Also for chicken I use Recipe #217675 a lot.

Recipe #219831

Posted for ZWT 2006. Recipe comes from Justin Wilson's Homegrown Louisiana Cookin.

Recipe #175543

4 Reviews |  By PaulaG

I was wanting something different for breakfast and was doing some browsing. I found a couple of recipes for omelet sandwiches but did not have the proper ingredients and was inspired to create this delicious breakfast treat. The bread I used was a green chili cheese bread; however any good quality bread cut 1/2 inch thick will work.

Recipe #202365

1 Reviews |  By ellie_

I was looking for an appetizer dip that was a little different with a touch of heat and came across this recipe that has a bit more than a touch of heat and spice but I thought this sounded perfect for get togethers. Recipe source: Simply Simpatico, a community cookbook

Recipe #195343

Great as a side for the holidays, or really anytime! A little fact: In 1543 DeSoto’s Spanish explorers found SweetPotatoes growing in “Indian gardens” in what became Louisiana. The SweetPotatoes were also cultivated in the Carolina area of North America before the European colonization. Adapted from the North Carolina Sweet Potato Commission.

Recipe #193234

1 Reviews |  By acerast

A marvelous soup featuring Vermont Cheddar from Brooke Dojny's "The New England Cookbook".

Recipe #229951

4 Reviews |  By acerast

I've been making this for so long I don't remember where the recipe came from. The recipe calls for Monterey Jack Cheese but you can use Pepper Jack, Cheddar or a combination of cheeses. You can also add chopped fresh jalapenos, black olives, hot sauce....what ever suits you. Buen Provecho!

Recipe #224168

2 Reviews |  By PanNan

Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese.

Recipe #48657

From the Honor Mansion-which is noted as one of the Best Places to Kiss in Northern California!

Recipe #219960

Easy, Easy, Easy!!! From the Poppy Hill Bed and Breakfast in Mariposa California. Edit: You might try greasing the pie pan with butter instead of cooking spray.

Recipe #215004

From Fernando's Hideaway Cottages in the Napa/Sonoma Wine Country.

Recipe #213363

Posted for Zaar World Tour 2005. I thought I'd never post a recipe I'd never make, but I think this is it. I DO only post recipes that sound very yummy, like this one. It's high in fat, so it's for those of you who think you can handle it. It sounds unbelievably good. I love nachos, who doesn't? From a special edition of Saveur, The Best of Tex-Mex Cooking. From San Antonio's Los Barrios restaurant, it's presumably "the most outstanding appetizer there is." Adding the water comment is my own addition.

Recipe #134187

An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.

Recipe #158994

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