Prep 15 mins
Cook 0 mins
It was traumatic down here in Baton Rouge when Kraft discontinued. It was necessary for at least two recipes from [b]River Road Recipes, the Textbook of Louisiana Cuisine (1959)[/b], River Road Spinach Madeleine and Garlic Cheese Grits. This company makes one, see if your grocery can get them. http://www.parkersfarm.com/ Our local paper had an article on substitutes. http://www.2theadvocate.com/features/food/33919844.html?showAll=y&c=y
- 1 1⁄2 lbs sharp cheddar cheese, grated
- 1⁄2 lb processed cheese product such as Velveeta cheese
- 3 ounces cream cheese
- 1 teaspoon seasoning salt
- garlic powder
- Soften cheeses and mix all together well.
- Shape into four rolls and wrap well in foil or plastic wrap.
Made these cheese rolls for a neighborhood potluck, & they were a big hit! Made them according to the recipe, then served 'em with a choice of Ritz crackers or with the somewhat larger Milton's Original Multi-Grain Crackers! Both went over well, but I kind of liked the latter ones since they didn't add to the already intense cheese flavor! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]