Appetising Ways of Serving Cream Cheese

New Zealand Journal of Agriculture, Volume 95, Issue 6, 16 December 1957, Page 620

Appetising Ways of Serving Cream Cheese

By

MARY HUNT,

Home Science Extension Officer. Department of Agriculture. Christchurch CREAM cheese is rich and mild in flavour and like cottage cheese is a soft, unripened cheese, though it has a considerably higher milk fat content and a lower moisture content than cottage cheese. Cream cheese is made from cream, sometimes with the addition of some whole-milk or skimmed milk, while cottage cheese is made from skimmed milk. CREAM cheese is generally served as sandwich fillings or spread on savoury biscuits, but it can also be used in salads, cooked savoury dishes, or puddings. Sandwich Fillings Cream cheese can be combined with any of the following: — Drained, crushed pineapple; chopped ginger; marmalade; finely sliced tomato; chopped raisins, dates or nuts;

blue cheese; or chopped chives or parsley. Salads Cheese balls: Form the cream cheese into balls and roll the balls in finely chopped parsley, chopped nuts, or paprika. Serve on lettuce leaves as an accompaniment to other foods. Peach salad: Mix cream cheese with chopped nuts and a little salad dressing. * Fill the cavities of canned peach halves with this mixture and sprinkle paprika on top. Serve on lettuce leaves. Stuffed celery: Select deeply grooved celery stalks, dry them well, and cut them into about 2in. lengths. Fill the grooves with well-seasoned cream cheese and garnish with a sprinkling of paprika. Serve with salad or as cocktail snacks. Cream cheese and pineapple salad: Mix cream cheese with chopped pineapple and serve on lettuce leaves. Chive Cheese Omelette 1 teaspoon of chopped 4 tablespoons of chives, water 4oz. of cream cheese Salt and pepper 4 eggs < Separate the yolks from the whites of the eggs and beat the whites until stiff. Add . the water, salt, pepper.

chives, and cream cheese to the yolks and beat until well combined. Fold this mixture into the whites. Pour into a frying pan with a little melted butter and cook slowly until browned on the bottom. Place high up in a moderate oven to cook the top. Pineapple Cream Cheese Pie 1 9in. uncooked J cup of chopped nuts pastry shell Filling 1 cup of sugar Boz. of crushed 1 tablespoon of pineapple cornflour Blend the sugar with the cornflour and add the crushed pineapple. Cook, stirring constantly, until it is thick and clear. Cool. Topping Boz. of cream cheese 2 eggs i cup of sugar J cup of milk 1 teaspoon of salt i teaspoon of vanilla Blend the cream cheese with the sugar and salt and add the eggs one at a time, stirring well after each addition. Mix in the milk and vanilla. Spread the filling over the uncooked pie shell and pour the topping over. Sprinkle the chopped nuts over the top. Bake at 400 degrees F. for 10 minutes. Reduce the heat to 325 degrees F. and bake for 50 minutes longer. Serve cold.