Difference between revisions of "Baked Cheese Wedges"
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* ¼ pound wedge of [[Muenster]] cheese | * ¼ pound wedge of [[Muenster]] cheese | ||
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# Beat the egg in a bowl with a whisk. | # Beat the egg in a bowl with a whisk. | ||
# Add the flour and half the milk until smooth. Then add the remainder of the milk, salt and pepper. #Let batter stand for one hour. | # Add the flour and half the milk until smooth. Then add the remainder of the milk, salt and pepper. #Let batter stand for one hour. | ||
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[[Category:Cheese appetizer Recipes]] | [[Category:Cheese appetizer Recipes]] | ||
[[Category:Muenster Recipes]] | [[Category:Muenster Recipes]] | ||
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Appetizer Recipes]] | ||
Latest revision as of 07:03, 14 July 2012
Description
Baked Cheese Wedges by the New Jersey Department of Agriculture, public domain government resource—original source of recipe
Ingredients
Procedures
- Beat the egg in a bowl with a whisk.
- Add the flour and half the milk until smooth. Then add the remainder of the milk, salt and pepper. #Let batter stand for one hour.
- Coarsely grate cheese, divide in half, and stir half into the batter.
- Grease an 8-inch Pyrex pie plate, pour in the batter and bake in a 425 degree oven for 40 minutes until puffed and brown.
- Scatter the remaining half of the cheese on top and bake just until the cheese melts. When slightly cool, cut into 24 narrow wedges.
