*  Exported from  MasterCook  *
 
                           RACLETTE/STYLE CHEESE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese/Eggs                      Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Shredded process Gruyere or
                         -process Swiss cheese (6
                         -oz.)*
    1       c            Shredded Gouda Cheese (4
                         -oz.)
    1       tb           Snipped fresh basil or
                         -oregano (or 1 tsp. dried
                         -basil or
                         Oregano, crushed)
    2       ts           Dijon-style mustard
    1       t            White wine
                         Worcestershire sauce
                         Tabasco sauce to taste
                         Pimiento slices (optional)
                         Fresh thyme, rosemary,
                         -and/or savory sprigs (opt)
                         Blanched cauliflower and/or
                         -broccoli flowerets, boiled
                         Halved tiny new potatoes
                         Pita bread wedges**
 
   In a small mixer bowl or food processor bowl combine
   cheeses; let stand to soften.  Add basil or oregano,
   mustard, Worcestershire sauce, and hot pepper sauce;
   beat with an electric mixer on low speed, or cover and
   process till well combined. (Mixture will be crumbly).
   Form into a ball. Shape into a 4-1/2 inch round about
   1 inch high. Wrap in clear plastic wrap; chill several
   hours or overnight.
   
   Unwrap cheese round; place in a 6 inch cast-iron
   skillet or heavy pan. Cut into 6 wedges; separate
   wedges slightly.  Place skillet or pan on the rack of
   a smoker or grill over slow coals.  Cover and smoke
   for 5 to 7 minutes or til softened and heated through,
   checking often to make sure the cheese doesn't
   overmelt. (The cheese shouldn't loose it’s shape or
   start to run.) Top each wedge with a pimiento slice
   and herb sprig, if desired. Serve with warm vegetables
   and bread. Makes 6 appetizers.
   
   *It is important to use process cheese.  Process
   cheese melts smoothly, giving an acceptable texture.
   
   **If you like, blanch or boil the vegetables ahead of
   time, cover and chill.  Wrap in foil and reheat on
   grill while the cheese smokes.
   
   From: 1990 Best-Recipes Yearbook--Better Homes and
   Gardens Shared By: Pat Stockett
  
 
 
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