Lisa's Favorite Recipes
  • Appetizers
    • Spicy Stuffed Brie
    • Brie Vinaigrette
    • Hot Crab Dip
    • Stuffed Gouda Cheese
    • Crab and Avocado Quesadilla
  • Salads
    • Grand Marnier Farm Salad w/ Grilled Cheese Toasts
    • Blue Cheese Potato Salad
    • Apple Roquefort Slaw
    • Market Vegatable Salad
    • Artichokes w/ Garlic Pimiento Vinaigrette
    • Broccoli Nut Salad
    • Winter Fruit Salad Compote with Ginger Sauce
    • Sunburst Salad
    • Mexican Garden Salad
  • Soups
    • Curried Pumpkin Soup
    • Chilled Blood Mary Gazpacho Soup
    • Cream of Totilla Soup
    • Pat's Champagne Bean Soup
    • Cream of Zucchini and Almond Soup
  • Entre'es
    • Stuffed Chile w/ Jalppeno Cheese Sauce... Mexican Rice
    • Eggplant Rollatini with Three Cheeses
    • Paella Salad with Garlic Dressing
    • Beef Scallops Blue Grass
    • Orange and Fennel Poached Sole
    • Cold Poached Salmon With Mustard Sauce
    • Rice Pilaf
    • Fresh Asparagus w/ Red Pepper
    • Lisa's Easy Stuffed Porkchops
    • Sante Fe Meat Loaf
    • Meat Loaf Surpeme
    • Killer Chili Beans
    • Corn Pudding
  • Desserts
    • Southwestern Bread Pudding
    • German Pudding Cake
    • Cappuccino Creme Brule'e
    • Chuppachuk Brownies
    • Cold Lemon Souffle
    • Diet Banana/Strawberry Froth
STUFFED GOUDA CHEESE

1       10 oz. Gouda cheese (round)
2       Tbsp. butter
1       small wedge Roquefort cheese (1-1/4 oz.)
cup grated processed cheddar cheese

Dash tabasco
1       tsp. bottled thick meat sauce
1       tsp. Worcestershire
1       tsp. prepared mustard
2       Tbsp. Sherry

With a sharp knife, cut a very thin slice from top of Gouda. Scoop out enough cheese to leave 1/2- inch shell; then grate 1 cup of this cheese.

In a bowl, with mixer at low speed, cream butter. Beat in Gouda, Roquefort, and cheddar, then tabasco, meat sauce, Worcestershire, and mustard. Add sherry. Heap hollowed Gouda with mixture and refrigerate.

One hour before serving, let Gouda soften at room temperature. Then center Gouda on serving dish with crisp crackers. Can be made 1 to 2 days ahead of time.










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