Gooey Ham and Cheese

My mother used to make this spread, and used it to fill finger rolls--little rolls like half-size hot dog buns, with some kind of seeds sprinkled on top. She called them Gooey Buns, and made them for teas, luncheons, showers, and by the dozens for church youth group activities. I have adapted them for the low carb life style.

1 can Spam, grated
1 lb. sharp cheddar cheese, grated
1/2 cup or more salad olives with pimentos, grated
1 tsp. garlic powder
1/2 tsp. dry mustard
ground pepper to taste
1 stick butter
1 pkg. pork rinds, plain or flavored (I like the barbecue flavor)

Melt the butter and add the seasonings.
Grate the cheese, Spam, and olives, or use your food processor. The result should be rough, not a smooth paste, so don't overprocess.
Combine with the seasoned butter and mix well.
Cover a plate with a layer of pork rinds and then a layer of the mixture.
Broil until the cheese is melted and bubbly.
Serve hot.

Another way to use this mixture is in an omelet--yum!

If your kids are not low carbing, fill some hot dog buns with the mixture and bake in a hot oven until the cheese is melted and bubbly.

CREAM OF BROCCOLI CHEESE SOUP

2 Cups (raw) Broccoli, cooked and chopped
2 T. Butter
1 Cup Mushrooms, chopped
3 T. green onion
1 T. soy flour
1 Cup Chicken Broth
4 T. Heavy Cream
2 oz. Cheese (Cheddar)
1/2 tsp. white pepper
salt to taste

Cook broccoli.
Chop and set aside.
Melt butter in a heavy pan; add mushrooms and onion.
Sauté until tender.
Add soy flour and stir.
Gradually add the chicken broth and heavy cream, stirring constantly.
Add cheese and and stir until smooth.
Add broccoli and heat thorough. From V. P. Smith

EASY BROCCOLI-CHEESE SOUP

3 c. chopped, cooked broccoli (frozen is fine)
4 oz. cream cheese
3/4 c. heavy (whipping) cream
3/4 c. water
2 packets instant chicken bouillon
1/4 tsp. ground black pepper
4 oz. shredded sharp Cheddar cheese

In a food processor, combine the broccoli, cream cheese, cream and 1/4 c. of the water.
Process until smooth.
Transfer to a medium saucepan.
Stir in the bouillon powder, pepper and the remaining 1/2 cup water.
Bring to a simmer over medium heat.
Add the Cheddar cheese and stir until melted.
Do not boil.
Serves four at a little over 4 carbs/ serving. From Nancy Pete

Chili Relleno Casserole

Preheat oven to 350 degrees.
9 egg whites
4 egg yolks
1 lb. jack cheese, shredded
10 ounces Mexican-style style tomatoes, pureed
14 oounces Ortega brand mild green chilies, whole & seeded
1/4 cup onion, finely chopped
chili powder to taste
ground red pepper to taste
butter

Generously grease sides and bottom of 9x13 GLASS pan.
Cover bottom of pan with 1/2 of the chilies - no seeds!
Spread 1/2 of onion and 1/3 of the cheese over the chilies.
Sprinkle with chili powder and dust with red pepper.
Repeat steps with the remaining chilies, onion, 1/3 of the cheese, and spices.
Beat 9 egg whites until thick but not stiff.
Add 4 yolks and blend lightly.
Pour eggs over chili and cheese in casserole.
Bake at 350 degrees for 20 minutes.
Casserole should not be soupy in middle.
If necessary, cook longer, but cover the edges with foil so that they don't over-brown.
Pour blended tomatoes over top over top of casserole.
Sprinkle additional seasoning.
Cover with remaining cheese.
Cook an additional 15 minutes or until casserole is firm and cheese is entirely melted.
Let cool 5 minutes before serving. Serves 12.

Monterey Cheese Crisps

1 pound Monterey jack cheese (I like one with hot peppers)
cayenne pepper
1/4 teaspoon garlic powder

Cut cheese into 1/4 inch slices.
Place slices 3 inches apart on a non stick baking sheet.
Sprinkle with cayenne and garlic to taste.
Bake at 400 for 10 minutes, until golden brown (THESE WILL SPREAD.)
Watch closely.
Remove from pan and cool on paper towels.
Stores well in airtight container.