Difference between revisions of "Baked Cheese Wedges"
RealRecipes (talk | contribs) m (Text replace - "Category:Vegetarian appetizer Recipes" to "Category:Vegetarian Recipes Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* ¼ pound wedge of [[Muenster]] cheese | * ¼ pound wedge of [[Muenster]] cheese | ||
| − | == | + | == Procedures == |
# 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. | ||
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.
