Co-op News Summer 1986 PDF
CHEESELAND
With the coming of the deli, there are a lot of changes in the cheese department, Some specialty cheeses are available in the new deli, as well as the display cooler. Deli services include -pre-cut, cut to order or sliced cheeses. We will also be carrying a whole new array. Try melted cheese on apple pie, or fresh fruit and cheese plates. And enjoy:
Lo-Salt and Lo-Fat cheeses –
Farmer’s, Pepper Jack, Cheddar and Swiss. All low in fats. Excellent for people wishing to lo0wer sodium intake or on sodium restricted diets.
Natural Green Onion Jack, Farmer’s with Caraway Seeds and Farmer’s with Dill –
Great lightly toasted on Ak Mak, or better still, in a fresh garden summer salad.
Soya Kaas has arrived –
A nondairy soy cheese made with all natural ingredients. Flavor ripens when cooked like other soy products. Try it in a Mexican meal on a quesadilla, or have soya enchiladas.
Smoked Cheddar or Gruyere –
Both excellent sharp flavored cheeses for the cheese connoisseur.
Try the following recipe:
No Nuke Noodles (For the Perfect Meltdown)
- ½ lb. of Smoked Cheddar or Gruyere, grated or cubed
- ½ pint of Sour Cream
- ¼ lb. of Finely grated Romano (save half for topping)
- Kelp Powder
- 1 clove minced garlic
- ½ bunch chopped Green Onion
- 1 lb. Fresh Noodles (boiled til tender in Mineral or Distilled water with a pinch of sea salt.
Placed cooked noodles in a casserole dish, while still hot. Mix in other ingredients. Place in oven at 425 for 15 minutes, or until lightly brown on top. Sprinkle fresh cubed tomatoes and finely chopped almonds with grated Romano cheese on top. Broil for about 20 seconds or until glowing brown.
Another meal for a nuclear free zone! Say Cheese Please – and enjoy!
By Cosette LeCiel
