You can also add any of - some finely diced onion, finely chopped parsley, finely chopped bacon, crushed pineapple, corn/cream corn. If adding crushed pineapple or cream corn, remove about 1/3 cup milk per tin of these added
1Place everything in the sc on high with lid on until cheese is melted - approx 1hr, stir about every 20 minutes. Take lid off and cook for a further 10 minutes.
3Once melted leave to cool for a while so that the mixture thickens to an easily spreadable yet still quite liquid consistency. Stir occasionally as the fat content of the cheese will try to separate out.
7**serving suggestions & storage info**
9If making cheese rolls, once the mix has reached the spreadable stage, turn to low or warm to keep the cheese mix spreadable.
11Cheese rolls - fresh sandwich bread. You can cut off all the crusts, just two sides or none - individual choice. I find it easiest to take the crusts off the edge that is rolled.
13Spread a thin layer of the cheese spread on the bread and roll up. Repeat until you have made as many as you would like. This quantity of mixture makes approx 10 dozen as you only spread a thin amount on each slice to avoid having cheese cook out everywhere.
15To cook the cheese rolls, place in a sandwich press or under the grill until browned on both sides and cheese melted. You can spread a little butter on one side but its not necessary.
17Also use with grilled cheese, baked potato etc - And for a quick easy cheese sauce, just thin with milk.
19These freeze well and are a great snack, easy lunch or a side with soup.
21You can also spread it on bread/toast for grilled cheese, place in a toasted sandwich or in a baked potato.
23The mix without any of the extras you can add will keep in the fridge for approx 1-2wks.
25And dont throw away those crusts, turn them into breadcrumbs and keep in the freezer for use when required. I just pull some out when I want to make a stuffing, place crumbs on top of a meal or use to crumb meat 🙂
Submitted by Nikki Willis
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