1970's Recipes ~ Cheese Dishes

Cheese and Potato Pie

  • 1½lb cooked potatoes
  • 4oz grated cheese
  • 2 hard boiled eggs
  • 1oz butter
  • 1oz flour
  • 1 pint milk
  • Seasoning
  • Browned breadcrumbs

Slice the potatoes and the eggs. Place in the pie dish. Make a sauce of the butter, flour and milk, add 3 oz of the grated cheese. Pour over the potatoes and eggs and sprinkle the rest of the cheese on the top, also some breadcrumbs. Bake for 20 minutes at 450 deg.F. Season to taste.

Cheese and Cabbage Casserole

  • ½ pint cheese sauce
  • 1oz butter
  • ½oz flour
  • ½ pint milk (or ¼ pint milk and cabbage water)
  • 1 level teaspoon made mustard
  • 4oz grated cheddar cheese
  • 2oz extra grated cheddar cheese (for topping)
  • Pinch of salt

Cook shredded cabbage in lightly boiling salted water until only just tender. Drain, keeping a little of the vegetable water for the sauce.

To make the sauce, melt the butter, add the flour and cook for a minute. Remove from heat and stir in the milk gradually. Return to heat and bring to the boil, stirring. Cook for a minute, remove from heat, add seasonings and grated cheese, and stir until cheese has melted. Stir in the cooked cabbage lightly and turn into a buttered casserole. Sprinkle with the extra cheese and brown under a hot grill. Serve at once with buttered toast.

Hearty Cheese Flan

  • Pastry:
  • 8oz plain flour
  • 4oz butter
  • 4oz grated cheddar cheese
  • 1 egg yolk
  • Little cold water to mix
  • Pinch of salt and cayenne pepper
  • Filling
  • 4oz sliced mushrooms
  • 1½oz butter
  • 4 medium sized tomatoes (skinned and sliced)
  • 1 small can baked beans
  • 2 eggs
  • 2 tablespoons milk
  • 4oz grated cheddar cheese
  • Salt and cayenne pepper

Sieve flour and seasonings into a basin. Rub in the butter until mixture resembles fine breadcrumbs. Stir in cheese, and bind together with egg yolk and water. Roll out on a floured board to ¼ inch thick and line a greased heart-shaped sandwich tin, approx 8 inches by 1 inch deep. Bake ‘blind’ filled with baking beans in a fairly hot oven 400oF, gas mark 6 for 20 minutes. Remove beans and greaseproof paper and return to oven for a further 5 minutes. Cool, and remove flan from tin.

To make the filling, fry mushrooms in butter, drain and arrange in flan case with tomato, and baked beans. Beat the eggs and milk together, stir in cheese and season well. Pour over mushrooms and tomatoes. Bake in fairly hot oven 400oF gas mark 6 for 20-25 minutes. Serve hot.

Cheese and Scrambled Eggs

  • 8 eggs
  • 6oz grated cheddar cheese
  • 1oz butter
  • 4 sliced buttered toast
  • Salt and cayenne pepper

Whisk the eggs and add the grated cheese and seasonings. Melt the butter in a pan, and pour in the egg and cheese mixture. Stir over a low heat until lightly cooked. Served at once on buttered toast.

Quiche Lorraine

  • One 7-inch flan case
  • 4 rashers diced bacon
  • 4oz thinly sliced Cheddar cheese
  • 2 eggs
  • ¼ pint single cream
  • Salt and cayenne pepper

Fry bacon and drain well. Arrange in base of flan case, cover with sliced cheese. Beat eggs, cream and seasonings together, and pour into flan case. Bake in hot oven, 425oF, gas mark 5 for 10 minutes. Reduce heat to moderately hot 375oF, gas mark 5 for a further 25 minutes. Serve hot.