Ingredients:
1 cup bread-crumbs – very dry and fine
2 scant cups of milk – rich and fresh, or it will curdle
1/2 pound dry old cheese, grated
3 eggs – whipped very light
1 small tablespoon melted butter
Pepper and salt
A pinch of soda, dissolved in hot water and stirred into the milk

Preparation:

1. Soak the crumbs in the milk; beat into these the eggs, the butter, seasoning, lastly the cheese.
2. Butter a neat baking-dish; pour the fondu into it, strew dry bread-crumbs on the top, and bake in a rather quick oven until delicately browned.
3. Serve immediately in the baking-dish, as it soon falls.

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Ingredients:
1 unbaked best pizza crust recipe
2 cups best pizza sauce recipe
2 Tbs olive oil
2 cups green bell pepper, thinly sliced
salt and pepper to taste
1 cup ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
1 Tbs fresh Italian parsley, chopped

Preparation:

1. Heat oil in the skillet. Add the peppers, salt and pepper and cook the mixture at a very low temperature, stirring occasionally, until peppers are softened.
2. Spread pizza sauce over pizza crust to within 1/4″ of edge. Top with the ham. Place green pepper over ham. Sprinkle with cheddar or mozzarella cheese, Parmesan and parsley.
3. Bake 20 minutes in 205 C (400 F) oven, or untill the crust is golden brown.

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Ingredients:
1 unbaked best pizza crust recipe
2 cups best pizza sauce recipe
2 cups ham; cut in strips
1 can chunk pineapple, drained
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated

Preparation:

Spread pizza sauce over pizza crust to within 1/4″ of edge. Top with the ham and pineapple. Sprinkle with cheddar or mozzarella and Parmesan cheese.

Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

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Ingredients:
1 unbaked best pizza crust recipe
1 can chunk pineapple
6 oz tomato paste
1/2 teaspoon dry oregano
1/4 teaspoon sugar
1clove garlic, minced
salt and pepper to taste
2 cups ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated

Preparation:

1. Drain pineapple reserving juice. Mix reserved juice with tomato paste, oregano, sugar, garlic, salt and black pepper. Spread over pizza crust to within 1/4″ of edge. Top with the ham and pineapple. Sprinkle with cheddar or mozzarella and Parmesan cheese.
2. Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

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Ingredients:
300 g (10 oz) gorgonzola cheese
2 Tbs butter
150 ml (1/2 cup) cream
50 g (1.7 oz) spinach
chopped herbs (parsley, basil, thyme)
salt

Preparation:

1. Cook spinach and chop.
2. Melt butter over low heat together with gorgonzola until cheese melts. Add cream, herbs and spinach. Season with salt. Serve immediately.

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Ingredients:
250 ml (1 cup) cream
50 g (1.7 oz) butter
100 g (3.5 oz) grated parmesan cheese
100 g (3.5 oz) gorgonzola cheese
100 g (3.5 oz) pine nuts or peeled almonds

Preparation:

1. Mix gorgonzola and pine nuts in a blender together with cream. Add parmesan cheese and butter.
2. Transfer to a pan and cook for 15 minutes over low heat until cheese melts and sauce thickens.

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Ingredients:
2 cups (1 pkg) uncooked elbow macaroni
2-4 cups sharp cheddar cheese, grated
1-2 cups milk
3 eggs, beaten
1 teaspoon dry mustard
salt, pepper

Preparation:

1. Cook macaroni until almost done. Drain. Add remaining ingredients except 1/2 cup cheese; mix well.
2. Turn into greased baking dish. Top with remaining cheese. Bake 20-25 minutes or until bubbly.

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Ingredients:
1 1/2 cup uncooked elbow macaroni
3-4 cups italian white béchamel sauce
1/2 teaspoon dry mustard
1 1/2 cup Cheddar cheese, shredded
1/4 cup Parmesan cheese, grated

Preparation:

1. Cook macaroni in boiling salted water until tender. Drain and rinse under cold water.
2. Mix white sauce
3. Pour into shallow baking dish. Bake 30 minutes in 190 C (375 F) oven.

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Ingredients:
1/2 pound macaroni
1/2 cup cream
1 1/2 table-spoonfuls butter
Pepper, salt and parsley
1 egg, beaten well
1 table-spoonful flour
4 table-spoonfuls grated cheese
a little crumbed bread

Preparation:

1. Break the macaroni into inch lengths; boil in water slightly salted; drain perfectly dry in a cullender.
2. Take out two table-spoonfuls of cream, and put the rest into a farina-kettle or saucepan, set within another of boiling water. When it is scalding hot, salt to taste; add half a table-spoonful of butter, then the macaroni, and heat together slowly. They should not boil.
3. Meanwhile put the reserved cream into a small saucepan. Heat, stir in the table-spoonful of butter, pepper and parsley; the flour, wet with cold milk, the grated cheese, and when this is dissolved, the beaten egg.
4. Pour the macaroni into a neat baking-dish, cover with the cheese mixture. Strew the top with very fine bread-crumbs, and brown quickly on the upper grating of a hot oven.

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Ingredients:
1 refrigerated raw sugar cookie dough
1 (8 oz.; 0,2 kg) pkg. cream cheese
2 tbsp. sugar
1 tsp. vanilla
Fresh or canned fruit to cover 14″ (35 cm) pizza pan

Preparation:

1. Wash and drain fruit well.
2. Cut cookie dough in slices, put on pizza pan. Press together to form crust. Bake at 325 degrees F (160 C) for 20 minutes or until lightly browned. Cool.
3. Beat cream cheese, sugar, vanilla until fluffy. Spread on cooled cookie crust, arrange sliced fruit in circles.
4. Glaze with: 1 tbsp. water. Brush over all fruit. Refrigerate.

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