Say Cheese…
Submitted by MELINDA HOLBROOK BARRETT

I found this recipe during the first year of my marriage in an old Good Housekeeping (I think) magazine. Someone had donated a bunch of old magazines to the daycare center at which I worked while going to college at night. The other teachers and I went through the old magazines first to get the good recipes before we gave them to the kids to cut up for making collages.

Thirty-one years later, it is still the most popular dish I make and is the most in demand. I have given it to lots of friends to publish in local cookbooks. It is in four that I know of. I have used it in many ways but the original recipe is as a stuffing for the French bread. The cheese mix as a dip has been compared to former First Lady Rosalynn Carter's cheese dip but it is not the same. I acquired a copy of that one recently and it is different but just as good. I will send that one to you next.

All-Purpose Cheese Mix 3 cups shredded sharp Cheddar cheese 1 medium bunch green onions, finely chopped 2/3 cup mayonnaise 1/2 teaspoon Worcestershire sauce

This recipe must be made the day before you use it so that the flavors blend. Mix Worcestershire sauce in the mayonnaise and blend thoroughly. Mix with cheese, making sure cheese is well-coated. Add onions and mix well. Cover and refrigerate over night until ready to use.

* It is best to double or triple this recipe if you know you are going to use this a lot during the next week.

To Make Cheese-Stuffed Bread All Purpose Cheese Mix Green olives, sliced 20 inch loaf French bread Paprika

Preheat oven to 350 degrees.

Cut bread open along the center. (Don't slice through the bottom!) Stuff cheese mixture in bread. Garnish with olives and paprika. Wrap bread in aluminum foil, leaving top open. Bake 15 to 20 min. Slice in 2- inch slices.

The All Purpose Cheese Mix may also be used as a dip with crusty baguettes or crackers.