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Cheese ANCHOVY PUFFS --Mix equal parts of cream cheese and butter, add enough flour to make a dough. Chill, roll thin and cut into small rounds. Spread each round with anchovy paste and chopped pecans, fold over to make a puff and bake in a hot oven for about 20 minutes. APPLE CHEESE UN-PIE -- Layer canned pie apples or blanched fresh sliced tart apples in a greased dish. Sprinkle with nutmeg or ground clove. Cream butter, sugar and flour, add grated American cheese and spread over apples. Pour a little milk on top and bake at 350 for half n hour. BAKED CHEESE -- Spread diced cheddar into a greased pan and warm at 250. Beat three egg whites and then add back the yolks and blend. Season and pour this over the melting cheese. Up the heat to 375 and bake until puffed up and browning. BRIE ICE CREAM -- Add brie to the mixture when making ice cream. Serve topped with cold caramel sauce and thinly-sliced dates. BRIE IN A BLANKET -- Roll out thawed puff pastry dough to a circle. Plant a big chunk of brie in the center and fold the dough up around it, sealing with egg wash. Bake seam down at 400 for 20 minutes; let rest before serving. Optionally, split open the brie and stuff it with slivered almonds or boursin, before wrapping in pastry dough. BROCCOLI AND CHEESE SOUP -- Sauté chopped onions and diced potatoes in oil until onions are soft. Add water or stock and broccoli florets and fast simmer until potatoes are done. Add more broccoli and cook until just crisp. Stir in grated cheddar, season as you will and serve when the cheese has melted. Adjust liquidity with more stock if need be. BROILED SHRIMP IN CHEESE -- Sauté raw shrimp in butter with sliced mushrooms. Add beaten cream cheese and then sour cream and bring to boil. Season with salt and pepper, paprika a chopped parsley. Divide among buttered ramekins, sprinkle with Parmesan chese and broil until slightly browned. BURRITOS IN SALSA --Cover the bottom of a casserole dish with enough salsa to thoroughly engulf a single layer of frozen burritos. Add a layer of mixed frozen vegetables or corn and cover with more salsa. Top with a thick layer of cheddar cheese and microwave, covered until hot through. To save time, thaw the burritos before assembling. Chopped raw onion makes a nice addition. Kids love this. Your choice as to how spicy the salsa should be. --Mariette Brown, Old lyme, CT CAULIFLOWER CHEESE PIE -- Make grated potato crust: drain couple of cups of freshly-grated potatoes, add beaten egg, grated onion, salt and press into oiled pan; bake until browned, brushing with a little oil, about 40 minutes. Sauté onions and garlic, add thyme, basil, salt and cauliflower florets; cook covered about 10 minutes. Spread grated cheddar cheese on baked crust, then sauté, then more cheese and finally a custard made with couple of eggs and quarter cup milk beaten together; season with pepper and paprika. Bake until set. CELERY--Stuff celery stalks with cream cheese, mayonnaise and Roquefort, top with paprika. CHEESE APRICOT DIP -- Mix equal parts of cream cheese and sour cream, beat until blended. Add apricot preserves equal to the sour cream, almond extract and brandy and blend. Fold in lots of blanched, slivered almonds and chill. Use a desert dip for wafers, cubed pound cake, cheese or chunks of chocolate. CHEESE BALLS WITH OLOVES -- Mix flour, butter and grated cheddar until you can form it around pimiento-stuffed Spanish olives. Bake the little balls until brown and crisp. CHEESE BISCUITS -- Add cheddar cheese to drop biscuit dough before baking. Brush with garlic butter to serve. CHEESE FUDGE -- Melt American cheese and butter, stir in cocoa, powdered sugar, vanilla and nuts. Spread and cool in a buttered pan. CHEESE PUFFS --Mix cheese spread, butter and flour. Roll into balls, chill for several hours then bake in a hot oven until brown. CHEESY TROUT -- Stuff trout with a mixture of diced onions or shallots, Roquefort cheese and butter. Bake, doused with white wine and thyme for 20 minutes, covered. Uncover and bake until the skin begins to crack. Add bay leaves to the wine if you like. CHICKEN AND CHEESE -- Toss a cut up chicken (boned or not) in flour, salt and pepper and lay into a well-oiled baking dish. Brown in a 400 oven and then pour off excess oil. Heat up canned mushroom soup and milk, then add lots of grated cheese. When the cheese melts,pour the sauce over the chicken and bake at reduced heat for while longer. Serve with/. over mashed potatoes. CREAMED CELERY WIT HCHICKEN, CHEESE AND HERBS -- Make creamed celery as above, but with milk. Add cream cheese, chives, basil and parsley and when the cheese has melted, add the cooked celery. CRUNK CHEDDAR BALLS --Blend warm sharp shredded cheddar cheese with mayonnaise, brandy or bourbon into a stiff paste seasoned with bitters and salt. Roll into small balls and dust with paprika. Chill until served. FONDUE I -- Bring white wine to heat in a fondue pot. Slowly add grated Gruyere and Swiss cheese that has a little cornstarch added, along with a bit of garlic. Stir until smooth, adjusting consistency with cheese or wine. Just before serving add a little kirsch. FRIED MOZZARELLA -- Slice mozzarella; flour, egg and bread the slices then fry in shallow oil over medium heat until brown on both sides. Squirt with lemon juice. GOAT CHEESE WALNUT PIZZA -- Sprinkle prepared pizza dough with crumbled goat cheese and walnuts that have been tossed in oil. Bake according to directions. GORGONZOLA AND ROASTED PEPPER PIZZA -- Spread a prepared pizza dough (or make your own) with roasted peppers, fresh or jarred; oil, garlic, shredded mozzarella and crumbled gorgonzola of blue cheese. Bake at 500 for ten minutes or until crust is brown and cheese bubbling. GREENS AND CHEES BAKE -- Combine cooked greens with a cheese sauce made of chicken broth, cream, ricotta and Parmesan thickened with flour. Bake, topped with bread crumbs and grated Mozzarella, until bubbling. JALAPENO AND CHEESE SOUP I -- Combine chicken broth, diced celery and onion, garlic salt and white pepper and cook over high heat until slightly reduced. Puree in a blender with lots of cheese spread and then return to the stove to simmer gently for a few minutes. Add diced jalapeno peppers and serve garnished with sour cream. MACARONI AND CHEESE I -- Melt milk and diced or grated cheese in the top of a double boiler. Season with dry mustard and turmeric, then add drained elbows, spirals or shells. MACARONI AND CHEESE II -- Make a white sauce with butter, flour and milk. Stir in cheese and seasonings. Add cooked pasta. MACARONI AND CHEESE III--- Same as II but add some chopped onions and assemble into a casserole with extra sauce on top and adorned with buttered bread crumbs and bake for half an hour. MACARONI AND CHEESE IV -- Cook, drain pasta and return to the pot. Add butter, cheese, eggs, dry mustard and season. Stir over low heat until rich and creamy. MA CARONI AND CHEESE V -- Combine sour cream, a beaten egg, lots of cottage cheese and shredded cheddar. Stir in al dente pasta and bake 45 minutes. VARIATIONS -- --- season with chili powder or curry --- stir in minced ham ---use elbows, shells, spirals or thick noodles -- substitute whole hominy, kidney beans or black beans for pasta -- add boiled, diced potatoes to macaroni -- when baking, plant dollops of sour cream into the cheese pasta and top with grated cheese ONION CHEESE PIE -- Build up alternate layers of thin sliced onions and grated cheddar into a prepared pie crust. When full, add the top crust and bake according to crust directions. PEARS AND CHEESE -- Halve pears, remove cores and toss in orange juice. Fill centers with sharp cheese, chopped walnuts and dash of grated nutmeg. Broil briefly and serve warm as appetizer or with entree. RICOTTA SPINACH DUMPLINGS -- Mix cooked, well drained and chopped spinach with ricotta, bread crumbs, eggs, salt and Parmesan. Chill for several hours and then with floured hands, shape into small balls and chill again until ready to cook. Drop a few at a time into boiling water and cook for several minutes after they float. Serve laced with melted butter and Parmesan. SANDWICH SPREAD --- Combine and process (or run through a meat grinder) sharp cheddar, pitted olives with pimento, bell pepper, crumbled bacon. Stir in mayonnaise.