Andrulis Cheese Recipes are Delicious Hot or Cold

Click on an item below to see the recipe. Try all of them or make some on your own!
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Andrulis Cheese Pierogies | Andrulis Cheesecake | Cheese Manicotti | Cheese Blintzes 

Grilled Cheese | Puff Pastry | Gourmet Pizza | Baked Cheese 

Andrulis Cheese Pierogies

Dough:

• 2 cups flour
• 2 eggs
• 1 teaspoon salt
• 3/4 cup water

Combine first 3 ingredients. Work together with hands. Gradually add water until dough forms a ball. Roll out half of dough 1/8″ thick on floured surface. If dough appears sticky, dust with flour. Cut circles using a 3″ round cookie cutter or glass. Fill each piece of dough with 1 heaping tsp. of filling (see recipe below). Fold over and pinch edges. Press edges with fork to secure. Place on floured pan to prevent sticking. Place in 2 quarts of boiling water. Cook 5-7 minutes or until pierogi floats to the surface. Serve hot, drizzled with butter.

Filling:

• 16 oz. ANDRULIS FARMERS CHEESE, PLAIN (crumbled, room temperature)
• 1 egg
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 1 small onion, diced and sautéed
• 1/3 cup milk

Combine ANDRULIS FARMERS CHEESE and next 4 ingredients. Stir in milk. Mixture should be soft. For a zestier taste, try this recipe with ANDRULIS GARLIC & ONION FARMERS CHEESE.

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Andrulis Style Cheesecake

Crust:

• 1 1/3 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter or margarine, melted

Filling:

• 16 oz. ANDRULIS FARMERS CHEESE, PLAIN (crumbled, room temperature)

• 1/2 teaspoon grated lemon peel
• 3 eggs
• 1 1/2 cups sour cream (room temperature)
• 2 tablespoons sugar
• 1 teaspoon vanilla

Combine graham cracker crumbs, 1/4 cup sugar and butter or margarine. Press into bottom and halfway up sides of 9″ springform pan. In large mixing bowl, beat ANDRULIS FARMERS CHEESE with 1/2 cup sour cream until smooth; gradually add 1 cup sugar, beating until fluffy. Add lemon peel. Add eggs, one at a time, beating until blended. Pour into pan and bake in preheated 300° oven for 60
minutes. Turn off oven and leave door ajar for 30 minutes. Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Carefully spread over cheesecake. Return to oven for 30 minutes with
door ajar (DO NOT REHEAT OVEN). Remove from oven, cool and refrigerate at least 3 hours or overnight. If desired, garnish with fruit.

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Cheese Manciotti

• 1 1/2 pkgs. Andrulis Basil Cheese, softened and crumbled
• 2 egg yolks
• 1/2 cup grated parmesan cheese, divided
• Manicotti (approx. 6 pieces)
• 1/2 cup milk
• 2/3 cup cream
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh sweet basil

Cook manicotti as directed on package. Meanwhile, combine crumbled Andrulis Basil Cheese, egg yolks, 1/4 cup parmesan cheese, salt, pepper and 1/2 cup milk. Work together until mixture is soft. Fill each cooked Manicotti with 1 1/2 – 2 tablespoons of cheese mixture using a pastry gun or teaspoon, and place into buttered baking dish. Pour cream over the filled Manicotti and sprinkle with remaining parmesan cheese. Bake in preheated 350° oven for 20-25 minutes. Garnish with sweet basil and serve hot.

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Cheese Blintzes

• 1 1/2 pkgs. Andrulis Plain Farmers Cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt (optional)
• 1/2 cup milk

Soften Andrulis Plain Farmers Cheese at room temperature for about one hour. Crumble cheese into medium size bowl and add sugar, vanilla and salt. Stir together with spoon. Beat in milk until cheese mixture blends and softens. Spread 1 tablespoon onto each crepe; roll up and place in buttered pan. Bake in preheated 350° oven for about 10 minutes. Serve with chocolate sauce or jam.

Crepes

• 1 1/2 cups milk
• 1 cup all-purpose flour
• 2 eggs
• 2 teaspoons sugar
• 1 tablespoon vegetable oil
• Cooking spray

In a bowl, combine milk, flour and eggs. Beat with a rotary beater until well mixed. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons of batter, lifting and tilting the skillet to spread. Return to heat. Brown on one side only. Invert pan over paper towels to remove crepe. Repeat with remaining batter, using cooking spray in pan
before after each crepe. Makes 10-12. Note: unused crepes can be frozen between waxed paper. Let thaw at room temperature for one hour before using.

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Grilled Cheese

• 1/4 cup finely diced onion
• 1/2 cup diced pineapple
• 2 teaspoons margarine
• 3 tablespoons milk or pineapple juice
• 6 ounces Andrulis Plain Farmers Cheese
• 1 tomato, sliced
• 4-6 slices cooked bacon
• Salt and pepper to taste
• 6-8 slices dark rye bread
• Butter for bread

Saute onion and pineapple in a saucepan with margarine until tender. Set aside. Crumble Andrulis Plain Farmers Cheese in a bowl; add milk and mix to soften. Stir in pineapple/onion mixture. Add salt and pepper to taste. Spread butter on both sides of bread. Place cheese mixture on buttered bread slices, topping with bacon and tomato. Grill over medium heat until
bread is browned and cheese is melted. Serves 3-4.

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Puff Pastry

• 1 pkg. Andrulis Basil Cheese
• 1 pkg. puff pastry (in freezer section of grocery store)
• Cooking spray

Thaw desired amount of pastry at room temperature for 20-30 minutes. On lightly floured board, cut out pastry into 3″ squares. Place a 1″ slice of Andrulis Basil Cheese in center of each square. Fold over into triangles, and seal edges with a fork. Place triangles on a baking sheet sprayed lightly with cooking spray. Bake in preheated 350° oven for 15-20 minutes or until golden brown. Serve hot.

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Gourmet Pizza

• 1 pre-made 12″ pizza crust
• Pizza sauce (desired amount)
• 10-12 ounces Andrulis Basil Cheese (reserve some for garnish
• 4 ounces frozen spinach, thawed and drained
• 1 medium tomato, sliced
• 1 small can black olives, sliced
• 1/2 small red onion, sliced

Spread pasta sauce on pizza crust; add next five ingredients in order shown. Garnish with remaining cheese. Bake at 350° for 30 minutes. Slice and serve hot. (Other suggested toppings: grilled chicken, Italian sausage, mushrooms, capers, roasted garlic.)

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Baked Cheese

Manicotti with Basil & Herb Cheese  

• 1 pkg. ANDRULIS Basil & Herb Cheese

• ½ cup milk

• ½ cup cream

• 2 egg yolks

• 1 tablespoon butter

• ½ cup grated parmesan (divided)

• Salt and pepper to taste

• Fresh sweet basil

• Manicotti (approx. 6 pieces)

Instructions:

1. Cook manicotti as directed on package.

2. Combine crumbled ANDRULIS Basil & Herb Cheese, egg yolks, ¼ cup parmesan, salt, pepper, and ½ cup milk until soft.

3. Fill each cooked manicotti with 1½ – 2 tablespoons of cheese mixture and place in buttered baking dish.

4. Pour cream over manicotti and sprinkle with remaining parmesan.

5. Bake at 350°F for 20-25 minutes. Garnish with sweet basil and serve hot.

Grandiose Grilled Cheese  

• ¼ cup finely diced onion

• 1 tomato, sliced

• ½ cup diced pineapple

• 4-6 slices cooked bacon

• 2 teaspoons margarine

• Salt and pepper to taste

• 3 tablespoons milk or pineapple juice

• 6-8 slices dark rye bread

• Butter for bread

• 6 oz. ANDRULIS Plain Farmers Cheese

Instructions:

1. Sauté onion and pineapple in margarine until tender.

2. Crumble cheese in a bowl, add milk and soften. Stir in onion/pineapple mixture. Add salt and pepper.

3. Spread butter on both sides of bread, place cheese mixture on bread, top with bacon and tomato.

4. Grill until bread is browned and cheese is melted. Serves 3-4.

Basil & Herb Cheese Puff Pastry  

• 1 pkg. ANDRULIS Basil & Herb Cheese

• 1 pkg. puff pastry

• Cooking spray

Instructions:

1. Thaw pastry for 20-30 minutes.

2. Cut into 3″ squares, place 1″ slice of cheese in center, fold into triangles and seal with fork.

3. Bake at 350°F for 15-20 minutes until golden. Serve hot.

Pizza with Basil & Herb Cheese  

• 1 pre-made 12″ pizza crust

• Pizza sauce

• 10-12 oz. ANDRULIS Basil & Herb Cheese (reserve some for garnish)

• 4 oz. frozen spinach, thawed and drained

• 1 medium tomato, sliced

• 1 small can black olives, sliced

• ½ small red onion, sliced

Instructions:

1. Spread sauce on pizza crust, add cheese, spinach, tomato, olives, and onion.

2. Garnish with remaining cheese.

3. Bake at 350°F for 30 minutes. Serve hot.

Definitely Delicious Dip  

• 1 pkg. ANDRULIS Basil & Herb Cheese

• ½ to ¾ cup red pasta sauce

Instructions:

Place ANDRULIS PESTO CHEESE on oven-proof serving dish. Pour a 1″ wide ribbon of pasta sauce around edge of cheese, and bake at 375° for 20-30 minutes or until heated through. Serve with french bread slices as a hot dip.

Shrimp Dip  

• 4½ oz. can shrimp (drained and mashed) or 8-10 fresh shrimfp (cooked and finely chopped)

• ½ cup Andrulis Feta Cheese (finely crumbled)

• ½ cup mayonnaise

• ¼ cup chili sauce

• Juice of one lemon

• Dash Worcestershire sauce

• Dash paprika

• Dash red pepper (optional)

Instructions:

1. Combine all ingredients.

2. Serve well-chilled as a dip with crackers or chips.

Cheese-Chutney Dip  

• 1 cup plain Andrulis Farm Cheese (crumbled)

• 2 3oz. cream cheese (softened)

• 1½ tbsp. dry white wine or sherry

• ½ tsp. curry powder

• ¼ tsp. salt

• ½ cup finely chopped chutney

• 1 tbsp. finely chopped chives or green onions

Instructions:

1. Combine all ingredients.

2. Serve as a dip with crackers or cocktail rye bread. Best if prepared a few hours ahead.

Hot Cheese Puffs  

• ½ cup Andrulis Feta Cheese (crumbled)

• 4 tbsp. mayonnaise

• 1 tsp. chopped chives

Instructions:

1. Combine all ingredients and spread on bread rounds or cocktail rye bread.

2. Broil until browned. Serve hot. Makes about 50.

Greek Cheese Ball  

• 4 oz. Andrulis Feta Cheese (crumbled)

• 4 oz. cream cheese (softened)

• 2 tsp. minced onion

• ½ tsp. celery salt

• 3 tbsp. sour cream or half-and-half

• Dash of hot pepper sauce

• 1 cup chopped parsley

Instructions:

1. Combine all ingredients except parsley and shape into a ball.

2. Wrap in foil and refrigerate for several hours or overnight.

3. Before serving, remove from foil and roll in parsley. Serve with crackers.

Hot Spinach Dip  

• 1 pkg. frozen chopped spinach (cooked and drained)

• ¾ cup Andrulis Feta Cheese (crumbled)

• 2 tbsp. butter or margarine

• 1 tbsp. flour

• ½ cup evaporated milk

• ½ cup liquid from spinach

• 1 tbsp. minced onion

• ⅛ tsp. pepper

• ¼ tsp. garlic salt

• ½ tsp. Worcestershire sauce

• Red pepper (optional)

Instructions:

1. Cook spinach, saving liquid.

2. Melt butter, add flour, and stir. Add evaporated milk and spinach liquid. Cook for 10 minutes.

3. Add remaining ingredients. Serve hot with chips.

Cheezies

• 1 cup Andrulis Farm cheese, finely crumbled
• 1 stick (¼ lb.) softened butter or margarine
• ¾ cup chopped pecans
• ½ tsp. salt
• Dash pepper
• ¼ tsp. worcestershire

Instructions:
Combine all ingredients & spread on bread rounds or cocktail rye bread. Put under pre-heated broiler until golden brown. Serve hot.
Makes about 40.

Creamy Salad Dressing

• 1 cup sour cream or half-and-half

• 1 cup mayonnaise

• 1 tsp. garlic salt

• ¼ cup chopped parsley

• 1 tbsp. cider vinegar

• ¼ tsp. pepper

• Juice of one lemon

• ½ cup Andrulis Feta Cheese (crumbled)

Instructions:

1. Combine all ingredients and chill.

2. Serve over your favorite salad.

Individual Diet Salad  

• 1 tomato (sliced)

• Lettuce leaves

• ¼ cup Andrulis Farm Cheese (crumbled)

• 1 tsp. oregano

• Juice of half a lemon

Instructions:

1. Place tomato slices on lettuce leaves.

2. Top with cheese, sprinkle with oregano, and drizzle with lemon juice.

Apple-Cheese Salad  

• 4 medium apples (cored and diced)

• ½ cup small marshmallows

• ½ cup raisins or dates (chopped)

• 1 tbsp. sugar

• ½ cup chopped walnuts

• Juice of one lemon

Dressing:

• ¼ cup Andrulis Farm Cheese (crumbled)

• ¼ cup sour cream or half-and-half

• ½ cup cream

Instructions:

1. Combine salad ingredients in a bowl and mix well.

2. For the dressing, blend the ingredients, then pour over the apple mixture.

3. Chill before serving.

Green Bean Casserole  

• 1 pkg. (9 oz.) frozen green beans (cooked)

• 2 tbsp. butter or margarine

• 4 tbsp. flour

• 1 cup chicken broth

• 1 cup cream

• ½ cup Andrulis Feta Cheese (crumbled)

• 4 slices bacon (fried and crumbled)

• ½ tsp. salt

• ¼ tsp. pepper

Instructions:

1. Cook green beans and drain well.

2. Melt butter, blend in flour, salt, and pepper. Add chicken broth and cream. Cook until thickened.

3. Stir in cheese and mix with beans.

4. Place in a casserole dish, sprinkle with bacon, and bake at 350°F for 30 minutes. Optionally, broil for a few minutes to brown.

Sweet Shrimp Salad  

• ½ lb. fresh shrimp (cooked and cleaned)

• 1 can (8 oz.) pineapple slices

• 1 cup slivered almonds

• 2 tbsp. butter or margarine

• 1 tsp. salt

• ½ cup mayonnaise

• 2 tbsp. pineapple syrup

• ¼ cup Andrulis Feta Cheese (crumbled)

• Lettuce leaves

Instructions:

1. Melt butter and fry almonds with salt until golden brown.

2. Place lettuce on plates, top with a pineapple slice.

3. Combine almonds and shrimp. In a separate bowl, mix mayonnaise, pineapple syrup, and cheese, then stir into the shrimp mixture.

4. Serve spoonfuls of the mixture on top of pineapple slices.

Coconut Cheese Bread  

• 6 tbsp. butter or margarine (softened)

• ½ cup brown sugar (packed)

• 3 eggs

• 1½ cups Andrulis Farm Cheese (crumbled)

• ¾ cup cream

• 1 tsp. almond extract

• 2 cups flour

• 2 tsp. baking soda

• ¾ tsp. baking powder

• 1 tsp. salt

• 1 cup shredded coconut

• ½ cup chopped almonds

Instructions:

1. Cream butter and brown sugar in a bowl. Add eggs one at a time, then mix in cheese, cream, and almond extract.

2. Gradually add flour, baking soda, baking powder, and salt. Stir in coconut and almonds.

3. Pour batter into two greased loaf pans. Bake at 350°F for 45-50 minutes (or 1 hour for a large loaf).

4. Cool on wire racks.

Spinach Bake  

• 1 pkg. (10 oz.) frozen chopped spinach (cooked and drained)

• 4 eggs (well-beaten)

• ¼ cup cream

• 2 cups grated cheddar cheese

• 1 cup plain or chive Andrulis Farm Cheese (crumbled)

• ¼ tsp. salt

• ¼ tsp. pepper

Instructions:

Cook spinach according to pkg. directions, draining very well. Combine remaining ingredients; pour into greased 11 x 7 x 1 ½ casserole & bake in 350 oven for 45 minutes.
Serves 6-8.

Do-Ahead Potatoes  

• 1 bag (2 lbs.) frozen hash brown potatoes (thawed)

• 1 cup Andrulis Feta Cheese (crumbled)

• 1 cup sour cream or half-and-half

• ½ cup butter or margarine (melted)

• Parmesan cheese (for topping)

Instructions:

Melt butter in large fry pan & brown potatoes until golden. Add cheese & sour cream & mix well. Tum mixture into buttered 13 x 9 x 2 pan & sprinkle with parmesan cheese. Bake uncovered in 425 oven ror 30 minutes.
Serves 4-6.

Greek Salad  

• 1 medium head lettuce (torn into bite-size pieces)

• 1 large tomato (cut into wedges)

• 1 cucumber (sliced)

• 1 small green pepper (sliced thin)

• 1 small green onion (chopped)

• 1 tbsp. capers

• 1 cup pitted black olives (halved)

• ¼ cup chopped parsley

• 1 can (2 oz.) anchovy fillets

• ½ cup Andrulis Feta Cheese (crumbled)

Dressing:

• ¼ cup olive oil

• 2 tbsp. lemon juice

• ½ tsp. oregano

• ½ tsp. salt

• Freshly ground black pepper

Instructions:

1. Combine salad ingredients in a large bowl.

2. For the dressing, mix all ingredients in a jar, shake well, and drizzle over the salad before serving. Serves 6.

Zucchini Omelet  

• 2 medium onions (thinly sliced)

• 3 medium zucchinis (sliced)

• 4 large eggs (beaten)

• ⅔ cup Andrulis Feta Cheese (crumbled)

• 1 tbsp. oregano

• 2 tbsp. butter or margarine

• 2 tbsp. olive oil or vegetable oil

Instructions:

Cook onions in oil until golden brown: wash zucchini. trim ends and slice thin: add to onions and cook over medium heat until soft and lightly browned (about 15 minutes). Remove to a bowl. draining oil.
Beat eggs slightly: add cheese and drained zucchini mixture after it has cooled slightly. Mix well and add remaining ingredients.
Melt butter in 10 inch fry pan & pour in zucchini mixture. turning heat as low as possible. Cover and cook until set (about ½ hour). Before serv­ing. put uncovered under pre-heated broiler just to brown top.
Serves 6-8.

Rice Bake or Baked Rice Squares  

• 1 cup uncooked regular rice

• 2 cups water

• 3 medium onions (thinly sliced)

• 6 tbsp. oil

• 6 tbsp. butter or margarine

• 3 eggs (slightly beaten)

• ¾ cup Andrulis Feta Cheese (crumbled)

• 1 tsp. dill

• 1 tsp. oregano

• Dash of garlic salt

Instructions:

Cook rice in water according to directions on pkg. Fry onions in oil & butter until golden. but not brown. Do not drain.
Beat eggs: add cheese. dill. oregano & garlic salt. After rice & onions have cooled slightly. add to egg mixture & place in well greased baking dish. ( 13 ½ x 8¾ x ¾) Cook in 350° oven for 45 minutes or until golden brown.
Services 8.
This dish can take the place of bread or potatoes. and it is also good served room temperature as an appetizer.

Feta-Fettucini

• Noodles (1 lb. bag)
• 2 eggs
• ½ pint whipping cream, not whipped
• Dash pepper
• ½ cup Andrulis Feta cheese*

*Feia cheese should be finely crumbled either by hand or in blender.

Instructions:
Cook noodles according to pkg. directions. drain. Beat eggs slightly; add cream. pepper & cheese. Mix well and serve hot.

Greek Baked Potatoes (Patates Psites)

• 4 medium to large baking potatoes
• ¼, cup Andrulis Feta cheese*
• 4 TBSP. butter or margarine
• 2 TBSP. evaporated milk or cream 
• 2 tsp. salt
• ¼ tsp. pepper
• Dash nutmeg
• 2 TBSP. grated Kefalotyri cheese (also Parmesan or Romano) 

*Feia cheese should be finely crumbled either by hand or in blender.

Instructions:
Wash potatoes well & rub with oil; pierce with fork & bake at 400 oven for 1 hour.
When potatoes are cooked, while still hot. take small slice off top & scoop out insides. Mash with fork & add cheese, butter, salt, pepper & nutmeg. Mix well & put back into potato shell. Sprinkle with grated cheese & bake in 400 oven for 5-10 minutes to brown.

Crabmeat Luncheon Quiche

• Recipe for 9 inch pie crust or 1 stick pie crust mix
• ½ cup Andrulis Feta Cheese*
• ½ lb. creamed cottage cheese
• 2 eggs
• ¼ cup flour
• ¼. cup cream
• 1 TBSP. chopped parsley
• 1 can (6½ oz.) crabmeat or one 6 oz. frozen crabmeat
• Dash nutmeg

*Feia cheese should be finely crumbled either by hand or in blender.

Instructions:
Make pie crust for 9 inch pie pan & fit into pan, crimping edges. Com­bine remaining ingredients & pour into unbaked pie shell.
Bake in 350 oven for 45 to 50 minutes, or until knife inserted in center comes out clean.
Serves 6-8.
Can also be served as an appetizer.

Golden Frankfurters

• 6 frankfurter rolls, split
• Chili sauce
• 6 frankfurters
• ¼ cup butter or margarine, softened
• 1 cup plain or chive Andrulis Farm cheese, finely crumbled
• 2 stiffly beaten egg whites

Instructions:
Spread frankfurter rolls with chili sauce; slash frankfurters & place in roll.
Combine butter, cheese & stiffly beaten egg whites & spread on outside of rolls.
Bake in 425 oven for 20-25 minutes until golden brown.
Serves 4-6.

Shrimp Bake

• 1 lb. fresh shrimp, shelled & deveined
• 2″TBSP. butter or margarine
• 1 egg
• ¼ cup cream
• ¼ cup sour cream or sour ½ & ½
• ¼ cup Andrulis Feta cheese*
• 1 tsp. worcestershire sauce
• ¼ tsp. pepper
• 2 TBSP. butter or margarine, melted
• ¼ cup bread crumbs
• 1 TBSP. chopped parsley Lemon juice

*Feta cheese should be finely crumbled. either by hand or in blender.

Instructions:
Melt 2 TBSP. butter in fry pan & saute shrimp until pink. Transfer to small baking dish. discarding butter. Combine egg, cream, sour cream. cheese, worcestershire sauce & pepper. Pour over shrimp: melt 2 TBSP. butter & mix with bread crumbs & parsley. Sprinkle over shrimp mixture & squeeze fresh lemon juice over top.
Bake in 350 oven for 25-30 minutes.
Serves 4.

Italian Casserole

• 2 lb. ground beef
• 1 TBSP. minced onion
• 1 tsp. garlic salt
• 1 tsp. Italian seasoning
• ¼ tsp. pepper
• 1 cup Andrulis Feta cheese*
• 3 8 oz. cans tomato sauce
• 3-4 medium zucchini
• 2 TBSP. cooking oil
• 1 cup mozzarella cheese

*Feta cheese should be finely crumbled. either by hand or in blender.

Instructions:
Brown ground beef in large frying pan. Drain well & mix beef with minced onion, salt. Italian seasoning, pepper, cheese & tomato sauce. Place mixture in large greased baking dish or pan.
Wash zucchini & trim ends; slice & cook in hot oil until soft. Put on top of beef-cheese mixture & sprinkle with mozzarella cheese.
Bake in 350 oven for 30 minutes.
Serves 6-8.

Cheese-Chicken Breasts

• 3 large chicken breasts, skinned, boned & halved lengthwise
• 6 slices Andrulis Feta cheese
• ½ cup bread crumbs
• ½ cup parmesan cheese
• 2 TBSP. chopped parsley
• 8 TBSP. (1 stick) butter or margarine, melted

Instructions:
Place chicken breasts on cutting board & pound lightly to measure about 5 x 5 inches. Place cheese slice in center & roll up, tucking in sides. Secure with toothpicks if necessary. Combine bread crumbs, parmesan cheese & parsley. Dip chicken in melted butter & then roll in crumbs. Place in shallow baking pan & pour remaining butter over breasts. Cover with foil & bake in 350 oven for 25 minutes. Remove foil & continue baking for another 20 minutes.
Serves 4-6.

Cheesie Round Steak

• 1½ to 2 lbs. round steak, ¾ inch thick
• 2 medium onions, thinly sliced
• ½ tsp. oregano
• ¼ tsp. paprika
• 1 to 1½ cups water
• 1 TBSP. cornstarch
• 2 TBSP. cold water
• ½ lb. Andrulis Farm cheese (plain or chive) 

Instructions:
Cut round steak in serving size pieces; brown each piece in large fry pan, using no oil or grease. Add onions and brown: sprinkle with oregano & paprika. Cover bottom of pan with water: cook at medium heat. covered for at least 1 ¼ hours, adding additional water when needed.
Mix cornstarch and cold water to thicken juices if desired.
Place slice of cheese on each piece & replace cover: continue heating until cheese softens.
Serves 4-6.

Meat Balls in Wine Gravy

• 2 lbs. ground veal, beef & pork
• ½ cup bread crumbs
• ½ cup Andrulis Feta cheese*
• ½ cup milk
• 2 eggs, slightly beaten
• 1 TBSP. minced onion
• ¼ tsp. ginger
• 1 tsp. salt
• ½ tsp. pepper
• 3 TBSP. oil
• 2 TBSP. flour
• 1 cup water
• ½ cup dry white wine or sherry
• ¼ tsp. salt
• 1 6 oz. can tomato paste

*Feta cheese should be finely crumbled, either by hand or in blender.

Instructions:
Combine bread crumbs, cheese, milk, eggs, onions. ginger, salt & pep­per. Blend well; add meat & mix. Take about 2 TBSP. mixture & shape into balls. Brown meat balls in oil: remove & put in baking pan (13 x 9). Pour off grease in fry pan, but keep “crispies”. Add water, wine, salt & tomato paste. Make paste out of flour & water and thicken, stirring con­stantly until smooth. Pour gravy over meat balls & cook in 350 oven for 1 hour.
Serves 4-5.

Beef Stroganoff

• 1½ to 2 lbs. round steak, ¾ inch thick
• ¼ cup mushrooms
• 2 TBSP. minced onions
• 1 6 oz. can tomato paste
• 1 6 oz. can water
• 2 tsp. worcestershire sauce
• 2 tsp. salt
• ½ tsp. pepper
• 1 cup Andrulis Farm cheese, crumbled

Instructions:
Cut meat in ships and brown in large fry pan, using no oil or grease. Add remaining ingredients except cheese & cook, covered at least 1 ½ hours at low heat, stirring occasionally. Before serving, add cheese and mix well.
Can be accompanied by rice. noodles or toast.
Serves 5-6.

Stuffed Chicken Rolls …. All-in-one-dish

• 4 lb. trying chicken
• Salt & pepper
• Celery flakes
• Minced onion
• Manicotti (5½ oz. box)
• 3 TBSP. olive oil
• 1 TBSP. butter or margarine
• Dash Garlic salt
• ½ cup fine bread crumbs
• 5 eggs
• 1½ cup Andrulis Feta cheese*
• 2-10 oz. pkg. frozen chopped pinach, cooked & drained
• Cooked chicken, deboned & finely chopped
• ½ cup ½ & ½
• Super Spagetti Sauce (see recipe below)

*Feta cheese should be finely crumbled. either by hand or in blender.  

Instructions:
Cover chicken with cold water & simmer until tender, (about 1 hour) with salt & pepper, celery flakes & minced onion.
Cook manicotti according to pkg. directions & drain. Take olive oil & butter & heat; add bread crumbs & garlic powder. Beat eggs with fork & add cheese, drained spinach, chopped chicken, cream & salt. Mix this with bread crumb mixture. Should be of spreading consistancy.
Fill manicotti with this mixture; arrange in shallow baking dish; pour some spagetti sauce over before heating. Bake in 350 oven for 35 minutes. Serve with additional sauce.
Serves 8-10.

Super Spagetti Sauce

• ½ lb. pork neck bones
• 1½ to 2 lb. beef roast (chuck, rump or sirloin tip)
• 3 medium onions chopped
• 3 6 oz. tomato paste
• 3 15 oz. tomato sauce
• 4 beef boullion cubes
• 1 large carrot, grated
• ½ cup mushrooms, chopped fine
• ½ tsp. garlic salt
• ¼ tsp. basil
• ½ tsp. ground cloves
• ½ tsp. Italian seasonings
• 1 tsp. celery flakes
• Any left-over beef or pork gravy
• White wine

Instructions:
Brown pork neck bones & beef roast on all sides in large fry pan. Add chopped onions & cook until soft. Transfer this to large pan (dutch oven) & “wash” drippings of fry pan with a little white wine. Add this to meat, along with remaining ingredients. “Wash” tomato paste & sauce cans once with water & add to sauce. Simmer for at least 3 hours or to desired consistancy.,Pork neck bones can be thrown out & beef roast can be sliced for sandwiches or frozen to be used at a later time.

Baked Pork Tenderloin

• 1½ lb. pork tenderloin. cut in 6 slices
• ¼ cup flour
• 1 tsp. salt
• ¼ tsp. pepper
• 1 egg
• 2 TBSP. milk
• ¾ cup fine bread crumbs
• 1 tsp. paprika
• 3 TBSP. cooking oil. for browning
• 1 cup chicken broth
• 1 TBSP. flour, used for thickening gravy
• ¼ tsp. dillweed
• ½ cup caraway Andrulis Farm cheese, crumbled
• Lemon slices. if desired

Instructions:
Gently pound pork slices until about ¼ inch thick. Combine flour. salt & pepper: dip meat in this mixture: next combine egg & milk: dip meat in this mixture: finally dip meat in mixture of bread crumbs & paprika. Place meat in large fry pan in hot oil & brown on both sides. Remove from pan to bakihg dish. Pour chicken broth into fry pan. scraping sides of pan to loosen crispy drippings. Bring to boil slowly & thicken with flour. Add dillweed & cheese & heat for a few minutes. stirring constantly. Pour over meat & bake. uncovered in 375 oven for 45-50 minutes.
Serve with lemon slices.
Serves 4-6.

Easy Cheese & Ham Souffle

• 1 pkg. (6 oz.) bread stuffing mix, chicken flavored
• 8 oz. caraway Andrulis Farm cheese, crumbled
• ½ lb. baked ham, slivered
• ¼ cup butter or margarine, melted
• 3 cups milk
• 4 eggs, slightly beaten
• 3 TBSP. flour

Instructions:
Pour stuffing mix into well greased 2 qt. baking dish. Top stuffing with cheese & ham; drizzle evenly with melted butter.
Combine contents of seasoning packet in stuffing mix with flour, eggs & milk; blend well & pour over stuffing mixture.
Bake uncovered in 375 oven for 1 hour. This can also be made in small individual baking dishes.
Serves 6-8.

Grilled Breakfast Sandwiches

• 2 TBSP. butter or margarine
• 2 apples, pared & chopped 2 TBSP. brown sugar
• 1 cup plain Andrulis Farm cheese, crumbled
• 2 TBSP. orange juice
• 1 tsp. sugar
• 1 tsp. cinnamon
• 4 TBSP. soft butter or margarine
• 8 slices raisin bread
• 2 TBSP. butter or margarine, for cooking 

Instructions:
Melt 2 TBSP. butter in small saucepan: add apples & brown sugar. Cook until tender. turning often. Meanwhile. mix cheese. orange juice. sugar & cinnamon: spread on 4 slices raisin bread. Top each sandwich’ with second slice of raisin bread: spread softened butter on outside of both sides. Melt 2 TBSP. butter in fry pan & grill 2 sandwiches at a time. Cook over medium heat, covered, turning once. until toasted & golden brown.
Serve with hot apples on top.
Serves 3-4.

Hot Sandwich Bake

• 6 slices white bread, toasted & buttered
• 12 thin slices cooked white meat .of turkey or chicken
• 6 thin slices ham
• 2 TBSP. butter or margarine
• 4 TBSP. flour
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup chicken broth
• 1 cup cream
• ½ cup Andrulis Feta cheese*
• 6 slices bacon, cooked
• ½ cup grated cheddar cheese

*Feta cheese should be finely crumbled. either by hand or in blender.

Instructions:
Arrange buttered toast on large over-proof platter or pan. Place 2 slices turkey & 1 slice ham on each slice.
Melt butter in saucepan: blend in flour, salt & pepper. Add chicken broth & cream & cook over medium heat. stirring constantly until thick­ened. Mix in cheese & blend well. Pour sauce over open-faced sand­wiches: top with bacon & cheddar cheese.
Bake in 375 oven for 15-20 minutes. May be placed under pre-heated broiler until golden brown. if desired.
Serves 4-5.

Cheese & Beef Muffins

• 1 lb. ground beef
• 2 cups plain or chive Andrulis Farm cheese, crumbled
• 1 TBSP. minced onion
• 1 tsp. mustard
• ½ tsp.salt
• ¼ tsp. pepper
• 6 english muffins, split
• ½ cup chili sauce

Instructions:
Combine all ingredients & spread on both sides of english muffins. Put on cookie sheet. meat side up & bake in 350 oven for 25-30 minutes. Serves 6-8.

Cake Roll

• 1 cup sifted cake flour
• 1 tsp.. baking powder
• ¼ tsp. salt
• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 tsp. vanilla
• 1 cup Andrulis Farm cheese (plain) crumbled
• ½ cup sour cream or sour ½ & ½
• ½ cup powdered sugar
• 1 cup fresh peaches, chopped
• 1/8 tsp. almond extract
• Fresh peaches, sliced
• Powdered sugar

Instructions:
Sift flour, baking powder & salt & set aside. Beat eggs about 5 minutes; gradually beat in sugar; add water & vanilla on low speed. Slowly add dry ingredients, beating just until batter is smooth. Pour into 15½ x 10½ x 1 jelly roll pan that has been lined with greased waxed paper.
Bake in 375 oven for 12-15 minutes.
Remove cake from oven & invert on clean towel that has been sprin­kled heavily with powdered sugar. Remove wax paper slowly & trim
edges of cake. While still hot, roll towel & cake together, starting from narrow end. Keep wrapped while cooling. In small bowl of mixer, blend cheese, sour cream & powdered sugar. Mix well & add peaches & al­mond extract. Open cooled cake roll & spread with filling, rolling up carefully. Sprinkle with powdered sugar & keep refrigerated until ready to serve. Serve with fresh sliced peaches.
Serves 8-10.

Almond Cheesecake

• 12 oz. plain Andrulis Farm cheese, finely crumbled
• 8 oz. pkg. cream cheese, softened
• 2 TBSP. white Karo syrup
• 1 TBSP. white wine
• 3 TBSP. sugar
• ¼ cup ground almonds
• 1 pkg. frozen strawberries, thawed 

Instructions:
Combine all ingredients except almonds & frozen strawberries.
Grease 1 qt. mold, dust with almonds & put remaining almonds into cheese mixture. Fill mold & chill 24 hours.
Serve with frozen strawberries.
Serves 4-6.

Cherry-raisin Cookies

• ½ cup (1 stick) butter or margarine, softened
• 1 cup light brown sugar, packed
• ½ cup plain Andrulis Farm cheese, crumbled
• 1 egg
• ½ tsp. vanilla extract
• ¼ tsp. lemon extract
• 1½ cups flour
• ½ tsp. baking soda
• ½ tsp. salt
• ¼ cup candied cherries, chopped
• ¼ cup raisins
• Candied Cherry Halves

Instructions:
Cream butter. add sugar & beat until light & fluffy. Thoroughly beat in cheese: add egg. vanilla & lemon extracts. Mix flour with soda & salt. Blend in all flour but ½ cup. Put chopped cherries & raisins in remain­ing flour to coat & then add to mixture. Drop by tsp. 2 inches apart on greased cooky sheets: put candied cherry halve in center of each cookie. Bake in 375 oven for 8-10 minutes. Remove from pans to wire rack to cool.
Makes 3 dozen.

Cheese & Jam & Crackers

Instructions:
Take pkg. of room temperature Andrulis Feta cheese and spread on crackers with apricot jam or current jelly.
A good ending after a big meal.

Fruit-Cheese Dessert

• 1½ cups graham cracker crumbs (15-16 crackers)
• ⅓ cup sugar
• ½ cup butter or margarine, melted
• 3 cups plain Andrulis Farm cheese, finely crumbled
• 1¼ cups sugar
• 1 cup cream
• 4 eggs, slightly beaten
• 1 tsp. vanilla
• 1 can (20 oz.) blueberry or cherry pie filling 

Instructions:
Combine graham cracker crumbs, sugar & melted butter in small bowl,
mixing well. Line buttered 11 x 7 x 2 inch baking dish, pressing firmly to cover bottom of dish.
Blend cheese, sugar & cream in mixer; add eggs & vanilla, mixing until well blended. Pour over graham cracker crust.
Bake in 350 oven for 45 minutes.
Cool & spread pie filling over cheese mixture.
Cover with foil & refrigerate overnight before serving. Can be served with whipped cream.
Serves 8-10.

Cheesie-Peach Crepes

Crepe:

• ½ cup flour
• 1 TBSP. sugar
• 1/8 tsp. salt
• ¾ cup milk
• 1 egg
• ½ tsp. vanilla
• Butter or margarine for cooking

Filling:

• 1 cup plain Andrulis Farm cheese, crumbled
• ¼ cup sugar
• 4 TBSP. butter or margarine, softened
• 1 tsp. cinnamon

Sauce:

• 1 pkg. (16 oz.) frozen sliced peaches, thawed
• 1 TBSP. tapioca
• 4 TBSP. sugar
• Juice of one lemon
• ½ tsp. nutmeg

Instructions:
For crepes, combine flour. sugar. salt. milk. eggs & vanilla in bowl & mix until smooth. Melt small amount of butter in 6 or 7 inch fry pan.

Pour in 2 TBSP. batter. tilting pan to spread evenly. Cook over medi· um heat until browned. cooking both sides. Stack crepes as they are finished.
For filling, combine cheese. butter. sugar & cinnamon in small bowl of mixer. Mix well until smooth & of spreading consistency. Put 1 TBSP. filling on each crepe & roll.
For sauce. combine peaches & tapioca in small saucepan; let stand several minutes: add remaining ingredients & cook to boiling: let boil 2 minutes, stirring constantly. Cool to lukewarm before serving over filled crepes.
Make 12 crepes.

Fruit-Cake-Pie

• 1 recipe for 9 inch pie shell or 1 stick pie crust mix
• 1½ cups plain Andrulis Farm cheese, finely crumbled
• 3/4 cup sugar
• 2 tsp. flour
• ½ cup cream
• 2 eggs, slightly beaten
• 1 tsp. vanilla
• 3 TBSP. mini chocolate chips
• 6 TBSP. chopped candied fruit & peel mix 

Instructions:
Prepare pie crust & fit into 9 inch pie plate. crimping edges.
Combine cheese. sugar & flour in large bowl of mixer: add cream & mix until smooth: add eggs & vanilla & beat until fluffy. Stir in choco­late chips & candied mix. Spoon into unbaked 9 inch pie shell. Bake in 350 oven for 45 minutes.
Serves 6-8.

Fluffy Fruit Dressing  

• ½ pint whipping cream

• 2 tbsp. sugar

• ½ tsp. cinnamon

• 1 cup plain Andrulis Farm Cheese (finely crumbled)

Instructions:

1. In a small bowl, beat the whipping cream with sugar and cinnamon until stiff peaks form.

2. Gently fold in the crumbled cheese.

3. Chill until ready to serve.

Vegetable Lasagna

• 1 large unpeeled eggplant
• 2 TBSP. butter or margarine, melted
• 2 TBSP. cooking oil
• 6 TBSP. minced onion
• 1 tsp. garlic salt
• 1 16 oz. can tomato sauce
• 1 tsp. Italian seasoning
• 2 cups chive Andrulis Farm cheese, finely crumbled
• ¼ cup dry white wine
• 2 eggs
• ½ tsp. salt
• ¼ tsp. pepper
• 1 TBSP. chopped parsley
• ½ cup parmesan cheese

Instructions:
Wipe eggplant with damp cloth & trim ends. Cut into ½ inch slices & fry in 2 TBSP. butter just until slightly brown: drain.
Meanwhile. heat 2 TBSP. oil in medium-size fry pan: stir in onion & garlic salt & cook over medium heat about 5 minutes. Remove ¼ cup of this mixture for later. Add tomato sauce & Italian seasoning to fry pan & bring to boil: lower heat & simmer 5 minutes. In medium mixing bowl, place reserved onion mixture. cheese. wine. eggs. salt. pepper & parsley. Mix well. Spread thin layer of tomato sauce in bottom of 13 x 9 x 2 pan. Arrange half eggplant slices over sauce: spread with cheese mixture & top with remaining eggplant. Pour tomato sauce over egg­plant & sprinkle with parmesan cheese.
Bake uncovered in 400 oven for 35-40 minutes.
Serves 4-6.

Magnifico Manicotti

• 1 pkg. ANDRULIS PESTO CHEESE, softened and crumbled
• 2 egg yolks
• ½ cup grated parmesan cheese, divided
• Manicolti (approx. 6 pieces)
• ½ cup milk
• ⅔ cup cream
• 1 tablespoon butter Salt and pepper to taste
• Fresh sweet basil

Instructions:
Cook manicolti as directed on package. Meanwhile, combine crum­bled ANDRULIS PESTO CHEESE, egg yolks, ¼ cup parmesan cheese, salt, pepper and ½ cup milk. Work together until mixture is soft. Fill each cooked Manicolti with 1½ -2 tablespoons of cheese mixture using a pastry gun or teaspoon, and place into buttered bak­ing dish. Pour cream over the filled Manicotti and sprinkle with remaining parmesan cheese. Bake in preheated 350° oven for 20-25 minutes. Garnish with sweet basil and serve hot.

Brilliant Blintzes

• 1 pkg. ANDRULIS PLAIN FARMERS CHEESE
• ¼ cup sugar
• ½ teaspoon vanilla
• ½ teaspoon salt (optional)
• ½ cup milk

Instructions:
Solten ANDRULIS PLAIN FARMERS CHEESE at room temperature for about one hour. Crumble cheese into medium size bowl and add sugar, vanilla and salt. Stir together with spoon. Beat in milk until cheese mixture blends and softens. Spread 1 tablespoon onto each crepe; roll up and place in buttered pan. Bake in preheated 350″ oven for about 10 minutes. Serve with chocolate sauce or jam.

Crepes

• 1 ½ cups milk
• 1 cup all-purpose flour
• 2 eggs
• 2 teaspoons sugar
• 1 tablespoon vegetable oil
• Cooking spray

Instructions:
In a bowl, combine milk, flour and eggs. Beat with a rotary beater until well mixed. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons of baiter, lifting and tilting the skillet to spread. Return to heat. Brown on one side only. Invert pan over paper towels to remove crepe. Repeat with remaining batter, using cooking spray in pan before after each crepe. Makes 10-12. Note: unused crepes can be frozen between waxed paper. Let thaw at room tem­perature for one hour before using

Paradise Pizza

• 1 pre-made 12″ pizza crust
• Pizza sauce (desired amount)
• 10-12 ounces ANDRULIS PESTO CHEESE (reserve some for garnish)
• 4 ounces frozen spinach, thawed and drained
• 1 medium tomato, slices
• 1 small can black olives, slices
• ½ small red onion, sliced

Instructions:
Spread pasta sauce on pizza crust; add nest five ingredients in order shown. Garnish with remaining cheese. Bake at 350° for 30 minutes. Slice and serve hot. (Other suggested toppings: grilled chicken, Italian sausage, mushrooms, capers, roasted garlic.)

Perfect Puff Pastry

• 1 pkg. ANDRULIS PESTO CHEESE
• 1 pkg. puff pastry (in freezer section of grocery store)
• Cooking spray

Instructions:
Thaw desired amount of pastry at room temperature for 20-30 min­utes. On lightly floured board, cut out pastry into 3′ squares. Place a 1′ slice of ANDRULIS PESTO CHEESE in center of each square. Fold over into triangles, and seal edges with a fork. Place triangles on a baking sheet sprayed lightly with cooking spray. Bake in preheated 350° oven for 15-20 minutes or until golden brown. Serve hot.