Andrulis Cheese Recipes are Delicious Hot or Cold

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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

• 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:

1. Place cheese on an oven-proof dish, pour a ribbon of pasta sauce around the edge.

2. Bake at 375°F for 20-30 minutes until heated through. Serve with French bread slices.

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 oz. 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 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:

1. Combine all ingredients and pour into a greased casserole dish.

2. Bake at 350°F 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:

1. Brown potatoes in butter in a frying pan.

2. Mix in cheese and sour cream. Place in a greased 13×9 pan and sprinkle with parmesan.

3. Bake at 425°F for 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:

1. Sauté onions in oil until golden, then add zucchini and cook until soft.

2. Mix eggs, cheese, oregano, and the cooked vegetables in a bowl.

3. Melt butter in a frying pan, pour in the mixture, and cook on low until set (about 30 minutes). Optionally, broil to brown the top before serving. 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:

1. Cook rice in water according to package directions. Let cool slightly.

2. Fry onions in oil and butter until golden but not brown.

3. In a bowl, beat eggs and mix in cheese, dill, oregano, and garlic salt.

4. Once the rice and onions have cooled slightly, add them to the egg mixture.

5. Pour the mixture into a well-greased baking dish (13½ x 8¾ x ¾ inches).

6. Bake at 350°F for 45 minutes or until golden brown.

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.