1		lb.cheddar cheese
1		(8 oz.) pkg. cream cheese
1/2		cup pickle relish
1		small onion
1		small jar pimentos
1		cup pecans
1		tablespoon worcestershire sauce
1/2		tsp. garlic juice
		or dash of garlic salt and dash of chili powder

Put first 6 ingredients through a meat grinder or food processor. Then add worcestershire sauce and garlic juice or dash of garlic salt and dash of chili powder. Mix with hands; roll into ball and refrigerate until hard. Roll in chili powder and chopped pecans. Yields 10 to 12 servings. Mrs. David Yoder, Clark, Mo.
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Onion and Cheese Soup

3		tbls. butter or margarine
1		cup chopped mild onion
3		tbls. all purpose flour
1/2		tsp. salt
		Dash of pepper
4		cups milk
2		cups (8 oz.) American cheese, shredded
8		toasted bread rounds, buttered and topped with sprinkle of parmesan cheese

Melt butter; cook onion until tender, but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly until mixture thickens and bubbles. Add cheese; stir to melt. Float toast rounds on each serving. Yields 8 servings, Levi V. Shetler, Clark, Mo.
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Cream Cheese Pecan Pie

1		(8 oz.) pkg. cream cheese
1/2		cup sugar
1		egg, beaten
1/2		tsp. salt
1		tsp vanilla
1		10-inch pie shell unbaked
1-1/4		cups pecans, chopped
Topping:
3		eggs
1		cup light corn syrup
1/4		cup sugar
1		tsp. vanilla

Preheat oven to 375 degrees. Cream together softened cream cheese, sugar, egg, salt and vanilla. Spread over bottom of pie shell. Sprinkle pecans evenly over cream cheese layer. Combine topping ingredients and beat until smooth. Pour over pecan layer. Bake 35 to 45 minutes, or until pecan layer is golden brown. Serve slightly warm with whipped cream. Yields 12 servings. Marlo Bockting, Morrison, Mo.
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Cheesy Chicken Corn Chowder

1		whole, small chicken breast
1/2		cup water
1/4		cup chopped onion
1/4		cup chopped celery
1		(10-3/4 oz.) can condensed cream of chicken soup
1		(18-3/4 oz.) can whole kernel corn
1/2		cup milk
1/2		cup (2 oz.) shredded sharp cheddar cheese
2		tbls. chopped pimento

In medium saucepan, combine chicken, water, onion and celery. Bring to boiling. Reduce heat; cover and simmer until tender (15 to 20 minutes). Remove chicken; cool slightly. Discard skin and bones. Cut up meat. Add cream of chicken soup. Return chicken to broth; add undrained corn, milk, cheese and pimento. Cook uncovered about 10 minutes. Yields 4 to 5 servings. Elva Borntrager, Clark, Mo.
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Bacon Onion Cheese Ball

15		slices of bacon
2		(8 oz.) pkgs. cream cheese
1/4		cup salad dressing
1/3		cup parmesan cheese
1		(6 oz.) pkg. shredded cheddar cheese
1/4		cup chopped onion or 1tbls. minced onion

Fry bacon, cool and break in small pieces. Mix all ingredients. Shape into a ball. Serve with crackers. May garnish with nuts, parsley or save some bacon to garnish. Yields 12 servings. Rachel Newswanger, Latham, Mo.
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Cream Cheese Frosting

1		(8 oz.) pkg. cream cheese (room temperature)
1/2		cup butter (room temperature)
2		tsp. vanilla
3/4		cup confectioners sugar (more if needed)
		May also add milk to make stirring easier

Cream together cream cheese and butter. Stir in vanilla, sugar and milk if needed. Yields 12 to 15 servings. Martha J. Powell, Centralia, Mo.
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Dried Beef Cheese Ball

2		(8 oz.) pkg. cream cheese
1		tube soft cheese (hickory smoked)
2		tbls. minced onion
1		pkg. dried beef chopped fine
1		dash of garlic and seasoned salt
1/2		cup nuts
2		tbls. parsley flakes

Mix all but last two ingredients together. Chill 1 hour. Form into a ball and roll in mixture of nuts and parsley flakes. Yields 8 to 12 servings. Lena Borntrager, Clark, Mo.
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Cheese Spread

1		lb. Velveeta cheese
1/2		cup milk
1/4		cup vinegar
1/4		cup sugar
1		jar drained pimentos

Put cheese and milk in a saucepan and melt over low heat until melted. Add vinegar, sugar and jar of drained pimentos. Pour into serving dish and allow to set. Martha Hinck, Emma, Mo.
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Peaches N' Cream Cheese Crustless Pie

3/4		cup flour
1		tsp. baking powder
1/2		tsp. salt
1		(3-1/2 oz.) pkg. vanilla pudding (not instant)
1		egg
1/2		cup milk
1		can (3-1/2 cups) canned sliced peaches, drained (reserve syrup)
Topping:
1		pkg (8 oz.) cream cheese, softened
1/2		cup sugar
3		tbls. reserved syrup
1		tbls. sugar
1/2		tsp. cinnamon

Combine flour, baking powder, salt, pudding mix, egg and milk in a large bowl. Beat 2 minutes at medium speed. Pour into greased 9 or 10 inch deep pie pan. Place drained peach slices over batter. Combine cream cheese, 1/2 cup sugar and 3 tablespoons reserved syrup; beat 2 minutes. Spoon to within 1 inch of edge of batter. Sprinkle top with sugar and cinnamon. Bake at 350 degrees for 30 to 40 minutes. Yields 6 to 8 servings. Marlo Bockting, Morrison, Mo.
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Cheese and Chicken Rollups

2		tbls. margarine
2		tbls. flour
1		cup milk
1-1/2		cups shredded cheddar cheese
1		cup cooked chicken, cubed
1		tbls. chopped onion
1/2		cup chopped cooked carrots
1		can Pillsbury biscuits
1/2		cup shredded cheddar cheese

Heat oven to 375 degrees. Melt margarine; stir in flour and cook until smooth. Stir in milk; cook over medium heat until thickened, stirring constantly. Add 1-1/2 cups cheese and stir until melted. Remove from heat and reserve 2/3 cup for topping. To remaining sauce add chicken, onion, carrots. Separate the biscuits, pressing each into a 4-inch circle. Place 2 tbls. of chicken mixture in center of each circle, roll up and place seam down in ungreased 9-inch square pan. Bake 20 minutes or until golden brown. Spoon on remaining sauce and 1/2 cup cheese. Bake 5 minutes longer. Yields 5 servings. Esther Leinbach, Versailles, Mo.
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