ISO: Cougar Gold Cheese Recipes

[Carrie W]

Okay, all you Cougars from up in the Northwest, and friends and relatives, I need your help! My dad sent us a can of Cougar Gold, and since it's only DH and me at home, we're not ready to break open the can just for snacking. Do you have any suggestions for recipes that could use a whole lot of the cheese? I had considered some type of cheese chowder, but since we're in So. Cal., we've already headed into summer weather. Thanks for any ideas!

[KValley]

Hi Carrie-

I'm not a Cougar (we're a Huskies family), but here's a link to the WSU Creamery, which makes the best cheese and the best ice cream this side of Tillamook and Ben and Jerry's, respectively: http://www.wsu.edu/creamery/recipes/1cheesepuffs.html

There are appetizers, soups, main dishes...Have fun!
Julie

[Mary G]

Hey Sis.

Needless to say, Dad took care of a lot of it, but for an easy dinner one night, we just served it with apples and crackers and popcorn. Yummy with the bit of salt on the triscuts.

Also, good on grilled cheese (you could probably do some grilled bread w/cheese, tomatoes and such). We didn't have enough left, but I'm sure it would also work for the J of C mac and cheese that I mentioned the other day.

[browneye]

Carrie W:

I love Cougar Gold. There are different types, but all are good.
I once had a big wheel of it and made this dish, it is always requested and very memorable. I love it served alone, but I always serve it as a side with barbeque -style stuff. It always gets rave reviews and requests, even without the Cougar Gold, however, it was the BEST with the CG..
Go Cougs... (tee hee)
Here it is:

Bulger "Pilaf" Bake

1 cup bulgur wheat ( in bulk or in a little box)
1 cup chicken, beef or vegetable broth
2 tablespoons chopped fresh Italian Parsley
1/4 cup diced red bell or yellow bell pepper
1/2 cup thinly sliced green onions, including tops
2 cups finely diced Cheddar or Jack Cheese (cougar gold comes in handy here http://www.cookinglight.com/bbs/smile.gif
1 cup whole kernal corn, cut off the cob, or frozen and thawed
1 egg, lightly beaten
1 can (8 oz) tomato sauce
1 teaspoon dry basil (I use extra or add fresh chopped too)
1/2 tsp. each oregano and garlic salt
1/4 tsp pepper

In a bowl, combine the bulgur and broth, stirring let stand until liquid is absorbed. (about 1/2 to 1 hour)
Stir in parsley, pepper, onion, cheese , corn and egg. Combine the tomato sauce with the basil, oregano, garlic salt, and pepper. Stir into the grain mixture and mix well. Spoon into a 2 quart casserole coated with cooking spray. (At this point you may cover and refrigerate until the next day if you wish)
Bake, covered, at 350 for about 25 minutes (35 if refrigerated)
or until heated through. Makes about 6 servings.
Enjoy!!

[Carrie W]

Thanks for the suggestions!