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What do you know about cream cheese? Well, cream cheese is a mixture of milk and cream, pasteurized and coagulated by a lactic acid starter. It is not “ripened” and has a mild flavor and buttery texture. Neufchatel (pronounced new-cha-tel) is a cousin to cream cheese, having less fat and more moisture. How do I know this? My “cheese guru” took me aside and told me to look in my cream cheese cookbook. Lots of information and good recipes in that book. I use a lot of reference books to learn quite a few things about a lot of things that I didn’t know before. It’s great to spread on muffins, bagel, snack crackers, etc. and is used in a variety of recipes.

This cookbook has 195 pages of deliciously sounding recipes. I’ve tried a lot of recipes from this book and I’d like to share some of them with you, so....

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CREAMY LASAGNA
1 lb. ground beef
1/2 c. diced onion
1-15o oz. can petite diced tomatoes
1-6 oz. can tomato paste
1/3 c. water
1 garlic clove, minced
1/2 t. each, dried oregano and basil leaves
1/4 t. each, salt and pepper
1-8 oz. pkg. cream cheese, cubed about 1/2 inch pieces
1/4 c. milk
8 oz. lasagna noodles, cooked, drained, rinsed in warm water, drained
1-12 oz. pkg. mozzarella cheese slices
1/2 c. grated parmesan cheese

Brown meat in a large skillet; drain. Add onions; cook until tender, a couple of minutes. Stir in next five ingredients. Cover, simmer for 30 minutes. Combine cream cheese and milk in a saucepan; stir constantly, over medium heat until smooth. In a 9x13 inch baking pan, layer half each of noodles, meat mixture, cream cheese mixture, mozzarella and parmesan cheese; repeat layers. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving. Makes six to eight servings. Note: If you have a microwave, do as I do: Microwave on 60 percent power, cream cheese and milk in a microwaveable one quart measure, three to four minutes or until sauce is hot and smooth, stirring after one and half minutes. Also, to make it easier to cube cream cheese, put it in the freezer for a few minutes.

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HOMESPUN
SCALLOPED 
POTATOES
1-8 oz. pkg. cream cheese, softened
1-1/4 c. milk
1/2 t. salt
1/8 t pepper
4 c. peeled, thin potato slices
2 T. chopped chives

In a large saucepan, combine first four ingredients; stir over low heat until smooth. Add potatoes and chives; mix lightly. Spoon into 1-1/2 quart casserole; cover. Bake at 350 degrees for 70 minutes or until potatoes are tender. Stir before serving. Makes six servings. Note: You can substitute thinly sliced green onion tops for chives.

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This is a good salad to bring to a pot luck or a family gathering. It makes a large amount

FRUIT SALAD SUPREME
1-8 oz. pkg. cream cheese, softened
1/4 c. milk
1 T. lemon juice
1/2 t. grated lemon peel
1 c. real whipping cream
1/2 c. powdered sugar
4 c. unpeeled apple, cut in 1/2 inch chunks
3 c. honeydew chunks or 3 c. strawberries, cut in half
3 c. green grapes
1/2 c. chopped pecans

In a large bowl, combine first four ingredients, mixing until well blended. In a glass bowl, beat whipping cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Using a rubber scraper or whisk, gently fold whipped cream mixture into cream cheese mixture. Don’t beat it! Combine 1/2 c. cream cheese mixture and apples; mix lightly. In a three quart bowl, preferably glass, layer honeydew or strawberries, apple mixture and grapes. Top with remaining cream cheese mixture; sprinkle with pecans. Makes 12 servings. Note: Lots of mixing going on here. You might want to read the instructions over again. Also, this salad is easily cut in half.

Thought for the Day: The guy who fell into an upholstery machine is now fully recovered.

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