“This is one of my favorite cheese recipes. I entered it in a cooking contest back in 1968. Everyone has always liked it.”

Ingredients
1 1/2 pounds sharp cheddar cheese, grated
1/2 pound processed cheese (like Velveeta)
one (3 ounce) package cream cheese.
1/2 cup finely chopped pecans
1 teaspoon seasoning salt.
Garlic powder
chili powder

Preparation Instructions.
Mix the cheddar, processed, and cream cheeses into a bowl. When the cheesess are soft enough, mix them with your hands. Add the pecans, seasonings salt and garlic powder to taste. When well blended, divide the cheese into four parts. Roll each part into a cylinder about 2 inches in diameter and 3 inches long. Roll each cylinder in the chili powder. Refrigerate for several hours before serving. Sslice the rolls into 1/4 to 1/2 inch discs and serve with crackers.

tips from our test kitchen: the cheeses are easier to work with when they’re not cold. the dish should be served at room temperature.

Ingredients
1 lb asaparagus, woody ends snapped off
2 cups shredded carrots (about 8 oz)
1 Tbsp olive oil
8 large eggs
1-1/2 cups (6 oz) shredded smoke Gouda or mozzarella cheese
1/2 cup sliced scallions

Cooking Directions
1.) Bring 1 cup water to a boil in a large nonstick skillet. Add asaparagus and carrots. Reduce heat, then cover and simmer for 5 to 6 minutes or until aparagus are crisp-tender. Drain well and wipe out skillet.
2.) Heat oil in skillet over medium heat. Add potatoes then sprinkle with 1/2 tsp salt and cook for five minutes, or until bottoms are slightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
3.) Break eggs into a bowl; add 1/2 tsp salt and beat with a fork or whisk until well broken up. Pour over potatoes. Top with carrots and asparagus. Cover and cook over medium-low heat for 10 minutes, or until eggs are almost set.
4.) Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes until eggs are set and the cheese is melted.

Tip: Hold asparagus with one hand near the woody bottom end, the other a little closer to the tip. Bend spear until it snaps; discard the woody end. You can do at least 3 spears at a time.

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