Crunchy on the outside, melty on the inside.
Recipe: Fried Cheese Wedges
1 pound Wisconsin Monterey Jack or Cheddarcheese (in brick form)
Cut cheese into 2×1/4×3/4 inch rectangles,then cut each rectangle into 2 wedges. Cover and chill in therefrigerator.
In a small mixing bowl stir together thebread crumbs, wheat germ, and ground red pepper; set aside.
For the Sauce: Melt butter in a saucepan.Stir in tomato sauce, chopped mushrooms, basil, and oregano.Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes,stirring occasionally. Cover and keep warm.
Dip the chilled cheese wedges into beateneggs to coat evenly, then roll in the bread crumb mixture. Dipwedges into eggs and roll in crumb mixture again.
In a 3 quart saucepan or a deep-fat fryer,heat 3 inches of cooking oil to 375°F (190°C).
Fry cheese wedges, a few at a time, inhot oil for 30 to 60 seconds or until golden brown on all sides.Remove fried cheese and drain on paper towels. Keep warm in a250°F (120°C) oven while frying remaining cheese.
Serve warm with the sauce.
1 cup fine dry bread crumbs
1 cup toasted wheat germ
1/4 teaspoon ground red pepper4 large eggs, beaten
Cooking oil for deep-fat fryingSauce:
1 tablespoon butter
1 (8-ounce) can tomato sauce
1 (2-ounce) can mushroom stems and pieces, drained and chopped
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
Makes 20 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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