"Grated cheese" Quotes from Famous Books
 ... spaghetti until tender. Drain. Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until ...
— 365 Foreign Dishes • Unknown
... suspicion of onion, a flavour of parsley, and a good deal of rice with it. These, however, are some of the most distinctive dishes:—Coucouretzi, the entrails and liver of lamb, roasted on a spit; Bligouri, wheat coarsely ground, cooked in broth, and eaten with grated cheese; Argokalamara, a paste of flour and yolk of egg fried in butter with honey poured over it. All Greek cooking, as all Turkish is, should be done very slowly over a charcoal fire. A too great use ...
— The Gourmet's Guide to Europe • Algernon Bastard
... buttered bread crumbs or with cold mashed potatoes. Break the eggs in the dish without separating and add one tablespoon of milk or cream for each egg. Season with salt and pepper and sprinkle with grated cheese, if desired. Bake in a moderate oven until the eggs ...
— Ontario Teachers' Manuals: Household Science in Rural Schools • Ministry of Education Ontario
... nourishing dish, and it is a cheap one. Peel some potatoes and cut them in rounds. In a fireproof dish put a layer of these, sprinkle them with flour, grated cheese, pepper, salt, a few pats of butter. Then some more potatoes, and so on till the dish is full. Beat the yolks of two eggs in a pint of milk, add pepper and salt and pour it over the dish. Leave it on the top of the stove for five minutes, then cook it for half-an-hour in a moderate ...
— The Belgian Cookbook • various various
... Professor Leon Battou, our official wall decorator and actin' cook, springs 'em on me timid one day after lunch. It had been some snack, too—onion soup sprinkled with croutons and sprayed with grated cheese; calf's brains au buerre noir; a mixed salad; and a couple of gooseberry tarts with the demi-tasse. Say, I'm gettin' so I can eat in French, even if ...
— The House of Torchy • Sewell Ford |
