Rustantl's Cheesy BBQ Meatloaf

2 pounds lean ground beef
1/4 cup quick cooking oats
1 cup bread crumbs
1 1/2 Tsp. salt
1 Tbls. sugar
1 egg beaten
1/2 cup tomato juice
1/2 cup water
4 tbs. BBQ sauce of your choice
3 dashes of liquid smoke
1 TBLS. vinegar
1/4 cup ketchup
1 TBLS. brownsugar
1 TBS. mustard
2 dashes liquid smoke
2 or 3 cups of shredded cheese

Mix together beef, bread crumbs, oatmeal, salt, sugar, egg, Tomato juice, water, BBQ sauce, 3 dashes liquid smoke, and vinegar.

Pat mixture on wax paper into a rectangle shape and sprinkle cheese all over it
then roll the meat like a swiss cake roll to layer the cheese through out the meatloaf...pinch together both ends to make sure cheese stays inside...put into a bread loaf pan.

Mix together Ketchup, Brown sugar, mustard and liquid smoke spread this mixture on top. Bake at 350 degrees uncovered for about a hour!

Bean, Bacon, and Blue Cheese Dip

Great with warm chips or pita wedge

1/4 cup chopped onions
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (15 ounce) can navy beans, drained
1 garlic clove, chopped
1/2 cup crumbled blue cheese (2 ounces)
3 slices bacon, cooked, drained, and crumbled

Place first 7 ingredients in a blender or food processor and process until smooth.
In a small bowl, combine bean mixture, cheese, and bacon.

Chocolate Cheese Fudge

1/2 lb processed cheese, sliced or cubed
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 16-ounce boxes confectioners' sugar
1/2 cup cocoa

The Recipe:

Directions:
Spray lightly the bottom of a 9x2 inch square pan with a nonstick spray.

Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 10 minutes
Ease of preparation: easy

String Cheese

1 lb Mozzarella curd
Mahleb (Middle Eastern
-spice)
Black caraway seeds
Salt
Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.
Pick up hot cheese in a lump, and make a hole in the center to
resemble a doughnut.
With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even
length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times. Twist
ends in opposite directions and intertwine rope into a braid. Place
one end through the loop of the other to lock it.
Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.
To serve, open braid, cut one loop and pull cheese apart into thin
strands. Serve with pocket bread.