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Friday, April 17, 2020

Cheese Drops

I found this one in another old cookbook, Better Meals for Less Money, by Mary Green. However, mine wasn’t as economical as the author intended, as I buy bread crumbs and cheese from the store rather than making my own from stale crusts and cheese rinds. It’s easy to make and requires no exotic ingredients. I generally have everything required on hand. 

2 tablespoons butter or margarine
¼ cup grated cheese*
¼ cup dry bread crumbs
1/8 teaspoon paprika (smoked is nice)
1/8 teaspoon mustard powder
few grains cayenne
2 egg whites, beaten until stiff+

Preheat oven to 350°F. Cream butter and cheese together. Mix bread crumbs with seasonings and add to cheese mixture. Fold in egg whites. Drop from a teaspoon onto a greased baking sheet or into the slots of a mini muffin pan. Bake for about 12 minutes. Best served fairly fresh from the oven as leftovers become shrivelled and eggy tasting.

Makes 8 to 12.

* I used Kraft 100% parmesan shredded. You can find it in jars in the dairy section. This is not the same as the powdered parmesan in the pasta aisle, though that would be a cheaper alternative.

+ If you’re using liquid egg whites from a carton, you’ll need to add ½ teaspoon of cream of tartar to get them to beat.

Cheese Drops Version Two

Substitute well-crumbled feta for the grated cheese and ¼ teaspoon Italian seasoning for the paprika, mustard and cayenne.