When to Use Natural or Process Cheese
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 155. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Whether to use natural or process cheese for a dish can sometimes be confusing. In our recipes, we specifically call for process cheese when we have found that it is necessary for easy, smooth melting. If the word "process" is not mentioned in the ingredient list (for example, 1/2 cup shredded Swiss cheese), you can use either process cheese or natural cheese successfully.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.