Hi everyone,

I bought an 8 oz block of cream cheese for a recipe which ended up
taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?

This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
cheese, etc. where I buy some predetermined amount and have a lot left
over.

TIA,
June

June Oshiro > wrote in news:brj0pu$3op48$2@ID-
162643.news.uni-berlin.de:

> Hi everyone,
>
> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
>
> This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> cheese, etc. where I buy some predetermined amount and have a lot left
> over.
>
> TIA,
> June
>
>

Slathered on a bagel, marbled brownies, stuffed mushrooms, Crab Rangoon,
mixed with orange marmalade for "sandwiched" French toast, to name a few.

Wayne

"June Oshiro" > wrote in message
...
> Hi everyone,
>
> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
>
> This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> cheese, etc. where I buy some predetermined amount and have a lot left
> over.
>
> TIA,
> June

Good Lord, woman!!!
Grab a spoon!!!!

Stace (well, that's what I'd do, anyway...)

> taking 2 oz. What should I do w/the other 6 oz?

I would take it to work. We pour salsa over cream cheese and we eat
it with Frito's.

Becca

June Oshiro wrote:
>
> Hi everyone,
>
> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
>
> This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> cheese, etc. where I buy some predetermined amount and have a lot left
> over.
>
> TIA,
> June


Spread it on Grahm crackers and eat it... :-)

Or, Keebler clubs with a small dash of cheap Rominoff caviar.

Or, make a cake and use it as part of the frosting recipe.

Dozens of uses and if all else fails, just eat it by itself!!!

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dl...s&userid=Katra

"June Oshiro" > wrote in message
...
> Hi everyone,
>
> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
>
> This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> cheese, etc. where I buy some predetermined amount and have a lot left
> over.
>
> TIA,
> June
>

Make some dip/cream cheese spread. In Canada (and Australia, too, but with
different flavours) Kraft/Philadelphia makes cream cheese dips in various
flavours. They're way better than sour cream-based dips.

I have frozen cream cheese and it was fine, but not for eating straight. I
might not have used proper freezing procedures, however, and that may have
affected the texture/flavour.

BTW, where've you been and what are you knitting now?

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"June Oshiro" > wrote in message
...
> Hi everyone,
>
> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?

From my tattered experience, you can freeze it but don't serve it on bagels
when you have company. However it'll work great for where it's not front
and center, like baking, etc.

>
> This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> cheese, etc. where I buy some predetermined amount and have a lot left
> over.

Hear ya. Good to see you posting again and hope you join in more.

Jack Philadelphia

Rona Yuthasastrakosol wrote:
>
> "June Oshiro" > wrote in message
> ...
> > Hi everyone,
> >
> > I bought an 8 oz block of cream cheese for a recipe which ended up
> > taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
> >
> > This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> > cheese, etc. where I buy some predetermined amount and have a lot left
> > over.
> >
> > TIA,
> > June
> >
>
> Make some dip/cream cheese spread. In Canada (and Australia, too, but with
> different flavours) Kraft/Philadelphia makes cream cheese dips in various
> flavours. They're way better than sour cream-based dips.
>
> I have frozen cream cheese and it was fine, but not for eating straight. I
> might not have used proper freezing procedures, however, and that may have
> affected the texture/flavour.
>

My experience with freezing cream cheese is that
it gets very grainy after thawing, OK for recipes
where it will get beaten abd mixed with other
ingredients, but not for spreading on a bagel.

gloria p

Cream Cheese Ice Cream

Ingredients

(3 servings)

3 8-ounce pkg's cream cheese,
Softened
2 1/2 c Sugar
4 Eggs
2 tb Lemon juice
2 ts Vanilla
5 c Light cream

Instructions

In a large mixer bowl beat cream cheese and sugar with an electric mixer on
med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till
combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer
according to the manufacturers directions. Makes about 3 qts. Note: 1/2 cup
contains 290 calories So rich and creamy it's just like eating cheesecake. A
$100 Better Homes and Gardens recipe.
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sun, 14 Dec 2003 19:56:12 -0500, June Oshiro
> wrote:

>Hi everyone,
>
>I bought an 8 oz block of cream cheese for a recipe which ended up
>taking 2 oz. What should I do w/the other 6 oz?

Get a cauliflower and make fauxtatoes.
They are awesome.

A can of crab, a dash or worcester sauce, a TB. of horseradish, chill,
and enjoy with crackers or chips.





On Sun, 14 Dec 2003 23:36:53 -0500, Taffy Stoker
> wrote:

>On Sun, 14 Dec 2003 19:56:12 -0500, June Oshiro
> wrote:
>
>>Hi everyone,
>>
>>I bought an 8 oz block of cream cheese for a recipe which ended up
>>taking 2 oz. What should I do w/the other 6 oz?
>
>Get a cauliflower and make fauxtatoes.
>They are awesome.

June Oshiro > wrote:
> Hi everyone,

> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?

Put it on a couple of bagels with some lox and thinly sliced tomatoes
or use it in some macaroni to make macaroni and cream cheese. Do not
freeze the cream cheese because it will dry out and turn all crumbly.

> BTW, where've you been and what are you knitting now?

I finished my doctorate and moved to Boston, I'm doing a postdoc at
Hahvahd now. It's pretentious as heck here, but the work is good.

Knitting-wise, I'm finishing a vest for my father (Christmas gift), plus
assorted long term projects (sweaters, wedding veil, etc.). You can
check out my knitting blog at http://twosheep.livejournal.com if you are
very curious!

-j.

Taffy Stoker wrote:

> Get a cauliflower and make fauxtatoes.
> They are awesome.

Fauxtatoes! Good lord, it's been a long time since I read rfc. I am
seriously intrigued. I'll have to give this one a shot.

Thanks, everyone!

-j.

Being the choclate lover that I am, I would make some chocolate covered
buttercream candies...the recipe I use is quite simple and takes 3oz cream
cheese.


"Stace" > wrote in message
...
>
> "June Oshiro" > wrote in message
> ...
> > Hi everyone,
> >
> > I bought an 8 oz block of cream cheese for a recipe which ended up
> > taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
> >
> > This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> > cheese, etc. where I buy some predetermined amount and have a lot left
> > over.
> >
> > TIA,
> > June
>
> Good Lord, woman!!!
> Grab a spoon!!!!
>
> Stace (well, that's what I'd do, anyway...)
>
>

"Puester" > wrote in message
...

>
> My experience with freezing cream cheese is that
> it gets very grainy after thawing, OK for recipes
> where it will get beaten abd mixed with other
> ingredients, but not for spreading on a bagel.
>
> gloria p

So it wasn't just me! I suck at food storage, so I always assume I've done
something wrong when the items come out poorly :-). I'm thinking of getting
a Tilia. Nothing like another piece of large equipment to clutter up my
teeny tiny kitchen counter!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"June Oshiro" > wrote in message
...
> > BTW, where've you been and what are you knitting now?
>
> I finished my doctorate and moved to Boston, I'm doing a postdoc at
> Hahvahd now. It's pretentious as heck here, but the work is good.
>

Have you been to that ice cream (or was it gelato?) shop that Jean B used to
write about? I've always wanted to go there (except I'm mildly lactose
intolerant =:-o).

> Knitting-wise, I'm finishing a vest for my father (Christmas gift), plus
> assorted long term projects (sweaters, wedding veil, etc.). You can
> check out my knitting blog at http://twosheep.livejournal.com if you are
> very curious!

Wow! Impressive stuff--and that wedding shawl is amazing! If only I had
the patience/skill/talent/etc. to do stuff like that!

And Jack is quite a handsome kitty! He looks a lot like the cat in a card
my niece sent me-- http://tinyurl.com/zb8y . If you do the Christmas tree
thing, you might appreciate the card :-).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

add lots and lots of finely chopped garlic and a spoon or two of
double cream and you have a quick tasty dip.

June Oshiro > wrote:

Wow! Old Josh is posting again! What have you been up to lately?
Has Matt ever got back from that hike? Any wedding bells to be heard
in the not so distant future?

BTW, what the hell are you doing posting with Netscape on a Mac?!
Remember MacSOUP? It's still around and there is an OS X version.

> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?

Here is a nice recipe for an unusual soup, from
<http://www.hwatson.force9.co.uk/cookbook/recipes/soups/celerycreamcheese.htm>.

Victor

Celery and Cream Cheese Soup

Cream cheese makes an unusual addition to soup, use plain or a garlic
and herb variety.

Serves 4

Butter - 75g (3 oz)
Celery - 6 sticks, sliced
Onion - 1 large, chopped
Red pepper - 1 small, deseeded and finely sliced
Vegetable stock - 450 ml (3/4 pint)
Fresh parsley - few sprigs
Cream cheese - 200g (7 oz)
Cornflour - 1 tbsp
Milk - 450 ml (3/4 pint)
Olive oil - 1 tbsp
White bread - 2 thick slices, cut into small cubes

METHOD

1. Melt half the butter in a large saucepan and sauté the celery and onion
until softened. Add half the red pepper, reserving the remainder for garnish.
Pour in the stock and parsley. Bring to the boil and simmer, covered, for about
20 minutes.
*
2. Blend in a liquidiser or food processor. Return to the saucepan and add
the cream cheese, stirring until melted and smooth. Blend cornflour with 2-3
tablespoons of the milk, then stir into the soup with remaining milk. Heat
until almost boiling.
*
3. Heat remaining butter and olive oil, add the bread cubes, frying until
golden. Drain on kitchen paper.
*
4. Ladle the soup into warm bowls and garnish with red pepper. Pile a few
croutons on top and serve.

> June Oshiro > wrote:
>

> > I bought an 8 oz block of cream cheese for a recipe which ended up
> > taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?

I freeze it if I'm not intending to have it on toast with the old
texture. Fine for thicken soups or cheese cake.
So, how's old Juny-Tunes?
blacksalt
the poster formerly known as tj

Put it in a mixing bowl, drizzle in some maple syrup, and beat until fluffy.
Then toss in a few tablespoons each of raisins and chopped walnuts, and mix
on low. Buy a few fresh bagels, brew some coffee, and invite a few friends
over for breakfast.

In article >, June Oshiro
> wrote:

> Hi everyone,
>
> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
>
> This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> cheese, etc. where I buy some predetermined amount and have a lot left
> over.
>
> TIA,
> June
>

Note auto-reply address is munged.
JunieBug! Wrapped, cream cheese (Kraft Philadelphia Brand Cream Cheese)
keeps a very long time. Use it as a bread spread; you can whittle away
at it over time.

Cream cheese is not part of this recipe as I received it, but I like to
add about 2-3 ounces to it at the same time as adding the chocolate
chips. It cuts the sometimes cloying sweetness of fudge.
{ Exported from MasterCook Mac }

Fudge

Recipe By:
Serving Size: 100
Preparation Time: 0:00
Categories: Candy

Amount Measure Ingredient Preparation Method
4 1/2 cups sugar
2 small cans evaporated milk (1-1/4 cups)
2 sticks margarine (1 cup)
2 cups milk chocolate chips (12 oz.)
1 cup semisweet chocolate chips (6 oz.)
Nuts, to your liking
1 tsp. vanilla
(See cream cheese note above.)

Boil sugar and milk for 10-12 minutes on medium and stir. Use 3-qt.
sauce pan. Maybe 10 minutes, per Sandy. In a bowl, combine the rest of
ingredients , pour sugar/milk mixture over and stir until melted (Sandy
does this in her mixer!!). Pour into greased 9x13". Refrigerate until
firm. There you have it.
----------
Notes: Sandy, December 11, 1993. Merle Fossum was all over it!
_____


If you get two more packages of it, you can make six of my famous Cream
Cheese CoffeeCakes (check my website). :-) They are really, really,
good. And do make the six and freeze them.
--
-Barb
12-13-03: The first two days of Melba Does Manhattan have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

June Oshiro wrote:
>
> Hi everyone,
>
> I bought an 8 oz block of cream cheese for a recipe which ended up
> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
>
> This happens to me a lot with dairy - ricotta cheese, heavy cream, feta
> cheese, etc. where I buy some predetermined amount and have a lot left
> over.
>
> TIA,
> June

Make potato salad. Substitute an equivalent amount of the mayonaise with cream
cheese. you can soften the cream cheese by microwaving it for a few seconds
until it has the consistency of mayonnaise.

Or use this recipe:

3 pounds potatoes
1-1/2 tsp salt
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
6 oz cream cheese
3/4 cup mayonnaise

Slice the potatoes into 1/4 inch thin slices. Cook in enough water to cover
with the salt. When cooked (do not overcook) drain and add the onion and green
peppers. Place in a container and refrigerate for about an hour. Beat the
cream cheese with the mayo and add to the potatoes. Serve on lettuce leaves.
Makes 8 to 10 portions.

Source: unknown, part of my collection

Bert

Victor Sack wrote:

> Wow! Old Josh is posting again! What have you been up to lately?
> Has Matt ever got back from that hike? Any wedding bells to be heard
> in the not so distant future?

Yo V! What are you still doing on rfc?

Wedding bells *are* ringing - on Oct 2, 2004 - and thanks for asking!

> BTW, what the hell are you doing posting with Netscape on a Mac?!
> Remember MacSOUP? It's still around and there is an OS X version.

Oh man, MacSOUP! I forgot about that! I'm using Mozilla, actually, and
it's sheer convenience, that's all. I don't read ngs much anymore these
days. I am still using the German newsserver you pointed me to, if that
makes you feel any better!

Thanks for the recipe!
-j.

June Oshiro wrote:
>
> Victor Sack wrote:
>
> > Wow! Old Josh is posting again! What have you been up to lately?
> > Has Matt ever got back from that hike? Any wedding bells to be heard
> > in the not so distant future?
>
> Yo V! What are you still doing on rfc?

He had to help with the cookbook, after all.

nancy

June Oshiro > wrote:

> Yo V! What are you still doing on rfc?

I often wonder myself...

> Wedding bells *are* ringing - on Oct 2, 2004 - and thanks for asking!

Best wishes, Josh! You are not exactly in any hurry, I have to say...
do I still have a chance?? ;-)

> I don't read ngs much anymore these
> days.

Neither do I... too damn busy... not that I'm complaining.

And here's everyone's favourite recipe using cream cheese, from SOAR at
<http://www.recipesource.com/baked-goods/desserts/cakes/24/rec2464.html>

Victor

---------- Recipe via Meal-Master (tm) v8.01

Title: Chocolate Red Beet Cake
Categories: Chocolate, Cakes/choc.
Yield: 10 servings

2 1/2 c Beets, mashed, cooked 1 ts Salt
6 Eggs 1 tb Baking soda
3/4 c Cocoa 1/4 lb Margarine, softened
1 ts Vanilla 4 oz Cream cheese, softened
2 1/2 c Oil 1 Powdered sugar, sifted
3 3/4 c Flour, sifted 1/2 c Cocoa
3 3/4 c Sugar 1 ts Vanilla

Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil.
Mix well. Add the sifted flour, sugar, salt and baking soda. Add to
beet mixture. Mix well in larger bowl. Divide batter between two 9x13
pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool,
frost in pans or cool 10 minutes after removal from pans. FROSTING:
Combine all ingredients, except milk, in a large bowl. Beat until
spreadable. Add milk, a little at a time, to give spreading consistency.

-----

Nancy Young > wrote:

> June Oshiro wrote:
> >
> > Victor Sack wrote:
> >
> > > Wow! Old Josh is posting again!
> >
> > Yo V! What are you still doing on rfc?
>
> He had to help with the cookbook, after all.

That, too. How about a second edition?

Victor
posting from his newest, state-of-the-art bomb shelter

Victor Sack wrote:
>
> Nancy Young > wrote:

> > June Oshiro wrote:

> > > Yo V! What are you still doing on rfc?
> >
> > He had to help with the cookbook, after all.
>
> That, too. How about a second edition?

Sure! When you wanna get started?

nancy

Victor Sack wrote:

> Best wishes, Josh! You are not exactly in any hurry, I have to say...
> do I still have a chance?? ;-)

Well dammit Victor, I waited years for you (yearning, I might add), and
you never asked! Pbththth.

And what, me hurry? C'mon. Don't a lot of couples date for 9 1/2 years
before getting married?

> Neither do I... too damn busy... not that I'm complaining.

As long as it keeps you out of trouble, then no one will complain!

-j.

June Oshiro > wrote in message >...
> Fauxtatoes! Good lord, it's been a long time since I read rfc. I am
> seriously intrigued. I'll have to give this one a shot.

Sometimes, I add cream cheese to canned refried beans when warming on
the stove. Makes the beans kinda.... creamy and cheesy.

Karen

June Oshiro > wrote:

> Well dammit Victor, I waited years for you (yearning, I might add), and
> you never asked!

I didn't?

> Pbththth.

You don't mean it's too late now? :-(

> As long as it keeps you out of trouble, then no one will complain!

Is that a straight line or what?

Victor

Nancy Young > wrote:

> Victor Sack wrote:
> >
> > Nancy Young > wrote:
> > >
> > > He had to help with the cookbook, after all.
> >
> > That, too. How about a second edition?
>
> Sure! When you wanna get started?

You mean you are all set up with PayPal, etc. and roaring to go?

Victor

On 15 Dec 2003 13:21:08 GMT, wrote:

>June Oshiro > wrote:
>> Hi everyone,
>
>> I bought an 8 oz block of cream cheese for a recipe which ended up
>> taking 2 oz. What should I do w/the other 6 oz? Does this freeze well?
>
>Put it on a couple of bagels with some lox and thinly sliced tomatoes

nope. thinly sliced onions and capers.

your pal,
blake

so what did you finally do with the cream cheese?

In article >,
June Oshiro > wrote:

> Victor Sack wrote:
>
> > Wow! Old Josh is posting again! What have you been up to lately?
> > Has Matt ever got back from that hike? Any wedding bells to be heard
> > in the not so distant future?
>
> Yo V! What are you still doing on rfc?
>
> Wedding bells *are* ringing - on Oct 2, 2004 - and thanks for asking!

Well hey! Congrats!

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

In article >,
June Oshiro > wrote:

> Victor Sack wrote:
>
> > Best wishes, Josh! You are not exactly in any hurry, I have to say...
> > do I still have a chance?? ;-)
>
> Well dammit Victor, I waited years for you (yearning, I might add), and
> you never asked! Pbththth.

Never fear. He's still pining after the lovely Nurse Stacey.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

Miche > wrote:

> In article >,
> June Oshiro > wrote:
>
> > Well dammit Victor, I waited years for you (yearning, I might add), and
> > you never asked! Pbththth.
>
> Never fear. He's still pining after the lovely Nurse Stacey.

I am!

ObFood: Honey is to be kept refrigerated at all times!

Victor
also sprach Stacy

Victor Sack wrote:

> ObFood: Honey is to be kept refrigerated at all times!

And garlic! Garlic and oil! Is it safe?

I went to the supermarket to pick up some cauliflour to actually try the
fauxtatoes recently suggested. They're out of caulis and apparently
have been for days, weeks?


-j.