Cheese Boats (yes, these are real)
So, I've never had these anywhere but Globe, Arizona. I'm not sure how this recipe developed. But, I am certainly glad it did. The key to this recipe is LONGHORN style cheese. If you don't use longhorn style cheese, the cheese will not get yummy and melty as it should. Consider yourself warned.
1 lb longhorn style cheddar cheese, grated
1 small can tomato sauce (2 cans if you can't find El Pato - but you'll be sad if you substitute)
1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)
(1 small jar diced pimentos - optional)
(4 hard-boiled eggs, chopped fine - optional)
1 can diced green chiles (size of can is up to you!)
1/2 c olives, chopped fine
1 bunch green onion, chopped
4 t vinegar
1/2 C vegeable oil
salt & pepper
1-2 dozen small hard rolls
Combine all ingredients (except rolls) in a large bowl. Slice the tops off the rolls (keep the "lids"). Scoop out bread from inside roll (don't tear through). Carefully fill each roll with the cheese mixture. Place lids back on rolls and wrap in a square of aluminum foil. Bake at 350° until heated through and cheese is melted (approx. 20 minutes).
These can be frozen - but freeze BEFORE you bake and not after or they get soggy. Just bake longer from frozen state - no need to thaw!
1 lb longhorn style cheddar cheese, grated
1 small can tomato sauce (2 cans if you can't find El Pato - but you'll be sad if you substitute)
1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)
(1 small jar diced pimentos - optional)
(4 hard-boiled eggs, chopped fine - optional)
1 can diced green chiles (size of can is up to you!)
1/2 c olives, chopped fine
1 bunch green onion, chopped
4 t vinegar
1/2 C vegeable oil
salt & pepper
1-2 dozen small hard rolls
Combine all ingredients (except rolls) in a large bowl. Slice the tops off the rolls (keep the "lids"). Scoop out bread from inside roll (don't tear through). Carefully fill each roll with the cheese mixture. Place lids back on rolls and wrap in a square of aluminum foil. Bake at 350° until heated through and cheese is melted (approx. 20 minutes).
These can be frozen - but freeze BEFORE you bake and not after or they get soggy. Just bake longer from frozen state - no need to thaw!
9 comments:
What is longhorn cheese?
Wow! I can't believe I found a recipe online for cheese boats.
I grew up in Globe and I love these things. In fact, I'm going to make them for my family this week.
Thanks for sharing!
Okay, some of my Globe buddies say to add the bread that you take out of the roll back into the mixture before stuffing - Makes sense and I'm going to do that now. :)
Visiting my daughter in Happy Valley, Oregon . . . Talked about making these cheese boats, thought we could "find" something similar recipe to spark my memory. Wa-La! My original Cheese Boat recipe from Globe! I remember making these for our Gila Monsteers 4-H Club bake sales. These are fun to make with kids and yummy to eat!
I lived in the Miami/Globe area in the mid to late 60's. These were served at the local drive-in for years. When the owners closed the drive-in they posted this recipe in the Globe paper. I've been forever grateful. My daughters use the same recipe and my youngest grand-daughter in Fla just asked me to send it to her. Another recipe from the area that I would love to have is the pasties the Mormon ladies would sell every week.
Thank you for explaining the necessity of the longhorn cheese and also for the optional ingredients. I did not know about the green onions nor the way to prepare the rolls. I always used the rolls that are already "split" open and once it is filled, I squeeze the roll to assist with the filling staying in. And use the aluminum foil. Wow! I must make a batch, I can just see and taste them! LOL.
The pastie recipe is one that made it's way around just as the cheese boat had. I am uncertain how the LDS ladies made theirs. But I was given the pastie recipe by a person whom had English-Irish ancestors and that region of the world are where "beef" pasties came from. There are other types of pasties as well. I never have tried any other type then the recipe given to me. In fact the cheese boat recipe was also given to me and had the differences that I commented on earlier. I was told to find the pastry recipe that is or would become my favorite. The person whom gave the recipe said there is no wrong-right recipe for the pastry portion. In fact after the store-sold pastry items arrived on the scene, I was told if those are pleasing taste wise and the store-sold are not so "heavy" in any way, where it competes/overwhelms the taste, texture, etc of the pastie filing.
Either put together a pastry that you enjoy from scratch or go ahead and use a store-sold.
The type of beef is usually steak. You can use ground beef. If using steak the nice thing is any type or cut of steak will work. So depending upon your preference.
Steak if serving just one-two people then a pound-pound and a half should suffice. The more you are serving, the more steak you purchase.
At least a pound of russet potatoes peeled and cut into quarters. Again depending upon how many you are serving, depends upon how many pounds of potatoes necessary.
White onions peeled and finely chopped.
Salt and pepper. If you wish you can add parsley flakes, other types of seasoning. Mix together well. Then spoon the mixture into the awaiting pastry. Place in a preheated 350 degree oven. Bake 1 hour to 1 and a half hours.
If you want more ingredients than that, or you are serving more people you can add ingredients such as carrots, peas, etc.
After the pastie has finished baking, some people enjoy opening the top part of the pastie and then putting a pat-two of softened real salted butter.
Wow, so surprised this cheese boat recipe is on line and from Globe. I grew up eating them at the Drive In Movie Theater between Globe & Miami Arizona. Globe and Miami have the best Mexican food also. Can't wait to get back there and have some. Gerry
I grew up on these, in Yuma Arizona, but we used tomato sauce instead of el pato.
Me and my brothers loved these, More Please!! Thank you for the recipe. Smiling...
Yep
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