After much web browsing and consideration I decided to use Velveeta in place of Chateau. Partly because I had it on hand and partly because it sounds like the closest thing. My search for the answer to what exactly was chateau cheese took me through many websites, eBay postings of ads, Life magazine ads, and an article with a picture of a real cow claiming it was invented by a Canadian. So, Elsie and I decided to make Chateau Chops with horseradish sauce. The recipe comes from a 16 page booklet with lots of recipes and advice on how to use Borden Chateau cheese printed in 3-1951. I've got Pandora Frank Sinatra station on, going to get an old apron with ruffles, and the martini ready to go to greet the mister when he comes home. I did cut the recipe in half and placed the Velveeta in the freezer for about 15 minutes for easier grating. I should have left it in a little longer.
The verdict is "pretty good". I did use Mild Mexican Velveeta as a substitute for the cheese and chives. Half a recipe made 6 two inch cakes. Mom had cut out the same recipe from a later source and it suggested the horseradish sauce or creole sauce. I thawed some eggplant creole from the freezer and recommend serving it with both. I liked the creole better as a contrast, my husband liked both. I would serve them as an appetizer or maybe a lunch item with a salad as a "meatless" meal as the recipe suggests.
Chateau Chops
(Makes 6 chops)
1/2 lb Borden's Chateau coarsely shredded
1/4 cup butter, softened
2 teaspoons prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped parsley or chives
2 eggs, beaten
1 2/3 cups cracker crumbs (about 20 crackers)
Mix together all the ingredients. Shape like chops. Brown chops on each side in a little hot fat in a skillet. Serve hot with Horseradish Mustard Sauce, made by flavoring 2 cups medium white sauce with 1 1/2 teaspoons dry mustard and 1 tablespoon prepared horseradish.
This seems like a lot of hoopla for plastic cheese!
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