Looking for a specific cheese Whiz appetizer recipe?

Thirty years ago in a Home Ec class we made appetizers that were made of cheese whiz, parmesan, flour and other ingredients. They were then rolled into balls and baked ...They were so good and I have searched and searched for the recipe. They definitely had parmesan and cheese whiz. Does anyone know of this recipe.Looking for a specific cheese Whiz appetizer recipe?
Here are some similiar...





Parmesan Gougeres





Makes: 50 gougeres.





Preparation: 7 minutes


Cooking: 1 minute


Baking: 17 minutes.





1 cup water


1/2 cup shortening


1/2 tsp salt


1 cup all purpose flour


5 eggs, divided


1 cup parmesan cheese, grated


1 Tbsp Italian seasoning


2 Tbsp parmesan cheese, grated





In a saucepan, bring water, shortening and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball. Remove from heat. Cool for about 2 minutes. Add 4 eggs, one at a time, beating well after each addition. Stir in 1 cup cheese and seasoning. Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheets. Beat remaining egg in a small bowl. Brush the top of each puff with beaten egg and then sprinkle with Parmesan cheese. Bake in a 400掳F oven for 12 minutes. Reduce heat to 350掳F and bake 5 minutes longer or until the gougeres are puffed and golden brown. Serve immediately or let cool completely on wire racks.





Variations:


Cheddar Gougeres - Replace 1 cup grated Parmesan cheese with 1 陆 cups shredded extra-old cheddar cheese and replace seasoning with 1 tsp dry mustard.


Roquefort Gougeres - Replace 1 cup grated Parmesan cheese with 1 陆 cups crumbled Roquefort cheese. Omit seasoning.





Freezing and Reheating Tips:


Once the bite-size gougeres are cooled completely, place them in airtight containers and freeze up to one month. Thaw them at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 180掳C (350掳F) oven for about 8 minutes. Serve immediately.


http://www.eggs.ab.ca/recipes/appetizers鈥?/a>





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Parmesan Appetizer Puffs





Parmesan puff recipe with chopped mushrooms, olives, and green onions, along with Parmesan cheese, sour cream, and pastry ingredients.





Makes 36 appetizers





INGREDIENTS:


1 1/2 cups flour


1 teaspoon salt


1 cup margarine


1/2 cup sour cream


2 tablespoons grated Parmesan cheese


2 tablespoons chopped green onions


2 tablespoons chopped mushrooms


2 tablespoons chopped ripe olives





PREPARATION:


Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350 degrees.





On floured board, roll each section into a 12 x 6-inch rectangle.


Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives. Fold dough over to make a 6-inch sqare. Cut the 6-inch square into 2-inch squares, pressing edges. Continue until all dough is prepared.


Bake on ungreased cookie sheet at 350 degrees for 20 to 25 minutes. May be prepared in advance and refrigerated, then baked for 30 minutes.


http://southernfood.about.com/od/appetiz鈥?/a>





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Cheese Puffs (Gougeres)





';Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.';





PREP TIME 45 Min


COOK TIME 25 Min


READY IN 1 Hr 25 Min


Original recipe yield: 24 medium puffs





INGREDIENTS


1 cup all-purpose flour


1/2 teaspoon salt


1/2 teaspoon fresh ground black pepper


1/2 teaspoon dried thyme


1/2 teaspoon chili powder


1 pinch cayenne pepper


1 cup whole milk


1 stick butter (cut into 1/2 inch cubes)


6 large eggs (at room temperature)


1/2 cup grated Parmesan or Romano cheese


3/4 cup grated Gruyere cheese


1 ounce pepperoni, diced (optional)


2 tablespoons milk


2 tablespoons grated Parmesan cheese





DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C).


Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.


Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.


Separate the white and yolk from one egg, reserving the yolk for glazing.


Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.


Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.


Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.


Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.


Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.


Remove pans from oven and leave puffs on pans until cool enough to serve.


Substitutions


Different cheeses allow you to tailor the flavor of the puffs to pair with your meal. Use an assertive cheese to get a full flavor, and grate or crumble it so it mixes easily into the dough. In place of the Gruyere cheese, you can use Swiss, sharp Cheddar, Gouda, pepperjack, or even crumbled blue or feta cheese.


Instead of topping the puffs with grated Parmesan, you can use sesame or poppy seeds, or 1 tablespoon of coarse salt.


Make ahead


You can refrigerate the dough (covered) after step 6. Bring dough to room temperature, then proceed from step 7.


http://allrecipes.com/Recipe/Cheese-Puff鈥?/a>





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Cheesy Olive appetizers





These became popular in the '60's and are still good today. Bet you can't eat just one! Prep time includes 20 minutes of flash freezing.





55 min 40 min prep


2 cups grated cheddar cheese


1/2 cup soft butter


1 cup unsifted all-purpose flour


1/2 teaspoon salt


1/2 teaspoon paprika


1 jar stuffed green olives





1. Mix together all the ingredients except the olives.


2. It will be a thick mixture.


3. Drain at least 48 stuffed green olives.


4. Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.


5. Flash freeze covered olives at least 20 minutes.


6. Store in a freezer bag until ready to serve.


7. Bake on an ungreased cookie sheet at 400F for about 15 minutes.


http://www.recipezaar.com/26963Looking for a specific cheese Whiz appetizer recipe?
i know one that you take 3 different kinds of the cheez whiz cheez and rolls them in parmezon flakes and cream cheeze and nuts....delicious!