Found in the back of the fridge

By: 
Keith Bryant
This past week was the last week for the hanging baskets in town. Sarah and I put them away until next year. A big thanks to the guys at the city for taking them down for us. 
 You know how you forget the hard parts of a job sometimes and only have the good memories. Well this has been the case with the new puppy. Potty training, ravenous appetite and stopping him from putting things in his mouth were a full-time job. Also, to add to the mix Sharon had to go out of town for a funeral in Hawaii, and I am left exhausted.
 I was cleaning out the fridge at work the other day and ran across a gift from a friend of Pat’s mom named Dolly. She lives up by Washington State University and when she comes to visit, she brings cheese made at the University. 
 The package of ghost pepper cheese would take a little taming to make it enjoyable. 
 The history of this product is very interesting. The following information is from the Washington State University website. 
 In 1902, the Dairy Manufacturing Plant burned down and a replacement brick building was constructed west of College Hall. This new building housed the creamery, two laboratories, two classrooms and a few offices for faculty. 
 Construction of Troy Hall began in 1918 but was stopped due to lack of funding. In 1926, construction of Troy Hall was completed and occupied by the Dairy Department and the Milk House, a private dairy company leasing the space from the University.
 In the late 1930s, the Creamery became interested in different ways to store cheese. Cans seemed to be the best option because plastic was not yet invented, and wax cracked (enabling contamination). 
 In the 1940s, the US government and American Can Company funded WSU’s research to find a way to successfully keep the cheese in tins. One of the cheeses resulting from the research was so wonderful that it was dubbed “Cougar Gold®,” after Dr. N. S. Golding – one of the men involved in this research. 
 Canned Cougar Gold® has been in production ever since. 
 What a great way to help a college and produce something that can be used every day. If you get the chance order some from the website and give the “Gold” a chance. It makes an extraordinary grilled cheese sandwich.
 I think the ghost pepper cheese would make a nice dip, so I did a little research and found this recipe for you to try.
Ghost pepper queso
Ingredients
1 block cream cheese
1½ cups grated sharp cheddar cheese
1½ cups shredded colby jack cheese
½ teaspoon dried ghost peppers
½ cup diced tomatoes
½ cup 2 percent milk
½ teaspoon smoked paprika
Directions: 
 1. Combine all ingredients in a 1½ quart slow cooker
 2. Cook on low for 1-2 hours, or until melted and hot (stir every 20 minutes or so)
 3. Serve with tortilla chips and enjoy!
 
 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

Connect with Us