Parboil the cleaned spinach in a little salted water, drain it and divide into two parts. Cut the ham into cubes and fry briefly in hot oil. Place half of the spinach in an ovenproof dish, arrange it with ham and pour with one half of the sauce quantity. Put the remaining spinach, pour in the remainder of the sauce and place on top of it the cheese, cut into slices. Bake in an oven.

Sauce

Fry lightly the chopped onion in hot butter, add the flour and pour in the milk. Mix well, add salt, pepper, nutmeg and cook briefly until you get a thin porridge.

Cut the hard boiled eggs lengthwise into two equal halves. Carefully remove the yolks and squeeze them through a wire strainer. Then add the cheese, pepper, salt, and ketchup; mix well. Put the mixture into the bag with a sleeve to decorate and fill the cavities of egg-whites. Put on each half of the egg a little lettuce leaf and serve as a cold appetizer.

Cut meat in – lengthwise (make a pocket), salt it, and stuff it with slices of bacon and cheese triangles. Fasten the opening with toothpicks. In hot oil, fry the meat quickly on both sides, and then simmer it covered at a reduced temperature. Add the chopped onion and garlic to the half softened meat. Finally pour the wine and cream, and it all to boil well. If desired, add some spices. Cut the meat and serve as desired with steamed vegetables or potatoes.

Roll out thinly the thawed dough (puff pastry) and cut into the size of the mold forms in which you will bake baskets. Then place the dough into the molds; arrange the diced cheese on top. Stir well eggs, milk and flour, add the spices and pour over the pastry. (The sauce should not exceed more than ¾ of the mold height). Bake the baskets for about 15 minutes in a preheated oven at 220 ˚ C. Serve hot with beer or tea.

Place the flour in hot margarine or butter, stir, pour in the milk and cook for about 15 minutes, constantly stirring. Then add the cheese diced in larger cubes, pepper, mustard, salt, and cook again until the cheese melts evenly. Finally stir in the finely sliced hard-boiled egg and parsley. “Champignon” sauce can be served with a variety of roast meat dishes or with grilled steaks.

Prepare light roux of margarine and flour, pour in the milk and cook for about 10 minutes. Season with pepper and nutmeg, and then add the parsley and salt according to your taste. Cool down the mixture and mix with the diced processed cheese. Place the filling at the very beginning of the thin dough; then fold in the form of thin rolls. After that, cut with a sharp knife and briefly fry in hot oil. Serve warm as savory snacks with a drink of your choice.

Roll the cheese triangles in flour, egg and bread crumbs, and dip again in egg and bread crumbs. Fry briefly on both sides in a well-heated oil. Serve warm, always with tartar sauce, which you might prepare from the ready-made mayonnaise, sour cream, chopped pickles, parsley and other spices, according to your taste.

Note: In order to easily prepare the breaded cheese triangles, it is desirable to keep the cheese in the fridge before you start with preparation.

Melt the margarine in 2 dl of salted boiling water and thicken down the flour slowly while constantly stirring. When the dough starts to separate from the bottom, remove it from the heat and let it cool down. Then mix in the eggs (one at a time) and the cut soft cheese with ham. Form with moistened palms the walnut-sized balls and fry them in hot oil. Serve warm with a cold sauce (tartar, cream, etc.) or with salad. In order to easily cut the processed cheese into cubes, you need to keep it for some time in the fridge.

Dry the washed tomatoes cut each into 4 slices and remove the soft part. Mash with fork the cheese, sour cream, pepper and a little salt, place in a bag with decorative sleeve and squeeze into each tomato slice a part of the prepared mixture. Garnish with parsley and serve as an appetizer.

Beat the butter foamy, add the processed cheese and strained cottage cheese. If desired, add salt and pepper, mix well and leave it for 1 hour in the refrigerator to harden. Then form the balls and roll each either in pepper, finely chopped parsley or in coarsely crushed pepper, in order to get differently colored balls. Arrange balls in a glass dish or in paper capsules or on lettuce leaves. You can serve this specialty when expecting guests or you can plan it with other dishes if preparing a “cold buffet”.

Cook in the soup the chopped carrot rings, then add the drained beans, the separately cooked pasta, pepper, bay leaves, oregano and boil briefly. Mix separately cheese, sour cream and a little of hot soup, then add it into the prepared bean soup. Serve warm.

Spread each slice of ham with “Champignon” cheese, then pepper and fold.  Place each roll into flour and beaten egg. Repeat this once again and place it in the hot oil; fry briefly. Serve the fried rolls with a fresh salad or tartar sauce.

Peel the cucumbers and cut them into cubes. Cut the cooled cheese also into cubes. Drain well the corn and coarsely chop the dill. Mix all with mayonnaise to which you added the sour cream, pepper, salt and lemon juice. Leave the salad briefly in a cool place and decorate it with rings of unpeeled cucumber and with dill.

Cut the peeled potatoes into two equal halves and scoop the core out, by a tea spoon. Boil briefly the potatoes (5-7 minutes) in salted water. Place them into a baking dish, and stuff them with minced meat. When the potatoes get soft pour the sauce over them and bake briefly. Serve with salad.

Filling

Place the chopped onion, bacon and meat in hot oil. Add salt, pepper and oregano; simmer all together. When it cools down a little, stir the beaten egg.

Sauce

lightly brown the flour in a hot margarine, pour in broth and bring to boil. Finally, add the sliced ​​cheese and chopped parsley.

Cook the macaroni in salted water, drain and place in a bowl. Pour the warm cheese sauce over hot macaroni and serve.

Sauce

Pour the cooking cream into a saucepan, and when it boils, add Zdenka processed cheese “Champignons”, “Ham” and the chopped Camembert cheese. Stir over medium heat until cheese melts. Add the chopped parsley.