Whether you munch it, melt it, mix it or crunch it, cheese makes a welcome addition to any meal. A star of the four food groups' daily dietary requirements, cheese is universally popular with all ages.

As delicious as it is varied and versatile, this dairy product lends itself to many uses. It adds interest to otherwise ordinary recipes, as the following quick and easy examples show.

ALPINE APPETIZERS 6 slices bacon 1 cup chopped onion 1 cup chopped green pepper 3 eggs, slightly beaten 1 cup half and half 1 tsp. salt Dash of hot pepper sauce 1 cup (4 ozs.) shredded, aged Swiss cheese 1 9-inch unbaked pastry shell PRE-HEAT oven to 350 degrees F. Cook bacon until crisp; drain, reserving 2 tablespoons of bacon fat. Cook onion and green pepper in bacon fat until tender. Combine eggs, half and half and seasonings; mix well. Add cheese, onion and green pepper. Pour into pastry shell; crumble bacon and sprinkle over top. Bake at 350 degrees F, 40 to 45 minutes. When lukewarm or cool, cut into 16 appetizers.

CAVIAR DIP 1 8-oz. pkg. cream cheese 1 cup dairy sour cream 1 cup milk 1 2-oz. jar lumpfish caviar 1 tsp. grated onion COMBINE all ingredients and chill. Makes 2 1 cups.

GUACAMOLE DIP 1 8-oz. pkg. cream cheese 2 avocados, peeled, mashed 1 cup finely chopped onion 1 tbsp. lemon juice 1 tsp. salt 1 tsp. garlic salt 1 tsp. hot pepper sauce 1 cup diced peeled tomatoes COMBINE softened cream cheese, avocado, onion and seasonings; mix well. Stir in tomato. Serve with corn chips or crisp tortillas. Makes 4 cups.

LOBSTER THERMIDOR AU VIN 1 cup chopped onion 2 tbsp. margarine 1 1 cups milk 1 8-oz. pkge. cream cheese, cubed 1 1 cups cubed, cooked lobster 2 tbsp. sherry 1 3-oz. can sliced mushrooms, drained 2 tbsps. chopped parsley 1 tsp. salt White bread, toasted, cut in triangles COOK onion in margarine until tender. Add milk and cream cheese. Cook, stirring occasionally, until cheese is melted. Add lobster, sherry, mushrooms, parsley and salt; heat. Serve over toast. Yield: 4 to 6 servings.

FISH PROVENCALE 1 lb. fish fillets 1 egg, beaten 1 tbsp. milk 1 cup dry bread crumbs 1 cup grated Parmesan cheese 1 cup all-purpose oil DIP fish fillets in combined egg and milk, then in mixture of crumbs and cheese. Heat oil; cook fish on both sides until golden brown. Makes 4 servings.

From Page 27 GRILLED REUBEN SANDWICHES Sliced rye bread Swiss cheese slices, cut in half Thinly sliced corned beef Sauerkraut, drained Soft margarine COVER one slice of bread with cheese, corned beef and sauerkraut. Place second slice of bread on top and spread it with margarine. Grill on both sides until lightly browned.

MALIBU BURGERS 2 lbs. ground beef Salt and pepper 1 cup dairy sour cream 1 cup finely chopped onion 2 tbsp. chopped parsley 1 cup (4 ozs.) shredded sharp Cheddar cheese 6 slices dark rye bread, toasted Soft margarine Lettuce 2 lge. tomatoes, sliced SHAPE meat into six oval patties; broil on both sides to desired doneness.

Season to taste. Mix together sour cream, onion and parsley. Top each hamburger patty with sour cream mixture and cheese; broil until cheese melts.

For each sandwich, spread slice of toast with margarine; top with lettuce, tomato slices and hamburger patty. Garnish with pitted ripe olive and cocktail onion on toothpick, if desired. Yield: 6 sandwiches.

OLD WORLD TOMATO SOUP 4 slices bacon 1 cup sliced celery 1 cup chopped onion 3 1 cups (1-lb. 12-oz.can) tomatoes 1 can condensed chicken broth 1 tsp. salt 1 tsp. pepper 2 tbsps. cornstarch 1 cup water Grated Parmesan cheese FRY bacon until crisp; drain, reserving 2 tablespoons drippings. Cook celery and onion in bacon drippings. Add tomatoes, broth, seasonings, crumbled bacon and cornstarch combined with water. Simmer 15 minutes. Top each serving with Parmesan cheese. Yield: 6 servings.

CHICKEN DIVAN 1 cup margarine 1 cup flour 2 cups milk 1 tsp. salt 2 cup salad dressing 1 tsp. Worcestershire sauce 1 tsp. nutmeg 2 10-oz. pkge. frozen broccoli spears, cooked and drained 1 cup grated Parmesan cheese 4 lge. chicken breasts, cooked, sliced PRE-HEAT oven to 350 degrees F. Make white sauce with margarine, flour, milk and salt. Add salad dressing, Worcestershire sauce and nutmeg; mix well.

Arrange broccoli in 12 x 8-inch baking dish; sprinkle with 1 cup cheese. Cover with chicken; top with sauce and remaining cheese. Bake at 350 degrees F, 35 to 40 minutes. Yield: 4 to 6 servings.

BAKED CHICKEN LUCERNE 3 tbsp. margarine 1 cup flour 1 cup milk 1 chicken bouillon cube 1 cup boiling water 1 8-oz. pkge. Swiss cheese slices, cut in strips 1 tsp. dried tarragon Dash of cayenne 4 lge. chicken breasts, cooked, split 1 cup fresh bread crumbs 3 tbsp. margarine, melted PRE-HEAT oven to 375 degrees F. Make white sauce with margarine, flour and milk. Dissolve bouillon cube in water; add to sauce. Add cheese and seasonings; stir until melted. Place chicken in a 10 x 6-in. baking dish; cover with sauce. Sprinkle with crumbs tossed with margarine. Bake at 375 degrees F. 20 to 25 minutes. Yield: 8 servings.

DEVONSHIRE SPAGHETTI 1 cup chopped onion 1 cup chopped green pepper 2 tbsp. margarine 2 cups (1-lb.can) tomatoes 1 tsp. salt 1 tsp. pepper 1 7-oz. pkg. spaghetti, cooked, drained 1 cup diced cooked chicken 1 cup cooked ham strips Pasteurised process cheese spread PRE-HEAT oven to 350 degrees F. Cook onion and green pepper in margarine until tender. Stir in tomatoes and seasonings. Add spaghetti, chicken, ham and 1 pound cubed pasteurised process cheese spread; mix well. Pour into 2-quart casserole; bake at 350 degrees F. 25 minutes. Top with cheese slices and return to oven until cheese melts. Yield: 6 to 8 servings.

CREOLE RAREBIT 4 slices bacon 1 cup finely chopped onion 1 cup chopped green pepper 1 cup flour 1 cup milk 1 med. tomato, peeled, chopped 1 cup (4 ozs.) shredded sharp Cheddar cheese 1 tsp. Worcestershire sauce 1 tsp. salt White bread, toasted, cut in triangles COOK bacon until crisp. Remove from skillet; crumble. Cook onion and green pepper in bacon fat until tender; blend in flour. Stir in milk and tomato; cook until thickened. Add bacon, cheese, Worcestershire sauce and salt; stir until cheese is melted. Serve over toast. Yield: 6 servings.

CREAM CHEESE ORANGE SAUCE 1 8-oz. pkge. cream cheese 1 cup orange juice 2 tbsp. sugar 1 tsp. grated orange rind COMBINE softened cream cheese and remaining ingredients, mixing until well blended. Chill. Serve over fruit, pound cake or angel food cake. Makes 1 1 cups.

PARISIAN WINE SAUCE 1 8-oz. pkge. cream cheese 1 cup milk 2 tbsp. dry white wine 1 tsp. chopped green onion 1 tsp. salt Dash of cayenne HEAT cream cheese and milk in saucepan over low heat, stirring until smooth.

Blend in remaining ingredients. Serve over fish, chicken or pork. Makes 1 1 cups.

SAUCE LOUIS 1 8-oz. pkge. cream cheese, cubed 1 cup milk 1 cup chili sauce 1 tsp. Worcestershire sauce 1 tsp. prepared horseradish 1 tsp. salt Dash of cayenne HEAT cream cheese and milk in saucepan over low heat, stirring until smooth.

Blend in remaining ingredients; chill. Serve over shrimp, cold vegetables or hard-cooked eggs. Makes 1 1 cups.

APPLE CHEDDAR NUT BREAD 2 1 cups flour 1 cup sugar 2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 cup all purpose oil 2 eggs 3 cup chopped nuts 2 cups (8 ozs.) shredded Cheddar cheese PRE-HEAT oven to 350 degrees F. Combine flour, sugar, baking powder, salt and cinnamon. Add oil, eggs and milk; mix well. Stir in apples, nuts and cheese.

Pour into well greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F.

1 hour and 15 minutes; remove from pan. Cool.

BACON 'N' EGGS, PIZZA STYLE 1 8-oz. can refrigerated flaky buttermilk biscuits 3 eggs, beaten 1 tbsp. milk Dash of salt 5 slices crisply cooked bacon, crumbled 1 tsp. chopped chives 1 cup (4 ozs.) shredded sharp Cheddar cheese PRESS flat sides of two biscuits together. On a baking sheet, flatten into 5-inch circles, building rims around each; refrigerate. Heat oven to 350 degrees F. Combine eggs, milk and salt. Pour into biscuit shells. Sprinkle with bacon, chives and cheese. Bake at 350 degrees F. 20 minutes. Top with additional slices of crisply cooked bacon, if desired. Yield: 5 servings.

CHEESY APPLE TARTS 1 can (8.6 ozs) refrigerated butterflake dinner rolls 3 apples, cored and cut into 1 -in. wedges Margarine 1 1 cups (6 ozs.) shredded sharp Cheddar cheese Apple jelly or raspberry preserves PRESS flat sides of two rolls together. On a baking sheet, flatten into circles, building rims around each; refrigerate. Heat oven to 375 degrees F.

Cook apples in small amount of margarine 3 to 5 minutes or until slightly tender. Place apple slices in roll shells. Bake at 375 degrees F., 10 minutes.

Sprinkle with cheese and return to oven for 5 more minutes. Top each with 1 teaspoon jelly or preserves, if desired. Makes 6 servings.

CHOCOLATE SOUFFLE m 2 tbsp. margarine 2 tbsp. flour 1 cup milk 1 tsp. salt 1 8-oz. pkge. cream cheese, cubed 2 1-oz. squares unsweetened chocolate, melted 1 1 tsp. vanilla 4 eggs, separated 2 cup sugar PRE-heatoven to 350 degrees F. Make white sauce with margarine, flour, milk and salt. Add cream cheese, chocolate and vanilla; stir until cheese is melted. Remove from heat. Beat egg yolks until thick and lemon coloured; gradually add sugar. Stir into cream cheese mixture; cool slightly. Fold into stiffly beaten egg whites; pour into 2-quart souffle dish. With tip of spoon, make slight indentation or trackaround top of souffle 1 inch in from edge to form top hat. Bake at 350 degrees F. 45 minutes. Yield: 6 servings.

POPPY SEED BREAD 1 cup biscuit mix 1 cup milk 2 med. onions, sliced 2 tbsps. margarine 1 8-oz. pkge. cream cheese 1 egg 1 tsp. salt 1 tsp. poppy seeds PRE-HEAT oven to 450 degrees F. Combine biscuit mix and milk; mix well. Spread into greased 9-inch square pan or pie plate. Cook onions in margarine until tender. Blend softened cream cheese, egg and salt; mix well. Combine cream cheese mixture and onions; spread over biscuit dough. Sprinkle with poppy seeds. Bake at 450 degrees F. 20 minutes. Serve warm. Makes 8 servings.

MARBLE CAKE 1 8-oz. pkge. cream cheese 1 cup margarine 1 1 cups sugar 1 1 tsps. vanilla 3 eggs 2 1 cups sifted cake flour 1 1 tsps. baking powder 2 1-oz. squares unsweetened chocolate, melted 1 tsp. soda Glaze PRE-HEAT oven to 325 degrees F. Thoroughly blend softened cream cheese, margarine, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add flour sifted with baking powder; mix well. Reserve 2 cups batter. Add chocolate and soda to remaining batter, mixing well. Spoon chocolate and white batters alternately into greased and floured 10-inch bundt or tube pan. Cut through batter with knife several times for marble effect.

Bake at 325 degrees F. 1 hour. Cool 5 minutes; remove from pan and glaze immediately. Yield: 16 to 18 servings.

Glaze 2 tbsp. margarine 2 tbsp. milk 1 1 cups sifted confectioners' sugar 1 tsp. vanilla HEAT margarine and milk. Add sugar; beat until smooth. Stir in vanilla.

CHEDDAR PEAR COBBLER 2 1-lb. cans pear halves 1 tbsp. sugar 2 tbsp. cornstarch 1 tsp. cinnamon 1 tbsp. lemon juice 1 cup flour 1 cup sugar 1 1 tsp. baking powder 1 tsp. salt 1 1 cups (6 ozs.) shredded sharp Cheddar cheese 1 cup margarine, melted 1 cup milk PRE-HEAT oven to 425 degrees F. Drain pears, reserving syrup. Combine sugar, cornstarch and cinnamon in saucepan. Add syrup and lemon juice. Heat until syrup thickens; boil 1 minute. Remove from heat; add pears. Spoon pears and syrup into 9-inch square pan. Combine flour, sugar, baking powder, salt and cheese. Add margarine and milk; mix until blended. Spoon dough over pears.

Bake at 425 degrees F. 25 to 30 minutes. Yield: 6 to 8 servings.

This is especially good topped with vanilla ice cream or whipped cream.

CHOCOLATE MINT ROYALE 1 cup chocolate wafer crumbs 1 cup chopped pecans 3 tbsp. margarine, melted 1 envelope unflavoured gelatin 1 cup water 1 8-oz. pkge. cream cheese 1 cup sugar 1 1 tsp. vanilla extract 1 tsp. peppermint extract 3 1-oz. squares semi-sweet chocolate, melted 1 cup heavy cream, whipped PRE-HEAT oven to 325 degrees F. Combine crumbs, nuts and margarine. Press onto bottom of 9-inch springform pan. Bake at 325 degrees F. 10 minutes. Soften gelatin in 1 cup water; add remaining water. Stir over low heat until gelatin is dissolved. Combine softened cream cheese, sugar, vanilla and peppermint extract, mixing until well blended. Stir in chocolate; gradually add gelatin.

Chill until slightly thickened. Fold in whipped cream. Pour over crumbs; chill until firm. Garnish with additional whipped cream and pecan halves, if desired. Makes 10 to 12 servings.

PRINCESS BROWNIES 1 pkge. family-size brownie mix 1 8-oz. pkge. cream cheese 1 cup sugar 1 tsp. vanilla 1 egg pre-heat oven to 350 degrees F. Prepare brownie mix as directed on package.

Combine softened cream cheese and sugar; mix until well blended. Stir in vanilla and egg. Spread half of brownie batter into greased 13 x 9-inch baking pan; cover with cream cheese mixture and spoon on remaining brownie batter.

Bake at 350 degrees F. 35 to 40 minutes. Cool. Cut in 1 1 -inch squares.

Yield: 4 dozen.