Recipes

No one really know 100% for "certain sure" precisely when Globe Cheese Boats first appeared.  Nevertheless, there are numerous stories about their creation and original ingredients.  Whatever the case may be, Globe Cheese Boats are unique to Globe-Miami and easily can be consider a culinary cultural heritage.  This part of the blog contains some of the many recipes that have been posted on Facebook.  Of course, there are many more such recipes.  Regardless of which recipe you use, we salute you for keeping the Globe Cheese Boat Heritage Alive & Tasty!

"The original Cheese boats recipe was created/made by Naomi Tipton Lacy Besner for the Apache Drive-In Theatre. Naomi was also known as "Nanie, or "Noni" and her name appears on her recipe. Nicole Parsons-Oblinger is Naomi's great-granddaughter, and Nicole inherited Nani's cheese boats recipe, and for folks who went to the Apache Drive-In. Nicole said that the original recipe at the Apache Drive-In was for a batch of 20 dozen cheese boats. Nicole also says that Nani worked with Marie Hollis at the Apache Drive-In for many years. And it was Nicole who kept the tradition of making Apache Drive-In cheeseboats when Nicole began working at the Apache Drive-In when she was 15 or 16 years old. The original cheese boats became popular in the 1970s and for the Apache Drive In Theatre, according to Richard J. Smith, who is now deceased."

Narrative above and recipe below courtesy Christine Marin via "Growing Up in Globe" Facebook.

Below are some of the recipes that have been posted on the Facebook groups "Growing Up In Globe" and "Globe-Miami Recipe Share". We will continue to add recipes as we find or receive them.  If you would like to share your recipe, please email it to: arizonahistorystories@gmail.com

Clipping from "Arizona Silver Belt" Sept. 9, 1973, courtesy Lee Ann Powers

Linda Reed Suserud

1 lb longhorn style cheddar cheese, grated 

1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)

(1 small jar diced pimentos - optional) (4 hard-boiled eggs, chopped fine - optional)

1 can diced green chiles (size of can is up to you!)

1/2 c olives, chopped fine

1 bunch green onion, chopped

4 t vinegar

1/2 C vegeable oil

salt & pepper

1-2 dozen small hard rolls

Combine all ingredients (except rolls) in a large bowl. Slice the tops off the rolls (keep the "lids"). Scoop out bread from inside roll (don't tear through). Carefully fill each roll with the cheese mixture. Place lids back on rolls and wrap in a square of aluminum foil. Bake at 350° until heated through and cheese is melted (approx. 20 minutes). Enjoy.

David Micetic

From the Files page - Apache Drive-In Cheese Boats

By Jim Chambers on Friday, May 4, 2012 at 6:57pm

(Copied from Trish Pelletier in the Growing Up In Globe group)

3 pounds Longhorn or Mild Cheddar Cheese

1 8oz can El Pato Sauce

1 8oz can tomato sauce

1 large or 3 small jars of stuffed green olives (chop into smaller pieces)

3 small can chopped/sliced ripe olives (if using sliced chop into smaller pieces)

3 small cans pimento

1 1/2 tablespoons chili powder

3 teaspoons oregano

1 can/bottle of beer

4 dozen French small to medium bread rolls (get unsliced rolls)

Grate cheese. Slice top of rolls, cut away just about a 1/4 of the top of the roll. Hollow out the

rolls, set aside. Mix the grated cheese and all ingredients together. Firmly spoon in the cheese

mixture into the hollow rolls.

As you are filling the rolls, stir cheese mixture often to keep will mixed. Place the top back on

the roll after filling. Cover rolls with foil and bake till all the cheese mixture has melted.

Cheese boats freeze very well. Save the bread from the hallowed rolls, you can freeze and

save it for stuffing later

Linda Frazier

People are asking for the Cheese Boats Recipe, so here it is:

GLOBE-MIAMI CHEESE BOATS

1 pound Grated Cheddar Cheese

Place cheese in a large bowl and add:

1 small can tomato sauce, El Pato sauce, or Tomato Soup

1 small jar of chopped pimentos

4 finely-chopped hard-boiled eggs

1 large can of diced green chilies

1/2 cup black olives, chopped finely

4-5 green onions, diced fine

4 teaspoons vinegar

1/2 cup vegetable oil

salt and pepper to taste

1 dozen French rolls

Mix cheese and other items well.

Slice off tops of French rolls, big enough to use as covers later. With a spoon, scoop out the insides of each roll, leaving enough bread so roll doesn't break.

Fill each roll with the cheese mixture and place the piece of roll on top that you sliced off.

Wrap each roll individually in foil and bake at 350 degrees for about 20 minutes.

These freeze very well and can be reheated in oven, toaster oven, or microwave. Remove foil if heating in microwave.

Natalie Angeles

CHEESE BOATS

1 lb longhorn style cheddar cheese, grated

1 small can tomato sauce (2 cans if you can't find El Pato - but you'll be sad if you substitute)

1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)

(1 small jar diced pimentos - optional) (4 hard-boiled eggs, chopped fine - optional) 

Vernon Perry

Heidi Sanders Howard,my wife and I were class and club sponsors at the Globe School District for years before retiring. A couple of additions we used were:

1. When you buy cheese buy it in a horn and grate it yourself. We used Longhorn or Colby. The reason is the pre grated has a corn starch added to keep it from clumping together in the package.

2. We always mix El Pato with tomato sauce to get the right heat for the consumers. “Some like it hot”

3. We add a small amount of chopped cilantro.

4. We also season with oregano and garlic powder. This again is to your own taste preference.

We used a massive recipe that was modified at Globe Junior High. Our largest sale was 250 dozen, than is 3,000 when you do the math. It was a tradition fund raiser before we taught there and we inherited the job. This same formula was used at the Gila County Historical Museum.

There are many versions of the recipe. The Museum put out a cookbook a few years ago that has three versions. It has one that is supposed to be the original from the Drive In but we ran into relatives that actually made them at the Drive In and said it was close but not what they used.

We wrap them in foil and freeze or straight to the oven 350 20-30 minutes. Again personal preference as to how crisp you want the crust.

I have found that they are as individual as the cook. You cannot go wrong unless you try to use a hotdog bun instead of a Bolo or French roll. We usually get these at the bakery at Fry’s.

Enjoy!!!

One note on the real Cornish Pasty. I found one made by a local gal that became my favorite. She put a Southwest twist to it and added chopped green chile.

And don’t ever go to a Cornish descendant’s house and asked for ketchup for your pasty.

Live and learn.

Comments?  Contact: arizonahistorystories@gmail.com