Fried Wisconsin Cheese Wedges

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Wisconsin Cheese


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1 pound Wisconsin Monterey Jack or Cheddar cheese (in brick form)

1 cup fine dry bread crumbs

1 cup toasted wheat germ

1/4 teaspoon ground red pepper

1 tablespoon butter

1 can (8 ounces) tomato sauce

1 can (2 ounces) mushroom stems and pieces, drained and chopped

1/2 teaspoon dried basil, crushed

1/2 teaspoon dried oregano, crushed

4 eggs, beaten

Cooking oil for deep-fat frying

Cherry tomatoes, halved (optional)

Whole sweet pickles (optional)

Boiled whole new potatoes (optional)

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