1 pound Wisconsin monterey jack cheese or Wisconsin 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)
Cut cheese into 2x1/4x3/4 inch rectangles, then cut each rectangle into 2 wedges. Cover and chill in the refrigerator. In a small mixing bowl stir together the bread crumbs, wheat germ, and ground red pepper; set aside.
For the sauce, melt butter in a saucepan. Stir in tomato sauce, chopped mushrooms, basil, and oregano. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally. Cover and keep warm.
Dip the chilled cheese wedges into beaten eggs to coat evenly, then roll in the bread crumb mixture. Dip wedges into eggs and roll in crumb mixture again.
In a 3 quart saucepan or a deep-fat fryer, heat 3 inches of cooking oil to 375° F. Fry cheese wedges, a few at a time, in hot oil for 30 to 60 seconds or until golden brown on all sides. Remove fried cheese and drain on paper towels. Keep warm in a 250° F oven while frying remaining cheese. Serve warm with the sauce. If desired, accompany with cherry tomatoes, sweet pickles, and new potatoes.