Wisconsin

Cheese Recipes

 

 

Cheesy Farmers' Market Omelet

1 tsp Butter

 

Preheat oven to 325 F. Butter bottom and sides of 8 x 8 inch square baking pan. Arrange shredded cheese on bottom of baking pan. Sprinkle green pepper, onion and bacon on top. In medium bowl, beat eggs and milk with a fork. Pour over ingredients in pan and sprinkle top with paprika. Bake for 25 minutes, or until center is cooked. Cool 5 minutes, cut into squares and serve.

 

Serves 6

1 1/2 Cup Morel & Leek Jack Cheese

1/4 Green Bell Pepper, chopped

1/4 Cup Onion, chopped

1/4 Cup Bacon, cooked crisp and crumbled

6 eggs
1/2 Cup Milk
Dash Paprika

 

Crockpot Broccoli Casserole

1 1/2# Broccoli, fresh or thawed from frozen

 

In large bowl, combine broccoli, celery soup, 1 cup of grated cheese, and the minced onion. Pour into lightly greased crockpot.

 

Sprinkle top with crushed crackers, then with remaining cheese. Cover and cook on LOW setting for 5 to 6 hours,

or on HIGH setting

for 2 1/2 to 3 hours.

 

Serves 6

1 Can Condensed Cream of Celery Soup

1 1/4 Cup Cheddar Cheese-grated

1/4 Cup Onion, minced

1 Cup Saltine Crackers, crushed

 

Wisconsin MMMac n Cheese Casserole

1# uncooked Elbow Macaroni

 

Preheat oven to 350 degrees F

In a shallow three-quart baking dish,

toss uncooked macaroni and melted butter together, to coat the macaroni and the inside of the dish. Add cheese, and stir lightly to distribute. In a medium bowl, whisk together the evaporated milk, water, eggs, mustard powder, salt, white pepper and cayenne pepper. Pour into the baking dish with the macaroni.
Bake uncovered for 45 50 minutes, or until the center is set.

Remove from the oven, and let stand
for five minutes before serving.

 
Makes a generous six to eight servings.

 

2 Tbs Butter, Melted

1# Sharp Cheddar Cheese, grated

2-12 fl oz cans Evaporated Milk

2 Cups Water

4 Eggs

2 tsp Mustard Powder

1 tsp Salt

1/2 tsp White Pepper

1/4 tsp Cayenne Pepper

 

Marie's Lasagne

1# Ground Beef

Brown ground beef, add garlic, parsley, basil, salt, tomatoes, tomato paste and oregano; simmer until thick-

45 minutes to 1 hour.

Cook and drain noodles,

rinse in cold water.

 

Meanwhile, back at the ranch, combine Ricotta or Cottage Cheese with eggs, salt, pepper, parsley, parmesan and mozzarella.

Layer in 9x13 pan noodles, cheese mix, tomato mix. Repeat. Bake at 375 for 30 minutes. Let stand 15 minutes.

 

Serves 6

1 Clove Garlic

1 TBS Parsley Flakes

1 TBS Basil

1 1/2 tsp Salt

2 Cups Tomatoes

12 oz Tomato Paste

Pinch Oregano

10 oz Lasagne Noodles

3 Cups Ricotta or Cottage Cheese

2 Eggs, beaten

2 tsp Salt

1/2 tsp Pepper

2 TBS Parsley Flakes

1/2 Cup Parmesan Cheese

1# Mozzarella Cheese, grated

Can be refrigerated, then cooked. Allow 15 minutes longer. Substitute Italian Sausage for Ground Beef for variety.