Recipes Using Middlefield Cheeses

Ingredients:

• 10 oz. frozen broccoli
• 1 cup grated Middlefield Swiss Cheese
• 1/2 10 oz. can of mushroom soup
• 4 T. margarine
• 1 cup dry bread crumbs

Cook broccoli, drain. Stir in soup and cheese. Pour in 1 quart baking dish. Brown bread crumbs in margarine, place on top. Bake in 350-degree oven for 25 to 30 minutes.

Ingredients:

• 1 large red potato, boiled, peeled and cut in 1/4 inch slices
• 1/2 teaspoon kosher salt
• 1/8 cup chopped chives or sliced green onions
• 1/8 cup real bacon bits or chopped ham
• 4 to 6 sliced Middlefield Baby Swiss Cheese (enough to cover potatoes)
• 6 large eggs
• 1/3 cup heavy cream
• Kosher salt to taste
• Dash Black pepper
• 1/2 cup fine-shredded cheddar cheese
• 1/8 cup grated fresh Parmesan cheese
• Hungarian sweet paprika
• 1 large tomato, sliced

Preheat oven to 400 degrees. Layer potatoes in a greased 9 x 9 inch shallow glass baking dish and sprinkle with Kosher salt, half of the chives or onions, and bacon bits. Layer Swiss cheese evenly over potatoes. Whisk together eggs and cream until frothy. Pour over the Swiss cheese layer (the eggs will seep down a bit into the potatoes). Sprinkle with salt, pepper, remaining chives or onions cheddar and Parmesan cheese. Dust lightly with paprika.

Bake about 15 to 20 minutes until eggs are set, cheese has melted, and potatoes are heated through.

Serve with tomato slices.

Ingredients:

• 2 tablespoons butter
• 1/2 cup chopped onion
• 2 tablespoons all purpose flour
• 3/4 cup half and half divided
• 1 (10-ounce) package frozen chopped Spinach, thawed and drained well
• 1 cup Middlefield Swiss Cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground nutmeg

Preheat broiler. Spray 2 (1-1/2 cup) ramekins with nonstick cooking spray. In medium skillet, melt butter over medium heat. Add onion: cook for 4 to 5 minutes, or until onion is tender. Add flour; cook, stirring constantly, for 2 minutes. Stir in 1/4 cup half-and-half, until mixture is smooth. Stir in spinach, cheese, salt, pepper, nutmeg and remaining 1/2 cup half-and-half. Spoon mixture into prepared ramekins. Broil, 5 inches from heat, for 2 minutes, or until hot and bubbly. Serve immediately.

Ingredients:

• 1 8" or 9" unbaked pie shell
• 1/2 lb. bacon, fried crisp
• 1 cup shredded Middlefield Swiss Cheese
• 1/2 green pepper
• 3 eggs
• 3/4 cup milk
• 2 tsp. flour
• salt and pepper

Sprinkle bacon and green pepper evenly in pie shell. Mix remaining ingredients and pour in shell. Bake at 350 degrees for 30 minutes. Let stand for 5 minutes before cutting.

*May substitute ham, sausage, mushrooms, and vegetables for bacon. Substitute onion for green pepper. Also try other cheeses for variety.

Ingredients:

• 10 slices of rye bread, cubed
• 1-1/2 lbs. cooked corned beef, shredded
• 2-1/2 cups Middlefield Swiss Cheese, shredded
• 1 cup sauerkraut, rinsed, drained and chopped
• 6 large eggs, slightly beaten
• 3 cups milk
• 1/2 tsp. pepper

Grease 13 x 9 inch baking dish. Arrange the rye bread cubes in bottom of dish. Coarsely shred the corned beef with a knife. Layer the meat and sauerkraut over the bread. Sprinkle with the cheese. Beat eggs, milk and pepper in a bowl until well blended. Pour over the corned beef mixture. Cover with foil. Refrigerate overnight. Next day, preheat oven to 350 degrees. Bake the casserole, covered in the preheated moderate oven for 45 minutes, then uncovered for 15 minutes or until bubbles. Garnish with a small amount of shredded Swiss. Serve immediately.

*Note: for a variation, you can top casserole with shredded potatoes.

Ingredients:

• 1/4 cup chopped onion
• 3 T. butter or margarine
• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. garlic powder
• 2 cups milk
• 1 can (14-1/2 oz.) chicken broth
• 1/2 cup shredded carrots
• 1/2 cup finely chopped celery
• 1-1/2 cups (6 oz.) shredded cheddar cheese
• 3/4 cup shredded mozzarella cheese
• fresh or dried chives, optional

In a large saucepan, saute onion in butter until tender. Add flour, salt, pepper and garlic powder; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. Meanwhile, bring chicken broth to a boil in a small saucepan. Add carrots and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired. Yield: about 4 servings.

Ingredients:

• 1 3oz. pkg. cream cheese
• 3/4 cup grated Middlefield Swiss Cheese
• 1/2 pkg. smoky link sausages
• 1/4 cup finely chopped green onion
• 1 10oz. pkg. frozen chopped spinach, cooked and drained
• 1 10 oz. can cream of mushroom soup, undiluted
• 4 eggs
• 1/2 tsp. hot sauce
• 1 unbaked 10" pie shell

Preheat oven to 425 degrees. In a blender or food processor, combine all ingredients. Pour the blended mixture into the pie shell. Bake for 35 to 40 minutes or until done. The filling should be set and slightly brown on the top. To be sure it is bake thoroughly, test by inserting a knife in the center. If it comes out clean, it is completely baked. Serves 6 to 8 people.

Ingredients:

• 2 cups shredded Gruyere cheese
• 2 cups shredded Middlefield Swiss Cheese
• 3 T. all-purpose flour
• 1/2 tsp. dry mustard
• dash garlic powder
• 3/4 cup dry white wine
• 1/2 tsp. Worcestershire sauce
• Vegetable dippers or bread crumbs

Toss together the cheeses, flour, mustard, and garlic powder. In a separate saucepan, simmer wine, Worcestershire sauce, and 1/2 cup water until hot. Add mixture to a fondue pot or leave in saucepan. Add the cheese mixture to the hot liquid until cheese is melted, stirring every couple of minutes. Serve with vegetable dippers or bread cubes. Makes 8 servings.

Ingredients:

• 2-1/2 tsp. poppy seeds, divided
• 2 tubes (11 oz. each) refrigerated french bread dough
• 1 cup (4 oz.) shredded Middlefield Swiss Cheese
• 3/4 cup sliced green onions
• 1/4 cup butter or margarine, melted

Sprinkle 1/2 tsp. poppy seeds in a greased 10" fluted tube pan. Cut the dough into forty 1" pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 tsp. poppy seeds; drizzle with half of the butter. Repeat layers. Bake at 375 degrees for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.