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.

1 8" or 9" unbaked pie shell

½ lb. bacon, fried crisp

1 cup shredded Middlefield Swiss Cheese

½ 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.

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

½ cup shredded carrots

½ cup finely chopped celery

1 ½ 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.

1 - 3oz. pkg. cream cheese

3/4 cup grated Middlefield Swiss Cheese

½ 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

½ 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.

2 cups shredded Gruyere cheese

2 cups shredded Middlefield Swiss Cheese

3 T. all-purpose flour

½ tsp. dry mustard

dash garlic powder

3/4 cup dry white wine

½ 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 ½ 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.

2 ½ 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 ½ 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.