Enjoy our collection of great
recipes featuring real Wisconsin cheeses. Each recipe has been
selected especially its ability to showcase the wonderful taste
and texture of Wisconsin cheese. Just click on one of the links
below to jump to a particular recipe, or print the whole list
for future reference.
• Baja Pizza
Pouch (Calzones)
• Classic Broccoli
Cheddar Soup
• Gloria's Pesto
Potato Salad
• Southwestern Supper
• Three Cheese Pasta
Pizza
• Wisconsin Apple
Pie With Cheddar Pastry
• Wisconsin Cheese
Scalloped Carrots
Baja
Pizza Pouch (Calzones)
- 1 pound bulk hot pork sausage
- 1/2 pound lean ground beef
- 1 can (12 oz.) refried beans
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 box (16 oz.) hot roll mix
- 1 can (14.5 oz.) crushed Italian
flavored tomatoes
- 2 cups shredded Wisconsin Monterey
Jack cheese
- 1 cup shredded Wisconsin Cheddar
cheese
- Melted butter
In a frying pan or skillet, brown
pork sausage and ground beef. Drain any fat. Add beans, cumin
and garlic powder. Heat through. Meanwhile, prepare hot roll mix
according to package directions for pizza crust. Divide dough
into eight pieces. Form each piece into a ball. On a lightly floured
surface, roll each ball into a 7-8 inch circle. Place dough circles
on 2 oiled baking sheets. Place 1/2 cup meat mixture on half the
dough circle, spreading to within 1/2 inch of edge. Spoon 2 tablespoons
crushed tomato over meat mixture. Top each with 1/4 cup shredded
Monteray Jack cheese and 2 tablespoons shredded Cheddar cheese.
Moisten edges of dough with water and fold circles in half. Press
edges firmly together with fork. Brush with melted butter. Bake
in preheated 400 degree Fahrenheit oven for 18-20 minutes or until
golden brown. Serve with a side of guacamole.
Makes 8 calzones.
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Classic
Broccoli Cheddar Soup
- 2 tablespoons butter
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black
pepper
- 5-1/2 cups lowfat milk
- 1 package (10 oz.) frozen chopped
broccoli or 1-1/2 cups fresh broccoli
- 3 tablespoons chopped onion
- 2 cups (8 oz.) shredded Wisconsin
Cheddar cheese
In a small saucepan, melt butter
over heat. Using a wire whisk, stir in flour, salt, and pepper.
Cook over low heat for 3-4 minutes. In a large saucepan, heat
milk to simmering. Cook broccoli and onions in milk until tender.
Add flour mixture to milk while stirring. Cook over medium heat
for 3-5 minutes. Gradually add shredded cheese, stirring to melt.
Soup can be pureed in a food processor or served immediately.
Makes 8 servings
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Gloria's
Pesto Potato Salad
Dressing
- 1 cup mayonnaise
- 2 tablespoons prepared pesto
Salad
- 4 cups peeled diced potatoes,
cooked
- 1/2 cup chopped celery
- 1/2 cup sliced green onions
- 1/2 cup diced red bell pepper
- 1-1/2 cups (6 oz.) Wisconsin
Monterey Jack cheese, cubed
- 1 tablespoon grated Wisconsin
Parmesan cheese
In small bowl combine dressing
ingredients; set aside. In medium bowl, combine potatoes, celery,
onion,
pepper and Monterey Jack cheese. Add dressing. Toss lightly. Sprinkle
with Parmesan cheese. Chill.
Makes 6 servings.
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Southwestern
Supper
- 1/2 pound lean ground beef
- 1 can (12 oz.) whole kernel
corn, drained, or 1 cup frozen corn, thawed and drained
- 1 bottle (12 oz.) chunky salsa
- 1 can (2-1/4 oz.) sliced ripe
black olives, drained
- 1 cup cream-style Cottage cheese
- 1 carton (8 oz.) dairy sour
cream (light or regular)
- 5 cups tortilla chips
- 2 cups (8 oz.) shredded Wisconsin
Cheddar cheese
- 1/2 cup chopped fresh tomato
Preheat oven to 350 degrees Fahrenheit.
In a large skillet, brown ground beef; drain. Add corn and salsa;
cook over low heat until hot. Reserve 2 tablespoons of olives.
Stir remaining olives into meat mixture. In a small bowl, combine
Cottage cheese and sour cream. In a 2 quart casserole dish, layer
2 cups of chips, half of meat mixture, 3/4 cup Cheddar cheese
and half of Cottage cheese mixture. Repeat layers. Cover casserole
with lid or tin foil. Bake for 35 minutes. Remove from oven and
stand remaining chips around the edge of the casserole. Top casserole
with remaining olives, tomato and remaining Cheddar cheese. Continue
baking for 10 minutes.
Makes 4-6 servings.
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Three
Cheese Pasta Pizza
Crust
- 1/4 cup melted butter
- 2 cups bread crumbs
- 1/4 teaspoon each, dried basil,
dried oregano, dried parsley and garlic salt
- 2 tablespoons grated Wisconsin
Parmesan cheese
Pasta Layer
- 1/2 cup dairy sour cream
- 1 egg
- 1/2 teaspoon each, dried basil
and dried oregano
- 1 teaspoon dried parsley
- 1/2 cup (1-1/2 oz.) grated Wisconsin
Parmesan cheese
- 1 cup (4 oz.) shredded Wisconsin
Mozzarella cheese
- 1/2 cup (2 oz.) shredded Wisconsin
Cheddar cheese
- 2 cups cooked spaghetti (about
4 oz. cooked)
Topping
- 1 14-1/2 oz. can pasta-style
tomatoes, drained or 2 large fresh tomatoes, sliced
- 1 3-oz. package sliced pepperoni
- 1/2 cup sliced mushrooms
- 2 tablespoons each, chopped
green onion and red or green pepper (optional)
- 1 8-oz. can tomato sauce
- 1 cup (4 oz.) shredded Wisconsin
Mozzarella cheese
Preheat oven to 375 degrees Fahrenheit.
Mix crust ingredients in 1 1-inch deep dish pizza pan or a 12
x 8-inch baking dish at least 1-1/4 inches deep. Firmly press
into bottom of dish, forming crust. Mix all ingredients for pasta
layer. Arrange half of tomatoes and half of pepperoni on top of
crust mixture. Top with pasta mixture. Top with mushrooms, onions
and pepper. Cover with tomato sauce, rest of tomatoes and pepperoni,
and 1 cup Mozzarella cheese. Bake for 30-40 minutes.
Makes 4 to 6 servings.
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Wisconsin
Apple Pie With Cheddar Pastry
Crust
- 1-2/3 cups flour
- 1/4 teaspoon salt
- 1 cup (4-ounces) finely shredded
Wisconsin sharp Cheddar cheese
- 1/2 cup (1 stick) butter, chilled
- 1/4 cup ice water
Filling
- 5-6 cups pie apples, pared,
cored and thinly sliced
- 1/2 cup white or brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 tablespoons butter
Crust
Sift together flour and salt. Stir in cheese until thoroughly
mixed. Dice butter, working into flour until texture resembles
corn meal. Sprinkle in water, 1 tablespoon at a time, mixing until
all flour is moistened and dough almost cleans side of bowl. Divide
dough in half. Shape into 2 flattened rounds. Roll on a lightly
floured surface 2 inches larger than inverted pie pan. Line 9-inch
pan with one crust, reserving other for top. Fill pastry-lined
pan with filling. Cover with upper crust and cut slits so steam
can escape. Bake at 450 degrees Fahrenheit for 10 minutes. Reduce
temperature to 350 degrees Fahrenheit and bake an additional 35
to 40 minutes.
Filling
Place apples in large bowl. Combine sugar, cornstarch, cinnamon,
nutmeg and salt in small bowl. Gently stir sugar mixture with
apples until well-coated. Place apples in layers in pastry-lined
pan. Dot with butter.
Makes 8 servings.
Nutrition information per serving: 384 calories, 46 grams carbohydrate,
6 grams protein, 20 grams fat, 56 milligrams cholesterol, 342
milligrams sodium, 116 milligrams calcium.
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Wisconsin
Cheese Scalloped Carrots
- 12 medium carrots, peeled and
sliced
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 cups milk
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon celery seed
- 3/4 cup (3-ounces) shredded
Wisconsin sharp Cheddar cheese
- 1/4 cup (1-ounce) shredded Wisconsin
Parmesan cheese
- 2 cups buttered bread crumbs
Cook
carrots in lightly salted water until barely tender, about 10
minutes; drain. In 3-quart saucepan, melt butter and saute onions
3 minutes. Stir in flour, salt and mustard; cook 1 minute. Slowly
stir in milk. Cook, stirring constantly, until smooth and thickened.
Stir in white pepper and celery seed. In a 2-quart casserole,
arrange one third of carrots, pour one third of sauce over carrots,
place one third of Cheddar cheese over sauce. Repeat until all
the carrots, sauce and Cheddar cheese are used. Sprinkle casserole
with Parmesan cheese. Top casserole with buttered bread crumbs
and additional shredded Cheddar cheese, if desired. Bake at 350
degrees Fahrenheit for 35 to 45 minutes or until bubbly and golden
brown.
Makes 8 to 12 (1/2 cup) servings.
Nutrition information per serving: 205 calories, 25 grams carbohydrate,
8 grams protein, 9 grams fat, 23 milligrams cholesterol, 429 milligrams
sodium, 180 milligrams calcium.
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