11/2 QT CHICKEN BROTH (10 CUBES)
1/2 C BUTTER
1/2 C FLOUR
1/2 LB NATURAL CHEDDAR CHEESE (1YEAR)
1/2 LB AMERICAN CHEESE OR MH JACK
1-5.33 OZ CAN EVAPORATED MILK
3/4 CAN “LITE” BEER –ROOM TEMPERATURE
1/2 CUP EACH OF CHOPPED ONION, CELERY, CARROTS, PARSLEY, CHIVES AND PIMENTOS
-MELT BUTTER & ADD FLOUR UNTIL GOLDEN BROWN. REMOVE FROM HEAT & ADD MILK. ADD MIXTURE TO THE BROTH AND BOIL. ADD THE VEGETABLES & COOK ABOUT 20 MINUTES UNTIL VEGETABLES ARE SOFT. WHILE WAITING, MELT THE CHEESE (A DOUBLE BROILER WORKS BEST) & ADD BEER. NEXT, ADD TO BROTH MIXTURE AND YOU’RE DONE! TASTES GREAT AFTER FROZEN &REHEATED!
2 tablespoons butter
Heat a medium, deep skillet over medium heat. Add butter. When butter melts, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Mousehouse Jack a handful at a time. Season sauce with salt & pepper, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese, or serve as is. Place baking dish under a hot broiler and brown the Mousehouse Jack on top.
2 tablespoons flour
2 cups whole or 2 percent milk
3 cups shredded Mousehouse Jack Cheese
1/4 teaspoon ground black pepper, a couple pinches of salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
2 Boneless skinless Chicken breasts (about 1-1/2 lb.), cut into chunks
1 can (14-1/2 oz.) Chicken broth
2 cups (8 oz.) Elbow Macaroni, uncooked
1 pkg. (10 oz.) frozen chopped broccoli or florets, thawed (optional)
8 to 12 oz. Mousehouse Jack Grated
Cook Chicken in a large non stick skillet on medium-high heat for 5-7 minutes or until cooked to your liking, (I like to brown it a little on each side) stirring occasionally.
Stir in broth. Bring to a boil. Once at a boil stir in macaroni; cover. Reduce heat to medium-low. Simmer 8-10 minutes or until macaroni is tender. The broth should be completely absorbed into the macaroni. (If the noodles are not done and the broth is completely absorbed add a small amount of water)
Add Mousehouse Jack and chopped broccoli (optional). Cook until the cheese has melted.
Tip: I like to add frozen broccoli florets and let them cook with the macaroni in the broth.
Yield: 2-4 servings
3 large russet potatoes
3oz (.18lb) Smoked Cheddar, shredded
3oz (.18lb) Gouda, shredded
1 tsp Salt
¼ tsp ground black pepper
Vegetable oil for frying
Cornstarch for dredging
Heat oil to 350ºF in a large pot. Just before serving cover the tater tots in cornstarch then drop in oil. Fry until golden brown. Serve immediately with your choice of condiment.
- Pre-heat oven to 350ºF. Roast the potatoes with their skin on for 25 minutes (they should still be hard in the middle). While still hot, carefully peel potatoes and shred on a box grater into a bowl; cool slightly.
- Once potatoes are warm, mix in the cheese and season with salt & pepper. Form into ½ oz cylinders, 1½” tall and 1” round; reserve in the fridge.
Yield: 12 – 12oz servings
1lb butter, cubed
2c Parmesan, grated + more for garnishing
Salt, as needed
- Bring Milk, Water & Butter to boil. Add Semolina and stir for 10 minutes.
- Add Parmesan and salt to taste.
- Store in steam well covered with buttered parchment paper.
- Portion into an oven safe dish when ready to serve and add some extra Parmesan to the top. Broil until the cheese is golden brown.
1/2 Pound Lean Ground Beef
1 Can (15 oz.) Tomato Paste
1 Tablespoon Cornstarch
4 Cups (1 Pound) Shredded Wisconsin Mozzarella Cheese
1 Cup Cream Style Cottage Cheese
1/2 Cup Dry White Wine
1 Teaspoon Salt
1-1/2 Teaspoons Oregano
1/4 Teaspoon Freshly Ground Black Pepper
1 Loaf French Or Italian Bread, Cut Into
In a small skillet, brown ground beef and drain excess fat. Stir in tomato paste and corn starch. Heat until warmed. Transfer to fondue pot and place over low heat. Stir in cheeses, a little at a time until they begin to melt. Add wine, stirring constantly until cheese is fully melted. Stir in seasonings. Serve over low heat with bread for dipping.
Serve with a green salad for a satisfying meal. Makes 6 servings.
8 Large Baking Potatoes
1 Cup Dairy Sour Cream (Light or Regular)
1/2 Cup Thinly Sliced Scallions, Including Green Tops.
1 Small Red Pepper, Seeded and Chopped
1 Tablespoon Dried Dill Weed or
3 Tablespoon Snipped Fresh Dill
3 Cups (12 oz.) Shredded Wisconsin Havarti Cheese
Salt And Pepper to Taste
Sliced Scallions Or Chives for Garnish
Bake potatoes at 350º for 45 minutes. Cool slightly and remove 1/2” slice from top of each potato.
Scoop out a portion of each potato into a bowl, leaving a 3/8” potato shell. Whip potatoes using an electric mixer. Add sour cream and blend well. Stir in scallions, red pepper, dill and cheese. season to taste. Fill potato skins with potato mixture. Brush with melted butter and place on baking sheet. Bake at 350º for 20 to 25 minutes or until golden. Sprinkle with additional scallions, if desired.
Serve with a salad for a delicious meatless meal. Makes 8 servings.
1 9-inch baked tart crust
2 large tomatoes, heirloom preferred but not necessary
1½ cups heavy cream
4 garlic cloves, roasted & pureed
1½ cups (approx.. 6oz) Asiago Cheese, grated
20 basil leaves for garnish
Preheat the oven to 375 degrees. Peel and seed the tomatoes. Cut vertically into eighths. Pat them dry with a paper towel. Mix together the cream, eggs, roasted garlic, and cheese. Pour mixture into the pre-baked crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. Let cool on a rack for 20 minutes. Garnish with Basil leaves and serve.
1 tablespoon Bacon Fat or Butter
½ white onion, chopped
1 large shallot
1 garlic clove, chopped
½ jalapeno, seeded and chopped
1 teaspoon chili powder
1 tablespoon fresh cilantro, chopped
½ tablespoon fresh epazote or ½ teaspoon dried
Pinch of ground cumin
½ cup Beer
4 cups or Chicken or Vegetable broth
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 small poblano chilies, roasted, peeled, seeded and cut into ¼” dice
1¼ cups (approx.. 5oz) Wisconsin Aged Cheddar 1 to 3 years, shredded
Salt to taste
Juice of ½ lime
Heat the Bacon fat in a large sauce pan over medium heat. Add the onions, shallots, garlic, jalapeno and chili powder. Sauté for two minutes or until soft. Add the cilantro, epazote, cumin and beer. Bring to a boil. Boil for 5 minutes or until liquid has reduced by half. Add the broth and bring to a boil. Knead the butter and flower together into a paste. Slowly whisk bits of the flour paste into boiling soup, mixing it until smooth. Lower heat and simmer, covered, for about 40 minutes. Remove from heat and immediately stir into cheese. Pour into a blender in batches and blend until smooth. Add the poblano chilies. Season with Salt and lime juice. Pour into soup bowls and enjoy immediately.