Colby-Swiss cheese soup 1 pound fresh broccoli or one 10-ounce package frozen cut broccoli, thawed ½ cup water 1½ teaspoons instant chicken bouillon granules 2 medium carrots, thinly bias sliced 3 tablespoons butter ¼ cup sliced green onion 3 tablespoons all-purpose flour ½ teaspoon ground nutmeg ¼ teaspoon white pepper 3 cups milk 2 cups shredded Wisconsin Swiss cheese (8 ounces) 1 cup shredded Wisconsin Swiss cheese (4 ounces) ¼ cup dry sherry If using fresh broccoli remove outer leaves and tough parts of stalks. cut stalks into small bite-size pieces (about 4 cups). In a large saucepan combine the water and chicken bouillon granules; heat to boiling. Add the carrots and fresh or thawed broccoli. Cover and cook about 10 minutes or till vegetables are crisp-tender. Drain, reserving the liquid. If necessary, add enough water to the liquid to equal half cup. In the same saucepan melt the butter. Add green onion; cook till tender but not brown. Stir in flour, nutmeg, and white pepper. Add the milk and the reserved liquid all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Add the Colby cheese and Swiss cheese; cook and stir till cheeses are melted. Stir in the cooked vegetables and sherry; heat through. Makes 6 servings. Preparation time: 40 minutes

 

Four-Cheese Lasagna 6 ounces lasagna noodles ½ pound ground beef ½ cup chopped onion 1/3 cup chopped celery 1 clove garlic, minced 1½ teaspoons dried basil, crushed ¼ teaspoon dried oregano, crushed 1 3-ounce package Cream cheese, cubed 1/3 cup light cream or milk ½ cup dry white wine ½ cup shredded Wisconsin Cheddar or Gouda cheese (2 ounces) 1 cup cream-style Cottage cheese 1 slightly beaten egg 6 ounces sliced Wisconsin Mozzarella cheese In a large saucepan cook lasagna noodles according to package directions; drain. Set aside. In a large skillet cook beef, onion, celery, and garlic till meat is brown and vegetables are tender. Drain off fat. Stir in the basil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the Cream cheese and light cream or milk. Cook and stir over low heat till cheese is melted. Stir in wine. Gradually add the Cheddar or Gouda cheese. Cook and stir till cheese is nearly melted; remove from heat. In small bowl stir together the Cottage cheese and egg. In a greased 10x6x2-inch baking dish layer half of the noodles, half of the meat sauce, half of the Cottage cheese mixture, and half of the Mozzarella cheese. Repeat layers. Bake, uncovered, in a 375o oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving. Microwave Directions: Layer the noodles, meat sauce, and cheeses in a microwave-safe 10x6x2-inch dish as directed above. Microwave, uncovered, on 100% power(HIGH) for 10 to 12 minutes, turning the dish once. makes 6 servings. Preparation time: 1 1/2 hours (conventional method); about 1 hour(microwave method)

 

Pasta Pizza 2 cups uncooked corkscrew macaroni 3 beaten eggs ½ cup milk ½ cup shredded Wisconsin Cheddar cheese (2 ounces) ¼ cup finely chopped onion 1 pound lean ground beef 1 15-ounce can tomato sauce 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed ½ teaspoon garlic salt 1 medium tomato, thinly sliced 1 green pepper, sliced into rings 1½ cups shredded Wisconsin Mozzarella cheese (6 ounces) Cook macaroni according to package directions; drain well. Combine eggs and milk; stir into cooked macaroni. Stir in Cheddar cheese and onion; mix well. Spread macaroni mixture evenly over a well-buttered 14-inch pizza pan. Bake in a 350o oven for 25 minutes. Meanwhile, in large skillet cook ground beef till brown; drain off fat. Stir in tomato sauce, basil, oregano, and garlic slat. Spoon meat mixture over baked macaroni crust. Arrange tomato slices and pepper rings over mixture. Sprinkle with the Mozzarella cheese. Bake about 15 minutes more or till cheese is bubbly. Makes 8 servings. Preparation time: 50 minutes

 

Cheese And Noodle Toss 6 ounces Wisconsin Edam or Gouda cheese, cut into half-inch cubes 1½ cups shredded Wisconsin Swiss cheese (6 ounces) 1/3 cup broken walnuts 1/3 dairy sour cream 1/3 cup mayonnaise or salad dressing ¼ cup sweet pickle relish ¼ cup chopped green pepper ¼ cup thinly sliced carrots ¼ cup sliced green onion   Dash bottled hot pepper sauce 1 beaten egg 2 tablespoons grated Wisconsin Parmesan or Romano cheese 2 tablespoons milk ¼ cup chopped, cooked spinach, drained 1 to 1¼ cups all-purpose flour In a large bowl combine Edam cheese, Swiss cheese, walnuts, sour cream, mayonnaise, pickle relish, green pepper, carrots, green onion, hot pepper sauce, and dash salt. Cover and chill for 2 to 3 hours. For noodles, in a small mixing bowl combine the egg, Parmesan or Romano cheese, milk, and half teaspoon salt. Stir in spinach. Stir in enough of the flour to make a stiff dough. cover; let stand for 10 minutes. On a floured surface roll dough to a 20x16-inch rectangle. Let stand, uncovered, for 20 minutes. Cut into desired lengths. Spread out and let dry o a rack at least 2 hours. Drop noodles into a large amount of boiling salted water. Cook, uncovered, for 20 minutes. Cut into desired lengths. Spread out and let dry on a rack at least 2 hours. Drop noodles into a large amount of boiling salted water. Cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain. In a large salad bowl combine the noodles and chilled cheese mixture; toss lightly. Makes 8 to 10 servings. Preparation time: 3 hours