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Cook bacon in fry pan until crisp. Reserve 2 tbs. of grease and saute onions in grease until tender. Mix in flour, mustard, pepper and Worstershire sauce. Slowly stir in milk. Cook for 8-10 minutes or until thick. Mix in bacon and shredded cheddar until cheese melts. SERVES 2-3.
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Cook bacon in fry pan until crisp. Drain and set pieces aside. Wash and dry fry pan. Place two pieces of cheese on four of the pieces of bread and top each with two slices of tomato & two slices of bacon. Sprinkle with salt and pepper if desired. Top each sandwich with the leftover bread slices and spread ½ tablespoon of mayonnaise on the top of each sandwich. Put the sandwiches mayonnaise side down in fry pan (may require 2, or do 2 batches of sandwiches) and cook over medium heat until bottom is browned. Spread the remaining mayonnaise on the sandwiches and flip. Cook until golden brown. Transfer to plates and cut in half diagonally. SERVES 4
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Preheat oven to 325º F. Fry bacon in skillet over medium heat until crisp. Remove the bacon from skillet and crumble. Add the onion to the pan drippings and sauté for 5 minutes. Add the garlic and sauté for another minute. Remove from heat and combine mixture with the bacon. Mix milk with basil, salt and pepper, eggs, and thyme with a whisk. Arrange half of bread cubes in a buttered 13 x 9 inch dish. Top with 2/3 cup of cheese, half the onion/bacon mixture, and then half of the tomato slices. Pour half of the milk mixture over the tomatoes and repeat the layers. Cover and chill for 1 hour. Bake for 55 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes until the cheese melts. SERVES 8
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½ c. Shredded Sharp Cheddar
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2 Bagels, Split & Lightly Toasted
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1 Medium Apple Cut Into 16 Wedges
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2 tsp. Light Brown Sugar
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¼ c. Softened Cream Cheese
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Cooking Spray
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Preheat Broiler. Spray skillet with cooking spray and heat over medium heat until hot. Add brown sugar and apples and sauté for 4 minutes. Remove from heat. Spread cream cheese over each bagel half; top each with four slices of apple. Sprinkle with cheese and broil for 6 minutes or until cheese melts. SERVES 2
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Dakin Farm Ham & Cheddar Casserole
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Print 3 X 5 or 4 X 6
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Mix cheddar cheese, spaghetti, ham and mushrooms in greased 3-quart casserole dish. In saucepan, melt butter. Add flour and milk to butter for cream sauce. Stir slowly until thickened. Pour over ham mixture and mix well. Sprinkle with parmesan cheese and breadcrumbs. Bake at 375 degrees until mixture bubbles, approximately 30 minutes.
Preparation Time: 30 minutes
Number of Servings: 6-8
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Double Stuffed Potatoes with Vermont Cheddar and Cob-Smoked Bacon
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Print 3 X 5 or 4 X 6
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Preheat oven to 400 degrees. Wash, dry, and pierce potatoes in several places. Rub with olive oil. Bake on an oven rack until softened, 45-55 minutes.
In a small bowl combine the cheese, sour cream, bacon, scallions, mustard, and Tabasco sauce. When the potatoes are done baking, cut a long slit in the top of each. Squeeze the potato open and scoop out the pulp, leaving about a ½ inch thick shell. Mix the cooked potato with the cheese mixture. Place the shells in an 8x8 baking dish and mound the cheese mixture in them. Bake until the cheese is nicely melted, about 15 minutes. Serve sprinkled generously with parsley.
Preparation Time: 1 1/2 hours
Number of Servings: 2
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Cook macaroni as directed. Melt margarine or butter. Add flour and season and blend. Add milk slowly and cook at low temperature until thick and smooth. Make sure to stir constantly. Add cheese. Stir until melted. Place macaroni in 2 quart baking dish. Pour cheese sauce over noodles and mix well. Sprinkle with crumbled crackers or bread crumbs.
Bake at 375 degrees for 25-30 minutes until mixutre is bubbly and just starting to brown.
Makes approximately 6 single servings.
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Smoked Cheddar Cheese Soufflé
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Print 3 X 5 or 4 X 6
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3 oz. Smoked Cheddar Cheese
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2½ c. Milk
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2 tsp. Butter
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4 Cups of Fresh Breadcrumbs
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2 tbs. Dijon Mustard
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2 Cups of Sliced Green Onions
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1 tsp. Sweet Paprika
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¼ tsp. Cayenne Pepper
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3 Egg Yolks
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½ tsp. Cream of Tartar
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4 Large Egg Whites
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Dash of Pepper
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Preheat oven to 375º F. Melt butter in skillet over medium heat. Add green onions and sauté for 5 minutes. Mix onions, breadcrumbs, milk, cheese, Dijon, paprika, cayenne pepper, black pepper, and egg yolks in a large mixing bowl. Beat the egg whites with cream of tartar until peaks form. Fold egg mixture into breadcrumb mixture spoon into buttered 2 quart baking dish. Bake for 1 hour or until set. Serve immediately. SERVES 6
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Preheat oven to 375 degrees F. Fry bacon in skillet until crisp. Remove bacon from pan, crumble and set aside. Wipe the pan clean. Saute garlic in fry pan coated with cooking spray for one minute and set aside. Bake the potatoes for one hour or until done and cool. Cut a slit across the top of the potatoes and carefully scoop insides into a bowl. Add half o the crubled bacon, garlic, sour cream, 1/2 cup of cheese, 3 tablespoons of onions, milk, and salt to potatoes and mash. Increase oven temperature to 425 degrees. Stuff potatoes with mixture and top with remaining bacon, cheese and onions. Place potatoes on baking sheet for 15 minutes or until heated through. SERVES 5.
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Vermont Cheddar & Smoked Bacon Rarebit Appetizers
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Print 3 X 5 or 4 X 6
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Combine the shredded cheese, flour, and mustard in a large plastic bag and shake to mix. Pour the milk in a large saucepan. Cook over medium heat until the milk begins to simmer. Gradually stir in the cheese mixture and worcestershire sauce. Continue to cook and stir until the cheese melts and the sauce is smooth. Toast the bread and cut each slice into quarters. Top each quartered piece of toast with half a tomato slice. Pour cheese sauce over tomato and toast, and sprinkle each piece with bacon crumbs.
Preparation Time: 25 minutes
Serves: 4-6 with 16 pieces
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½ c. Shredded Sharp Cheddar
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½ c. plus 2 tbs. Cornmeal, divided
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½ c. Milk
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1 Large Egg Yolk
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1/8 tsp. Black Pepper
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2 Large Egg Whites
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¼ tsp. Salt
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Cooking Spray
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Preheat oven to 375º F. Coat 1 quart baking dish with cooking spray and sprinkle with 2 teaspoons of cornmeal. Set aside. Combine ½ cup of cornmeal, milk, salt, and black pepper in medium saucepan, and cook over low heat for 5 minutes or until thick. Remove from heat. Gradually stir ½ cup hot cornmeal mixture into egg yolk. Add the remaining cornmeal mixture and stir. Pour into a larger bowl to cool. Beat egg white at high speed with mixer until stiff peaks are formed. Fold egg whites and cheese into cornmeal mixture. Spoon into baking dish and bake for one hour or until browned. Serve immediately. SERVES 4
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Vermont Cheddar Scalloped Potatoes
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Print 3 X 5 or 4 X 6
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1/4 cup chopped Onion
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1/8 teaspoon Pepper
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1/4 cup Butter or Margarine
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2 1/2 cups Milk
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1/4 cup all purpose Flour
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3/4 cup Sharp Vermont Cheddar, shredded
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1/4 cup all purpose Flour
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5 large potatoes, peeled and thinly sliced (5 cups)
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1 teaspoon Salt
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Cook onion in butter or margarine until tender, but not brown. Stir in flour, salt, and pepper. Add milk and stir until thick and smooth. Stir in cheese. Cook, stirring constantly until melted and mixture is bubbly. Remove from heat. Arrange half of the sliced potatoes in a greased 2 quart casserole. Cover with half the cheese sauce. Repeat layers. Bake covered in a 350 degree oven for 45 minutes. Uncover and bake 30 minutes longer or until potatoes are done. Makes 4-6 servings.
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Vermont Smoked Turkey, Sharp Cheddar, Chutney & Crackers
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Print 3 X 5 or 4 X 6
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Slice turkey and cheese. Layer onto crackers. Top each turkey/cheese/cracker combo with a spoonful of chutney.
Variation:
Serve chutney in a bowl on the side and serve with a spoon.
Preparation Time: 10 minutes
Serves: 6 or more adults
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