"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has"
-Margaret Mead

Friday, May 4, 2012

Wisconsin Cheese


There is a lot of curd coming your whey in the month of May!

Nothing better than the Harvest of the Month and Wisconsin’s favorite curd, slice, cube and chunk-whichever way you like it, all coming together to create fun and tasteful month.


Broccoli Cheese Soup recipe

Ingredients list:

4 chicken bouillon cubes.
4 cups water.
2 cans cream of chicken soup.
1 (10-12 oz) box chopped of broccoli.
1 1/2 cups raw potatoes, diced.
1 small onion, chopped.
1 pound Velveeta cheese.

Instructions:

Boil 4 cups of water and dissolve bouillon in it.

Add the vegetables and cook over low heat until potatoes are soft.

Add the cheese and cook until melted.


source:
cheeserecipes.net


Cheesy Chicken Breasts recipe

Ingredients list:

4 whole chicken breasts, split and skinned.
2 oz of mozzarella cheese.
1 medium egg, beaten.
¼ cup of fine breadcrumbs.
1 tablespoon of Parmesan cheese.
1 teaspoon of parsley.
1 teaspoon of chicken bouillon.
¼ teaspoon of salt.
Dash of pepper.

Instructions:

Cut a slit in each of the chicken breasts.

Cut the cheese into strips and place inside the chicken breasts, securing with a toothpick.

Place bone side down in a baking dish.

Brush the chicken with egg.

Combine the remaining ingredients and sprinkle over top of the chicken.

Cover with foil and bake for 35-40 minutes at 375°F (190°C).


source:
cheeserecipes.net