"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.


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.


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.


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).


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