New recipes featuring the tantalizing taste of Wisconsin Swiss Cheeses!
Spinach and Wild Mushroom Pie
1 pkg Pilsbury Pie Crust (or two rounds of favorite pie crust recipe) 6 cups fresh spinach, rinsed and chopped 8 ounces fresh sliced button mushrooms 1 medium onion, chopped
1 tsp minced garlic 1 tbsp olive oil
1/4 cup butter 1 cup warm milk 1 cup warm half-and-half 1/2 tsp black pepper
1/2 cup grated Wisconsin Smoked Swiss cheese 2 tbsp freshly squeezed lemon juice
Heat oven to 350°F. Place 1 layer of crust in 9-inch pie plate and bake according to directions
Wilt spinach in large pan with garlic and set aside. Saute mushrooms in olive oil until soft and set aside. Saute 1/4 cup butter and onions until translucent. Sprinkle 1/4 cup flour over onions. Stir and cook 2 minutes. Slowly stir in milk and half-and-half. Cook until bubbly and thick, stirring constantly. Remove from heat and stir in greens, mushrooms, spices, cheese and lemon juice. Cool 30 minutes.
Pour filling into baked crust and top with 2nd layer, trimming and crimping edges. Bake for 1 hr 10 minutes or until top golden. Let pie rest 15 minutes before cutting
TWO WISCONSIN CHEESE TURKEY PASTA SALAD
12 ounces uncooked rotini 4 ounces smoked turkey, cut into strips 1 sweet red pepper, cut into thin strips 8 ounces Wisconsin Baby Swiss cheese, cut into 1/2 inch cubes 7 ounces Wisconsin Gouda cheese, cut into 1/2 inch cubes
Salad Dressing: 3 tablespoons red wine vinegar 1 teaspoon dried basil 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, minced 1/2 cup oil 1/4 cup parsley
Salad: Cook pasta according to package directions. Toss the pasta, turkey, pepper and cheese together. Pour salad dressing over mixture and chill. Serve on lettuce leaves.
Dressing: Prepare salad dressing by mixing ingredients together.
Recipe courtesy Wisconsin Milk Marketing Board
ZESTY ZUCCHINI BOATS
3 medium zucchini 1/2 cup chopped celery 1/4 cup chopped green pepper 1/4 cup chopped onion 1/8 teaspoon garlic powder 1 cup (4 ounces) shredded Wisconsin Baby Swiss cheese
Trim ends of zucchini; cut in half lengthwise. In large covered skillet cook zucchini, celery, green pepper and onion in 3/4 cup water about 10 minutes or until tender. Drain. Scoop out centers of zucchini, leaving 1/4 inch shell. Chop center portion and mix with celery, green pepper, onion and garlic powder. Fill zucchini shells with vegetable mixture. Sprinkle each shell with cheese. Broil shells 3 to 5 minutes or until cheese melts. Sprinkle with paprika, if desired.
Recipe Courtesy Wisconsin Milk Marketing Board
WISCONSIN SWISS CHEESE AND SHRIMP SOUP-EN-CROUTE
4 tablespoons unsalted butter 2 shallots, chopped 1 cup flour 3/4 cup Gewürztraminer wine 6 cups chicken stock 1 pound (16 to 20 count) shrimp, peeled and deveined 1 1/2 pounds shredded Wisconsin Baby Swiss cheese Salt and freshly ground white pepper 6 6-inch disks puff pastry (about 1 1/2 pounds) 1 egg, beaten 3 ounces grated Wisconsin Asiago cheese 1 cup pine nuts
Cooking Directions: In large pot over medium heat, melt butter. Sauté shallots. Stir in flour and add wine. Simmer for 5 minutes to reduce. Stir. Add chicken stock and cook 3 minutes longer. Whisk in Swiss cheese. Add salt and pepper. Remove from heat and set aside.
Brush pastry disks with beaten egg. Top disks with Asiago cheese and pine nuts.
Pour soup into 5 1/2 inch oven-safe bowls. Brush rim of bowls with egg. Place pastry disks on top of bowls. Press rim to seal. Bake at 400° F for 15 minutes until pastry is golden brown.
Recipe Courtesy Wisconsin Milk Marketing Board
WISCONSIN GRUYÈRE LINGUINE TART
1/2 cup butter 2 garlic cloves, minced 30 paper-thin French bread slices 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon white pepper Dash nutmeg 2 1/2 cups milk 1/4 cup (3/4 ounce) grated Wisconsin Parmesan cheese 2 eggs beaten 8 ounces fresh linguine, cooked, drained 1 cup (4 ounces) shredded Wisconsin Gruyère cheese 1 cup (4 ounces) shredded Wisconsin Baby Swiss cheese 1/3 cup green onion slices 2 tablespoons minced fresh basil or 2 teaspoons dried basil, crushed 2 plum tomatoes
Cooking Directions: Melt 1/4 cup butter. Add garlic; cook 1 minute. Brush 10 inch plate with butter mixture; line bottom and sides with bread, allowing bread to come 1 inch over sides. Brush bread with remaining butter mixture. Bake at 350° F for 5 minutes or until lightly browned. Set aside. Melt remaining butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk and cook, stirring constantly, until thickened. Remove from heat; add Parmesan cheese. Stir small amount of sauce into eggs; mix well, then add remaining sauce.
Combine Gruyère and Baby Swiss cheeses and toss 1 1/4 cups combined cheeses with linguine, green onion and basil. Pour sauce over linguine mixture; mix well. Pour into crust. Cut each tomato lengthwise into eight slices; place on tart. Sprinkle with remaining 3/4 cup cheese. Bake at 350° F for 25 minutes or until warm. Let stand 5 minutes.
