CHEESY POTATO CASSEROLE
- 8 potatoes boiled, cooled, sliced
- 1 can cream of mushroom soup
- 1½ cup SOUR CREAM
- 1½ grated colby CHEESE
- ¼ cup BUTTER
- ¼ cup chopped onion
Mix all ingredients together in a large bowl. Layer potatoes and mixture, ending with mixture layer on top. Top with crumbled potato chips. Bake at 350º for ½ hour.
CHEESY GARLIC BREAD
by Missy Powell, 1998 Dairy Princess
- 1 large loaf Italian bread
- 4 Tbs butter, softened
- 1/3 cup grated Mozzarella cheese
- 4 cloves of garlic, chopped
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried red pepper flakes
Preheat oven to 350º. Cut loaf in half lengthwise. Spread each half with softened butter, then sprinkle the mozzarella and garlic evenly over each half. In a small bowl, mix Parmesan cheese, basil, parsley, and pepper flakes. Sprinkle this mixture over the halves. Place the bread on an ungreased baking sheet, and bake about 15 minutes or until the cheese is melted and bread is golden. Let cool slightly before cutting into 1 inch slices. Serve immediately.
ROMANIAN BAKED MUSHROOMS
- 1 lb. large mushrooms, thinly sliced
- 3 T olive oil
- 1 large onion, finely minced
- 2 tsp flour
- ½ cup MILK
- 1 cup YOGURT
- 1 T minced parsley
- pinch nutmeg
- ½ cup grated CHEESE or sharp CHEDDAR
- salt and pepper
Heat oil and lightly sauté onions until soft. Add mushrooms and continue cooking slowly, stirring frequently. When most of the moisture has disappeared, sprinkle in flour and continue stirring until remaining liquid thickens. In a mixing bowl, blend milk and yogurt; add salt, pepper, parsley, and nutmeg. Add the mixture to mushrooms and pour into an attractive shallow baking dish. Top with grated cheese and dot with butter. Place the dish in a baking tin with about 1/2 inch of hot water at the bottom. Bake at 350º until the top has browned. Serves 4 to 6.
- 10-12 potatoes
- ¾ lb grated CHEESE (any kind)
- 2 ½ sticks of BUTTER
- 2 onions, diced
- 1 lb lasagna noodles, cooked
Boil, drain, and mash potatoes. Add cheese to potatoes and beat with a mixer. Sauté onions in butter. Add 1/3 of butter and onions to potato mixture, add salt if desired. Butter a 13″ X 9″ baking dish and put a little water in the bottom. Layer noodles and potatoes, ending with noodles. Pour butter and onions over all. Cover with foil and bake at 350º until heated thoroughly, about 20 mins.
- 1 cup YOGURT
- 2 cups summer squash, cooked and mashed
- 4 cups MILK
- 1 cup diced celery, parboiled
- ½ bay leaf
- 3 Tbsp. BUTTER
- 3 Tbsp. flour
In a saucepan, mix yogurt, milk and bay leaf. Heat to boiling point. Cover, remove from heat and set aside. In another saucepan, mix flour and butter, add squash, celery and salt. Simmer a few minutes over low heat, then combine the two mixtures. Remove bay leaf; serve hot, garnished with chives.
- 2 cups corn
- 1 cup of milk
- 2/3 cup fine bread crumbs
- 3 Tbs. butter
- ½ tsp salt
- pepper to taste
- 1 Tbs sugar
- 2 eggs, beaten
- 1 Tbs minced onion
Beat eggs. Add milk and crumbs, and mix. Add corn, onions, seasonings, and melted butter. Mix well and pour into a greased 1 qt. casserole. Bake at 350° for 40 minutes. Serves 6.
JUST ANOTHER CHEESE-POTATO CASSEROLE
- 4 pounds potatoes, peeled
- 1 pkg.(8 oz.) CREAM CHEESE, softened
- ½ cup BUTTER, softened
- ¼ cup MILK
- 1 ¼ teasp salt
- ¼ teasp pepper
- 1 cup chopped green pepper
- ½ cup shredded Cheddar CHEESE
- ½ cup grated Parmesan CHEESE
- ½ cup snipped chives
- 1 jar (2 oz.) diced pimentos,drained
Cook potatoes in boiling water until tender; drain and mash. Add cream cheese, butter, milk, salt and pepper; mix well. Stir in green pepper, cheeses, chives and pimentos. Spread in a greased 13-in x 9-in. x 2 in baking dish. Bake uncovered at 350 º for 50-60 minutes or until browned and heated through.
Yield: 12-15 servings
- 1 pkg. frozen chopped broccoli (not cooked)
- 6 eggs, unbeaten
- 1 24 ounce carton cottage cheese (creamed, small curd)
- 6 tablespoons flour
- 8 ounces American cheese, diced
- ¼ cup butter, melted
- 2 green onions, chopped
- Salt to taste
Quickly thaw frozen broccoli by placing in a colander and holding under hot running water. Separate the pieces with a fork; drain well. Other ingredients should be at room temperature. In the order listed, layer ingredients in a large bowl and beat until well blended. Pour into greased crock pot. Cover and cook on High 1 hour, then on Low 2 to 3 hours. Serves 4 to 6.
FOUR CHEESE MACARONI
by Autumn Fasceski, Wayne County Dairy Princess 2012
- 8 oz. elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup prpvolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup colby-monterey jack cheese, shredded
- 1 egg, beaten
- 1 cup milk
Boil macaroni until fully cooked. Preheat oven to 350 degrees. Spread cheddar cheese over the bottom of a lightly greased baking dish. Put a thin layer of macaroni over cheese and cover that layer with provolone cheese, followed by another thin layer of macaroni, layering the mozzarella cheese next with another layer of macaroni and a layer of colby-monterey jack cheese on top. Pour egg over all followed by milk. Bake in oven for 20 minutes or until golden brown. Makes about 8 servings.
GRILLED INSIDE-OUT PIZZA
Having a cookout and tired of the same old hotdogs and burgers? Try this for a change.
- 1 loaf unsliced Italian Bread
- 1 jar pizza sauce
- 1 lb sliced provolone or mozarella cheese
- parmesan cheese
Slice the Italian bread in thick slices and spread a thin layer of one slice with the pizza sauce. Sprinkle basil, oregano, and parmesan cheese on the sauce, then add a couple layers of provolone or mozarella cheese. Top with another slice of bread, and spread butter on the top. Lay the sandwich butter side down on the grill over slow coals, and butter the top side; turn when it starts to brown and the cheese starts to melt. It will brown quickly, so don’t let it stay too long; it will continue to cook a bit after you take it off the grill. You can also do this in an toaster oven, or in the oven broiler.
MARY JANE'S CREAMED ONIONS
by Marcia Gnagey, 1973 State Dairy Princess
- 1 lb. small boiling onions
- 2 Tbs. butter
- 2 Tbs. flour
- 1/2 cup Half-n-Half or light cream
- salt and pepper to taste
- 1/2 cup shredded Gruyere or Swiss cheese
In a two quart pot, bring water to boil; add onions with skins on, and boil for one minute. Drain, and put onions in an ice water bath. Peel and slice onions. Place onions in a small pot of boiling water (2 cups) and simmer for 12-15 minutes. Drain and reserve 1 cup of the onion water. Melt butter in bottom of pan, and stir in flour to make a roux. Add 1/2 to 1 cup onion water and cream, stirring constantly until thickened; you may want to add some more onion water if too thick. Season to taste with salt and pepper, then pour it over the onions in a small baking dish, mixing well. Top with shredded cheese, and bake at 350º for 15-20 minutes. Serves 4, and goes well with roast pork or beef.
CLASSIC WELSH RAREBIT
- 8 ounces sharp process American cheese
- 3/4 cup milk
- 1 tsp dry mustard OR 1 Tbs prepared mustard
- 1 tsp worcestershire sauce
- dash of cayenne or chili powder
- 1 well-beaten egg
Heat cheese and milk over very low heat in a small saucepan, stirring constantly until cheese melts and sauce is smooth. Add seasonings. In a bowl, add small amount of the hot mixture to the beaten egg, then return to the hot mixture in the saucepan. Stir over very low heat till mixture thickens and is creamy. Serve over toast or ramen noodles. Makes 4 servings.
GREEN BEAN CHEESE BAKE
- 1 lb. frozen green beans
- 1 chopped onion
- 4 slices bacon
- 1 Tbs flour
- 6 oz. can tomato sauce
- 4 oz. shredded sharp process American cheese
- 1 Tbs prepared mustard
Cook green beans in a covered microwave bowl at 50% for 6 minutes. While it is cooking, cut bacon into 1 inch pieces and put into small saucepan. Cook on low heat till almost crisp, then remove with a slotted spoon and set aside. Remove beans from the microwave, and drain off the liquid into a cup.
Sprinkle the flour in the bacon fat and stir till all is absorbed, then gradually add the bean liquid and the tomato sauce. Stir constantly on medium heat till it starts to thicken, then add the cheese and mustard. Keep stirring till the cheese is melted, then remove from heat.
Place beans, onions, and bacon in an oven-safe small casserole, and toss together, then pour the sauce over all. Bake for 20 minutes at 375 degrees. Serves six.
BROCCOLI CHEESE SOUP
from Amy Miller, 2005 Dairy Princess
- 10 oz. package frozen broccoli
- 1/2 cup chopped onion
- 1 cup Half-n-Halformilk
- 1 Tbs butter
- 1 Tbs flour
- 14 oz. can of chicken broth
- 1 cup shredded cheddar cheese
- dash of pepper
Place broccoli in a colander and run hot water over it to thaw. In a large saucepan, melt butter and saute the onion until clear. Stir in flour; add broth and half-n-half or milk. Keep stirring until it comes to a boil then add cheese and broccoli. Turn down heat and simmer five minutes until broccoli is tender and the sauce has thickened.
BASIC MACARONI AND CHEESE
- 3 Tbs butter
- 2 1/2 cups uncooked macaroni
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 lb shredded cheddar cheese
- 4 cups milk
Place butter in a 2 qt. casserole and melt. Pour uncooked macaroni in the casserole dish, and stir to coat with the butter. Sprinkle salt, pepper, and cheese through the macaroni and toss lightly. Pour milk over all. Do not stir or cover. Bake at 350 for 50 minutes to 1 hour. Serves 4-6.
CREAM CHEESE SAUCE
by Lacey Coleman, 2000 Dairy Princess
- 1 – 8 oz. pkg. cream cheese
- ½ cup milk
- ¼ cup Parmesan cheese
- ½ tsp onion salt
Combine cream cheese and milk in a saucepan over low heat; stir until smooth and melted. Blend in parmesan cheese and onion salt. Serve over broccoli, asparagus, slice of ham, chicken, or toast to make Welsh Rarebit.
CREAMY MASHED POTATO BAKE
by Daniela Shriner, 2004 Dairy Princess
- 3 cups hot mashed potatoes
- 1 cup sour cream
- ¼ cup milk
- ½ tsp garlic powder
- 1 ½ cups French Fried onions
- 1 cup shredded Cheddar cheese
Combine mashed potatoes, sour cream, milk, and garlic powder in large bowl. Spoon half the mixture into a buttered 2 quart baking dish. Sprinkle with half the French Fried onions and ½ cup cheese. Top with the remaining potato mixture. Bake 30 minutes in a 325º oven until bubbly. Top with remaining onions and cheese, turn up the oven to 375º and bake 5 minutes more until the cheese and onions are golden brown.
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 tsp parsley flakes
- 3 cups chicken broth
- 2 cups finely diced potatoes
- 2 Tbs butter
- 2 tsp flour
- 3 cups milk
- ½ cup grated Cheddar cheese
- 1 ½ tsp salt
- ¼ tsp pepper
Cook carrots, celery, onions, and parsley in 3 cups chicken broth for 15 minutes. Add potatoes, butter, salt, and pepper and simmer until tender. Add 2 ½ cups milk. Bring to a boil, and add thickening made of flour and ½ cup milk whisked together. Add cheese, stir thoroughly, and turn down to simmer for ten minutes.
SPINACH AND CHEESE CASSEROLE
- 2 (10-oz.) pkgs. frozen spinach, thawed
- 1 onion, chopped
- ½ cup (1 stick) butter, melted, divided
- 6 eggs, beaten
- 16 oz. cottage cheese
- 1 lb. sharp Cheddar cheese, grated
- 2 Tbs. all-purpose flour
- salt and pepper
Drain spinach well. Sauté onion in 2 Tbs. of melted butter. Mix spinach with eggs, cottage cheese and Cheddar cheese, flour and remaining butter. Add sautéed onions, salt and pepper. Bake in a lightly greased 9×13 inch baking dish for 1 hour in preheated 350º oven.
CREAMY TOMATO SOUP
- 5 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup chopped onions (2 small-to-medium onions)
- 28-ounce can tomato purée or tomatoes in purée
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- a couple of shakes of black pepper
- 3 tablespoons flour
- 1 can (14 or 15 ounces) chicken broth
- 1/4 teaspoon baking soda
- 1 to 3 tablespoons sugar, to taste
- 12-ounce can evaporated milk
- 1/2 teaspoon salt
In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
In a small bowl, combine the flour and broth, whisking till smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.
Stir in the baking soda (the soup will foam up briefly; don’t worry, but be sure it’s in a big enough pot), the sugar, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot. Yield: about 8 cups, about 8 servings.
- 1(16 oz.) can whole kernel corn, drained
- 1(16 oz.) can cream-style corn
- 1(8-oz.) pkg. corn muffin mix
- 1 cup sour cream
- ½ stick butter, melted
- 1 to 1 ½ cups shredded Cheddar cheese
Preheat oven to 350° F. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased 9 X 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes and serve warm.
SPECIAL TWICE-BAKED POTATOES
by Carly Foose, 1st Alternate Pennsylvania Dairy Princess, 2014
- 12 large baking potatoes
- 1 cup butter, melted, divided
- 1 to 1 ¼ cups milk, warmed
- 8 bacon strips, cooked & crumbled
- 1 cup (4 ounces) shredded Cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 Tbs minced fresh parsley or chives
- 1 tsp seasoned salt
Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato & discard; scoop out pulp leaving a thin shell. In a bowl, mash the pulp with ¾ cup butter. Stir in milk, bacon, Cheddar cheese, Parmesan cheese, parsley/chives, & seasoned salt. Spoon or pipe into potato shells. Place on baking sheet. Drizzle remaining butter. Bake at 425° for 25 minutes or until heated through.