CHOPPED SUMMER SALAD WITH FRESH WISCONSIN MOZZARELLA

April 2015

CHICKEN QUESADILLAS

By |2018-09-25T16:45:24-05:00April 10th, 2015|Recipes|

Four 9-inch (burrito size) jalapeño or other chile-flavored flour tortillas 2-3 tablespoons vegetable oil 1-1/2 cups (6 ounces) shredded Wisconsin Mexican-blend cheese 1-1/2 cups shredded Mexican-seasoned or roasted [...]

COUNTRY CORNISH HENS

By |2018-08-06T20:42:44-05:00April 10th, 2015|Recipes|

1/4 cup (4 tablespoons) butter, melted and divided 2 tablespoons onion, finely chopped 2 tablespoons celery, finely chopped 1 can (2-ounces) sliced mushrooms, drained 1/3 cup uncooked long [...]

JUMPIN’ JACK WARMUPS

By |2018-08-06T20:55:27-05:00April 10th, 2015|Recipes|

1 cup butter 1/2 cup packed dark brown sugar 2-1/4 cups flour 1 cup (4-ounces) Wisconsin Brick cheese. shredded 4 strips bacon, crisply cooked and crumbled 1/4 teaspoon [...]

WISCONSIN BRICK ROLL-UP

By |2018-08-06T21:03:10-05:00April 10th, 2015|Recipes|

1-1/2 cups (6-ounces) shredded Wisconsin Brick cheese 1 cup cooked shrimp 1/4 cup sliced green onion 2 eggs 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (8-ounces) refrigerated [...]

ENCHILADAS AMERICAN STYLE

By |2018-08-07T13:56:35-05:00April 10th, 2015|Recipes|

3 cans (8-ounces each) tomato sauce 1-1/2 teaspoons chili powder 8 flour tortillas 1 cup (4~ounces, Wisconsin cheddar cheese 1 cup (4-ounces) shredded Wisconsin Brick cheese 1 cup [...]