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Our Newsletter


 

Cobb Salad 

1lb ckn breast, cooked, cooled & skinless                  
8 slices bacon                                                              
1 cup crumbled bleu cheese                                      
4 eggs hard-boiled, cut up
Lettuce or greens of your choice
1/2 cup tomatoes, cut in medium pieces
Salt & pepper to taste 

Sauté bacon until crisp.  Drain on paper towel and crumble in small pieces.  Cut chicken into 1/4-inch slices.  Combine chicken, cheese, eggs, bacon, tomatoes and toss with greens. Add your favorite dressing.  Serves 4  

Red, White & Blue Potato Salad 

3lbs red potatoes, unpeeled                                             
½ cup thinly sliced green onion                                        
¾ tsp garlic salt                                                              
¼ tsp pepper
1 cup salad dressing (or plain yogurt)
2 tbsp cream
4oz crumbled bleu cheese

Cook potatoes until tender.  Drain, cut into ¾ inch pieces.  Combine potatoes and onions and toss.  Dressing: Make dressing of cream, salad dressing, garlic salt, pepper and bleu cheese.  Add to potatoes and gently mix.  Chill and cover for 2 hours or more. 

Bleu Cheese Burgers 

1lb lean ground beef                                                       
1/2 cup plain bread crumbs                                           
1/4 cup finely diced onions  
1 egg, slightly beaten
1 tsp steak sauce 
3oz bleu cheese

Mix together everything but bleu cheese.  Divide meat into 8 even portions.  Shape 4 patties, put bleu cheese in center and put "top" on patty and grill. 

New England Corn Chowder with Smoked Cheese

2 strips bacon, cooked crisp & crumbled
1 tsp olive oil
1 small onion, finely diced
1 clove garlic, minced
1 cup cooked corn
1 (14oz) can chicken broth
2 small potatoes, finely diced 
Thyme and oregano (a pinch of each if dried, 1 tsp each freshly chopped if fresh)
2oz. Sugarbush Farm smoked cheese, shredded, including smoky rind 

Cook garlic and onion in olive oil about 3 minutes, until translucent.  Add corn, chicken broth and potatoes and simmer 5 minutes, until potatoes are tender.  Thicken soup with paste made of 1 tbsp of cornstarch and 2 tbsp water.  Add crumbled bacon, shredded cheese and allow cheese to melt. Add herbs and serve hot.  Serves 2. 

Creamy Cheddar Salad Dressing

2 tbsp oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp lemon juice
1/2 cup sour cream
2 tbsp mayonnaise
2 tsp minced garlic
1 cup shredded sharp cheddar cheese 
2 green onions, finely chopped
Salt & pepper to taste

In bowl combine oil, vinegar, lemon juice, mustard and garlic.  Whisk together.  Fold in sour cream and mayonnaise.  Whisk again until well blended.  Stir in cheese and green onion. Add in salt and pepper. 

Bleu Cheese Salad Dressing

1/2 cup sour cream
2 tbsp mayonnaise
1/4 tsp garlic powder
1/4 cup crumbled bleu cheese 

Mix all ingredients well.  This will keep for quite a while in the refrigerator.  If it gets too thick just add a bit of milk.

Best Ever Broccoli Bake

10-oz box frozen chopped broccoli, thawed & drained
8oz shredded cheddar cheese (2 cups)
1 tbsp dried onion flakes
Salt and pepper to taste
6 eggs
8oz container sour cream

Grease a 9-inch quiche dish or pie plate.  In a bowl, mix together the broccoli, cheese, onion flakes, salt and pepper.  Pile this mixture into the baking dish.  Put the eggs and the sour cream in a blender and blend them together until smooth.  Pour this over the broccoli and cheese mixture.  Bake uncovered at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean.

Saucy Chicken and Asparagus

1 1/2 lbs fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
1 10 3/4 oz can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
4oz (1 cup) shredded sharp cheddar cheese 

If desired, partially cook the asparagus and drain.  Place asparagus in a 9x9 inch greased baking dish.  In a skillet over medium heat, brown chicken in oil on both sides.  Season with salt and pepper.  Arrange chicken over asparagus.  In a bowl, mix soup, mayonnaise, lemon juice and curry powder.  Pour over chicken.  Cover and bake for 40 minutes at 375 degrees or until chicken is tender and juices run clear.  Sprinkle with the cheese and let stand for 5 minutes.  Makes 4 servings.

Chicken Pesto Pizza 

1 lb frozen pizza dough, thawed
1 egg white, slightly beaten
1/2 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 small onion, sliced
1 small sweet yellow pepper, julienned
1 tbsp olive oil
1/4 cup prepared pesto
3 small tomatoes, sliced thin
4oz shredded Jack or mozzarella cheese

Preheat oven to 400 degrees.  Spread dough on greased 12 inch pizza pan.  Prick dough with fork.  Brush on egg white.  Bake for 12 minutes, until lightly browned.  Meanwhile in large skillet, saute chicken, onion and pepper until chicken is no longer pink.  Drain.  Spread pesto over crust, top with mixture of chicken and vegetables.  Top with cheese.  Bake 12-15 minutes, until lightly browned.

 Cheesy Cauliflower Bake

1 head cauliflower, cut into pieces and steamed until soft
1/4 cup flour
3 tbsp butter
2 cups milk
2 tbsp Halladay's Lobster Bisque Seasoning
1 1/4 cup cheddar cheese, shredded
1/2 cup panko bread crumbs

Melt butter in a saucepan, whisk in flour until smooth.  Add milk and seasoning; simmer until thickened.  Add cheese, stirring until melted.  Pour over cauliflower and top with bread crumbs; bake until golden brown, about 15 minutes