dges, 6 slices of the swiss cheese. (Overlapping the cheese if
he lettuce, add the ham, swiss cheese, whole olives and Durkee
-inch strips.
Prepare Swiss Chard: Both the leaves and
nd 1/3 of the swiss cheese. Repeat layers. Gently pour
ill almost browned add the Swiss chard till wilted about 3
Mix first four ingredients together along with half the cheese.
Bake at 350\u00b0F for 40 minute or until vegetables are tender. Stir.
Top with remaining onions and cheese. Bake for 5 minute more.
note: You could use 1/2 cup shredded Cheddar cheese instead of Swiss cheese if you prefer the taste of cheddar.
Note: I must admit that I usually make this with more cheese than the recipe calls for.
beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and
ach of Parmesan cheese and Swiss cheese; spoon a third of
Preheat oven to 350 degrees F.
Add onion juice, Worcestershire, margarine, salt, pepper and Swiss cheese to noodles and mix well.
Add sour cream and mix thoroughly.
Pour into ungreased 9x9-inch baking dish and top with bread crumbs.
Drizzle melted margarine over the crumbs.
Bake for 1 hour.
Note: Use a 9x13-inch dish for a double recipe.
Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
When thoroughly mixed, use hands to form balls.
The recipe should make about four good sized balls.
Refrigerate for one to two hours until cheese has better consistency.
Store in ziplock bags if not using immediately as they keep for several days.
lice of prosciutto. Cut the Swiss chard stems from the leaves
*Deli ham and cheese work best for this recipe, but are not required.
The ham should be sliced \"sandwich thick.\"
Mix together cornstarch, wine, water and seasoning until smooth.
Microwave on High (100%) for 4 to 6 minutes or until thickened.
Stir occasionally.
Stir in cheese until melted.
If not completely melted, microwave on High (100%) for 1 to 2 minutes or until melted.
Serve hot with French bread cubes.
Recipe yields about 3 cups.
Thaw beans.
Melt 1 tablespoon butter in pan.
Add flour and stir in sour cream.
Cook until thick or bubbly; add onion, salt and pepper.
Fold in beans.
Place into 9-inch square casserole dish.
Add grated cheese to top and cover with bread crumbs.
Pour 1 tablespoon melted butter on top.
Bake at 400\u00b0 for 25 to 30 minutes.
Double recipe for 9 x 13-inch pan.
dditional minute or two.
Recipe was inspired by The Joy
imply a blend of Cheddar, Swiss and Provolone cheeses with some
Cut round steak into serving size pieces and place in 5-quart crock-pot.\tPlace in layers with onion and season with salt and pepper.
Mix mushroom soup and milk in a bowl and spread evenly over top. Start crock-pot on high for about an hour, then turn to low for 7 to 8 hours.
Serve with mashed potatoes and a salad. This is delicious.\t(If you have a smaller crock-pot, just cut recipe in half.)
In large bowl, mix grated cheese and flour.
Set aside; rub inside of 3-quart saucepan with garlic and discard garlic.
Add grape juice and lemon juice; heat until liquid bubbles.
Turn heat low.
With saucepan still on low heat, gradually add cheese/flour mixture, 1/2 cup at a time, stirring constantly with a wooden spoon until cheese melts.
Season with salt, pepper and nutmeg. Transfer to a fondue pot and serve with crusty French bread. Recipe yields 3 1/2 cups of fondue sauce.
Preheat oven to 400 degrees.
Layer shrimp, cheese and green onion in pie crust.
Combine eggs, mayonnaise, milk, dill and salt in a small bowl; mix until thoroughly combined.
Pour into pie crust and bake for 20 to 30 minutes, or until center is set.
This recipe yields 6 servings.
/2 cup of the Swiss cheese. Layer on 1/2