Carol’s Company Chicken
6 boneless, skinless chicken breasts, pounded to ½" thickness
8 oz. Smith’s Farmstead Gouda, grated
1 can condensed cream of chicken soup
½ cup milk
1 cup stuffing mix
¼ cup melted butter
Place chicken breasts in 13 x 9 baking pan. Top chicken with grated cheese. Mix soup with milk and spread over cheese. Combine stuffing mix and melted butter, and sprinkle over soup mixture. Bake in 350° oven for 45 minutes to 1 hour.
Baked Baby Gouda
14 oz. Smith’s Baby Gouda
8 oz. tube crescent rolls
Have cheese at room temp. Preheat oven to 375°. Remove wax and thin yellow layer under wax from the baby Gouda. Cut baby Gouda in half so each piece looks like a half moon. Remove crescent rolls from tube and unroll. When unrolled, the dough forms a rectangle. Divide in half the short way. Place each baby Gouda half on a square of dough. Bring edges of dough together over the cheese so the cheese is completely enclosed. Pinch edges of dough together to seal. Place on cookie sheet and bake at 375° for 10-13 minutes or until golden brown. Serve immediately.
Gourmet Macaroni and Cheese
16 oz. box elbow macaroni
3 cups cream sauce with cheese (recipe below)
Buttered bread crumbs (recipe below)
Cook macaroni according to directions on the box. Drain. Pour half the elbows into a greased 3 qt. casserole. Cover with half the sauce. Add the rest of the macaroni and the remainder of sauce. Top with buttered breadcrumbs. Bake at 400° until browned and bubbly, approximately 25 minutes.
Cream Sauce with Cheese
6 tbsp. butter
6 tbsp. flour
3 cups milk
½ lb. or more of Smith’s Farmstead Award Winning Smoked Gouda or Garlic Gouda, shredded
½ lb. or more of Smith’s Farmstead Sharp or Extra Sharp Cheddar, shredded
Salt and Pepper to taste
Melt butter. Stir in flour to make a paste. Slowly add milk and stir until smooth. Cook over medium heat, stirring constantly, until sauce comes to a boil. Boil 2 minutes, stirring constantly, until sauce thickens. Turn heat to low. Add shredded cheeses and stir until cheeses are completely melted. Add salt and pepper to taste.
Buttered Bread Crumbs
Melt 2 tbsp. butter. Add ½ cup bread crumbs and stir until blended.
Cumin Cheese Taco Dip
8 oz. Smith’s Creamy Gouda Spread
½ cup Smith’s Cumin Cheese, chopped
1 cup tomato salsa
Mix all ingredients together and heat, covered, in microwave oven, until warm.
Smith’s Farmstead Smoked Cheddar Potato Gratin
Smith’s Farmstead Smoked Cheddar Cheese makes this potato casserole extra-special. Serve this potato gratin with meat or chicken for a fabulous meal.
2 Tablespoons butter
1 Clove of garlic, minced
2 Pounds Russet potatoes (baking potatoes), peeled and thinly sliced
Salt and freshly-ground pepper
1½ Cups shredded Smith’s Farmstead Smoked Cheddar Cheese
1½ Cups heavy cream
¾ Cup whole milk
Heat oven to 350°. In a small skillet or saucepan over medium-low heat, melt butter with minced garlic; cook for about 1 minute. Strain butter into a 2½-3 quart baking dish and swirl to coat the bottom and sides of the dish. Discard garlic. Arrange half of the potatoes in the baking dish; sprinkle with salt and pepper and half of the cheese. Layer the remaining potatoes; sprinkle with salt and pepper and the rest of the cheese. Combine the cream and milk; heat until the mixture begins to bubble; pour over the potatoes. Place the baking dish on a baking sheet (to catch any spillover) and bake for about 1 hour - 1 hour, 15 minutes (or until potatoes are tender.)
Smith’s Cheeseburger Pie
1 lb. ground beef
1 cup chopped onion
½ tsp. salt
1 cup Smoked Smith’s Country Gouda, shredded
½ cup Bisquick®
1 cup milk
Heat oven to 400°. Grease 9" pie plate. Cook ground beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. 6 servings.
Jen’s Crockpot Lasagna
1 lb. ground beef
1 lg. onion
2 garlic cloves, minced
1 can (29 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 cup water
1 tsp. salt
1 tsp. dried oregano
1 pkg. (8 oz.) no-cook lasagna noodles
4 cups (16 oz.) plain Smith’s Country Cheese Gouda, shredded
1½ cup (12 oz.) small curd cottage cheese
½ cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (breaking the noodles, if necessary.) Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover, and cook on low for 4-5 hours or until noodles are tender.
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