The Spice of Life
Cheese is ideal for adding zest to standard recipes. Taking into consideration all of the delicious varieties to choose from, the possibilities are endless!

Macaroni & Cheese Bake With a Spanish Accent
Cheese-Topped Chunky Classic Chili
California Cheese Party Tray
Artichoke, Tomato And Three Cheese Pizza
Peachy Blue Cheese Blockbuster
Cheesy Cole Slaw

Click here for a list of past recipes from Dairy Cuisine

Recipe courtesy of Nestlé® Carnation®. For more delicious recipes, ideas and information, check out the Nestlé® Carnation® Web Site.

Creamy Vanilla Ice Cream
Makes 12 to 14 servings

Beat half-and-half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. Beat on medium speed for 30 seconds; freeze for additional 4 hours or until firm. Or, use ice cream maker, freezing according to manufacturer's directions.

Variations:
For Chocolate Chip Ice Cream: Add 1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels halfway through freezing period. Continue freezing as above.

For Fruit Flavored Ice Cream: Use 3 cups half-and-half, 2 to 3 cups fruit pulp, 1 1/4 cups (14-ounce can) NESTLÉ CARNATION Sweetened Condensed Milk and 1/2 cup granulated sugar; omit vanilla extract. Freeze as above.

Note: If using sweetened frozen fruit, omit sugar.

Recipe courtesy of Nestlé® Carnation®. For more delicious recipes, ideas and information, check out the Nestlé® Carnation®  Web Site.

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Macaroni & Cheese Bake With a Spanish Accent
Makes 8 Servings

Nonstick cooking spray
1 lb. dried penne (tubular pasta) or elbow macaroni
1 can (28 oz.) peeled, diced tomatoes
3 3/4  cups cold milk
1 1/2 tablespoons cornstarch
2 tablespoons unsalted butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 teaspoons chili powder
1/2 cup (4 oz. can) diced mild green chilies
3 1/2  cups (14 oz.) shredded of either:
California Pepper Jack (Monterey Jack with a slightly spicy flavor, also know as       Jalapeno Jack)
California Queso Blanco  (Hispanic-style cheese similar to Monterey Jack)
1/2 cup fresh or dry bread crumbs

Preheat oven to 375° F. Coat 3 1/2 quart baking dish with nonstick cooking spray.

Fill large pot three-quarters full of water and bring to boil over high heat. Add penne or elbow macaroni and cook until tender. Drain in a colander, rinse with cold water, then drain again and set aside. Drain canned tomatoes and set aside.

In small bowl, combine milk and cornstarch and whisk until smooth; set aside. Melt butter in large saucepan over moderate heat. Add flour and whisk constantly for about 1 minute. Whisk again, then pour into saucepan and whisk vigorously until smooth and blended.

Add salt and pepper and bring to a boil over medium-high heat, stirring or whisking frequently. Reduce heat to low, then add chili powder and mild green chilies. Add 3 cups of cheese and stir 30 seconds, or just until cheese melts and sauce is smooth. Remove from heat.

If pasta has stuck together, stir quickly to separate the pieces. Spread half in baking dish, then add half the sauce over and mix gently to coat the pasta evenly. Spoon tomatoes on top, then spread remaining pasta over the tomatoes. Spoon remaining sauce evenly over pasta. Sprinkle with remaining 1/2 cup of cheese and then with breadcrumbs. Bake for 30 to 35 minutes, until top is golden brown and sauce is bubbling.

Recipe courtesy of the California Milk Advisory Board.

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Cheese-Topped Chunky Classic Chili
Makes 8 servings

Chunky Classic Chili
2 tablespoons canola, corn or safflower oil
2 cups chopped onion
3 large cloves garlic, minced
2 pounds ground round
2 to 3 tablespoons red chili powder (according to taste)
1 teaspoon ground cumin
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf thyme
1 can (28 oz.) peeled Italian plum tomatoes
1 can (8 oz.) tomato sauce
4 cans (15-1/2 oz.) pinto beans, reserve liquid and add enough water to make 2 cups broth
2 tablespoons balsamic vinegar
1/2 cup dry red wine (optional)
salt and pepper

Feta & Olives Topping
1 1/2 cups crumbled California Feta cheese
3 tablespoons minced green onion
3 tablespoons sliced or chopped ripe olives
1/2 teaspoon each dried oregano and basil leaves

Monterey Jack Topping
1/3 pound California Monterey Jack cut in small cubes
1 red bell pepper cored, seeded and finely chopped
3 tablespoons coarsely chopped cilantro leaves

Spicy Jack Topping
1/3 pound California onion or Jalapeno Jack cheese cut in small cubes
1/2 small head of lettuce, finely shredded
1/4 cup coarsely chopped Italian parsley leaves
Top with 2 tablespoons diced, sweet red onions

Dry Jack Topping
2/3 cup grated California Dry Jack cheese
1 cup bean sprouts
1/2 cup coarsely chopped unsalted peanuts
1/4 teaspoon red pepper flakes

In a large heavy bottom pot, heat oil and sauté onion for 5 minutes, adding garlic after
3 minutes. Add meat, breaking it up with a fork to brown. While cooking meat, add
2 tablespoons of the chili powder and the cumin, oregano and thyme. 

When meat is cooked through, add tomatoes, breaking them up with a fork. Add tomato sauce and 2 cups of bean broth. Simmer, covered, for 40 minutes. Add beans, vinegar and wine. Heat thoroughly and season to taste with salt and pepper. Add remaining bean broth if soupy consistency is desired. 

Recipe courtesy of the California Milk Advisory Board.

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California Cheese Party Tray

Here are suggestions for a party tray featuring some popular California cheeses with interesting personalities. Feel free to substitute other cheeses you like. Just add some fresh fruit such as seedless grapes, apples or pears, with crackers and cold beverages and you have the makings for a relaxed get-together.

• Spiced Jack -- Spiced and flavored cheese is a growing specialty area of California cheeses. This tray includes two different versions of flavored cheese -- Jalapeno and Garlic Jack. Other popular versions you might consider are Pesto, Caraway, Onion, Mediterranean or Green Chili flavored Jack. If you’re more daring, consider Habanero Jack, spiced with one of the hottest peppers known.

• Dry Jack -- This classic California cheese, a dry form of Monterey Jack, has been aged for at least nine months, and sometimes up to several years, acquiring a firm texture and a very mellow, nutty flavor that goes well with fruit.

• Herb Brie -- The creamy smoothness of Brie is nicely accented with the flavor of mixed herbs. Unwrap it and allow to sit on the counter for three or four hours (uncut) to ripen further and develop a fuller flavor before serving. Peppercorn or Pesto-flavored Brie are tasty alternatives.

• Cheddar -- California makes a wide range of Cheddar styles. For this tray, try one that is more aged and offers a sharper flavor – either a traditional aged yellow Cheddar or a white Cheddar. (Raw Milk Cheddar is a delicious alternative. This white Cheddar has a sharp, complex flavor. It is made from unpasteurized milk and the cheese has been aged for 60 days or more, which the government says makes it safe to eat.)

Brochure Available :
To receive a free brochure with information about selecting, storing and cooking with Real California Cheese, please send a self addressed stamped #10 envelope requesting brochure #99160 to:

California Milk Advisory Board
3800 Cornucopia Way, Suite D
Modesto, CA 95358

Recipe courtesy of the California Milk Advisory Board.

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Artichoke, Tomato And Three Cheese Pizza
Makes 1 Pizza (8 slices)

12 ounces (about 4 large) Roma tomatoes, seeded and chopped
1/2 teaspoon salt, divided
1/2 cup (4 ounces) ricotta cheese
1/2 cup (2 ounces) coarsely grated Asiago cheese, divided
2 tablespoons chopped fresh basil or 1 tablespoon dried
1/4 teaspoon freshly ground black pepper
1 pound pizza dough, thawed if frozen
2 teaspoons basil flavored olive oil or unflavored olive oil, divided
1 cup (5 ounces) mozzarella cheese, cut in small cubes
1 jar (6 ounces) marinated artichoke hearts, drained

In a stainless steel strainer combine the chopped tomatoes and 1/4 teaspoon salt.  Set aside 30 minutes to drain excess liquid.

Preheat oven to 425°F.

In a small-size bowl stir together the ricotta cheese, 1/4 cup Asiago, basil, remaining 1/4 teaspoon salt and pepper.

Roll out or stretch pizza dough to fit a 12-inch round pizza pan.  Drizzle 1 teaspoon basil oil over the dough and spread evenly with the ricotta mixture.  Scatter 1/2 the tomatoes and 1/2 the mozzarella over the ricotta.  Arrange the artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella.  Drizzle with the remaining teaspoon basil olive oil.

For more delicious cheese recipes, ideas and information, check out the American Dairy Association Web Site http://www.ilovecheese.com.

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Peachy Blue Cheese Blockbuster
Makes 6 servings

1 cup raspberry jam, preferably seedless
1 1/4cup blue cheese, crumbled
1 loaf (1 pound) French bread, split lengthwise
1 large fresh peach, sliced into thin wedges
6 ounces provolone cheese, sliced
6 ounces Swiss cheese, sliced
1/2 cup natural almonds, sliced and toasted

Gently stir jam and crumbled blue cheese into a mix. Spread on both cut surfaces of bread.  Layer peach slices, provolone cheese and Swiss cheese slices evenly on bottom layer of loaf. Sprinkle sliced almonds evenly over cheese. Top with remaining half loaf, jam side down. Secure loaf with picks and cut.

Note: To toast almonds, place almonds on baking sheet in preheated 350°F oven and bake until lightly toasted, 5 to 7 minutes.

For more delicious cheese recipes, ideas and information, check out the American Dairy Association Web Site http://www.ilovecheese.com.

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Cheesy Cole Slaw
Makes 6 - 8 servings

2 cups each red and green cabbage, thinly sliced
1 cup red or green apple, cubed, un-peeled
6 ounces Muenster cheese, cubed
3/4 cup bottled fat-free Honey-Dijon salad dressing

Combine cabbage, apple and cheese in bowl.  Pour dressing over and toss.  Refrigerate 1-2 hours for flavor to blend.

For more delicious cheese recipes, ideas and information, check out the American Dairy Association Web Site http://www.ilovecheese.com.

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