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Foodday

 

Quick Tips For Enhancing Your Menu
for Salads, Soups, and Sandwiches

 

Salads

salad

Cheese Dressing: To enhance bottled salad dressings, add freshly grated cheese, such as Romano, Parmesan or Asiago.

Enhance Tossed Salads: Add flavor to a crisp green salad with a sprinkle of freshly grated Parmesan or Romano cheese, or with shredded Monterey Jack, Cheddar or Colby; and give guests a big wedge of lemon to use as dressing.

Salad Bar Variety: Cheese makes a super addition to your salad bar. Place a half or quarter wheel of Swiss or Baby Swiss on your salad bar, and provide cheese slicers so guests can help themselves.

Also, offer several colorful cheese varieties and serve shredded, grated, sliced, wedged and cubed. For example:

  • Shredded Golden Cheddar
  • Cubes of White Mozzarella
  • Wedges of Edam (in its bright red wax covering)
  • Slices of creamy Muenster with its colorful edible orange rind

Gouda Salad: Add chunks of Gouda cheese to a fresh green salad made with chickpeas.

Fruit & Blue Cheese: Any fruit salad tastes better when topped with crumbled Blue Cheese.

Memorable Mozzarella Salad: For a simple yet beautiful salad, alternate sliced tomato and Mozzarella on fresh lettuce; whisk olive oil, balsamic vinegar and pressed garlic; drizzle over salad and sprinkle with chopped basil and black pepper.

Rice & Cheese: Combine cooked rice with chunks of tomato, artichoke hearts, ripe olives and cubes of Fontina and Italian-style semi-soft cheese, toss with a blend of olive oil and Italian herbs. For a heartier dish, add chunks of tuna.

 

Provided by Dairy Farms of Wisconsin

 

Americana Sirloin Salad
with Dijon Parmesan Peppercorn Dressing

salad

Yield: 12 servings
Food cost per serving: $2.00

Ingredients

  • Grey Poupon Dijon Mustard—1 cup
  • Parmesan peppercorn dressing— 2-1/4 cups
  • Onion, 1/4 in. slices—3/4 lb.
  • Red & green peppers, 1/4 in. slices—2-1/4 lbs.
  • Olive oil—3 Tbsp.
  • Sirloin or top round steak, 4 oz.—3 lbs.
  • Mixed salad greens— 2-1/4 lbs.
  • Cheddar cheese, shredded—1/4 lb.
  • Fried Shoe-string potatoes—18 oz.

Method

In a bowl, combine the Dijon mustard and Parmesan peppercorn dressing; mix well, cover and refrigerate.

In a heavy-bottom sauté pan over high heat, sear the onions and peppers in hot oil; remove and reserve.

For each serving, grill or broil 4 oz. Of steak, slice and lay atop 4 cups of mixed greens tossed with 1 oz. Of grated Cheddar cheese and 4 oz. Of the reserved onion and peppers; top with 2 oz. Of the reserved Parmesan peppercorn dressing and 1-1/2 oz. Of shoe-string potatoes.

 

Provided by Grey Poupon Dijon Mustard

 

Soups

Spicy Cheese Soup: Add an unexpected, spicy zing to creamy Cheddar cheese soup: top with an artistic "squiggle" of jalapeño pepper sauce and garnish with a jalapeño pepper.

Colby Tortilla Soup: Add flair to cheese soup: to chicken stock and shredded Colby Cheese, add chopped chicken, green chiles, cilantro and fried corn tortilla strips.

Garden of Eden Soup: Spike warm apple and onion soup with apple jack, then top with a crunchy crouton and delicate Fontina Cheese. Broil and serve at once.

Chili with Cheese: Top spicy chili with shredded cheese—try Cheddar, Colby, Mozzarella or Monterey Jack.

Cheese & Potato Soup: To enhance creamy potato soup, add a sprinkling of shredded Cheddar cheese.

Your Name in Cheese: Top soup or chili with a cheese slice cut into the first letter of your family's name.

Italian-style Soup: Add flair to a simple minestrone—serve a ramekin of freshly grated Parmesan or Romano cheese on the side, and serve it with fresh-from-the-oven, cheesy garlic bread.

Cheese Tomato Soup: Serve cream of tomato soup with a dusting of grated Parmesan or a topping of shredded Provolone.

 

Provided by Dairy Farms of Wisconsin

 

Sandwiches Made Sensational with Real Cheese

sandwich

Hearty Ham & Provolone: Stack shaved hot ham on a kaiser roll, top with slices of Provolone cheese.

Springtime Special :Top toasted Italian bread with asparagus, ham and Brick and Blue cheese; broil and serve open-face.

Nutty-Blue Sandwich: Blend cream cheese, Blue cheese and toasted pecans; spread on Italian bread or a croissant, then top with shaved ham or turkey. For a tasty variation, spread on rye bread and grill until the cheese bubbles.

Wholesome & Hearty: On healthful oatmeal bread, serve poached chicken breast slices and chopped pea pods or zucchini, topped with Cheddar Cheese.

Specials: add variety to your menus with sandwich specials that feature finest sausage, beer and (of course) cheese!

  • Rye bread, summer sausage, Swiss cheese, sliced onion and mustard.
  • Onion roll summer sausage, Cheddar cheese, mustard.
  • Rye bread, beerburger, mustard, Cheddar cheese.
  • Pumpernickel, grilled onion, bratwurst patty, Cheddar cheese.
  • Rye bread, summer sausage, grilled onion, Brick cheese, mustard.

Gouda Pita: Fill a whole wheat pita with Gouda, julienned turkey or chicken and pineapple tidbits; top with a tangy lemon yogurt sauce.

Triple Decker Combo Sandwich: Stack roast beef and Swiss, a layer of roast beef and Cheddar and a final layer of roast beef and Muenster; grill on sourdough bread.

Meal in a Pita: Stuff pita bread with cheese and various fillings for an endless list of daily sandwich specials. Serve with a cup of soup. Some ideas:

  • Taco pita: shredded Monterey Jack and Cheddar with shredded lettuce, spicy beef and salsa or taco sauce.
  • Tuna pita: shredded Colby cheese atop lettuce and tuna blended with rich mayonnaise

West Coast Pockets: Combine avocado slices, shredded Muenster, olives, hard-boiled eggs, green onion and celery. Serve in pita bread pockets.

Dairyland Crab Melt: Use Provolone to complement seafood sandwiches, like an open-faced crab melt made with crab, tomato, onion and lettuce.

Swiss & Turkey Sandwich: Put sliced Swiss cheese between slices of grilled turkey and serve on hearty sourdough bread as a lunch or light dinner entree.

No-Bread Cheese Sandwiches: Place slices of Muenster cheese on a baking sheet, cover with egg salad or tuna salad, slices of tomato, lettuce and spices. Top with more Muenster, bake and serve.

A Special Grilled Cheese: Grill an extra-special cheese sandwich: use a flavorful bread like pumpernickel, rye or caraway seed, and add Muenster.

Deep-Fried Cheese Sandwiches: For a crispy, cheesy treat: sandwich sliced Muenster, Polish ham and turkey breast between two slices of bread, skewer; dip into buttermilk pancake batter and deep fry until golden brown. Serve hot.

Philadelphia's Pavonte: Serve the ever-popular Philadelphia cheesesteak sandwich with Real Cheddar or Monterey Jack cheese.

Heartland Special: Evoke flavors of the heartland with a roast pork sandwich topped with Provolone; serve with a zesty horseradish sauce.

Cheese Breakfast Sandwich: Serve cheese in meat sandwiches to busy customers on the go: bacon, egg and Cheddar cheese on a baking powder biscuit; ham, egg and Swiss cheese on a sliced croissant; or a sausage patty on a fresh biscuit that has Colby baked inside.

Cheese & Garlic Sandwich: Offer a flavorful yet simple grilled cheese sandwich, use a lightly crusted Italian bread and Provolone; grill in garlic butter.

Satisfying Sandwiches: Combine thin slices of Provolone cheese and crisp red apples with spinach leaves between slices of whole grainbreads.

 

Provided by Dairy Farms of Wisconsin

 

Picked Pita Pockets

Makes 4 servings

Ingredients

  • 1 cup California seedless grapes, halved if desired
  • 1 cup shredded Monterey Jack cheese
  • 2 pita bread, halved
  • 2 tablespoons prepared salsa

Lightly mix grapes, cheese and salsa. Fill pita halves with grape filling.

 

Provided by California Table Grape Commission

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


 


 
 

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