© Yankee Harvest, LLC
Yankee Grocery Presents
 |
 |
|
FREE CABOT CHEESE RECIPES
By Makers of the World's Best Cheddar Cheese
Cabot Cheese of Vermont - Dairy Farmer Owned Since 1919.
FAVORITE RECIPE from Cabot
Here's a versatile recipe we sure enjoy. For more delicious recipe ideas, visit the Cabot Cheese web site: http://www.cabotcheese.com.
Cheddar Corn Bread
Makes 12 delicious wedges
Ingredients:
1-1/4 cups all-purpose flour
3/4 cup stone-ground yellow corn meal
4 tsp baking powder
1/2 tsp salt
2 cups (lightly packed) grated Cabot Sharp Cheddar cheese (about 6 ounces)
1 cup milk
1 large egg
4 tbsp melted Cabot Lightly Salted Butter
Recipe Instructions:
PREHEAT your oven to 375°F. SEE New England Kitchen SAFETY Hint BELOW.
(1) Butter a 9-inch pie plate, shallow casserole or cast-iron skillet. (2) In a large bowl, whisk together flour, corn meal, baking powder and salt. Stir in cheese. In another smaller bowl, thoroughly whisk together milk, egg and melted butter. (3) Stir the milk mixture into the dry ingredients until no traces of dry ingredients remain. (4) Spread the batter in the prepared dish and bake for 30 to 35 minutes or until the corn bread is golden on the top and a skewer or knife inserted in the center comes out clean.
NOTE: For a delicious next-day treat, split any leftover corn bread and toast it under the broiler. For variety, kids love this recipe made with Cabot Pizza Cheddar. For grownups, substitute spicy Cabot Habanero Cheddar for some or all of the cheese in the recipe.
New England Kitchen SAFETY Hint: Open and check inside your oven BEFORE you preheat. Ovens accumulate the "forgot it was in there" STUFF... CHECK = BE SAFE...!
 One Cabot Cheddar Shake |
CABOT - CHEDDAR SHAKE POWDER - One (1) - 8 Ounce (226g) Container with a shaker top opening and a spoon slot opening. Cabot Cheddar Shake has a fantastic cheddar flavor that goes with many different things. Shake it generously on popcorn, french fries, beef, chicken, pizza and spaghetti. Add it to your mac and cheese or Noodles Romanoff recipe (wow!). Top off your garden salad, favorite soup or special sauce. Cabot Cheddar Shake does not require refrigeration. |
Stock # CABOTCS101 $5.95  |
but we often look so long and so regretfully upon the closed door
that we do not see the one which has opened for us."
Alexander Graham Bell
| Cabot Cheese of Vt. Cheddar Shake Powder Since Cabot created Cabot Cheddar Powder, popcorn seasonings has never been the same. But what about "SHARING THE SHAKE" with your favorite sauces, veggies, soups, dips, rice dishes, pasta, french fries, and fresh garden salads...? |
Another FAVORITE RECIPE from Cabot:
Cheddar Mashed Potatoes
Makes 6 servings
2 pounds russet (Idaho) potatoes (4 to 6 medium), peeled and cut into large chunks
1/2-3/4 cup half-and-half or milk
2 tablespoons Cabot Salted Butter, cut into small pieces
1/4 teaspoon salt
1/8 teaspoon ground white pepper or 1/4 teaspoon ground black pepper
2 1/2 cups grated Cabot Sharp or Extra Sharp Cheddar* (about 10 ounces)
Recipe Instructions:
1. In large saucepan, cover potatoes with water. Bring to simmer over medium-high heat. Reduce heat to maintain steady simmer, partially cover pan and cook until potatoes are very tender when pierced with skewer, 15 to 20 minutes. Drain thoroughly.
2. Heat half-and-half or milk in small saucepan or microwave.
3. In large bowl, mash potatoes with potato ricer or masher. Add butter, salt and pepper.
4. A few tablespoons at a time, vigorously stir in enough of hot half-and-half or milk to make potatoes fluffy but not soupy. Stir in cheese. (If potatoes have cooled too much, re-heat in microwave for 1 to 2 minutes, or cover and set over pan of barely simmering water for up to 30 minutes.)
*For easy flavor variations, substitute Horseradish or Habanero Cheddar for part or all of the cheese.
Another FAVORITE RECIPE from Cabot:
Roasted Vegetable Lasagna
Serves 6 to 8
1 medium eggplant, peeled and sliced 1/4-inch thick
1 medium onion, sliced 1/4-inch thick
1/4 cup peanut oil
salt and pepper
2 cups meatless marinara sauce
2 matzos
10 slices (10 ounces) Cabot 50% Reduced Fat Cheddar Cheese
4 eggs
1/2 cup milk
Recipe Instructions:
1. Preheat broiler. Spray a broiler pan with non-stick vegetable
spray.
2. Arrange eggplant and onion on prepared broiler pan
and brush generously with peanut oil. Sprinkle with salt and pepper.
3. Place under preheated broiler. Cook 2-3 minutes on
each side until vegetables are beginning to brown and soften slightly.
4. Turn off broiler and set aside.
5. PREHEAT your oven to 350°F. SEE New England Kitchen SAFETY Hint BELOW.
6. Spread 1/2 cup marinara sauce over the bottom of a 9-inch
square baking dish.
7. Top with a sheet of matzo and then with 5 slices of Cabot 50% Reduced Fat cheese. Layer the eggplant
and onion on top and pour 1 cup of the marinara sauce over.
8. Top with remaining matzo, marinara sauce and cheese slices.
9. In a small bowl, whisk the eggs with milk. Pour over ingredients in baking dish.
10. Bake in preheated oven for 45 to 55 minutes
or until lasagna is set in center. Cool for 10 minutes before cutting into portions with a sharp knife.
New England Kitchen SAFETY Hint: Open and check inside your oven BEFORE you preheat. Ovens accumulate the "forgot it was in there" STUFF... CHECK = BE SAFE...!
Please review our Ordering Information and policies
Visit our Pumpkin Masters and Special Halloween pages for some really neat pumpkin carving kits, scary pumpkin carving patterns, Halloween accessories, and unusual Halloween goodies. Don't say you were not warned...! Before your visit, check your speakers for sound. ENTER - if you dare...!!!
|
|
Please visit our other quality web sites:
Web Site Policies | Terms and Conditions
If you experience any problems with this site, please email webmaster@yankeegrocery.com