Mozzarella Sticks

Ingredients:

16 Hautly String Cheese, cut into half
½ cup flour
2 eggs
2 tbsp. water
1 ¼ cup plain bread-crumbs
½ teaspoon seasoned salt

Oil

Directions:
In bag, shake string cheese with flour until well coated. In shallow bowl, beat eggs with water. In another bowl, combine breadcrumbs, and seasoned salt. Dip floured cheese, one at a time, into egg mixture, then roll in crumb mixture until well coated. Place cheese sticks on large baking sheet and chill one hour. Heat oil in a heavy-bottom saucepan. Fry sticks in hot oil about 3 to 5 seconds or until golden brown. Remove with slotted spoon and drain on paper towels. Serve warm.

Gouda Burger

Ingredients:

1   -7 oz. Hautly baby gouda, sliced

1 lb. Lean ground beef

4 Tbsp. Steak sauce

Salt and Pepper to taste

Hamburger Buns

Directions:

Mix beef, steak sauce, salt and pepper. Form into ¼ lb. balls. Split open and insert 2 slices of Hautly Gouda. Reshape into patties, sealing edges well. Grill until medium well.  Place patties into buns, top with lettuce and more cheese is desired.

Makes four servings.

Add Hautly's Family Classic Slices for a more cheesy burger.

Macho Nachos

Ingredients:

1 can refried beans
1 large bag tortilla chips
1 medium onion, chopped
1 cup Hautly Hot Pepper cheese, shredded
1 jalapeno, diced
2 cups chili
1 cup Extra SharpCheddar, Shredded
1 cup sour cream
1 cup green onion, chopped
1 cup Salsa

Directions:
Preheat the oven to 350°F.
In a small saucepan over low heat, cook refried beans. On a large oven-safe platter, spread out a layer of tortilla chips and quickly spoon hot refried beans on each chip. Working quickly, sprinkle with some onions, hot pepper cheese, and jalapeno slices. Spoon on chili and top with Cheddar. Repeat layering until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven* and bake until cheese has melted, about 5 to 10 minutes. Remove from oven. Top nachos with sour cream, green onions, salsa and jalapeno slices and serve hot.

If you are grilling outdoors, cover platter with foil, place on the gril and shut the lid. Let cheese melt, about 5-10 minutes.

Deli Roll-Ups

Ingredients:

Assorted Hautly Family Classic Cheese Slices

3 Asparagus spears

3 Cucumber sliced lengthwise and

  about a 1/4 inch thick

3 Celery Sticks sliced in half lengthwise

Sliced Ham, Turkey, Chicken or Roast beef

Directions:

Layer a slice of cheese, slice of ham, and a veggie and roll up. Arrange on platter for serving.

Reverse Deli Roll-Ups
Ingredients:
12 slices of deli meat (turkey, chicken, roast beef, ham)

6 large lettuce leaves

6 Hautly String Cheese

6 slices tomatoes

Directions:
Place two slices of deli meat, a tomato, and string cheese on lettuce leaf. Roll and fold tightly to serve.

Crab Dip

Ingredients:
14 oz. Hautly Pimento Spread
3 oz. crab meat, drained
juice of ½ lemon
1 Tbsp. ground coriander
1 Tbsp. Old Bay Seasoning
Tabasco to taste

Directions:
Combine all ingredients in a food processor. Mix for about 2 minutes, occasionally scraping the bowl. For best results use pulse button. Chill. Serve with crackers, crostini bread or celery sticks.

Spinach-Artichoke Dip

Ingredients:
10 oz frozen spinach, thawed and squeezed dry

12 oz artichoke hearts, drained and chopped

½ cup whipped cream cheese

¾ cup sour cream

1 cup Hautly Cheddar cheese, shredded

Salt and Pepper to taste

Preheat oven to 400°F.

In a medium bowl, combine spinach, artichokes, cream cheese, sour cream and cheddar. Season with salt and pepper. Put the mixture into oven-safe baking dish. Bake until cheese is melted and heated through about 15 minutes. Serve warm with tortilla chips or crusty bread.

Classic Italian Sub

Ingredients:
1 head lettuce, rinsed and torn

2 medium fresh tomatoes, sliced

1 medium red onion, sliced

*6 Tbsp Olive oil

*2 Tbsp white wine vinegar

2 Tbsp chopped fresh parsley

2 cloves minced garlic

1 tsp basil1 pinch oregano

8 oz sliced summer sausage

8 oz thinly sliced Volpi salami

4 oz thinly sliced prosciutto

4 oz sliced Hautly provolone cheese

4 oz sliced Hautly Mozzarella cheese

4 sub-rolls, split

Directions:
In a bowl, whisk together the Olive oil , white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the lettuce, and toss to coat evenly.

Spread the submarine rolls open, and layer the sausage, salami, prosciutto, and provolone cheese evenly on each roll.

Top with lettuce, tomato and onion. Close the rolls and serve.

*(Use Italian Dressing for kids sandwiches)

Superbowl Rustica

Ingredients:  

1 loaf French bread

1 lb. sweet Italian sausage

1 small red bell pepper, seeded and chopped

1 small onion, chopped

2 cloves garlic, chopped

1 package frozen spinach, defrosted and squeezed dry

salt and pepper

1 container (15 oz) Hautly part skim ricotta

½ cup Hautly grated or shredded parmesan

½ stick pepperoni, chopped

8 oz. Hautly mozzarella, shredded

1 tsp. oregano

1 tsp. crushed red pepper flakes

Directions:
Preheat oven to 425°F.

Cut French bread loaf in half. Split each half lengthwise and hollow it out making 4 shells for rustica.

Brown sausage over medium high heat. Crumble. Add red bell pepper, onion, and garlic. Cook 3 to 5 minutes. Add spinach. Remove from heat and season with salt and pepper to taste.

Transfer to a large bowl. Combine sausage and veggie mixture with ricotta, parmesan, and pepperoni. Fill bread shells and top with mozzarella cheese. Place in hot oven on a baking sheet for about 10 minutes. Cheese should be melted and bread crisp. Sprinkle with oregano and red pepper flakes.