Recipe sidebar to Sonya Embry's cheese story.
The first four recipes were provided by Zivney Cheese in Minonk. The others were provided by the St. Louis District Dairy Council.
Zivney's Overnight Ham & Cheese Breakfast Casserole
6 slices bread, cubed
1/2 pound ham, cooked and chopped
1 small onion, cooked and chopped
1 cup grated Zivney's Baby Swiss cheese
6 eggs, lightly beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard or prepared
A couple dashes of pepper, garlic, paprika, Tabasco or Worcestershire (optional)
The night before baking, layer bread in a buttered 9-by-13-inch baking pan. Over the bread, layer the ham, onions and cheese.
In a bowl, lightly beat eggs, milk, salt and mustard. Pour over ingredients in baking dish. Refrigerate overnight.
In the morning, bake at 350 degrees for 45 minutes or until set.
Serves 6. Per serving: 363 calories; 24.4 grams protein; 20.3 grams fat (50.4 percent of total calories); 20.6 grams carbohydrate; 1.1 gram fiber; 256 milligrams cholesterol; and 1,224 milligrams sodium.
Spinach and Dill Havarti on multigrain bread
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, divided
1 cup cooked, chopped spinach, drained and squeezed dry
8 slices multigrain bread or 1 piece of focaccia (about 12 by 15 inches), cut horizontally
8 ounces dill Havarti, sliced
In a heavy nonstick skillet over medium-low heat, warm the garlic and 1 tablespoon of olive oil, then add the spinach and cook together to warm through.
On 4 slices of the bread (or the bottom layer of the focaccia), arrange the cheese, then top with the spinach and a second piece of bread (or the top of the focaccia). Press together to seal well, then lightly brush the outside of the sandwiches with the remaining olive oil.
Brown the sandwiches in the skillet, weighting them, or in a panini press over medium-high heat. Cook until lightly crisped and golden on one side. Then turn and brown the second side. When cheese is melted the sandwich is ready. Serve immediately. Cut diagonally.
Serves 4. Per serving: 477 calories; 22 grams protein; 26 grams fat (48.8 percent of total calories); 39 grams carbohydrate; 5.3 grams fiber; 54 milligrams cholesterol; and 630 milligrams sodium.
Zivney Ham & Cheese Stuffed Meatloaf
2 pounds ground beef or meatloaf mix (beef, pork, veal)
1 cup bread crumbs (up to 1 1/2 cups)
1/2 cup grated Zivney Asiago cheese
1 tablespoon Italian seasoning
1 tablespoon black pepper
2 tablespoons chopped parsley
2 cloves garlic, minced
1 onion, diced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 cup milk
8 slices Ziveny Provolone cheese
8 slices ham
Preheat oven to 350 degrees. In a large mixing bowl, combine ground meat, eggs, bread crumbs, Zivney Asiago cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf with flattening).
Spray a large baking or roasting pan with a nonstick spray and press the meatloaf out.
Layer Zivney Provolone cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong.
Bake for 35 to 45 minutes or until a meat thermometer registers 160 degrees. Let rest 15 minutes, then cut and serve. Gravy is optional.
Serves 6-8. Per serving: 697 calories; 45.9 grams protein; 44.4 grams fat (57.6 percent of total calories); 28 grams carbohydrate; 1.4 grams fiber; 205 milligrams cholesterol; and 1,552 milligrams sodium.
Reuben Roll Ups
FOR CREAM CHEESE PASTRY:
1/4 cup shortening
1 (3-ounce) package cream cheese
1 cup flour
1 teaspoon caraway seed
1/2 teaspoon salt
2-3 tablespoons cold water
1/4 cup bottled Thousand Island Dressing
3 ounces sliced corned beef, finely chopped
1 cup (about 4 ounces) shredded Swiss cheese
1/2 cup sauerkraut, well drained
For cream cheese pastry: Cut shortening and cream cheese into a mixture of flour, caraway seed and salt. Sprinkle in water 1 tablespoon at a time, mixing with fork until flour is moistened. Divide into halves. Roll each into a 11-by-9-inch rectangle on a lightly floured cloth-covered board. Spread each rectangle with half of dressing.
To assemble: Mix meat, cheese and sauerkraut. Top each rectangle with half of this mixture. Fold in ends. Roll up beginning at 11-inch side. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 450 degrees until golden brown, about 15 to 20 minutes. Cut each into 4 servings.
Serves 8. Per serving: 271 calories; 9.3 grams protein; 19.6 grams fat (64.9 percent of total calories); 14.5 grams carbohydrate; 0.7 gram fiber; 39 milligrams cholesterol; and 456 milligrams sodium.
Colby Cobb Salad
2 cups fat-free plain yogurt, divided
4 large basil leaves
1/4 cup parsley, stems removed
2 tablespoons chopped chives
1 tablespoon lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground pepper
2 tablespoons fat-free mayonnaise
1/2 teaspoon salt (optional)
1/4 teaspoon additional pepper (optional)
8 cups chopped romaine lettuce (1 small head)
1/2 cup halved cherry or grape tomatoes
1/4 cup thinly sliced red onion
1 cup diced cucumber
2 slices cooked turkey breast, cut into strips
2 tablespoons bacon bits
1 egg, hard boiled and chopped
1 1/2 cups shredded Colby or Colby Jack cheese
For dressing: Place 1 cup yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
Serves 6. Per serving: 210 calories; 16 grams protein; 11 grams fat (47 percent of total calories); 14 grams carbohydrate; 3 grams fiber; 70 milligrams cholesterol; and 350 milligrams sodium.
Beef Burrito with Pepper Jack Cheese and Black Beans
1/2 pound ground beef sirloin
2 teaspoons minced garlic
1 cup chunky salsa, divided
2 cups cooked brown or white rice
6 (9-inch) whole-wheat flour tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can corn kernels, drained
2 cups shredded Pepper Jack cheese
1/3 cup sliced green onion, including green tops
In a medium nonstick skillet, brown ground beef and garlic over medium heat, breaking meat into small chunks. Drain fat and stir in 1/2 cup of salsa; set aside.
Spread 1/3 cup of rice on center of a tortilla, leaving a 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup of the beef mixture and 1/4 cup of cheese over corn. Top with 2 teaspoons of salsa and a few pieces of green onion. Fold in 2 opposite edges of tortilla and roll up. Place seam-side down on microwave-safe dish. Repeat with remaining tortillas.
Place burritos in a microwave oven and heat 1 minute or until heated through. Serve with remaining salsa.
Serves 6. Per serving: 450 calories; 26 grams protein; 16 grams fat (32 percent of total calories); 59 grams carbohydrate; 8 grams fiber; 65 milligrams cholesterol; and 900 milligrams sodium.
Sirloin Pita Salad Sandwich with Herbed Yogurt Dressing
2 (8-ounce) containers plain yogurt
2 teaspoons minced garlic
1 tablespoon minced parsley
1 tablespoon minced chive
1 teaspoon dried oregano
1/2 pound sirloin or rib-eye steak, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4-inch) whole wheat pita bread rounds
2 1/2 cups mixed salad greens (such as arugula, radicchio and baby spinach leaves)
2/3 cup crumbled Blue cheese
1/2 small red onion, sliced and separated
8 cherry tomatoes, halved
Spoon yogurt into a medium bowl and stir in garlic, parsley, chive and oregano until well blended; set aside.
Rub both sides of steak with salt and pepper. Heat a medium, nonstick skillet over medium-high heat.
Cook steak about 6 minutes on each side (for medium) or until desired. Allow steak to rest 5 minutes before cutting into thin slices.
Warm pita halves in a toaster. Into each pita half, spoon 1/4 of the yogurt dressing, mixed salad greens, Blue cheese, onion, steak and tomato. Spoon additional yogurt dressing over the top.
Serves 4. Per serving: 290 calories; 25 grams protein; 9 grams fat (28 percent of total calories); 30 grams carbohydrate; 4 grams fiber; 40 milligrams cholesterol; and 650 milligrams sodium.