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Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Prairie Breeze™.
What is it? » This is no ordinary cheese. How many cheeses do you know of that are still made the old-fashioned way? By old-fashioned, I mean Holstein and Jersey cows that are hand-milked by Mennonite Amish in Iowa. The yellow cheese is aged for six months in vacuum-sealed plastic. The texture is creamy like a cheddar with little nibs of crystals scattered throughout. The taste is at once sweet and nutty.
Servings » 6
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 1/4 cups shredded Prairie Breeze™ cheese
- 1/3 cup blue cheese dressing
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons fresh ground black pepper
- 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
- 12 ounces sliced mushrooms, Sauteed in
- 1 tablespoon butter
- 1 (3 ounce) package chicken-flavored ramen noodles, broken up, and flavor pack
- Preheat oven to 350 degrees.
- In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles.
- In a separate bowl, combine broccoli, mushrooms, and broken noodles, then toss together wet mixture and vegetables to evenly coat.
- Place in an 8-by-8 inch baking dish that has been sprayed with non-stick cooking spray and cook for 45 minutes covered.
- Then remove cover and bake for additional 15 minutes to brown.
- Cool for 15 minutes before serving.
Source » Adapted from Alton Brown, The Food Network