Swiss cheese is for more than sandwiches and crackers. Here are some wonderful ways you can enjoy it in your meals, too.
#1: A Filling Appetizer
Years ago, fondue was the way the Swiss survived the winter. They took their stale bread and dipped it into a pot of melted cheese. Now, it has turned into a fun appetizer. Add more to dip, like ham and vegetables, for a great meal as well.
Classic Cheese Fondue (from Glenda Lehman Ervin, Lehman’s VP of Marketing)
Glenda kindly shared her mother’s recipe for this cheesy delight. In her family, it’s their Christmas Eve tradition to make it for dinner.
- 12 oz natural Swiss cheese, grated (3 cups)
- 4 oz Baby Swiss cheese (1 cup)
- 1 ½ tsp corn starch
- 1 clove garlic
- 1 cup sauterne
- 1 T lemon juice
Toss cheese with corn starch to coat. Rub inside of fondue pot vigorously with cut surface of garlic. Pour in sauterne and lemon juice; warm just till air bubbles start to rise. (Don’t cover or boil.)
Stir in constantly; add cheese a handful at a time, stirring after each addition until cheese melts. Add dash of freshly ground pepper.
Spear crusty bread cubes on long-handled fork and dip into cheese. Other dippers such as cubed ham and vegetables may be used, although a traditional fondue is simply bread and cheese. Serves 4 or 5.
#2: A Hot Breakfast
There’s nothing like a warm breakfast on a chilly day. A quiche can be very filling and keep you going strong until lunch. This quiche recipe is one of my family’s favorites.
Quiche Lorraine (or as my family calls it “Morning Quiche”)
The recipe originally came from the 1978 Betty Crocker Cookbook (New and Revised Edition), but my family has slightly altered it over the years to fit our taste buds and oven.
- Frozen pie crust, thawed
- 12 slices bacon, fried and crumbled
- 1 cup shredded natural Swiss cheese
- 1/4 cup onion, finely chopped (add more or less, if desired)
- 4 eggs
- 2 cups half-and-half
- ¾ teaspoon salt
- ¼ teaspoon pepper
- A pinch of cayenne red pepper
Add bacon, cheese and onion in pastry-lined pie plate. In a bowl, beat eggs; then beat in rest of ingredients. Pour egg mixture into pie plate.
Cook uncovered for approx. 15 minutes in oven at 425ºF. Reduce oven to 30ºF. Cook uncovered until knife inserted halfway between center and edge comes out clean (approx. 30 minutes). Allow to cool for about 10 minutes before serving.
#3: A Hearty Supper
Here’s a simple, tasty dinner to make – great for when you have a crowd to feed.
Company’s Coming Chicken ( from Desiree Steiner)
This recipe is taken from Lehman’s 55th Anniversary Cookbook.
- 6 to 8 chicken breasts
- Salt and pepper
- 6 to 8 slices of Swiss cheese
- 2 cans cream of chicken soup
- ½ cup milk
- 1 cup stuffing mix, unprepared
- ½ cup melted butter
Grease pan. Place chicken breasts in pan and salt and pepper to taste. Top each breast with a slice of Swiss cheese.
Combine the chicken soup and milk; pour over chicken. Top with stuffing mix. Drizzle with melted butter. Bake at 350ºF for l hour.
