Cheddar Corn Chowder
| • 2 Tbsp. butter • 1 medium onion, diced • 1 cup water • 4 cups fresh or frozen corn • 4 cups diced peeled potatoes • 2 cups carrots, thinly sliced • 2 cups chopped celery • 2 tsp. salt • 1/2 tsp. black pepper • 8 oz. (2 cups) Figi's Cheddar Cheese, shredded • 3 cups milk In a saucepan over medium heat, melt butter and saute onion until translucent. Add in the water, corn, potatoes, carrots, celery, salt and pepper. Bring to a boil. Reduce heat and cover, allowing to simmer for 30 minutes. Add in 1½ cups of the cheese and the milk, stirring until cheese is melted and chowder is heated through. Do not boil. Top servings with the remaining cheese.  |
Cheddar-Apple Bake
| • 2½ cups sliced baking apples • 1/2 cup sugar • 3 Tbsp. flour • 4 oz. (1 cup) shredded Figi's Cheddar Cheese • 1/4 cup butter, melted • 1/2 cup bread crumbs Preheat oven to 350°F. Butter a 1-quart casserole or baking dish. Toss the sliced apples with the sugar and flour. Spread over the bottom of the baking dish and then top with shredded cheese. Mix the melted butter with the bread crumbs and sprinkle evenly over the cheese layer. Bake on the center oven rack for 25-30 minutes, until the apples have softened and top has browned. Serve as a side dish with roasted pork, turkey or chicken, or as a dessert with a scoop of vanilla ice cream. |
Cheese Potato Pierogies
| • 3 cups flour • 1 tsp. salt • 1 large egg, beaten • 3/4 cup water • 1½ lbs. peeled potatoes, boiled • 1¾ cup Figi's Cheddar Cheese, shredded • salt & pepper, to taste • 1 large onion, chopped and sauteed Sift flour and salt together. Add the egg and water, mixing to form a soft dough. Knead on a lightly floured surface, until soft and smooth. Shape into a ball, cover with a damp cloth and allow to rest. To prepare filling, place hot potatoes, cheese, sauteed onion, salt, and pepper in a large bowl; mash until creamy. Bring a large pot of salted water to a gentle boil. While the water heats, roll out the dough on a floured surface to about 1/8-inch thick. Using a 3" biscuit or cookie cutter, cut out circles. Spoon about 1 Tbsp. of the filling to the center of each dough circle. Moisten the edge of the circle and fold over the filling, crimping the edge to seal. Drop pierogies in the boiling water, simmering until they float to the surface. Drain and serve with sauteed onion and sour cream. If desired, boiled pierogies may be sauteed in butter and onions, and then served with sour cream. |
Cheese Spoon Bread
| • 2¼ cups water • 1 tsp. salt • 1 cup cornmeal • 1 Tbsp. butter • 1 cup milk • 1/2 tsp. black pepper • 4 large eggs • 1½ cup Figi's Sharp Cheddar Cheese, shredded • 2 green onions, chopped Bring the water and salt to a boil in a 2-quart saucepan. Reduce heat and add the cornmeal, stirring constantly until mixture is smooth. Remove from the heat and stir in the milk, butter, and black pepper. Add the eggs, one at a time, beating until smooth before adding the next. Finally, stir in the cheese and green onions. Pour the mixture into a prepared 2-quart casserole. Bake at 400° for 40 minutes until golden and a toothpick inserted into the center comes out clean. |
Corn & Black Bean Salad
| • 1 Tbsp. vegetable oil • 1½ cups frozen whole-kernel corn • 2 Tbsp. honey • 2 Tbsp. fresh lime juice • 3/4 tsp. salt • 1/2 tsp. ground cumin • 1 can (15 oz.) black beans, rinsed • 1 can (4 oz.) chopped green chiles, drained • 2 medium tomatoes, diced • 2 Tbsp. cilantro, chopped • 4 cups salad greens • 8 oz. Figi's Jalapeno Jack Cheese, cut into ½-inch cubes In a saute pan, heat oil over medium-high heat and add corn. Saute until corn begins to lightly brown. Remove from heat. Add in honey, lime juice, salt, cumin, black beans and green chiles. Mix well and set aside to cool. Once cooled, transfer to a 2-quart serving bowl. Add in diced tomatoes, chopped cilantro, salad greens, and cubed Figi's Jalapeno Jack Cheese. Toss lightly and serve immediately. |
Deep Fried Cheese
| • 2 cups flour • 2½ cups flat beer • 1/2 tsp. salt • pinch of baking powder • 1 lb. Figi's Cheddar, Swiss, or Provolone Cheese • 1/2 cup flour, for dusting cheese cubes • vegetable oil for deep frying In a bowl, whisk together flour, beer, salt and baking powder. Set aside and allow to rest at least 30 minutes. Heat oil in deep fryer to 375°. Slice cheese into 3/4" cubes. Toss cubes in 1/2 cup of flour to coat. Dip floured cheese cubes into batter, allowing excess batter to drain off before dropping into hot oil. Fry in small batches for best results. Gently shake the fryer basket after each addition to keep cubes from sticking together. Fry until crisp and golden. Remove from fryer and drain on paper toweling. Season with salt and serve hot. |
French Onion Soup
 • 1 Tbsp. butter• 2 Tbsp. olive oil • 4 medium onions, sliced • 3 cups beef stock • 3 bay leaves • salt and pepper, to taste • 6 slices toasted French bread • 1 cup shredded Figi's Buttery Baby Swiss Cheese Heat butter and oil in a stockpot over medium heat until butter melts. Add onions; cook for 20 to 30 minutes, until dark golden. Add stock, bay leaves, salt and pepper. Bring to a boil; reduce heat, cover and simmer for 30 minutes. Ladle soup into 6 oven-safe soup bowls, disgarding the bay leaves. Top each with a slice of toasted French bread and sprinkle with Figi's Swiss Cheese. Set bowls on a sturdy baking sheet. Broil until cheese is melted and golden. Serves 6. |
Fresh Tomato Pie
| • 3 medium tomatoes, peeled • salt • 9-inch pie crust • olive oil • 1/2 cup chopped fresh basil • 1/2 cup chopped green onion • 1 cup (4 oz.) Figi's Provolone Cheese, shredded • 1/2 cup (2 oz.) Figi's Cheddar Cheese, shredded • 3 Tbsp. mayonnaise • pinch of cayenne pepper • 6 slices fried Neuske's Bacon, crumbled Preheat overn to 425°. Slice peeled tomatoes into 6 slices each, for a total of 18 slices. Lightly salt each slice and arrange on a wire rack set on a cookie sheet to allow excess moisture to drain (about 20 minutes). While tomatoes are draining, line a 9-inch pie pan with the crust. Brush the inside of the crust with a light coating of olive oil. Lightly dab tomato slices with a paper towel to remove any excess moisture and then evenly layer 9 slices in the bottom of the crust. Top with half of the chopped basil and half of the green onions. Repeat with the remaining tomato slices, basil and green onion. In a bowl, combine cheeses, mayonnaise, cayenne, and cooked bacon. Evenly spread over the top of the tomato and herb layers. Place on the center rack in oven and bake at 425° for 15 minutes, then lower heat to 375° and continue baking for another 30 minutes or until the cheese has browned and the center has firmed. Allow to cool 20-30 minutes before slicing and serving. |