7 large eggs
1-1/4 cups half & half
8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
3/4 cup ham, cubed
1/2 cup red bell pepper, diced
1/2 cup portabella mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Morel Mushroom & Leek Jack cheese (or Jack cheese), cubed
1/4 cup Wisconsin Feta cheese, crumbled
Prep Time: 1 Hour
1. In a medium bowl, whisk eggs and half & half until well blended. Set aside. In a large bowl, combine remaining ingredients.
2. Grease 6 1-1/2 cup casserole dishes or 1 13 x 9-inch baking dish. Spoon bread and cheese mixture into dish(es). Pour egg mixture over the top. Refrigerate 4 hours or overnight.
3. Place casserole(s) in a 350ø F preheated oven for 30-35 minutes or until golden brown and eggs are set. Remove from oven and serve.
Number of Servings: 6
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
2 pounds fresh ripe tomatoes, peeled and diced or 1 can (26 ounces) whole, peeled tomatoes, drained
6 lean veal cutlets (4 ounces each)
Flour, Salt, pepper, rosemary, sage to taste
3 tablespoons butter
3/4 cup dry white wine
2 cups (8 ounces) shredded Wisconsin Provolone cheese
2 cups (6 ounces) grated Wisconsin Parmesan cheese
Heat butter in heavy skillet. Sautee onion and garlic until transparent. Add diced tomatoes; season with salt and pepper and simmer for about 10 minutes.
Flour the cutlets and season with salt, pepper, rosemary, and sage. Heat butter in another skillet; fry cutlets quickly until browned.
Place cutlets flat in baking dish; add wine and tomato mixture. Top with cheeses and bake at 350oF for about 25 minutes or until cheese melts.
Number of Servings: 6
3 large garlic cloves, peeled
3/4 cup Wisconsin whole milk Ricotta cheese
1/3 cup Wisconsin Asiago cheese, cubed
1/2 cup fresh basil leaves, lightly packed
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked Italian pizza crust
2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded and divided
2 medium Roma tomatoes, sliced 8 ounces
cooked Italian sausage, broken into small pieces
1 small green bell pepper, cut into 1/2-inch strips
Extra virgin olive oil
Preheat gas or charcoal grill to medium heat.
In a food processor or blender, process garlic until finely chopped. Add Ricotta, Asiago, basil, milk, salt and pepper; process until basil is finely chopped. Spread on pizza crust to within 1/2-inch of edge.
Sprinkle 1 cup Monterey Jack cheese over Ricotta mixture. Arrange tomatoes over cheese. Top with sausage. Set aside.
Brush green pepper strips with olive oil. Grill strips for 5 minutes or until crisp-tender, turning once. Dice green pepper; sprinkle over tomatoes along with remaining Monterey Jack cheese.
Place pizza on grill, cover and grill over indirect medium heat, rotating once, for 20 minutes or until cheese is melted. Let stand several minutes before cutting.
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