Carol’s Company Chicken
6 boneless, skinless chicken
breasts, pounded to ½" thickness
8 oz. Smith’s Farmstead Gouda, grated
1 can condensed cream of chicken soup
½ cup milk ~ 1 cup stuffing mix ~
¼ cup melted butter
chicken breasts in 13 x 9 baking pan.
Top chicken with grated cheese. Mix soup
with milk and spread over cheese.
Combine stuffing mix and melted butter,
and sprinkle over soup mixture. Bake in
350° oven for 45 minutes to 1 hour.
Baked Baby Gouda
14 oz. Smith’s Baby Gouda ~ 8 oz.
tube crescent rolls
Have cheese at room temp. Preheat oven
to 375°. Remove wax and thin yellow
layer under wax from the baby Gouda. Cut
baby Gouda in half so each piece looks
like a half moon. Remove crescent rolls
from tube and unroll. When unrolled, the
dough forms a rectangle. Divide in half
the short way.
Place each baby Gouda half on a square
of dough. Bring edges of dough together
over the cheese so the cheese is
completely enclosed. Pinch edges of
dough together to seal. Place on cookie
sheet and bake at 375° for 10-13 minutes
or until golden brown. Serve
Gourmet Macaroni and Cheese
16 oz. box elbow macaroni ~ 3
cups cream sauce with cheese ~ Buttered
macaroni according to directions on the box.
Drain. Pour half the elbows into a
greased 3 qt. casserole. Cover with half
the sauce. Add the rest of the macaroni
and the remainder of sauce. Top with
buttered breadcrumbs. Bake at 400° until
browned and bubbly, approximately 25
Cream Sauce with Cheese
6 tbsp. butter ~ 6 tbsp. flour ~
3 cups milk
½ lb. or more of Smith’s Farmstead Award Winning Smoked Gouda or Garlic Gouda, shredded
½ lb. or more of Smith’s Farmstead Sharp or Extra Sharp Cheddar, shredded
Salt and Pepper to taste
butter. Stir in flour to make a paste.
Slowly add milk and stir until smooth.
Cook over medium heat, stirring
constantly, until sauce comes to a boil.
Boil 2 minutes, stirring constantly,
until sauce thickens. Turn heat to low.
Add shredded cheeses and stir until
cheeses are completely melted. Add salt
and pepper to taste.
Buttered Bread Crumbs
Melt 2 tbsp. butter. Add ½ cup bread
crumbs and stir until blended.
Smith’s Farmstead Smoked Cheddar Potato Gratin
Smith’s Farmstead Smoked Cheddar Cheese makes this potato casserole extra-special.
Serve this potato gratin with meat or chicken for a fabulous meal.
2 Tablespoons butter
~ 1 Clove of garlic, minced
2 Pounds Russet potatoes (baking potatoes), peeled and thinly sliced
Salt and freshly-ground pepper
~ 1½ Cups shredded Smith’s Farmstead Smoked Cheddar Cheese
1½ Cups heavy cream ~ ¾ Cup whole milk
Heat oven to 350°.
In a small skillet or saucepan over medium-low heat, melt butter with minced garlic; cook for about 1 minute.
Strain butter into a 2½-3 quart baking dish and swirl to coat the bottom and sides of the dish. Discard garlic.
Arrange half of the potatoes in the baking dish; sprinkle with salt and pepper and half of the cheese. Layer the remaining potatoes; sprinkle with salt and pepper and the rest of the cheese.
Combine the cream and milk; heat until the mixture begins to bubble; pour over the potatoes.
Place the baking dish on a baking sheet (to catch any spillover) and bake for about 1 hour - 1 hour, 15 minutes (or until potatoes are tender.)
Smith’s Cheeseburger Pie
1 lb. ground beef ~ 1 cup chopped
onion ~ ½ tsp. salt
1 cup Smoked Smith’s Country Gouda,
½ cup Bisquick® ~ 1 cup milk
~ 2 eggs
oven to 400°. Grease 9" pie plate. Cook
ground beef and onion until beef is
brown; drain. Stir in salt. Spread in
pie plate; sprinkle with cheese. Stir
remaining ingredients until blended.
Pour into pie plate. Bake about 25
minutes or until knife inserted in
center comes out clean. 6 servings.
Jen’s Crockpot Lasagna
1 lb. ground beef ~ 1 lg. onion ~
2 garlic cloves, minced
1 can (29 oz.) tomato sauce ~ 1 can (6
oz.) tomato paste
1 cup water ~ 1 tsp. salt ~ 1 tsp. dried
1 pkg. (8 oz.) no-cook lasagna noodles
4 cups (16 oz.) plain Smith’s Country
Cheese Gouda, shredded
1½ cup (12 oz.) small curd cottage
½ cup grated Parmesan cheese
In a skillet, cook beef, onion and
garlic over medium heat until meat is no
longer pink; drain. Add the tomato
sauce, water, tomato paste, salt and
oregano; mix well. Spread a fourth of
the meat sauce in an ungreased 5-qt.
slow cooker. Arrange a third of the
noodles over sauce (breaking the
noodles, if necessary.) Combine the
cheeses; spoon a third of the mixture
over noodles. Repeat layers twice. Top
with remaining meat sauce. Cover, and
cook on low for 4-5 hours or until
noodles are tender.
Cumin Cheese Taco Dip
8 oz. Smith’s Creamy Gouda Spread
½ cup Smith’s Cumin Cheese, chopped
1 cup tomato salsa
Mix all ingredients together and heat,
covered, in microwave oven, until warm.