Swiss Cheese Slaw Recipes

LIB WILHEM'S SWISS CHEESE SLAW PEPPERS SPREAD

Steps:

• Combine cheese, green onions, peppers in a bowl.
• Add enough Miracle Whip to bind and mix well.
• Store in refrigerator for up to one week.
• Add additional Miracle Whip if needed at serving time.
• Hollow out the center of cabbage and fold back outer leaves.
• Spoon cheese mix into center.
• Serve with crackers (rye is great).

MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW

Steps:

• For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
• Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
• Cut the sandwiches in halves or thirds before serving.

CHEESE SLAW RECIPE

Steps:

• Mix all the ingredients together adding just enough mayonnaise to bind it. Add salt & pepper to taste and chill for atleast two (2) hours. Serve with crackers, bagel chips or raw vegetables.

SWISS CHEESE LASAGNA

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

CHEESE SLAW

Steps:

• Mix all ingredients together in a mixing bowl and let stand overnight.
• Serve with your favorite cracker for a great appetizer before dinner.

SWISS CHEESECAKE

Steps:

• For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour.
• Wash egg beaters well, so no trace of batter remains. In a separate bowl, beat egg whites until medium-stiff peaks form. Lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. Pour batter into prepared crust.
• Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
• Turn oven heat off. Open oven door and let cheesecake cool in oven. It is normal for the cake to sink slightly in center. Refrigerate several hours or overnight.
• Place cake on serving plate; carefully remove sides of pan.
• For glaze, place pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.