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Recipes Using:
Harman's Really-Aged Cheddar Cheese
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RECIPES USING HARMAN'S REALLY-AGED CHEDDAR CHEESE:

Cheese Balls:

• Cream 1 cup (about 1/4 pound) of grated Harman's Really-Aged Cheddar with 1/2 cup butter or margarine.
• Mix in 1 cup flour, 1/2 teaspoon Tabasco sauce, and 1 cup of Rice Krispies©.
• Shape into marble-sized balls and ungreased baking sheet at 350º for 10-12 minutes or until lightly browned.
• Store the Cheese Balls in a closed container in your refrigerator.

Cheese Dollars:

• Cream 2 cups (about 1/2 pound) grated Harman's Really-Aged Cheddar with 1/2 cup margarine or butter. Add 1 and 1/2 cups flour.
• Mix in your choice of one of the following: 1 Tablespoon chives, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, or 1/2 teaspoon Tabasco sauce.
• Roll dough into a 2-inch diameter log, wrap in cellophane or wax paper and refrigerate for at least 2 hours. You may also freeze these logs for baking at a later date.
• After refrigeration, slice very thin (like coins) and bake on an ungreased cookie sheet at 350º for 15 minutes or until lightly browned.

Puffed Cheese (from John Harman's recipe collection):

• Grate 1 lb. Harman's Really-Aged Cheddar and mix in enough mayonnaise to be able to form walnut-sized balls.
• Place balls on thin sliced bread shapes.
• Broil until they puff.

Cheese Puff (recipe from 1986 customer J.Mallory, Massachusetts):

8 slices day old bread
6 oz. Harman's Really-Aged Cheddar Cheese
3 eggs, beaten slightly1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon paprika
2 cups milk

• Remove crusts and cut bread slices diagonally into triangles.
• In greased 1and 1/2 quart casserole lay bread in pinwheel design of 8 triangles
• Cover bread with cheddar, sliced 1/4" inch thick.
• Top with the remaining bread.
• Beat eggs. Add pepper, salt, paprika, and milk.
• Pour over bread and cheese.
• Let stand one hour.
• Bake at 350º for 30-45 minutes until puffed and brown.

Dr. Samuel Johnson's Stewed Cheese (recipe from John Harman's collection):

• The forerunner to Welsh Rabbit sold in Dr. Johnson's day for a tuppence per plate (3 1/2 cents).
• Heat to a simmer in a heavy pan (or double boiler) 2 Tablespoons of sweet butter and 1 cup of light cream.
• Stir in 1 and 1/2 cups grated Harman's Really-Aged Cheddar.
• Serve piping out over crisp lightly browned toast, with mugs of ale.

Best Macaroni and Cheese (recipe from John Harman's collection, makes 6-8 servings):

• Cook 8 oz. package of macaroni in boiling salted water until tender.
• Drain macaroni and put in a 2-quart casserole dish.
• In another dish, beat 3 eggs and add 1and 1/2 cups Harman's Really-Aged Cheddar.
• Mix Cheddar mixture with 1and 1/2 cups milk, 1/2 teaspoon salt, 1 Tablespoon Worcestershire sauce, and a dash of hot pepper sauce.
• Pour mixture over macaroni. Place casserole dish in a shallow pan of hot water one-inch deep. Bake in slow (325º) oven for 40-45 minutes.

Spinach Squares (recipe from John Harman's sister, Vira Pettipas):

3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
2 packages thawed spinach
1 Tablespoon chopped onion
4 Tablespoons margarine 1 pound shredded Harman's Really-Aged Cheddar Cheese

• Mix together eggs, flour, milk, salt, and baking powder.
• Once well mixed, add Cheddar, spinach, and onion.
• Use the margarine to grease well a 9x13 pan and then add the remaining margarine to the mixture.
• Pour the mixture into pan and bake at 350º for 35 minutes.
• Cut the mixture into squares for warm canapés or larger pieces for a lunch. You may freeze the Spinach Squares for reheating later.

Mittersill's Cheese Soup - makes 2 quarts (from Herbert Pantz, former owner of Mittersill Alpine Village):

6 ounces Harman's Really-Aged Cheddar Cheese, grated 6 ounces of a young cheddar, grated
4 Tablespoons butter
1/2 cup diced carrot
1/2 cup diced green pepper
1/2 cup minced onion 1/2 cup minced celery
1/2 cup flour
1 quart well-seasoned chicken stock
3-4 cups fresh milk
salt and white pepper

• Melt butter in double boiler, add vegetables.
• Braise until tender, not brown.
• Blend in flour. Cook one minute, stirring constantly.
• Add stock and cook; stir until thick.
• Add Cheddars; stir until they melt.
• Thin with milk to creamy consistency.
• Season with salt & pepper.
• Strain, Reheat in double boiler.
• Serve hot - or in warm weather, serve very cold.