Recipes

Alice's Cooked Chicken Salad

Alice just lives right down the road from the store, perhaps you’ve seen her daughters scarecrows in the field (or even on our porch).
Prep Time 10 minutes
Cook Time 30 minutes

Equipment

  • 1 two-quart baking dish
  • 1 mixing bowl

Ingredients
  

  • cups Chopped Cooked Chicken
  • cups Chopped Celery
  • 1 can Cream of Mushroom Soup undiluted
  • 2 tsp Lemon Juice
  • 2 Tbsp Onion grated
  • 2 Tbsp Mayonnaise
  • ½ cup slivered Almonds
  • 2 cups Potato Chips crushed
  • ½ cup Harman’s Really-Aged Cheddar Cheese shredded

Instructions
 

  • Combine first 7 ingredients, blend well.
  • Spoon into lightly- greased two-quart baking dish.
  • Sprinkle with Chips.
  • Bake at 350º for 20 minutes.
  • Sprinkle with Cheddar Cheese and return to oven until Cheese melts. Serve warm.

Notes

Recipe from customer/friend, Alice Rossell.

Maine Baked Beans

Prep Time 20 minutes
Cook Time 6 hours 45 minutes
Bean Soaking Time 8 hours

Equipment

  • 1 large bowl to soak the beans
  • 1 large soup pot to parboil the beans
  • 1 bean pot or other deep dish ovenproof baking pot. Dutch oven works well
  • 1 large measuring bowl or pitcher to mix the wet ingredients and add water to the beans while baking

Ingredients
  

  • 2 pounds Soldier Beans
  • 1/2 pound salt pork
  • 1/4 cup sugar
  • 1/2 to 2/3 cup molasses
  • 2 teaspoons dry mustard
  • 1/2 teaspoon pepper
  • 1 dash of salt (to taste)
  • 1 medium onion optional

Instructions
 

  • Pick over the beans and soak them overnight in cold water.
  • In the morning, parboil the beans until the skins crack when blown upon.
  • If an onion is used, cut in quarters and put in the bottom of the bean pot.
  • Add the parboiled beans. (Some folks drain the beans and others use the bean water.
  • Cut through the rind of the salt pork to a depth of 1/2 inch, and place the pork on top of the beans.
  • Mix the sugar, molasses, mustard, pepper, and salt with 1 pint of boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover.
  • Bake at 300º for 6 hours or more, adding more boiling water as the beans cook.

Notes

Serve with steamed brown bread or hot Johnny Cakes.

John Harman's "Welsh Rabbit"

Recipe from John Harman’s “little black book” of recipes. In the 1961-1962 Brochure, Mr. Harman added the following note to this Rabbit recipe: “You cannot make a good Welsh Rabbit using young cheese. You can make an outstanding one with our Cheese.”
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 - 8 servings

Equipment

  • 1 double boiler
  • 1 mixing bowl or measuring cup to whisk eggs and ale together

Ingredients
  

  • 2 Tbsp Butter
  • 1 Pound Harman’s Aged Cheddar grated or finely chopped
  • ½ tsp Dry Mustard
  • 1 Pinch Cayenne Pepper (to taste)
  • ½ tsp Salt
  • 1 tsp Worcestershire Sauce (to taste - in some recipes, much more is added)
  • ½ cup Beer or Ale
  • 2 Eggs lightly beaten
  • 8 slices toasted bread

Instructions
 

  • Melt butter in the top of the double boiler.
  • Add cheese, stirring constantly until cheese melts.
  • Add seasonings.
  • Combine ale and eggs in a mixing bowl and whisk until just combined.
  • Add egg mixture to cheese. Stir until thickened.
  • Serve at once on prepared toast.

Notes

The key to this recipe is keeping all the ingredients well mixed and at a temperature just warm enough to melt the cheese and cook the egg. 
If fat separates from cheese it means your mixture is getting too hot. Remove from the stove and beat with a rotary beater or electric mixer until smooth, then serve right away.

Dr. Samuel Johnson's Stewed Cheese

The forerunner to Welsh Rabbit sold in Dr. Johnson’s day for a tuppence per plate (3 1/2 cents). John Harman used this recipe for several years in Harman’s recipe booklets.
Prep Time 5 minutes
Cook Time 5 minutes

Equipment

  • 1 heavy pan (or double boiler)

Ingredients
  

  • 2 Tbsp sweet butter
  • 1 c. light cream
  • 1 1/2 c. Harman’s Really-Aged Cheddar grated
  • 2-4 slices un-buttered toast crisp, lightly browned

Instructions
 

  • 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.

 

Harman's Best Macaroni and Cheese

Makes 6-8 servings
Prep Time 20 minutes
Cook Time 45 minutes

Equipment

  • 2 qt Casserole dish oven safe to 350 F
  • 1 large pot for boiling macaroni

Ingredients
  

  • 8 oz macaroni
  • 3 whole eggs
  • 1.5 c Harman's Really Aged Cheddar grated or chopped fine
  • 1.5 c whole milk
  • 1/2 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1 dash hot pepper sauce your preferred variety

Instructions
 

  • 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 1 and 1/2 cups Harman’s Really-Aged Cheddar.
  • Mix Cheddar mixture with 1 and 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.

Notes

Recipe from John Harman’s collection.

 

Harman's Cheese Balls

Gert Argersinger, our holiday typist in the 70s and 80s was the first to make Cheese Balls for Harman’s. She made them once or twice a week for several years and we had several bakers after her. Now, we keep the recipe right by the cash register to give out to folks and printed it in the brochure that goes out in all our packages.
Prep Time 30 minutes
Cook Time 12 minutes

Equipment

  • 1 mixing bowl
  • 1 mixing spoon
  • 1 baking sheet

Ingredients
  

  • 1 c grated Harman’s Really-Aged Cheddar (about 1/4 pound)
  • 1/2 c butter or margarine
  • 1 c flour
  • 1/2 tsp Tabasco sauce
  • 1 c Rice Krispies©

Instructions
 

  • 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 place on an ungreased baking sheet
  • Bake at 350º for 10-12 minutes or until lightly browned.
  • If you don’t want to roll each individual marble-sized cheese ball, try the following: Roll out little logs, and then slice the logs into 1/4 inch discs. (key word is LITTLE – both circumference and length of the log).

Notes

Store the Cheese Balls in a sealed container in your refrigerator.