May Hours: Thursday through Monday, 9:30 am - 4:30 pm


Cheese Recipes

Best Mac-n-Cheese 
Makes 6-8 servings

  1. Cook 8 oz. package of macaroni in boiling salted water until tender.
  2. Drain macaroni and put in a 2-quart casserole dish.
  3. In another dish, beat 3 eggs and add 1 and 1/2 cups Harman's Really-Aged Cheddar.
  4. 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
  5. 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.

Recipe from John Harman's collection.

Maxine's Cheese Balls

  1. Cream 1 cup (about 1/4 pound) of grated Harman's Really-Aged Cheddar with 1/2 cup butter or margarine.
  2. Mix in 1 cup flour, 1/2 teaspoon Tabasco sauce, and 1 cup of Rice Krispies©.
  3. Shape into marble-sized balls and ungreased baking sheet at 350º for 10-12 minutes or until lightly browned.
  4. If you don’t want to individually roll marble-sized cheese balls, try the following: Roll out little logs, and then slice the logs into 1/4 inch discs. (key word is little – circumference and length of the log).
  5. Store the Cheese Balls in a closed container in your refrigerator.

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.

Cheese Dollars 

  1. 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.
  2. 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.
  3. 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.
  4. After refrigeration, slice very thin (like coins) and bake on an ungreased cookie sheet at 350º for 15 minutes or until lightly browned.

Brenda Manix, who worked for us for years, used to bake these Cheese dollars for us to enjoy during the holiday season.

Cheese Puffs 

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

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

Recipe sent to us in 1986 by customer: Jim Mallory of Worcester, Massachusetts
“Recipe for Cheese Puff given to me by a friend who obtained it during a visit to Brazil. We think it is very good..."

Spinach Squares

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

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

Recipe from John Harman's sister, Vira Pettipas.

Mittersill's Cheese Soup
Makes 2 quarts.

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

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

In the 1960's; Mr. Hubert Pantz, the owner of Mittersill gave this recipe to Mr. Harman. It was served int he ski lodge restaurant.

Recipes Using Fruit Preserves

Dottie's Cranberry Sauce Recipe

Combine in Sauce Pan

2 cups fresh Cranberries
8 oz. Apple Hill Christmas Jam(Strawberry/CranberryJam)
only 1/4 cup Orange Juice 

Bring to a boil, lower heat and simmer for about 15-20 minutes (depending on the consistency you like).  Stir occasionally to prevent burning on the bottom. It changes from thin to thick pretty fast, so keep an eye on it.

Apricot Chicken Breasts

  1. Put 6 skinless Chicken breasts (we also use half chickens with skin) in greased cooking dish.
  2. Mix 1 jar of Hero Apricot Preserves, 1-8 oz. bottle of Russian or Thousand Island dressing, and 1 package of dry onion soup mix together.
  3. Spoon the mixture over the chicken.
  4. Bake uncovered at 350º for 1 hour.

A "go-to" recipe for when company is coming, given to us by Aunt Martha.

Jelly Bellies

  1. Preheat oven to 325º.
  2. Mix together 1/2 cup confectioners' sugar and 1 cup softened butter.
  3. Add 2 tsp. pure vanilla, blend in 2 cups flour & 1/4 teaspoon salt. Mix thoroughly but do not over beat.
  4. Roll into small ball about 3/4" to 1" in diameter. Place ball about 1" apart on baking sheet. Make a depression by pressing down gently with your thumb or spoon.
  5. Fill depression with a teaspoon of your favorite marmalade.
  6. Bake 12-15 minutes or until golden brown.
  7. Cool on your counter not on a cookie rack. May be dusted with confectioners' sugar.

Recipe from Mountainbrook of Vermont.