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LORRAINE TROPICAL TURKEY SANDWICH |
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Prep Time : |
10 minutes
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Cheese used : |
Lorraine cheese
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Cook Time : |
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Serves : |
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Fore each sandwich, spread jalepeno- or pineapple-flavor cream cheese over toasted sourdough or Hawaiian bread. |
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Fill sandwich with a romaine lettuce leaf, three slices of deli-smoked turkey, sliced ripe avocado and two slices of Lorraine cheese. |
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Splash on a little Jamaican Pickapeppa sauce, if you like. |
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LORRAINE GRILLED ITALIAN CHICKEN SANDWICH |
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Prep Time : |
20 minutes
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Cheese used : |
Lorraine premium
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Cook Time : |
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Sandwich cheese
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Serves : |
1 portion
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Ingredients : |
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1 rustic Italian hard roll, sliced open |
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Italian dressing, to taste |
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6 oz. Grilled chicken breast, warm or room temperature |
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2-3 slices Lorraine Premium Sandwich cheese |
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2 Radicchio or romaine lettuce leaves |
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1/2 Small tomato, thinly sliced |
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3-4 Fresh basil leaves |
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Drizzle Italian dressing on cut halves of roll. |
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Place chicken breast on bottom half, then top with Lorraine cheese, lettuce, tomato and basil. |
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Cover with top half of roll and serve. |
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In place of Italian dressing, try:
Plain or flavored mayonnaise, red wine vinaigrette or balsamic vinaigrette. |
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In place of grilled chicken breast, try:
Oven roasted, Cajun or peppered deli-sliced chicken breast. |
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For extra flavor, add:
Pitted kalamata olives, pesto, roasted red peppers, capers, sun-dried tomatoes, or giardiniera peppers. |
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MAC & CHEESE |
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Prep Time : |
10 minutes
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Cheese used : |
Shredded Lorraine
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Cook Time : |
25 minutes
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Serves : |
12 servings
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Cook 1 1/2 lbs elbow macaroni to al dente stage; |
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Drain and refresh. |
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Combine with 1 qt. Lorraine Cheese sauce and 1/2 cup cream. |
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Place into buttered half-size hotel pan. |
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Sprinkle with Parmesan Crumb Topping; |
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Bake at 350 F. about 25 minutes until hot. |
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For Parmesan Crumb Topping, mix 4 oz. breadcrumbs with 2 oz. melted butter; |
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Stir in 4 o.z shredded Parmesan cheese.
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LORRAINE CHEESE SAUCE |
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Prep Time : |
20 minutes
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Cheese used : |
Shredded Lorraine
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Cook Time : |
5 minutes
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Serves : |
Yields 1 quart
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Cook 4 oz. butter with 1/2 cup flour in saucepan over low heat to make roux. |
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Whisk in 1 qt. hot milk; |
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Season with 2 tsp. Salt, 1 tsp. White pepper, 1 tsp. Dry mustard, 1/2 tsp. Cayenne, and 1/2 tsp. Nutmeg. |
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Simmer 5 minute. |
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Stir in 1/4 cup dry white wine or lemon juice and 1 lb. shredded Lorraine; |
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Heat just until cheese melts. |
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Use as an all-purpose cheese sauce. |
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LORRAINE TOPPING |
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Prep Time : |
15 minutes
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Cheese used : |
Shredded Lorraine
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Cook Time : |
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Serves : |
Yields 2 lbs.
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Combine 1 1/2 lb. shredded Lorraine with 4 oz. minced green onions, and 1 cup sour cream; |
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season lightly with salt and pepper. Use as an all-purpose topping for hot, baked potatoes, |
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Oven-baked vegetables, or broiled atop chicken breasts or fish fillets. |
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LORRAINE TUNA MELT |
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Prep Time : |
20 minutes
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Cheese used : |
Lorraine premium
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Cook Time : |
2 minutes
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Sandwich cheese
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Serves : |
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Ingredients : |
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1 pretzel roll, sliced open |
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Coarse-grained mustard, to taste |
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6 oz. (approx. 1/2 cup) tuna salad |
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1/2 small green pepper, sliced in rings |
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1 small tomato, thinly sliced |
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2-3 slices Lorraine Premium Sandwich cheese |
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Divide all ingredients into two equal portions. |
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Spread both halves of pretzel roll with mustard, then top each with tuna salad, green pepper, tomato and Lorraine cheese. |
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Broil sandwiches for 1-2 minutes, or until cheese is melted. Serve immediately. |
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In place of tuna salad try:
Crab or other seafood salad mixed with a touch of lime juice.
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For extra flavor, add:
Fresh chives, red onion, artichoke hearts, minced garlic or lemon zest.
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APPETIZER QUESADILLAS |
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Prep Time : |
10 minutes
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Cheese used : |
Shredded Lorraine
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Cook Time : |
5 minutes
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Serves : |
-
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For each quesadilla, place 2 oz. shredded Lorraine on one side of flour tortilla (7 to 8 inch round). |
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Arrange 4 jalapeno nacho slices on top of cheese; |
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Fold tortilla in half to cover filling. |
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Griddle 2 minutes on each side until golden brown and cheese beings to ooze. |
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Cut in half; |
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Serve with salsa. |
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CHEF’S OMELET OR FRITTATA |
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Prep Time : |
10 minutes
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Cheese used : |
Shredded Lorraine
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Cook Time : |
5 minutes
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Serves : |
-
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For each serving:
Use 3 beaten eggs lightly seasoned with salt and pepper. |
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Add to hot, buttered omelet pan and scramble to set slightly. |
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Add 1 oz. shredded proscuitto, 2 oz. cooked and sliced asparagus spears, and 2 oz. shredded Lorraine. |
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For omelet, fold in half to cover filling; |
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Cook on each side 30 to 45 seconds until eggs are golden and cheese melts inside. |
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For frittata, transfer pan of topped eggs to broiler rack set 6-inches away from flame. |
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Broil until cheese melts |
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STUFFED LORRAINE POTATOES |
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Prep Time : |
20 minutes
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Cheese used : |
Shredded Lorraine
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Cook Time : |
25 minutes
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Serves : |
16 servings
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Combine 4 lb. baked potato pulp with 2 lb. Lorraine topping; |
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season to taste with salt and Pepper. |
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Stuff potato shells with mixture. |
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Bake stuffed potatoes at 400 F. about 25 minutes until hot and top is lightly browned. |
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In addition, crumbled bacon may be added to potato stuffing mixture before baking. |
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CHICKEN FAJITAS OR SOFT TACOS |
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Prep Time : |
20 minutes
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Cheese used : |
Shredded Lorraine
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Cook Time : |
20 minutes
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Serves : |
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For each fajita : |
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Season 4 oz. chicken tenders, cut into strips, with 1/2 tsp. Chili seasoning mix. |
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Stir-cook in skillet until browned; remove. |
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Stir-cook 2 oz. each thinly sliced onion and thinly sliced bell pepper in skillet until browned and softened. |
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Return chicken to pan. |
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Top mixture with 4 oz. shredded Lorraine; |
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Cover pan for 1 minute until cheese melts slightly. |
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Scoop into warmed flour tortilla (10 inch round) and serve with salsa. |
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TANGY TURKEY & LORRAINE WRAP |
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Prep Time : |
5 minutes
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Cheese used : |
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Cook Time : |
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Serves : |
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Chipotle mayonnaise :
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Mix 1/2 cup mayonnaise with 3 tbsp. chopped fresh cilantro, 1 minced green onion, 1 tbsp. minced canned chipotle chilies in adobo and 1 tsp. Fresh lime juice. |
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Season with salt & pepper. |
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In place of chipotle mayonnaise, try:
Herbed cream cheese, pesto, rand dressing, honesy mustard, or mango chutney
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Try these flavorful additions:
Salsa, avocado, onion, cucubmer, sprouts, fresh mushrooms, olives or green, red and yellow peppers.
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CHEF’S SALAD |
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Prep Time : |
20 minutes
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Cheese used : |
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Cook Time : |
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Serves : |
1 / portion
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For each salad, use : |
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4 oz. lettuce, 3 oz. julienne cut meat (ham and roasted turkey breast), 2 oz. shredded Lorraine, 3 cherry tomatoes, halved, and 1 hard-cooked egg, quartered. |
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Dress with 1 oz. Dijon vinaigrette. |
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