12 slices of bacon
2/3 cup butter (no substitutes)
2/3 cup flour
7 cups milk (we use whole milk)
4 Large baking potatoes
1/4 cup minced chives
1 1/4 cup shredded cheese (Sunset View Deep Seneca)
1 cup sour cream
Salt and pepper to taste
Bake the potatoes--let cool and peel away the skin--dice cook bacon until crispy--drain on paper towel, and crumble In a large stockpot, heat the butter over medium heat until melted--add the flour to make a roux--whisk the roux until it is LIGHTLY BROWN (don't let it burn) Add the milk and whisk continually --add the cubed potatoes and the chives. Bring mixture to a boil stirring often to keep from burning on the bottom. Once boiling, turn down the heat to low and let simmer for about 10 minutes. (the soup should have thickened by this time--if not, let simmer a little longer) Add the bacon, sour cream and cheese--mix until the cheese is melted. Add salt and pepper to liking. Ladle into bowls and top with additional cheese, chives and bacon if desired. ENJOY
3/4 C. Flour
1/2 tsp. onion powder
3/4 cup milk
3 Tblsp. Oil
Beat the egg, blend in the flour, onion powder, milk and oil to make a smooth batter. Dip cheese curd in the batter to coat well Drop in HOT oil--(min. temp 365) Fry until browned ( a few seconds) OIL MUST BE HOT OR CURD WILL MELT ALL OVER AND MAKE THE OIL A MESS!!
8 oz. Sunset View Deep Seneca or Down on the Beach
1 Cup Mayonnaise
1 Medium Onion--chopped
Mix all ingredients together and put in an oven safe bowl. Sprinkle with Parsley if desired.
Bake at 350 for 20-25 mintues (if left longer, the oils will separate from the mayonnaise and cheese--but it's still okay to eat) or until slightly browned.
Serve with Catherine Valley Salted Crackers! UMMM so good.
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