Vella Cheeses are delicious in cooking. Here are some recipes for you to enjoy.     * indicates a low-carb recipe or variation Fried Cheese Grated Dry Jack Popovers Jalapeno Jack Corn Bread Spicy Vegetable Cheese Chowder Macaroni and Cheese Curried Broccoli or Potato Soup 3 Cheese Chicken Breasts in Tomato Sauce * Baked Polenta with Italian Style Table Cheese Potato Skins with Bacon and Cheese Olive Festival Toma * Herbal Cheese Toasts Baked Eggplant * Basil Cheeseburgers * Chicken Saltimbocca * Stuffed Zucchini *

2 tbs. butter (ideally Vella butter, obtained at the factory) 1 medium onion, diced 6 cups chicken broth 2 large potatoes, cubed 4 carrots, thinly sliced 1 cup milk 2 cups shredded sharp Vella Cheddar Cheese 1/2 lbs broccoli, separated into stalks. Reserve a few flowerettes for garnish. With broccoli: Melt butter in an 8 quart pot over medium heat. Add curry powder and onion. Cook, stirring, for 5 minutes. Stir in broccoli, potatoes, and carrots. Reduce heat, cover, and simmer until potatoes mash easily (about 30 minutes). Puree soup, return to pot, and bring to boil. Stir in broccoli flowerettes and milk. Reduce heat and simmer 5 minutes. Slowly stir in shredded Vella cheddar cheese. Serve when cheese is melted. Optional: season with crushed garlic cloves and 1 tsp. Asian chili sauce. With potatoes only: Omit broccoli and increase to 4 potatoes. Follow above directions.

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