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Nancy's Deep Dish Taco Pie     
· 1 pound ground chuck
· 3/4 cup chunky-style salsa
· 1 ready-to-bake pie crust
· 7 slices (1/4 inch) Wisconsin Medium Cheddar cheese
· 1 large beefsteak tomato, chopped
· 3/4 cup Wisconsin Pepper Jack cheese, shredded

Cottage Cheese Mixture:
· 3/4 cup low-fat Cottage Cheese
· 1 large egg
· 1/2 teaspoon jalapeņo seasoning
  (or one medium jalapeņo with seeds removed, diced)
· 1/2 teaspoon cumin
· 1/2 teaspoon Mexican chili powder

· Sliced green onions, sliced black olives, sour cream

Preheat oven to 450°F. Brown ground beef and crumble; drain fat and set aside to slightly cool. While ground beef is cooling, combine all ingredients for Cottage cheese mixture. Add salsa and Cottage cheese mixture to the ground meat and stir to distribute evenly.

Place pie crust in 9-inch glass pie plate. Layer Cheddar cheese slices on the bottom and along the sides of the crust; add ground beef mixture. Layer 1/2 of the chopped tomato and 1/2 of the shredded Pepper Jack cheese over beef; repeat.

Bake for approximately 15 minutes (crust will brown quickly). Reduce heat to 325°F for approximately 12 to 15 minutes until cheese is melted and crust is brown throughout. Cool on rack for 15 minutes. If desired, top with sliced green onions, sliced black olives and sour cream. Cut pie into wedges and serve.

Recipe © 2006 Wisconsin Milk Marketing Board, Inc.

Canadian Poutine

· 1 quart Canola oil
· 1 (10 1/4 ounce) can beef gravy
· 5 medium red potatoes, cut into fries
· 2 cups white cheddar cheese curds

Heat oil in a french fryer or deep heavy skillet to 365°F.

Heat up gravy in saucepan or microwave.

When oil gets to the temperature, cook the fries until light brown - about 5 minutes.

Pat the fries dry with a paper towel, then

Place them on a serving platter, and crumble the cheese curds over them.

Ladle gravy over the fries and cheese - serve immediately.

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