Colby
COLBY-SWISS CHEESE SOUP
1 pound fresh broccoli or one 10-oz.     package frozen cut broccoli, thawed 1/2 cup water 1-1/2 teaspoons instant chicken     bouillon granules 2 medium carrots, thinly bias sliced 3 tablespoons butter 1/4 cup sliced green onion 3 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1/4 teaspoon white pepper 3 cups milk 2 cups (8 oz.) shredded Wisconsin     Colby cheese 1 cup (4 oz.) shredded Wisconsin     Swiss cheese 1/4 cup dry sherry
If using fresh broccoli, remove outer leaves and tough parts of stalks. Cut stalks into small bite-size pieces (about 4 cups). In a large saucepan combine the water and chicken bouillon granules; heat to boiling. Add the carrots and fresh or thawed broccoli. Cover and cook about 10 minutes or 'til vegetables are crisp-tender. Drain, reserving the liquid. If necessary, add enough water to the liquid to equal 1/2 cup. Set the liquid and the vegetables aside. In the same saucepan, melt the butter. Add green onion, cook 'til tender but not brown. Stir in flour, nutmeg, and white pepper. Add the milk and the reserved liquid all at once. Cook and stir 'til thickened and bubbly. Cook and stir 1 to 2 minutes more. Add the Colby cheese and Swiss cheese; cook and stir until cheeses are melted. Stir in the cooked vegetables and sherry; cook and stir 'til heated through. To serve, ladle into soup bowls. Top each serving with additional shredded Colby cheese, if desired. Makes 6 servings.

WISCONSIN COLBY CHEESE SCONES

1-1/4 cups (5 oz.) shredded Wisconsin Colby cheese 2 cups flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup dairy sour cream milk 1 egg, beaten 1/4 cup oil

Add cheese to combined dry ingredients; mix lightly. Combine sour cream with 3 tablespoons milk; blend in remaining ingredients. Add to flour mixture; stir until mixture forms a ball. Knead 15 times on floured surface. Divide dough in half, pat each into 7-inch circle. Brush tops with milk. Cut each piece of dough into eight wedges. Place 2 inches apart on greased cookie sheet. Bake at 425¡F, 10-12 minutes or until bottoms are golden brown. Makes 16 scones.

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