Monterey Jack
GLORIA'S PESTO POTATO SALAD
Dressing: 1 cup mayonnaise Salad: 4 cups peeled diced potatoes, cooked 1/2 cup chopped celery 1/2 cup sliced green onions 1/2 cup diced red bell pepper 1-1/2 cups (6 oz.) Wisconsin Monterey Jack cheese, cubed 1 tablespoon grated Wisconsin Parmesan cheese
In small bowl combine dressing ingredients; set aside.  In medium bowl, combine potatoes, celery, onion, pepper and Monterey Jack cheese.  Add dressing.  Toss lightly.  Sprinkle with Parmesan cheese.  Chill.   Makes 6 servings.
Tip: Wisconsin Style Havarti cheese delivers the same creamy texture when substituted for Monterey Jack cheese in this recipe.
Tip: A key ingredient in many Mexican-style dishes, Monterey Jack also works well on pizza because of its good melting qualities.

BAJA PIZZA POUCH (CALZONES)

1 pound bulk hot pork sausage 1/2 pound lean ground beef 1 can (12 oz.) refried beans 1 teaspoon cumin 1/4 teaspoon garlic powder 1 box (16 oz.) hot roll mix 1 can (14.5 oz.) crushed Italian flavored tomatoes 2 cups shredded Wisconsin Monterey Jack cheese 1 cup shredded Wisconsin Cheddar cheese Melted butter

In a frypan or skillet, brown pork sausage and ground beef.  Drain any fat.   Add beans, cumin and garlic powder.  Heat through. Meanwhile, prepare hot roll mix according to package directions for pizza crust. Divide dough into eight pieces.   Form each piece into a ball.  On a lightly floured surface, roll each ball into a 7-8 inch circle.  Place dough circles on 2 oiled baking sheets.  Place ¸ cup meat mixture on half the dough circle, spreading to within ¸ inch of edge.   Spoon 2 tablespoons crushed tomato over meat mixture.  Top each with 1/4 cup shredded Monterey Jack cheese and 2 tablespoons shredded Cheddar cheese.  Moisten edges of dough with water and fold circles in half.  Press edges firmly together with fork.  Brush with melted butter.  Bake in preheated 400¼F oven for 18-20 minutes or until golden brown.  Serve with a side of guacamole.  Makes 8 calzones.

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