Recipes

Here are a few recipes from our Minerva Dairy Family Recipe Book. Our Recipe Book has been added to over the years by our employees and generations of family members. Enjoy! 

 

 

Mushroom Soup
• 2 Large Shallots                 
• Sea Salt
• 2 Cloves of Garlic                
• 1 Cup of Marsala Wine
• 2 Packages of Button mushrooms        
• 1 Stick of Minerva Dairy Butter 
• 1 Package of Cremini mushrooms
• 2 more Tablespoons of Mushrooms
• Half gallon of Baker's Whole Milk
• Fresh Cracked Black Pepper
• 1/2 lb. Minerva Dairy Monterey Jack

Chop shallots and garlic fine and sauté in stick of butter in a large pot over medium heat.Coarse-chop button mushrooms and add to garlic/shallots/butter. Season with Sea Salt & pepper. Cook until softened. Add Marsala Wine and deglaze pan. Turn down to low cook setting. Slice the Cremini mushrooms.
In a separate sauce pan, melt remaining butter and add milk, sea salt and pepper.

Once hot, add grated cheese and mix till all cheese is melted and smooth & creamy. Add milk mixture to large pot and blend with Emulsion Blender until smooth. Add sliced mushrooms and stir. Serve hot, once sliced mushrooms are cooked through and have absorbed some liquid.

R E C I P E   F R O M :
VENAE BANNER, Minerva Dairy 5th Generation
 

 

 

 

Delicious Beer Cheese Party Dip
• 1 can of Beer (your choice)
• 1 lb. of GRATED PEPPERONI CHEESE
• 1⁄4 lb. BLUE CHEESE CRUMBLES

Heat I beer in a sauce pan on medium/low heat, add 1 pound of grated Pepperoni Cheese, whisk until smooth, add 1/4 pound Blue cheese crumbles, whisk until smooth, leave on low heat until thickened, whisk the sides as it reduces.  Serve warm.

R E C I P E   F R O M :
VENAE BANNER, Minerva Dairy 5th Generation
 

 

 

 

Peanut Butter Surprise Cookies
• 2 1⁄2 cups all purpose flour
• 1 teaspoon baking soda
• 1 1⁄4 teaspoons salt
• 1 Cup MINERVA DAIRY UNSALTED BUTTER
• 1 Cup granulated sugar
• 1 Cup packed dark brown sugar
• 1 Cup creamy peanut butter
• 2 large eggs2 teaspoons vanilla extract
• 3⁄4 cup creamy peanut butter
• 3⁄4 cup confectioner’s sugar
• 1⁄2 cup chopped honey roasted peanuts
• 1/3 cup granulated sugar

Line baking sheets with parchment paper. Whisk flour, baking soda, and salt together in a medium mixing bowl. Set aside. Beat butter in a large mixing bowl until creamy. Add in 1 cup granulated sugar and brown sugar and beat well. Beat in 1 cup peanut butter and mix well. Add in eggs, one at a time, beating well after each addition. Add in vanilla. Stir in flour mixture. Roll dough into a log, cover and refrigerate for 1-2 hours. Heat oven to 375 degrees. Stir 3⁄4 cup peanut butter and confectioner’s sugar together and roll in 32 1 inch balls. Mix Peanuts and 1/3 cup granulated sugar together on a small plate. Slice dough into 32 slices. Wrap dough around one of the peanut butter balls and roll in sugar and peanut mixture.

Put on prepared baking sheets. Flatten dough balls slightly with glass dipped in peanut and sugar mixture. Sprinkle any remaining peanut sugar mixture on top of cookies after all have been flattened. Bake for 10-12 minutes or until done. Cool on cookie sheets 3 minutes remove to wire racks to cooL completely.

R E C I P E   F R O M :
TERESA RALSTON, Contestant Name
OHIO STATE FAIR WINNER OF COOKIES & PASTRIES 2011

 

Meatloaf Cheese Burger on the Grill
• 1 lb Ground Chuck
• 1 Egg
• 1⁄2 Garlic Clove chopped
• 1⁄4 cup Onion diced
• 1⁄4 tsp Salt
• 1⁄4 tsp Pepper
• 1⁄4 cup crushed cracker crumbs
• 1⁄2 lb. MINERVA DAIRY BABY SWISS

Mix all together in a bowl and make it into patties. Then put them on the grill and just before they are done put a slice of Minerva Baby Swiss on it and enjoy!

R E C I P E   F R O M :
SHAUN DICKSON, Assistant Plant Operations Manager
A SUMMERTIME FAVORITE
.

 

Banana Split Pie
CRUST:
• 2 cups graham cracker crumbs
• 1 stick of MINERVA DAIRY BUTTER (melted)
• Mix together and pat down in a 9X13 pan

FILLING:
• 2 Eggs
• 2 Sticks of MINERVA DAIRY BUTTER (softened)
• 2 cups powdered sugar
• Mix together and beat for 20 minutes

Drain one large can of crushed pineapple.
Spread the filling evenly onto the crust, then cut up four bananas and put the pieces into the filling. Then place the drained pineapple onto the filling. Lastly, top with a generous amount of whipped cream and top with cherries and nuts.

R E C I P E   F R O M :
JACK LING, Process Control Manager & Farmer Relations

MY MOM GOT RECIPE FROM MY AUNT ABOUT 40 YEARS AGO AND WE HAVE BEEN MAKING IT EVER SINCE!

 

Summer Time Pizza
• 2 Packages of Jiffy Mix or crescent Rolls
• 4 cups of your choice of cut up vegetables (tomatoes, celery, carrots, cucumbers, and green peppers)
• 2 cups of Shredded Minerva Dairy Cheese

I like to Shred myself and use what is on sale.
This time I use MINERVA MELLOW CHEDDAR and MINERVA DAIRY BABY SWISS

• 16oz of sour cream
• 1pkg of cream cheese
• 1 envelope ranch dressing mix

Prepare crust according to direction. Then mix sour cream, cream cheese and ranch dressing mix together. Spread mixture on cooled crust. Put on the vegetables and slightly press them down so they set better. Top with grated cheese. Num Num eat it up!

R E C I P E   F R O M :
BETTE CROWL, Outlet Store Manager
RECIPE REQUESTED BY MY FAMILY AT ALL OUR SUMMER PARTIES!

   

Potatoe Reunion Casserole
• 32 oz. Hash brown potatoes, thawed
• 1/2 tsp. pepper
• 1/2 Cup MINERVA DAIRY BUTTER
• 1 can of cream of cheddar or cream of mushroom soup.
• 1 med. Onion, chopped fine
• 1 carton sour cream (16 oz.)
• 1 tsp. salt
• 8 oz. grated MINERVA MELLOW CHEDDAR

Mix everything except cheese together and put in a 9 X 13-inch pan. Sprinkle MINERVA MELLOW CHEDDAR CHEESE on top. Bake at 325 for 40-50 minutes. Great for the reunions or the holidays.

R E C I P E   F R O M :
JOAN RAYCHECK, Minerva Dairy Compliance Manager
FROM THE BACHTEL FAMILY REUNION. MY MOTHER’S SIDE OF THE FAMILY.

 

Octoberfest Cheese Dip
1 Pound of RED WAXED CHEDDAR (cubed)
One Beer (Something to your Liking)
One tablespoon of Minerva Dairy Butter
1/2 Tsp. Dry Mustard

On low-medium heat: Melt butter in pan, pour in beer, toss in cubed cheese and dry mustard, stir until cheese melts and becomes a cheese sauce. Great for dipping pretzels, bread, chips, etc. or try it on pasta, steak sandwiches, or a baked potato.

R E C I P E   F R O M :
VENAE BANNER, Minerva Dairy 5th Generation

 

German Short Bread
They’re easy as pie to make and dangerously easy to eat — it wouldn’t be outside the range of possibility to eat an entire tray in one sitting, as they are irresistible!

• 4 Cups of Flour
• A Dash of Salt
• 2 Cups of Sugar
• 1 lb. Minerva Dairy Butter

Combine flour, salt and sugar. Add room temp MINERVA DAIRY BUTTER (I add by hand, but can use mixer on low) Put dough into sided 9x13 pan and pat down. Pierce dough with fork in several spots. Put into pre-heated oven at 350 degrees. Bake for 15-20 minutes. Should be light brown. Cut into squares while warm. You can sprinkle with colored sugar for special touch.

R E C I P E   F R O M :
DIANA LANZER, A Valued 14+ year Employee

 

GRILLED CHEESE AND TOMATO SOUP
Keep it simple on YOUR night to cook!
Hannah and Hayden favorite (Dave’s grandkids)

• MINERVA DAIRY BABY SWISS Sliced
• Two loaves of Bread
• Minerva Dairy Butter

On low-medium heat: Butter the outside of two pieces of bread. Place one slice in a pan butter side down. Place on two slices of MINERVA DAIRY BABY SWISS. Top with other slice of bread.
Flip sandwich half way through cooking!

• Can of Tomato Soup (Pick your Favorite)
• One cup of Milk
• 2 TPS of Minerva Dairy Butter.

Heat soup adding Milk instead of water and 2 tps of Minerva Dairy Butter.
Creamiest soup ever! Loved by Big kids and little a like!

R E C I P E   F R O M :
DAVE SALING, Celebrating over 33 Years of Service

 

Cheesy Hashbrown Casserole
• 1 lb Shredded Hash Browns, Defrosted
• 1⁄2 C. Melted MINERVA DAIRY BUTTER
• 2 tsp. Italian Seasoning
• 1 tsp. Pepper
• 1 Can Cream of Chicken Soup
• 1 C. Milk
• 1 C. Sour Cream (can use Light Sour Cream)
• 1 1/2 C. Cubed MINERVA MELLOW CHEDDAR
• 1/2 C. Cubed MINERVA DAIRY MOZZARELLA

Place in Lightly Greased 9x13 Pan
Bake at 375° for 45 Minutes

R E C I P E   F R O M :
SHANNON BOND, Employee since 2005

 

Minerva Dairy Potato Soup
Start with 1-1/2 lbs.of MINERVA DAIRY SWISS CHEESE or (Premium, Baby or Lacey Swiss per your taste)
• 1 and 1⁄2 lg. Onion chopped
• 3 carrots sliced
• 2 celery sliced
• 3-5 lbs of potatoes diced
• 3 cups chicken broth
• 2 cups of milk
• 1lb of Bacon cooked crispy
• Salt, Pepper and Natures seasonings to taste

Combine onions, carrots, celery in lg sauce pan with butter and cook till translucent. Add Chicken broth and potatoes and cook till tender Salt, pepper and natures seasoning to taste. Add milk and stir in cheese and bacon. Thicken with rue of either flour and water or corn starch and water if needed.

R E C I P E   F R O M :
OUR FAMILY'S RECIPE, served at the Minerva Dairy Restaurant Counter.

 

Quick and Easy Lasagna
Ingredients
To assemble you will need the following:
• Box of Lasagna Noodles - 16 pcs.
• 1 lb. MOZZARELLA CHEESE - Thinly sliced or grated
• 1 lb. MINERVA MELLOW CHEDDAR - Thinly sliced or grated

Ingredients To Make Sauce
1 lb. Hamburger
1 Tsp. Garlic Salt
1 Tsp. Red Pepper
1 Tsp Salt
1 Tsp Pepper
2 - 6 oz. Cans of Tomato Paste
3 - 15 oz. Cans of Tomato Sauce

Brown hamburger seasoned with Garlic Salt, Red Pepper, Dried Onion, Salt & Pepper. After browning add 2 cans of tomato paste& 2 cans of water, bring to boil, lower heat & let simmer, stirring occasionally for 15 minutes. Add 3 cans of tomato sauce, bring back to boil, lower heat and continue cooking for 20 minutes.

Boil Noodles according to directions on box. Drain in Strainer. In 2 - 9x13 pans, layer sauce, cheese, noodles twice. Finish with a small amount of sauce on top. Preheat oven to 400 degrees. Bake Lasagna for 30 minutes until cheese is good and melted. This recipe makes 2 - 9x13 pans of lasagna. Enjoy!

R E C I P E   F R O M :
JACKIE EVANS, Minerva Dairy 25 Year Employee