Recipes

• 1 Cup Sliced Carrots
• 1/4 Cup Pearl Onions
• 1/2 Cup Diced Celery
• 1 Pkt. Swiss Chicken Gravy
• 1/2 Cup Milk
• 2 Cups Diced Chicken Meat
• 4 Pieces Puff Pastry Squares

Cook carrots, onions and celery in salted boiling water until soft. Prepare the Swiss Gravy Mix as stated on the package. Add milk and bring to a boil again. Add cooked vegetables to the chicken and cook until heated thoroughly. Prepare Puff Pastry as indicated on the package. Divide into four bowls and top with the cooked pastry squares. Serves 4.

• 1 T. Oil
• 4 Skinless Chicken Breast
• Steamed Asparagus
• Crab Meat
• 1 Pkt. Swiss Chicken Gravy

Heat 1 tablespoon oil in skillet and saute 4 skinless chicken breast for approx. 5 minutes per side. Remove from skillet and put breast on plated. Top with steamed asparagus and crab meat, pour Swiss Gravy over top and serve. Also serve with mashed potatoes or rice if desired. Serves 4.

• 4 Pastry Shells
• 1 Cup Frozen Peas
• 1 Cup Sour Cream
• 1-2 Oz. Jar Diced Pimento
• 1 Lb. Diced Chicken Meat
• 1 Pkt. Swiss Chicken Gravy Mix

Prepare the pastry shells as directed. Prepare the Swiss Gravy Mix as stated on the package. When the gravy comes to a boil; add the chicken and pimentos. Add sour cream and cook until heated thoroughly. Add peas and spoon over pastry shell. Serves 4.

• 3 8oz Chicken Breast
• 8 Oz. Sliced Mushrooms
• 2 Oz. Flour
• 3 Oz. Butter
• 16 Oz. Chicken Stock
  Can Enhance Chicken Stock With Swiss Chicken Base To Taste)
• 3 T. Swiss Mushroom Base
• 3 Oz. Marsala Wine (Sweet)

Brown chicken breast on one side. Turn over and place in 400-degree oven. In a seperate pan melt butter then whisk in flour. Cook for 2 minutes, and then whisk in chicken stock and Swiss Mushroom Base. Remove chicken. Place chicken in a saucepan with the mushrooms and sautee. Then deglaze with Marsala. Add sauce. When it comes to a boil ladle over chicken breast and serve.

• 1 Medium Carrot Peeled
  And Diced
• 1 Medium Onion Diced
• 2 Ribs Celery Diced
• 1 Cup Frozen Peas
• 1 Cup Shredded Cabbage
• 2 Cups Cooked Chicken Meat Diced
• 5 Cups Unseasoned Chicken Stock
• 3 T. Swiss Chicken Base
• 1 Bay Leaf
• Pepper To Taste

Saute carrot, onion and celery in oil until they are soft. Add water and Swiss Chicken Base. Bring to a boil and simmer for 20 minutes or until vegetables are cooked through. Add frozen peas and chicken meat.

• 2 Whole Chickens
• 3 T. Swiss Chicken Base
• 2 T. Hungarian Paprika
• 4 T. Herbs Of Provence
• 3 T. Cracked Black Pepper
• 2 T. Granulated Garlic
• 3 Oz. Olive Oil

Rub chickens with olive oil. In a seperate bowl, mix all of the dry ingredients. rub the inside of the chicken with seasoning mixture and sprinkle the rest on the outside.Cook in oven preheated to 400 degrees for 35 – 40 minutes

• 4 16 Oz. Skirt Steaks
• 1 Cup Swiss Consomme
• 2 T. Dried Oregano
• 4 Cloves Garlic (Minced)
• 1 T. Paprika
• 3 Oz. Lemon Juice (Fresh Squeezed)

Mix all ingredients. Add skirt steaks, cover well and let marinate for 24 hours. Cook as desired.

• 3 Lbs. Beef Stew
• 1/2 Cup Pearl Onions
• 2 1/2 Cups Cold Water
• 1 Pkt. Swiss Beef Gravy Mix
• 6 Oz. Sour Cream
• Egg Noodles

Brown 3 lbs. beef stew in skillet. Add 1/2 cup pearl onions and brown. Add 2 cups cold water and whisk in 1 package Swiss Beef Gravy Mix. Bring to a boil and let simmer until beef is tender. Whisk in sour cream. Serve over egg noodles.

• 3 Lbs. Beef Stew
• 1 Cup Diced Carrots
• 1/2 Cup Pearl Onions
• 1/2 Cup Celery
• 1 Cup Diced Potatoes
• 1 Cup Red Wine
• 3 T. Prep. Horseradish
• 2 1/2 Cups Cold Water
• 1 Pkt. Swiss Beef Gravy

Brown 3 lbs. beef stew meat in a skillet. Add diced carrots, pearl onions, celery and diced potato, then cook for five minutes. Add red wine and reduce by half. Add 2 1/2 cups cold water and stir in 1 package Swiss Beef Gravy Mix.Bring to a boil, add horseradish and let simmer until
vegetables cook through.

• London Broil
• Salt And Pepper
• Mashed Potatoes
• 1 Pkt. Swiss Beef Gravy Mix

Season London Broil with salt and pepper and put on roasting rack in oven preheated to 400 degrees.Remove when desired temperature of meat is reached.Slice London Broil and serve with mashed potatoes.Spoon Swiss Beef Gravy over the slices and potatoes.

• 4 16 Oz. Center Cut Strip Steaks
• 2 T. Swiss Beef Base
• 1 T. Cayenne Pepper
• 1/2 T. Ground Cumin
• 1 T. Black Pepper
• 1 T. Dried Oregano
• 1/2 T. Granulated Sugar
• 1 T. Paprika

Combine all dry ingredients in a bowl. Rub all steaks with the cajun spice blend. Let sit for 2 – 3 hours before cooking as desired.

• 1 Medium Carrot Peeled And Diced
• 1 Medium Onion Diced
• 3/4 Cups Barley
• 2 Qts. Chicken Stock (Can Enhance Chicken Stock With
  Swiss Chicken Base To Taste)
• 3 T. Swiss Beef Base
• 1 Bay Leaf
• Oil
• Pepper To Taste

Saute carrot and onion in oil. Add chicken stock, barley, Swiss Beef Base, and bay leaf. Bring to a boil, then simmer until barley is done, approximately 30 minutes.Season with pepper and serve.

• 3 Lbs. Ground Beef Diced
• 2 1/2 Cups Bread Crumbs
• 3 Large Eggs
• Green Pepper Diced
• 1 Small Onion Diced
• 1 Pkt. Swiss Mushroom Gravy

Mix 3 lbs. ground beef with bread crumbs, eggs, green pepper and the onion. Roast in preheated oven at 325 degrees for about 1 1/2 hours or until internal temperature of 170 degrees is reached. Serve with Swiss Mushroom Gravy. Serves 4.

• 1 Pork Loin
• Sage
• Salt And Pepper
• 2 T. Oil
• 1 Pkt. Swiss Mushroom Gravy

Sprinkle pork loin with sage, salt and pepper, and rub into meat. Heat oil in a skillet and brown loin on all sides.Put loin and all drippings in a preheated 350 degree oven until desired temperature of meat is reached.Slice and spoon Swiss Mushroom Gravy over slices. Serves 4.

• 1 Meduim Onion
• 3 T. Butter
• 4 T. Flour
• 1/2 Cup Sherry
• 1 Qt. Chicken Stock
  (Can Enhance Stock Using Swiss Chicken Base To Taste)
• 1 Mushroom Chopped
• 1 Cup Heavy Cream
• 1 Oz. Swiss Mushroom Base

Saute onions and mushrooms in butter. When cooked add sherry. Then add flour, stir and cook for 2-3 minutes. Stir in chicken stock and Swiss Mushroom Base; bring to a boil. Add heavy cream, return to a boil and serve. Serves 4.

• 2 Lbs. Portabellos Or Shitake Mushrooms (Chopped)
• 2 Shallots Finely Chopped
• 2 Garlic Cloves Minced
• 1 Qt. Chicken Stock
  (Can Enhance Chicken Stock With Swiss Chicken Base To Taste)
• 2 T. Swiss Mushroom Base
• Vegetable Oil
• 2 T. Chopped Parsley

Saute shallots and garlic in oil until translucent. Add mushrooms and saute. Add chicken stock and Swiss Mushroom Base. Simmer fir 20 – 30 minutes. Add chopped parsley and serve. Serves 4.

• 3 Oz. Swiss Ham Base
• 1/2 Cup Honey
• 1 Cup Maple Syrup
• 1 1/2 Oz. Dry Mustard
• 1/4 Ground Cloves

Mix all ingredients in a bowl and spread over ham. Bake at 300 degrees for approximately 2 hours. Serves 12-14.

• 1/2 Lbs. Bacon (Chopped)
• 1/4 Cup Oil
• 1 Bay Leaf
• 1 Large Onion (Chopped)
• 2 Cups Split Peas
• Small Croutons
• 1 1/2 Qt. Chicken Stock
  (Can Enhance Chicken Stock With Swiss Chicken Base To Taste)
• 1 Cup Heavy Cream
• 2 T. Swiss Ham Base

Cook bacon in oil until crispy. Cook onions until translucent. Add split peas, bay leaf and stock. Bring to a boil and simmer until peas are cooked through. Add cream and bring to a boil again. Add Swiss Ham Base. Puree, cook for 45 minutes to 1 hour, and serve with croutons. Serves 4.

• 2 Cups Black Beans
• 1 Qt. Chicken Stock
  (Can Enhance Chicken Stock With Swiss Chicken Base To Taste)
• 2 T. Swiss Ham Base
• 1 Ham Bone
• 1/2 Cup Bacon (Chopped)
• 1 Large Onion (Chopped)
• 2 Jalapenos (Seeded And Diced)
• Cilantro, Sour Cream, And Red Onions For Topping

Saute bacon in saucepan until crispy. Add onion and cook until translucent. Add beans, stock, jalapenos and Swiss Ham Base. Simmer for 1 hour or until beans are cooked through. Puree and serve with cilantro, sour cream and red onions to garnish. Serves 4.

• 1 Qt. Water
• 1/2 Cup Swiss Consomme
• 2 T. Dried Oregano
• 1 T. Dried Base
• 1 T. Hungarian Paprika
• 1 1/2 T. Granulated Garlic
• 2 T. Swiss Browning And
  Seasoning Mix

Mix all ingredients in a saucepan. Bring to a boil, then simmer for 20 – 30 minutes. Makes 1 gallon.

• 4 12 Oz. Top Butt For London Broil
• 12 Oz. Swiss Browning And Seasoning Mix
• 3 T. Cracked Black Pepper
• 1 T. Granulated Garlic
• 4 Oz. Olive Oil

Toss meat and Swiss Browning and Seasoning Mix along with cracked black pepper and granulated garlic. Drizzle olive oil over meat and cover. Let sit for 24 hours before cooking. Top with Swiss instant Mushroom Gravy for added flavor. Serves 4.