Holidays And Events Recipes

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Swiss Cheese 'n' Onion Quiche Ready Time: 1 Hr 5 Min "You can add ham cubes, crumbled cooked bacon or cooked medium shrimp to this quiche if you'd like. They're all delicious additions. --Janet Briggs"

Swiss Cheese Bread Ready Time: 55 Min "Not only is this hearty whole wheat loaf filled with plenty of wonderful garlic and Swiss cheese flavor, the 'holes' that appear when baking make it look just like a wedge of Swiss cheese!"

Swiss Cheese Canape Cups Ready Time: 30 Min "Guests will think you spent hours making these impressive-looking canapes. You don't have to tell them they're actually easy to prepare! Horseradish and mustard give these bite-size snacks a little zip. -- Carol Harkings, Casper, Wyoming"

Swiss Cheese Scramble Ready Time: 50 Min "A family favorite that can be prepared the day before and baked the next morning."

Swiss Cherry Bruschetta Ready Time: 30 Min "This recipe is a spin-off a cherry chicken main dish my husband adores. The combination of sweet, tart and salty flavors provides a contrast that's hard to resist. --Shelley Platten, Amherst, Wisconsin"

Swiss Christmas Bread Ready Time: "This is a sweet bread, made into a round loaf."

Swiss Potato Pancake Ready Time: 20 Min "This is the classic Swiss mountain dish called Rosti. The big potato pancake is cut into wedges and usually served with bratwurst, but I have also prepared this cheese potato dish as a meatless main course. We love the nutty flavor that the Gruyere cheese provides. --Sue A. Jurack"

Swiss Potatoes Gratin Ready Time: 55 Min "Ricotta gratin potatoes - good for a variation on the traditional recipe!"

Swiss Scalloped Potatoes Ready Time: 1 Hr 40 Min "If you're a fan of French onion soup, you'll love this layered potato casserole. My family really enjoys it with ham, turkey or pork roast."

Syracuse Salt Potatoes Ready Time: 30 Min "Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish."