1/2 cup (2 ounces) Wisconsin Asiago Cheese, shredded

Directions: Preheat oven to 400 F. On lightly floured surface, roll puff pastry into 10x12-inch rectangle. Place on baking sheet.

In medium skillet, fry bacon over medium heat, just until beginning to brown; remove to paper towels. Cut into thin strips; set aside. Add onions to skillet; sauté over medium-low heat until wilted and beginning to color, 5-6 minutes. Add kale and cook 1 minute more. Remove to paper towels to drain.

In small bowl, combine cottage cheese and egg. Add half the bacon, season with

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salt and pepper. Spread cottage cheese mixture over puff pastry, leaving one-inch border around edge. Sprinkle evenly with remaining bacon, followed by onion and kale mixture. Top with Asiago Cheese. Bake 15-20 minutes until puffed and golden. Cut into 24 pieces; serve hot.

Creamy Avocado Spread

Serves 8-10 Ingredients:

1 envelope (2 1/2 teaspoons) gelatin

1 tablespoon butter 1 clove garlic, minced

1/4 cup heavy cream 1 1/2 cups sour cream

2 avocados, (1 1/2 avocado mashed; 1/2 diced)

Salt and pepper

1 cup fresh refrigerated salsa Crostini or tostada chips

Directions: In small bowl, sprinkle gelatin over 3 tablespoons warm water; let stand 5 minutes. Meanwhile, melt butter in medium skillet over medium heat; add garlic and sauté. Add cream and gelatin mixture; stir until gelatin melts.

Remove from heat; whisk in sour cream and mashed avocado. Pour into small, buttered bowl; cover and refrigerate at least 4 hours. Unmold onto serving plate and top with salsa and diced avocado. Serve with crostini or tostada chips.

Grilled Peruvian Parmesan Chicken Quarters

Serves 4


3 tablespoons garlic powder

2 tablespoons ground cumin

1/4 cup cider vinegar

2 tablespoons paprika

2 teaspoons black pepper

1/4 cup butter, melted

4 chicken quarters, rinsed and patted dry

1 1/2 cups (6 ounces) Wisconsin Parmesan Cheese, grated

Directions: In small bowl, combine first six ingredients. Spread on chicken pieces and place in resealable bag or airtight container. Refrigerate overnight.

To cook, prepare grill for direct cooking over medium heat (350 to 450 F). Place chicken skin side down and cook, covered, 5-10 minutes. Turn chicken,

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