Ingredients
3/4 lbs of RICA Danish cheese cut into squares
3 Tbsp of olive oil
1 Chopped onion
3 Chopped cloves of garlic
3 Tbsp of chopped parsley
1 1/4 lbs of chopped ham
1 Chicken bouillon cube
1 lb of boiled potatoes cut into squares
1 Cup of boiled carrots cut into squares
1 Small can of Petit Poi

Preparation:
Sauté the onion, the garlic, the parsley, the ham and the chicken bouillon cube in oil for three minutes. Add the potatoes and the carrots for two more minutes. Add the petit poi and the RICA Danish cheese. Remove from the stove and decorate

MIDSUMMER SALAD

Ingredients:
1 lb of RICA Cream cheese cut into squares
1 can of corn
2 Red cubanelle peppers, roasted and chopped
2 Green cubanelle peppers, roasted and chopped
SAUCE:
1 Garlic clove
2 Teaspoon of salt
1 1/2 Tbsp of vinegar
1/8 Teaspoon of oregano
1/2 Cup of olive oil

Preparation:
Mix everything together and season with the following sauce: pound the garlic together with the salt and the sugar. Add vinegar until the salt and the sugar are completely dissolved; finally ad the oregano and the oil. Mix everything together and place it to the refrigerator. Serve chilled

FRUIT SALAD

Ingredients:
1 Pineapple, pealed and chopped into small squares
1/3 cup of sugar
1 can of fruit cocktail
1/2 lb of RICA Cream cheese
2 to 3 Tbsp of UHT RICA Milk
1 Tbsp of sugar
1/4 Teaspoon of salt
1 Pint of RICA Milk Cream
1/4 Cup of powdered sugar
1 Teaspoon of vanilla extract

Preparation:
Cook the pineapple together with the sugar until it crystallizes, then strain and place it in the refrigerator so it can cool down. Process or blend the cheese together with the milk, the tablespoon of sugar, and the salt so it’s all creamy. Let it set. The milk cream and the bowl where is going to be mixed together should both be chilled. Add to the bowl the powdered sugar, the vanilla and the milk cream.

Start to blend; stop blending when it thickens and with a wooden spoon ad the cheese; the ad the fruits. Decorate and chill. Gives 10 to 12 servings

SPECIAL SALAD

Ingredients:
4 Big lettuces
1 Cup of celery chopped into small pieces
1 Cup of nuts chopped into small pieces
1/2 Cup of raisins
3 Cups of pineapple chopped into small pieces
8 ó 12 Oz. of mayonnaise
3/4 Pounds of grated RICA Cheddar Cheese

Preparation:
Wash the lettuce and place them for a while inside the refrigerator in a bowl with cold water. Drain the water from them and take them apart converting it into smaller pieces using your fingers.
Place half of the ingredients in a crystal salad bowl in the order above mentioned and distribute them by layers, starting with the lettuce, the celery, so on and so forth. The mayonnaise is put with the help of a pastry bag. Start each layer again with lettuce.

MOZZARELLA AND TORTELLINIS SALAD

Ingredients:
1 Lb of RICA Mozzarella Cheese cut into squares
1/2 Lbs of boiled tortellini
1/2 Lbs of black olives
2 Large ripped tomatoes cut into squares
10 Leaves of sweet basil
2 Cloves of garlic
1/2 Tbsp of sugar
1/4 Tbsp of salt
1/4 Tbsp of chopped parsley
1/4 Cup of olive oil
1 Cup of grated RICA Samsoe Cheese
1 Cup of mayonnaise

Preparation:
Mix the mozzarella, the tortellini, the olives and the tomatoes in a bowl. Mix with the following sauce: pour in a blender parsley, sweet basil, garlic, sugar, salt, olive oil and the cheese; mix together by hand all of these ingredients with the mayonnaise. Decorate as liked and place it in the refrigerator. Serves from 10 to 12 people

SPRING SALAD

Ingredients:
2 Lettuces
2 Large ripped tomatoes chopped without the seeds
1 Chopped medium-sized white onion
1 Chopped green pimento
3/4 Lb of chopped RICA Romano Cheese
1/4 Lb of chopped cooked ham

Preparation:
Wash the lettuce and place them in a bowl with cold water until they are going to be used. Drain the water off them and chop them into little pieces. Add the rest of the ingredients and organize.