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Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
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Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Creamy Ham, Spinach & Cheese Chowder


1/4 c. butter
1/4 c. all-purpose flour
4 c. 1% milk
1/2 t. salt
1/2 t. crushed red pepper flakes or 1/4 teaspoon freshly ground black pepper
1 c. diced ham
3 c. packed baby or torn spinach leaves
1-3/4 c. Sargento Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese, divided
1/2 c. herb or garlic croutons


Melt butter in large saucepan over medium heat. Add flour; cook 1 minute, stirring constantly.

Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper flakes; simmer 5 minutes, stirring occasionally. Stir in ham; heat through. Stir in spinach until wilted, about 2 minutes.

Stir in 1-1/4 cups cheese until melted; ladle into shallow soup bowls. Top with remaining 1/2 cup cheese and croutons.

All materials are courtesy of Sargento Cheeses. For more, visit

This farm news was published in the April 5, 2006 issue of Farm World.