Friday, June 17, 2011
Dairy Farm Dad
Wednesday, June 15, 2011
Dairymom's Thankful Thursday
Monday, June 13, 2011
Dairy Farmer's Dream Contest
I really feel like my celebration of June Dairy Month actually started in April with our annual 4-H Dairy Recipe Contest sponsored by the Benton County Farm Bureau Women's Committee. One of the most important judging criteria is the creative use of dairy products in each recipe. Using all these delicious dairy products is a dairy farmer's dream come true! After all the recipes are judged and winners selected for both main dish and party category, we get to sample all these delicious dairy recipes. What a dairy delightful experience! To celebrate June Dairy Month, you might want to try this winning main dish recipe submitted by 4-H member Ty Connolly.
Barbeque Baked Potato Casserole
2 teaspoons butter
16 medium green onions,sliced (1 cup) use remainder for garnish
1 medium yellow or orange bell pepper,chopped (1cup)
2 cups hot water
1 cup of milk
1 cup of half and half
1/4 cup butter
1 box(7.20z)Betty Crocker roasted garlic mashed potatoes(2pouches)
1 cup of shredded Monterey Jack cheese with peppers
4 ounces of 1/3 less fat cream cheese cut into cubes
3 cups shredded Cheddar cheese(12 oz),divided
1(8oz)container light sour cream
1(4oz)can chopped green chilies,drained
3 cups shredded barbecue beef or pork
3/4 cup barbecue sauce
Tomato pieces for garnish
Heat oven to 350 degrees. Spray 13x9 inch baking dish with cooking spray.
In 10-inch nonstick skillet,melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute,stirring occasionally. Remove from heat; set aside.
In 2 quart sacuepan,heat the water,half and half,milk and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until moisture is absorbed. Beat with a fork until smooth. Stir in 1 cup of Monterey Jack cheese with peppers and 4 ounces of 1/3 less fat cream cheese cut into cubes; stir till blended. Gently fold in 8 ounces of light sour cream and 4 ounces of chopped green chilies. Mix the potato mixture,the pepper and onion mixture and 1 1/2 cups of cheddar cheese together. Spoon into a 13x9 inch baking dish. Sprinkle with another 3/4 cup of cheddar cheese. Arrange meat evenly over cheese. Drizzle barbecue sauce over the meat. Sprinkle remaining 3/4 cup of cheddar cheese over the meat.
Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving. Garnish, with tomato pieces and sliced green onions.
Sunday, June 12, 2011
Arkansas Milk Stabilization
Wednesday, June 8, 2011
Dairymom's Thankful Thursday
Tuesday, June 7, 2011
June Dairy Month Cheesy Pleasing Recipe
Cheesy Chicken Cruncher
Ingredients
1 cup all purpose flour
4 egg whites
1/2 cup reduced-fat milk
1 1/2 cups cornflakes
1 cup reduced-fat ,shredded Cheddar cheese
6 chicken breast filets;cut into strips
Preheat oven to 375 degrees F. Set up three bowls with the following: 1)flour;2)an egg-wash;made by beating the eggs and milk together; 3)cornflakes mixed with cheese.
Coat a 13x9 baking pan with non-stick cooking spray. Dip chicken pieces in flour, then into egg-wash,then roll in the cheesy-flakes mixture, coating the entire piece of chicken, and place on the baking pan. Discard any unused cornflake mixture after coating chicken. Bake fro 25 minutes, turning halfway through to ensure even browning. Serve with ketchup or BBQ sauce if desired.
This recipe was created by Chef Jon Ashton of Orlando Florida and featured in the 30 Days of Dairy fact sheet from http://www.nationaldairycouncil.org/ and recipe section of http://www.midwestdairy.com/.