Blues Buster Smoothie Makes 1 servings Prep Time: 5 min Cook Time: 5 min Ingredients 1 (6-ounce) container low-fat blueberry yogurt 1/2 cup apple juice 1/3 cup fresh or frozen blueberries 1/3 cup frozen sliced peaches 5-6 ice cubes Blend all ingredients with ice (amount of ice will vary depending on desired consistency). Pour into a glass and serve chilled. Recipe created by Moms Advisory Panel member, Kari Cameron Nutritional Facts per serving for individual food recipe: Calories: 280 Total Fat: 2 g Saturated Fat: 1 g Cholesterol: 10 mg Sodium: 85 mg Calcium: 20% Daily Value Protein: 6 g Carbohydrates: 60 g Dietary Fiber: 2 g |
Did you know that you can help your children score higher on tests by making sure they get a balanced breakfast every day? Students who eat a nutritious breakfast of milk, fruit, bread and meat learn more and do better in school. September is breakfast month so give them a healthy start for going back to school. Need an idea? Try this! This Recipe is From Lori Seleen Breakfast Casserole 6 eggs 1 lb cooked sausage 6 slices bread, cubed 1 c. shredded cheddar cheese 2 c. milk Parmesan cheese Beat eggs, bread and milk together. Add sausage and cheddar cheese; mix. Pour into greased 9x13 pan. Sprinkle with Parmesan cheese. Bake at 350 for 45 minutes. This Recipe is from Terri DiNitto Morning Orange Drink 1 (6-oz.) can frozen orange juice concentrate 1/3 c. sugar 1 tsp. vanilla 1 c. cold water 1 c. milk 10 ice cubes Combine the first five ingredients in a blender process at high speed. Add Ice cubes, a few at a time until smooth. Serve immediately. Makes 6 Servings. |
| This Recipe is from Patricia Furner Parsons Baked Onions in Cheese Sauce 2 1/2 onions 1/4 c. butter 1/4 c. flour 2 c. milk 1/2 c. buttered bread crumbs 1 tsp. salt 1 c. shredded American cheese Cook peeled onions in boiling, salted water only until tender, about 25 minutes. Drain thoroughly; chop and transfer to a buttered baking dish. Melt butter in saucepan. Add flour and salt. Blend. Add milk, stirring constantly. Cook until smooth and thickened. Add cheese. Stir over low heat until melted. Pour over onions and top with buttered bread crumbs. Bake in 350 oven for about 1/2 hour or until thoroughly heated and crumbs are browned. |
| FAVORITE DAIRY RECIPES |
| The recipes on this page are from our County Cookbook which are available for sale . |
This Recipe is from Bridgette Furner Cheese and Potato Wild Rice Soup 1/2 c. wild rice, uncooked 1 1/2 c. water 1/2 lb bacon, cut into pieces 1/4 c. chopped onion 2 cans cream of potato soup 2 1/2 c. shredded American cheese 1 qt. milk carrot curls (optional) Combine wild rice and water in saucepan. Cook over low heat for 45 minutes. Drain and set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain bacon and onion on a paper towel. Place soup in large saucepan. Dilute with 1 can of liquid; 1/2 can of milk and 1/2 can of water. Stir in milk, bacon onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot if desired. This Recipe is from Lois V. Lane Scalloped Zucchini 2 c. zucchini, cooked 2 c. saltine crakers, crumbled 2 T. onions, minced 1 c. cheddar cheese, cubed 1 c. milk 1 egg, beaten 2 T. butter, melted Layer cooked zucchini, crackers,onions and cheese in a 2 qt. greased casserole dish. Combine milk and eggs. Pour over the zucchini mixture. Pour butter over it all. Bake at 350 for 45 minutes. Makes 10 servings. This Recipe is from Nancy Pritchard Cranapple Salad 2 (3-oz.) pkgs. rasberry Jello 1 (8-oz.) can crushed pinapple 1(8-oz.) can cranberries 1 (8-oz.) pkg cream cheese, softened 2 T. salad dressing 1 pt. heavy cream 1/2 walnuts, chopped 1 apple, peeled and chopped Drain juice from pineapple and cranberries. Add enough water to juice to make 2 cups. Heat juice on stove and add Jello. Remove and cool in refrigerator until solid. Cream together cream cheese and salad dressing. Add Jello. Whip heavy cream. Fold into Jello mixture. Add cranberries, pineapple, walnuts and apple. Serve. |
| Baked Apples with Cinnamon Yogurt Topping Makes 4 servings Prep Time: 25 min Cook Time: 40 min 4 Granny Smith or Gala apples (with or without skin) 1/4 cup unsweetened apple juice or apple cider 1/4 cup brown sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt For the cinnamon yogurt topping: 2 1/2 cups low-fat plain yogurt 1 tablespoon honey 1/4 teaspoon cinnamon Preheat oven to 350 degrees Fahrenheit. Spray an 8x8-inch baking dish with nonstick cooking spray; set aside. Core and thinly slice apples. Place apples in a medium bowl and toss with apple juice. Mix brown sugar, cornstarch, cinnamon, nutmeg and salt together in a small bowl. Sprinkle over apples and stir gently until apples are coated. Pour apples into prepared baking dish. Bake 40 minutes or until apples are slightly browned at edges and sauce is bubbling. For the cinnamon yogurt topping: Line a colander with several paper towels and place over a bowl to catch drips. Pour yogurt into colander and allow to drain, refrigerated, about 30 minutes. Spoon yogurt into a small bowl and stir in honey and cinnamon. For each serving, top 1/4 of the warm apples with 1/4 of the yogurt topping. Recipe Created by Chef Michael Bussinger on behalf of 3-A- Day™ of Dairy Nutritional Facts per serving for individual food recipe: Calories: 330 Total Fat: 2 g Saturated Fat: 1.5 g Cholesterol: 15 mg Sodium: 270 mg Calcium: 30% Daily Value Protein: 7 g Carbohydrates: 72 g Dietary Fiber: 3 g |
