Wild Rice Soup

- Posted in Side Dish, Soup

2 Tbs. Margarine
1 cup sliced celery (about 2 medium stalks)
1 cup coarsely shredded carrot (about 1 medium)
1/2 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (about 1 small)
3 TBS. All-purpose flour
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
2 1/2 cups Vegetable Stock – (2 1/4 cup hot water and 2 1/2 teaspoons vegetable or chicken bouillon granules can be substituted for Vegetable Stock)
1 cup low-fat milk
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley.

Heat butter in a 3 quart saucepan over medium-high heat. Cook celery, carrot, onion, and bell pepper in margarine. Stirring frequently until onion is tender. Stir in flour and pepper. Stir in wild rice and Vegetable Stock. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in milk, almonds, and parsley. Heat just until hot. Do not boil. 5 servings

Sage-Rice Soup: Add 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leave to celery, carrot, onion, and bell pepper in butter. Substitute 1 1/2 cups cooked brown rice for the wild rice. Omit almonds and parsley. Top individual servings with herb croutons, if desired.

White Chili

- Posted in Meat, Side Dish

6 white corn tortillas
1 tablespoon olive or canola oil
3/4 pound boneless, skinless chicken breast, trimmed and cut into 3/4 inch chunks
Salt and freshly ground black pepper to taste
2 small red bell peppers, seeded and diced
1 large onion, chopped
1 4-ounce can chopped green chilies, drained
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 14-ounce can reduced-sodium chicken broth, defatted
2 cups fat free or low fat milk
2 15 ounce cans white hominy, drained and rinsed
1/2 cup chopped fresh cilantro
Lime wedges for garnish

1. Place a tortilla directly on stovetop burner (gas or electric), set at medium-low, and toast, turning frequently with tongs, until light golden and fragrant: 30-60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas into 1-inch-wide strips and set aside.

2. Season chicken with salt and pepper. In a deep pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2-3 minutes. Transfer to a plate and set aside.

3. Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin, and oregano. Cook, stirring until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips, and chicken.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes. Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish.

5. To serve, stir 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, tortilla strips, and lime wedges, if desired. Serve immediately.

Makes 6 servings; 300 calories, 6 g fat, 20% DIV calcium

Turkey Salad with Fruit

- Posted in Meat, Side Dish

3 cups cut-up cooked turkey or chicken
1 can (11 ounces) mandarin orange segments, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup thinly sliced celery (about 2 medium stalks)
3/4 cup sliced green grapes
2 green onions, thinly sliced
1 container (6 ounces) peach, orange, or lemon yogurt (2/3 cup)
2 tablespoons reduced-sodium soy sauce
Mixed salad greens

Mix turkey, orange segments, water chestnuts, grapes, celery, and onions in large glass or plastic bowl. Mix yogurt and soy sauce. Pour over chicken mixture. Cover and refrigerate at least 2 hours. Serve on salad greens.

From Creme de Colorado Cookbook

Sweet Potato Carrot Puree

- Posted in Side Dish

4 medium carrots, cut up
2 large sweet potatoes, peeled and quartered (1 pound total)
1/4 cup butter, softened
1/4 cup brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
3 to 4 tablespoons Longmont Dairy whipping cream, light cream, or half and half

In a large covered saucepan cook carrots for 10 minutes in enough boiling water to cover. Add sweet potatoes. Return to boiling. Cover and cook about 30 minutes or until vegetables are very tender. Drain.

Transfer cooked carrots and sweet potatoes to a large mixing bowl and beat with an electric mixer until smooth.

Add butter, salt, and pepper. Beat until combined. Then beat in enough cream or half and half until moistened.

If necessary, return to saucepan and reheat over low heat, stirring occasionally. Or, to serve later, transfer to a 1 quart casserole. Cover and chill for 2 to 24 hours. To serve, bake, covered, in at 350 degree oven for about 45 minutes, or until heated through.

Potato Salad

- Posted in Side Dish

Quick to please and easy to make!

3 lbs (about 6 cups) deli potato salad
1 can (11 oz.) Mexican corn (corn with red & green peppers), drained
1 can (2 1/4 oz.) sliced ripe olives
1 cup cubed LDF cheddar cheese
1 medium tomato, seeded & chopped
3 tablespoons finely chopped fresh cilantro or parsley

Combine all ingredients in a large bowl, mix well and chill until served. Makes 14, 1/2 cup servings.

Mooo News 2007

Stuffed Party Cheese

- Posted in Meat, Side Dish

Great appetizer for serving during the game!

1-16 ounce block Longmont Dairy Farm Colby Jack Cheese
1/2 pound ground beef
1 can ( 4 ounces) chopped green chilies, drained
1 can ( 3 1/2 ounces) whole black olives, chopped
1 large tomato, diced fine
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
Your favorite prepared salsa and stiff tortilla chips or corn chips for dipping

Brown ground beef and drain. Stir in green chilies, olives, tomato, chili powder, salt, and garlic powder. Let simmer for 20 minutes. Slice the cheese in 1/4” slices. Line the bottom and sides of a 8” x 8” baking dish with the cheese slices, reserving some for the top. Fill dish with the meat mixture and cover with the remaining cheese. Bake, uncovered in 350 degree oven for 10 minutes or until cheese melts. Spoon the salsa over top and serve with tortilla chips for dipping. (Reheat if cheese becomes stiff.)

From the American Dairy Association

Squash Florentine

- Posted in Meat, Side Dish

Make the filling the day before Thanksgiving
Serves 6

1 Winter Squash—cooked
1 package ( 10 oz) frozen chopped spinach, thawed
1 tablespoon butter
1 large shallot, minced
1 tablespoon flour
1/2 cup Longmont Dairy Whipping Cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon ground nutmeg
3 ounces thinly sliced proscuitto

Cook spinach in a 4 to 5 qt. pan, on high heat, for 2-4 minutes. Drain in a colander. When cool, press to remove excess moisture.

Over medium heat, combine butter and shallot in same pan used for spinach. Stir often until shallot is lightly browned. Add flour and stir until golden. Remove from heat and whisk in cream. Place on medium-high heat and stir until boiling. Mix in Worcestershire sauce, mustard, pepper, spinach, and nutmeg (to taste). If made ahead, cover and chill until next day; reheat.

Cut cooked, warm squash into 6 equal portions. Place, skin down, in baking pan. Top the squash equally with the spinach mixture; drape with proscuitto. Broil 8 inches from the heat until the proscuitto is sizzling and tinged with brown—(about 4 minutes). Set pieces on individual plates.

Homemade Sour Cream

- Posted in Miscellaneous, Side Dish

Try homemade sour cream on fresh sliced cucumbers, for a delicious treat!

1 cup heavy cream
1/4 cup sour cream or buttermilk

Mix heavy cream and buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated.

Idea: Color green for St. Patrick’s Day!

From: Susan Boyd’s Kitchen
Mooo News, March 2008

Sharp Cheddar Benne Cakes

- Posted in Baked Goods, Side Dish

Benne cakes are traditional treats in the southern United States, but the recipe originated from West Africa. Bennes are sesame seeds and are considered to bring good luck in many cultures. Traditionally, these cakes are sweet and are like small cookies. They are a regular treat at Kwanzaa celebrations. This variation brings a new take on an old favorite by adding a sharp cheddar twist!

1/2 pound LDF Sharp Cheddar Cheese, shredded (or 1 package of shredded)
1/2 cup Country Cream Butter
1 cup flour
1 1/2 to 2 ounces sesame seeds
Cayenne pepper

If you are using block cheese, shred or grate it while it is still cold. Or, you can use 1 package of LDF shredded cheese. Both cheese and butter should be allowed to sit out until they reach room temperature, before combining the ingredients in this recipe; they should be very soft before you begin.

First, mix cheese, butter, and flour together. Then, add a small pinch of cayenne. (More may be added, according to your preference.) Roll the dough into marble-sized balls, then roll them in the sesame seeds. Place the balls onto a cookie sheet and refrigerate until firm; then pack in a container and freeze until you want to bake them.

Remove the balls from the freezer to defrost, about 2 hours before serving. After defrosting, bake in a 400 degree oven for 10 to 15 minutes, or until slightly brown. These unique cakes are delicious with drinks or soup, or as an accompaniment to salad. Makes 50 to 60 Benne Cakes.

Order Sharpe Cheddar Cheese Here

Inspired by a recipe found in Reader’s Digest Secrets of Better Cooking
MOOO News, March 2011

The Savoy’s Beurre Blanc – White Butter Sauce

- Posted in Miscellaneous, Side Dish

Compliments of Chantal and Jean Martini
(Wonderful with fish or shellfish)

4 oz. dry white wine
2 pinches of salt
2 oz. fresh shallots, chopped
4 pinches of white pepper
4 bay leaves
8 oz. Longmont Dairy Whipping Cream
8 whole black peppercorns
8 oz. unsalted butter
4 oz. clarified butter

Sweat the shallots, bay leaves, and black peppercorns in clarified butter, on low heat, until the shallots are tender. Add the white wine, increase to medium heat and reduce to half the liquid. Pour in the heavy cream and reduce liquid slightly, about 1/3rd, on medium heat.

Add the unsalted butter in small pieces, all at once. Bring to a boil and stir with a whisk until the butter is melted. Add salt and pepper. Strain the sauce in a non-plastic strainer. Serve right away. (If you want to keep it hot before dinner, put it in a water bath.)

For additional flavor, after the sauce is finished you may add finely chopped fresh basil, fresh dill or Dijon mustard.