Heat a gallon of water to 110 degrees. Mix in 1 pound of dried whey and low fat powdered milk fortified with Vitamins A,K, B12, D3, E, Calcium and phosphorus. Stir carefully until dissolved and serve in a calf-sized bottle.
Fizzy Chocolate
It tickles your mouth!
3/4 Cup milk
1 Tablespoon chocolate syrup
2 Tablespoons club soda or 7-up.
A tall glass filled with ice
Have everything cold. Measure the milk and chocolate syrup into a container with a tight lid and shake hard, until it’s all mixed. Open the container and add the 2 tablespoons of club soda or 7-up. Close the container and shake it again. Pour it into the glass and taste it right away! (It’s still shaking on your tongue now!)
Cheesie Quesadillas
THE HOT STUFF
Ask an adult if you can use the oven and the cheese shredder.
Turn on the oven to 350 degrees.
Get out a cookie sheet, cheese shredder or grater, and a can opener.
Don’t forget to get out this food stuff too:
8 ounces of Mild Cheddar or Jack cheese
6 medium flour tortillas
1 small can of chopped black olives
1 small can of mild green chilies
Grate or shred the cheese into a bowl or onto a piece of waxed paper. On a clean counter, lay out the tortillas. Sprinkle about 1/3 cup of the cheese over each tortilla. Use a spoon to put some black olives and green chilies on top of the cheese. (Don’t touch the chilies with your fingers.)
Fold the tortillas over the filling one time. Put the tortillas on the cookie sheet. Put the cookie sheet in the warm oven and set the timer for 5 minutes. When it is finished, the cheese will be just melted. You can serve them whole or cut them into wedges.
Watch out! They’re hot but great!
Zucchini Fritatta
3 tablespoons Butter
1 small onion
2 small zucchini
1/2 teaspoon Herb Italian Seasoning
10 eggs
1/2 cup heavy cream
1 1/4 teaspoons salt
1/8 teaspoon pepper
Heat butter in an oven-proof 10” omelet pan or cast iron skillet. Add onion, zucchini, and Italian seasoning. Sauté over high heat, stirring often, until zucchini is lightly browned. Remove with slotted spoon and transfer to bowl, leaving oil in the pan.
Beat eggs, cream, salt, and pepper together until blended. Pour into pan. Scatter zucchini and ham over eggs. Cover and cook over low heat for 20 minutes or until the eggs are partially set.
Arrange tomato slices over frittata in a single layer. Bake frittata for 10 minutes in a 350º oven or until center is firm but creamy on top. Loosen frittata around sides of pan with spatula. Cut into wedges.
Wild Rice 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
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
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
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
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
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