Jalapeño Cheese Baked Potato Soup

- Posted in Main Dish, Meat, Soup

Serve this easy to make soup at your football bowl parties. Keep warm in a slow cooker, so you don’t miss a play! Serve with a tossed salad and artisan bread.

2 very large or 4 medium-sized, unpeeled potatoes; baked, cooled, and cubed (Yukon Gold, or Russet, or combination)
3 slices bacon (cooked, drained, and chopped into small pieces)
1/3 cup Country Cream butter
1/3 cup flour
3 1/2 cups Longmont Dairy whole milk
1/2 cup chicken broth
2 green onions, chopped
1/2 cup Tillamook sharp or medium cheddar cheese, shredded
1/2 cup Longmont Dairy Select Jalapeño Cheese, shredded
1/4 cup sour cream
1/4 tsp. cayenne
1/2 tsp. salt
1/2 tsp. pepper

Bake potatoes until tender. Cool and cube in 1/2-inch squares. While the potatoes are baking, fry the bacon, drain, and chop into small pieces. Melt butter in a medium-sized saucepan. Stir in flour, continually mixing together with the butter until smooth.

Gradually add Longmont Dairy milk and chicken broth, stirring constantly until the mixture has thickened. Add cubed potatoes. Bring to a gentle boil, stirring constantly.

Add chopped green onions and simmer for about 10 minutes. Add the pieces of cooked bacon, cheese, sour cream, cayenne, salt, and pepper.

Stir until cheese is melted and soup is hot. Do not boil soup after the sour cream and cheese have been added.
Serves 6. Recipe may be doubled.

Recipe inspired by Colorado Proud. www.colorado.gov
MOOO News, September 2011

Irish Chicken and Dumplings

- Posted in Main Dish, Meat, Soup

Perfect cold-weather comfort food!

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups chicken broth
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. dried sage
4 skinless, boneless chicken breast halves
1 cup chopped celery
2 onions, quartered
5 carrots, sliced
1 (10 oz.) package frozen green peas
4 potatoes, quartered (very large potatoes
can be cut into eighths)
3 cups baking mix, such as Bisquick
1 1/3 cups Longmont Dairy milk

In a large, heavy pot, combine soup, broth, chicken, celery, onion, and spices. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred meat and return to the pot. Add peas and cook only 5 minutes longer. Add dumplings.

To make dumplings: Mix baking mix and LDF milk until a soft dough forms. Drop by tablespoons onto the top of the BOILING stew. Simmer, covered, for 10 minutes, then uncover and simmer an additional 10 minutes.

From AllRecipes.com
Mooo News, March 2009

Italian Sausage Strata

- Posted in Casserole, Main Dish, Meat

Makes 4 servings

1/2 pound Italian sausages (sweet, hot, or combination)
1/2 cup chopped green pepper
1 medium-size onion, chopped (1/2 cup)
1 can (16 ounces) tomatoes, drained
1/2 loaf Italian bread
3 eggs
2 1/2 cups milk
1 teaspoon salt
1 tablespoon grated Parmesan cheese

Bake at 325° for 1 hour.

1. Remove casing from sausages. Brown sausage in a large skillet about 10 minutes, breaking up with a wooden spoon as it browns. Stir in green pepper and onion. Cook another 5 minutes; add tomatoes, breaking up pieces. Cook 15 minutes to remove most of the liquid.

2. Slice bread; place half the slices in bottom of buttered 8 x 8 x 2-inch baking pan; spread with meat mixture. Top with remaining bread.

3. Beat eggs in medium-size bowl. Stir in milk and salt. Pour over bread. Sprinkle with cheese. Cover and refrigerate at least 1 hour or overnight.

4. Bake in a moderate oven (325°) for 1 hour or until puffed and golden. Remove to wire rack. Let stand 10 minutes before serving.

Incredible Egg Sandwich

- Posted in Main Dish

Did you know that one egg contains 6 grams of protein? Start your day off right!

2 Eggland’s Best eggs
2 Tbsp. Longmont Dairy milk
Salt and pepper
3 tsp. Country Cream butter, divided
4 slices whole wheat or white bread
2 slices mozzarella cheese
4 slices tomato
6 fresh basil leaves or 1/4 tsp dried basil leaves

Beat eggs, milk, salt, and pepper in a bowl until blended. Heat 1 tsp. butter in a large nonstick skillet over medium heat until hot, then pour in the egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.

Remove from pan and clean the skillet. Spread remaining 2 tsp. butter evenly on one side of each bread slice (or brush lightly with oil). Place 2 slices into the skillet, buttered side down. Top evenly with scrambled eggs, cheese, tomato and basil. Cover with remaining bread, buttered side up and grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
Makes 2 sandwiches.

Recipe courtesy of the American Egg Board, used with permission from wwwIncredibeEgg.org.

 

Hot Chicken Salad

- Posted in Casserole, Main Dish, Meat

6 to 8 slices white bread, crusts removed
3 cups cut-up, cooked chicken
1/2 cup mayonnaise
1/4 cup green peppers, diced
1 medium onion, diced
1/2 cup chopped celery
Salt and pepper to taste
1 1/2 cups Longmont Dairy milk
2 eggs
1 can cream of mushroom soup
1 cup sharp Cheddar cheese, grated

Cube bread and sprinkle over bottom of 9 x 13 inch baking dish, reserving 1/3 of the cubes for top. Mix chicken, mayonnaise, peppers, onion, celery, and seasonings and put over bread. Top with remaining bread cubes. Mix together milk and eggs. Pour over mixture, cover and put in refrigerator overnight.

Before cooking, pour undiluted mushroom soup over the top. Bake, covered, at 325° for 40 minutes. Sprinkle with cheese; bake 20 minutes more, uncovered.

Ham and Asparagus Casserole

- Posted in Casserole, Main Dish, Meat

1 slice white bread
3 3/4 cups uncooked egg noodles
2 1/2 cups (1 1/2-inch) sliced asparagus
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1 cup fat-free chicken broth
1 tablespoon butter
3/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1 1/2 cups (1/2 inch cubes) mild flavored ham
1/4 cup chopped parsley
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 450°

Bread crumbs—place slice of bread in food processor and pulse until coarse

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook one minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended.

Melt the butter in a medium saucepan over medium high heat. Add the onion, sauté 4 minutes. Add milk mixture, cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice.

Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with bread crumbs and cheese.

Bake at 450 degrees for 10 minutes or until filling is bubbly and topping is golden. Yields: 6 servings (serving size: 1 cup)

From Cooking Light Magazine
MoooNews May 2002

Halibut Chowder

- Posted in Main Dish, Meat, Soup

Hearty and delicious! Makes 16 servings.

1 bunch green onions – thinly sliced
2 tablespoons butter
2 garlic cloves – minced
2 – 10 3/4 oz. cans of condensed mushroom soup
4 – 10 3/4 oz. cans of condensed potato soup
4 cups Longmont Dairy milk
2 – 8 oz packages cream cheese – cubed
1/2 cup frozen, sliced carrots
1 1/2 pounds halibut or salmon fillets – cubed
1/8 – 1/4 teaspoon cayenne pepper

In a Dutch oven, saute onions and garlic in butter until tender. Add soups, milk, and cream cheese; cook and stir often until cream cheese melts. Bring just to a boil. Stir in fish and carrots. Reduce heat; simmer uncovered for 5-10 minutes or until fish flakes easily and vegetables are tender. Stir frequently to avoid burning on bottom of pan. Stir in cayenne. Serve.

Golden Garden Vegetable Casserole

- Posted in Casserole, Main Dish

Serves 6-8 (3/4 cup servings)

5 cups fresh or frozen mixed vegetables (corn, broccoli, carrots, etc.)
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
4 large fresh eggs
1 cup whole, low-fat or skim milk
2 tbs. butter, melted
1 tsp. basil
1 tsp. parsley
1/2 tsp. salt
1/4 tbs. ground pepper
1/4 tsp. paprika

Preheat oven to 350° F. Butter a 2-quart baking dish. In a large bowl, place vegetables (if frozen, thaw) and shredded cheeses. In a separate bowl, beat together eggs, milk, melted butter, herbs, salt, pepper, and paprika. Pour ingredients into vegetable cheese mixture and stir until well blended; pour into baking dish. Bake 45 minutes until knife inserted into the center comes out clean.

From Colorado Country Life Magazine Aug. 1996

Fresh Asparagus Soup

- Posted in Main Dish, Soup

Gourmet taste with easy preparation

1 pound fresh Asparagus, cleaned and tough ends trimmed
2 cups water
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup Longmont Dairy low-fat or whole milk
1 teaspoon grated lemon peel

Cut tips from asparagus stalks: reserve. Cut stalks into 2-inch pieces. Heat 2 cups water and the asparagus stalks to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; do not drain. Pour asparagus with water into blender, cover and blend until smooth.

In heavy 3 quart saucepan or Dutch oven, heat butter until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Whisk in 1 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in asparagus mixture from blender, bouillon granules, curry powder, salt, pepper, and asparagus tips. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in milk; heat just until hot. Sprinkle with grated lemon peel.
4 servings.

Fast and Fresh Corn and Zucchini Casserole

- Posted in Casserole, Main Dish

Serves 4

3 ears fresh corn
1 large zucchini (about 1/2 lb.)
1 large yellow pepper (about 1/2 lb.)
2 Tbsp. butter
3/4 cup finely chopped onions
1/4 cup LDF whipping cream
Salt to taste
Freshly ground pepper
1/3 cup finely shredded fresh basil
3/4 cup LDF jack cheese

Scrape the kernels from the corn. There should be about 2 1/2 cups. Trim off the ends of the zucchini. Cut the zucchini into 1/2” cubes. There should be about 2 cups.

Core, seed, and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.

Heat the butter in a large skillet. Add the onions and pepper pieces. Cook, stirring gently, for about 2 minutes, then add the zucchini and corn. Cook, stirring about 1 more minute. Add cream, salt, and pepper. Cover and cook 3 minutes. Add basil and stir to blend. Sprinkle cheese on top and let melt before serving.

From www.cooks.com
Mooo News August 2008