Baked New England Brown Bread

- Posted in Baked Goods, Side Dish

“I like these recipes like this for the holidays because they use common ingredients from the cupboard (wouldn’t strawberry jam be a good substitute for orange marmalade?) They are economical to make, they will freeze for unexpected company, or you could tie a bow around them and give as a gift. Try eggnog as a substitute for milk in the Brown Bread.” –Susan Boyd

Makes two loaves (8 1/2” x 4 1/2”)

1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons soda
1 1/4 teaspoons salt
2 cups fine dry bread crumbs
1/3 cup Country Cream Butter
1 Egg•land’s Best egg, well-beaten
2 cups Longmont Dairy milk
1 cup dark molasses
1/4 cup vinegar

Sift flour with soda and salt. Then, add bread crumbs and mix. Cut in Country Cream Butter until fine and mealy. Combine Egg•land’s Best egg, milk, molasses, and vinegar. Add liquid to dry ingredients and stir until blended. Turn into two greased loaf pans 8 1/2” x 4 1/2” Bake at 375 degrees for 35 to 40 minutes.

This recipe is adapted from a little booklet called “New Fashioned Old-Fashioned Recipes,” published by Church & Dwight Co., Inc., 1953 – better known as Arm and Hammer.
MOOO News, December 2010

Velvety Smooth Cream of Potato Soup

- Posted in Main Dish, Soup

This soup is easy to prepare and is very comforting. This is not a thick soup, but smooth and velvety with much flavor and very satisfying. A great soup recipe for the cold winter! Ready in 1 1/4 hours; 15 minutes preparation time

4 tablespoons butter
1 stalk celery, sliced – plus leaves
1/2 onion, chopped
5 carrots, sliced
4 medium white potatoes, peeled and cubed
2 sprigs fresh parsley, coarsely chopped
5 cups chicken broth
1 cup LDF heavy cream
salt and pepper, to taste

Melt butter in a large saucepan or Dutch oven and saute the celery, onion, and carrots until tender, about 20 minutes. Add salt and pepper to taste. Add potatoes and parsley, toss until coated. Add broth, bring to a slow boil and cook until potatoes are soft. Remove from stove. Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender. Pour puree back into original pot, along with the reserved chopped veggies. Stir and add heavy cream, heating through. DO NOT BOIL.
Serves 6-8

From www.recipezaar.com/47872
Mooo News 2007

Too Easy Cheesy Chicken, Broccoli, and Rice Casserole

- Posted in Casserole, Main Dish, Meat

This delicious one dish meal is full of flavor and will be cooked in less than 1 hour. The only prep time is for 2 cups of water to boil. Be certain that the chicken is thawed, if previously frozen.

1 box broccoli and cheese flavored rice mix (such as Uncle Ben’s au gratin)
2 cups of boiling water
4 boneless, skinless chicken breasts, about 1 lb
1/4 teaspoon garlic powder
2 cups frozen broccoli
1 cup shredded LDF cheddar cheese (4 oz)

Preheat oven to 425 degrees and boil water. In a 13” x 9” casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well. Add chicken and sprinkle with garlic powder; cover and bake for 30 minutes. Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
Serves 4

From www.recipezaar.com/549
Mooo News 2007

Toad-In-The-Hole

- Posted in Main Dish, Meat

Delight your family with this nourishing supper dish from the British Isles.

1 lb. small, fresh pork sausage links
2 Tbls. water
2 eggs
1 c. milk
1 c. sifted flour
1/2 tsp. salt
1/2 tsp. pepper

Place sausage and water in 10” skillet. Cover and cook over low heat for 3 minutes. Remove cover; increase heat to medium. Continue cooking sausages, turning them frequently until the water evaporates and sausages begin to brown.

Meanwhile, prepare batter. Beat eggs with rotary beater. Add milk; blend well. Add flour, salt, and pepper, beating until batter is smooth. Pour 1/4 c. sausage drippings in bottom of 11” x 7” x 1 1/2” baking dish. Arrange sausage links in bottom of dish. Pour batter over all. Bake in 425° oven 30 minutes.
Makes 6 servings

From Great Home Cooking in America
Mooo News March 2006

Susan Boyd’s Favorite Farmer’s Veggie Quiche

- Posted in Main Dish, Meat

Try Longmont Select Jalepeño Cheese, to spin this recipe. Olé!

9″ pie crust
12 slices of bacon
1-8 oz. Longmont Dairy Select Farmer’s Veggie Cheese shredded
4 eggs
2 cups Longmont Dairy whole milk
1/4 tsp salt
1/8 tsp. cayenne
A pinch of pepper

Heat oven to 425 degrees. Place bacon & cheese in the crust. Top with egg and milk mixture.

Bake 15 minutes, reduce heat to 300 and bake 30 minutes more until knife, inserted 1 inch from edge, comes out clean. Let stand 10 minutes. Can be refrigerated and served cold. Enjoy!

Recipe by Susan Boyd
MOOO News, January 2012

Spinach and Fish Chowder

- Posted in Main Dish, Meat, Soup

A quick and delicious supper served with Sourdough bread and green salad.

1 cup frozen mashed potatoes (or use left-over baked or mashed potatoes)
1 package (10 ounces) frozen chopped spinach
1/3 cup chopped onion (about 1 small)
1 cup water
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups Longmont Dairy low-fat milk
1 tablespoon Worcestershire sauce
1 pound lean fish fillets like Red Snapper, cut into small pieces

Heat potatoes, onions, water, and frozen spinach to boiling in Dutch oven; reduce heat. Cover and simmer 5 minutes; break up spinach. Cover and simmer about 5 minutes longer or until potatoes are thawed. Drain and reserve vegetables.

Heat butter or margarine in Dutch oven over medium heat. Stir in flour, pepper, and nutmeg; remove from heat. Stir in milk and Worcestershire Sauce. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in fish and vegetables. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until fish flakes easily with fork.

Makes 4 servings

Southwestern Breakfast Omelet Wrap

- Posted in Breakfast, Main Dish

Think ahead – the night before, that is! Make this delicious, high protein, breakfast wrap ahead of time. Vary the ingredients and be creative. You can even use leftovers from the previous night’s dinner (cubed leftover baked potatoes work great).

1-9-inch tortilla (whole wheat, spinach, or sundried tomato)
1 Tbsp. warm refried beans or bean dip
2 Egg-Land’s Best eggs
1 Tbsp. hot sauce
Salt and pepper, to taste
1 Tbsp. chopped green onions
1 Tbsp. chopped cilantro
1 tsp. Country Cream butter
2-3 Tbsp.any variety of shredded Tillamook Cheese

Optional Ingredients:
1 tablespoon canned, rinsed pinto beans
1 tablespoon prepared green or red salsa
avocado
sliced olives
chopped cilantro
cubed baked potato
left-over rice or vegetables
spinach
tomatoes
any meat
Let your imagination guide you.

Set oven rack six inches from the heat source; preheat broiler. Place tortilla wrap between paper towels and warm for about 10 seconds in the microwave Spread warm refried beans or bean dip onto the tortilla and spread to coat in a thin layer, leaving a 1-inch border without any beans.

Stir eggs, hot sauce, salt, and pepper briskly with a fork in a medium bowl. Stir in green onions, cilantro, and any other additional ingredients you desire. Melt butter over medium heat, in a 10-inch nonstick, oven safe skillet. Brush melted butter, to evenly coat the pan’s surface. Add the egg mixture and cook, lifting the edges of the omelet with a heat resistant spatula, so the uncooked egg flows underneath.

Continue until the bottom of the omelet is light golden. Place the skillet under the broiler and broil until the top of the omelet is set, about 20 to 30 seconds. Slide the omelet onto the bean coated tortilla. Sprinkle with cheese, and any other additional ingredients you desire. Fold the edges over the omelet on two sides, then roll the wrap up and around the omelet.

The wrap can be served immediately or wrapped in plastic and refrigerated overnight. In the morning, just warm in the microwave on high for 1-2 minutes, and take with you when you leave.

Recipe inspired by www.EatingWell.com
MOOO News, August 2011

Southwest Chicken Breasts

- Posted in Main Dish, Meat

Makes 4 servings – 171 calories each

2 chicken breasts, skinned, boned and quartered

Marinade:
1/2 cup Orange Juice
2 teaspoons vinegar
1/2 teaspoon oregano
1/2 teaspoon salt
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon black pepper

Combine the marinade ingredients and pour over chicken. Marinate in the refrigerator for at least two hours. Drain and reserve marinade in separate sauce pan. Heat marinade to a boil and cook for a minimum of 5 minutes. Grill chicken breast over hot coals (or broil in oven). During cooking, baste often with cooled marinade. Great served with black beans and Spanish Rice.

Adapted from Controlling Your Fat Tooth, by Joseph C. Piscatella

Portobello Leek Cheese Soup

- Posted in Main Dish, Soup

1 pkg. Longmont Dairy Specialty Portobello Leek cheese (approx. 8 oz.), shredded
2 Tbsp. butter
2 Tbsp. flour
3 1/2 cups of hot Longmont Dairy milk
1 whole clove garlic
2 Tbsp. white vinegar (or 3-4 tablespoons white wine)
3/4 tsp. salt
1/8 tsp. pepper
2 egg yolks
2 Tbsp. Longmont Dairy cream

Melt the butter in a double boiler and blend in the flour. Gradually stir in the milk and garlic. Cook over simmering water in a double boiler for 20 minutes. Discard the garlic. Stir in the vinegar (or use white wine, if you prefer), and the shredded Portobello Leek cheese. Season the soup with salt and pepper.

Cook the mixture, stirring until the cheese is melted. Beat the egg yolks with the cream. Add a little soup to the mixture and mix all together in the double boiler. Cook for 3 minutes, stirring the entire time. Serve immediately.
Makes about 1 1/2 quarts.

MOOO News March 2012

Poached Salmon with Mustard – Dill Sauce

- Posted in Main Dish, Meat

1 teaspoon olive or vegetable oil
2 Tablespoons fi nely chopped shallots
1 1/2 cups Longmont Dairy low fat milk
1/2 teaspoon salt and freshly ground black pepper, to taste
1 1/4 lbs. salmon fillet, 1 inch thick, skin on, cut into 4 pieces
1 Tablespoon fresh lemon juice
1 1/2 teaspoons cornstarch
2 Tablespoons chopped fresh dill
1/4 cup reduced-fat sour cream
2 teaspoons Dijon mustard
Lemon wedges and fresh dill sprigs for garnish

In a 10-inch skillet or sauté pan, heat oil over medium heat. Add shallots and sauté until softened, 30 to 60 seconds. Add milk, salt, and pepper; bring to simmer, stirring. Reduce heat to low.

Slip in salmon pieces, skin-side up; immediately turn over. Cover and poach gently, spooning cooking liquid over top of salmon occasionally, just until interior is opaque, 10 to 12 minutes. With a slotted spoon, carefully transfer salmon to a warm platter. Cover and keep warm.

In a small bowl, mix lemon juice and cornstarch; add to poaching liquid and cook, stirring constantly until slightly thickened, about 1 minute. Stir in sour cream, chopped dill, and mustard. Garnish salmon with lemon wedges and dill sprigs. Serve with the mustard-dill sauce.
Makes 4 servings

Source: www.2424milk.com
Mooo News March’05