Broiled Tomatoes

- Posted in Side Dish

Just like your grandmother used to make!

4 Plum tomatoes
2 tablespoons seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons water
1/2 teaspoon olive oil

Combine and stir together: breadcrumbs, cheese, salt, and pepper. Add water and olive oil, stirring until moist. Halve 4 plum tomatoes lengthwise; sprinkle evenly with breadcrumb mixture. Place tomato halves, cut sides up, in a baking pan coated with cooking spray. Broil for 2 minutes or until golden brown.

From The Best of Cooking Light–Simple Summer Suppers
Mooo News, June 2006

Flavored Butters

- Posted in Miscellaneous, Side Dish

Corn on the cob becomes a zesty treat when made with homemade butter from rich and delicious LDF cream.

About 8 minutes’ preparation time

Ingredients:
1 cup heavy cream
1/2 cup ice water
salt, as desired

1. Pour the cream into the blender container.
2. Cover and blend on the lowest speed until the cream begins to thicken around the blades.
3. While continuing to blend, pour the ice water through the opening in the lid.
4. Raise the speed to the 4th lowest speed and blend until butter forms, about two minutes longer.
5. Transfer the butter into a strainer to drain.
6. Pack into a butter mold or form squares and chill.

From Recipezaar, www.recipezaar.com
Mooo News, July 2005 

Begin with 1/2 cup soft homemade butter

Dill Butter: Stir in 1 1/2 teaspoons freshly snipped dill or 1/2 teaspoon dried dill.
Lemon Butter: Stir in 2 teaspoons lemon juice
Chive Butter: Stir in 2 teaspoons finely snipped chives.
Garlic Butter: Stir in 1/4 teaspoon garlic salt.

From The Family Circle Encyclopedia of Cooking
Mooo News, July 2005

Baked Potato Soup II

- Posted in Meat, Side Dish, Soup

Chris Groen, Westminster, CO

This recipe was shared by special permission from Colorado Proud. For more great recipes visit their website at www.ColoradoProud.org.

1/3 cup butter
1/3 cup flour
3 1/2 cups LDF milk
2 baked potatoes (baked, cooled, and cubed. DO NOT peel)
2 green onions
3 slices bacon
5 oz. nacho cheese sauce
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon chicken base

Bake potatoes–mix of Yukon Gold and Russet. Cool and cube in 1/2 inch dice. In a medium saucepan melt butter. Stir in flour. Heat and stir until smooth. Gradually add milk and chicken base, stirring constantly until thickened. Add diced potatoes. Bring to a boil, stirring constantly. Add green onions which have been chopped. Simmer 10 minutes. Add bacon which has been fried, drained, and chopped. Add cheese sauce, sour cream, salt, and pepper. Stir until cheese is melted and soup is hot. Do not boil.
Serves 6

From Mooo News, October 2006

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