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

Dutch Potato Filling

- Posted in Main Dish

5 pounds potatoes
1 cup celery (diced)
1 1/2 cup onion (diced)
3/4 cup fresh parsley
4 eggs
1 cup butter
3 cups bread (cubed)
1 to 2 cups LDF milk
2 Tbs. oil
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/4 tsp.celery salt

Boil potatoes with salt. Sauté celery and onions with 1/2 tsp. salt and 1/4 tsp. pepper in oil until tender. Add 1/2 cup of butter and diced parsley. Drain the cooked potatoes. In a large container, add potatoes, rest of the butter, 1 tsp. salt, 1/2 tsp. pepper, and 1 1/4 tsp. celery salt and mix them well, using a electric beater. Add eggs, and celery and onion mixture.

Use the pan in which you cooked the celery and onion mixture to moisten bread cubes in milk and cook them a little. Add them to the potatoes and add seasoning to taste. Put the mixture into a 9 x 13 x 2-inch baking dish greased with butter and bake at 400° F for one hour, until golden brown.
Serves 6-8.

From: enjoyma.com
Mooo News, November 2007

Double Cheese Meatloaf

- Posted in Main Dish, Meat

Meat Mixture:
2 pounds lean ground beef
1 medium onion, chopped
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup fresh bread crumbs
1/2 cup Longmont Dairy Farm milk
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 clove garlic, minced ( optional)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Topping:
1/4 cup bottled chili sauce
1/4 cup (1 ounce) shredded Cheddar cheese

Preheat oven to 350º F. In large bowl, combine and mix all meatloaf ingredients. Press into 9 x 5 inch loaf pan. Bake 60 to 65 minutes, or until meatloaf is cooked to medium doneness (160º F).

Spoon chili sauce over top of meatloaf and continue baking for an additional 10 minutes. ( Meatloaf is done when a knife inserted in the center draws clear juices). Remove from oven. Sprinkle with remaining Cheddar cheese and return to oven until cheese is melted, about 1 to 2 minutes. Remove from oven. Let meatloaf stand 10 minutes before slicing. Serves 8.

From the Colorado Country Life Magazine, October 1999

Creamed Chicken

- Posted in Main Dish, Meat

This recipe comes together in a flash. Using whole milk gives the dish a creamy, rich flavor that reduced-fat milk can’t, and the peas add a touch of color. Serve over rice. Great way to use up leftover chicken! Total preparation time: 25 minutes.

1/2 cup all-purpose flour
2 1/4 cups whole milk, divided
1 cup frozen green peas, thawed
2 teaspoons chopped fresh sage
1 teaspoon butter
10 ounces cooked chicken breast, chopped
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Fresh sage sprigs (optional)
Hot cooked rice

Lightly spoon flour into a dry measuring cup; level with knife. Combine flour and 1/2 cup milk in a large saucepan over medium heat, stirring with a whisk until mixture is smooth. Stir in 1 3/4 cups milk. Cook 4 minutes or until mixture is thick, stirring constantly with a whisk. Add peas, chopped fresh sage, butter, and chicken, stirring to combine. Cook 2 minutes or until thoroughly heated. Remove from heat, stir in juice and pepper. Serve over hot rice. Garnish with sage sprigs, if desired. Serve with broiled tomatoes.
Yield: 4 servings (serving size: about 3/4 cup).

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

Crab Chowder

- Posted in Main Dish, Meat, Soup

1 yellow onion, diced
2 stalks celery, diced
4 ounces (1 stick) butter
3/4 cup flour
10 slices bacon, soft cooked and chopped
5 medium potatoes, peeled, diced, and par-boiled for about 5 minutes
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
Salt and freshly ground black pepper
1 quart Longmont Dairy Farm milk
1 pint Longmont Dairy Farm whipping cream
1 1/4 cup frozen corn
1 pound Maryland blue crab meat (imitation crab meat may be substituted)

In medium soup pot, sauté the onion and celery on medium heat, with butter, until translucent, about two minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crab meat. Stir slowly. Serve hot.

From www.foodnetwork.com

Country Cream of Chicken Chowder

- Posted in Main Dish, Meat, Soup

Makes 10 Servings

1/4 cup vegetable oil
1/4 cup finely chopped onion
1/4 cup all-purpose flour
4 cups chicken broth
2 cups Longmont Dairy Fat Free milk
1 bay leaf
3 cups frozen hash brown potatoes
1 package (10 ounces) frozen whole kernel corn
1 package (10 ounces) frozen cut green beans
1 package (10 ounces) frozen peas
1 package (10 ounces) frozen sliced carrots
1 1/2 cups finely chopped cooked chicken or turkey
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley or chives

Heat vegetable oil in large saucepan on medium heat. Add onion. Cook, stirring until tender. Stir in flour. Cook until bubbly. Stir in broth and milk gradually. Cook and stir until mixture is bubbly and slightly thickened. Add bay leaf.

Add potatoes, corn, beans, peas, and carrots. Increase heat to medium-high. Bring mixture to a boil. Reduce heat to low. Simmer 5 minutes or until beans are tender. Stir in chicken and pepper. Heat thoroughly.

Remove bay leaf. Serve sprinkled with parsley.

Nutrients per serving:
Calories 220
Cholesterol 20 mg
Fat 7 g

Corn Chowder

- Posted in Main Dish, Soup

1 cup (2 sticks) Country Cream butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups Longmont Dairy Half and Half
Salt and black pepper, to taste
Longmont Dairy Shredded Colby Jack Cheese, as desired
Salsa and Cilantro for garnish, optional

Melt 1 stick of the butter (reserve the second stick) in a large saucepan over medium heat. Add the vegetable ingredients (onion, carrot, celery, and garlic) and sauté for two minutes. Then add the flour and mix together to make a roux. Stir continuously to eliminate any lumps of flour. Cook until the mixture is lightly browned, then set aside to cool to room temperature.

Mix together the corn and chicken stock in another saucepan, and bring to a full boil. Reduce heat and simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

Slowly heat the half-and-half in a small pan, then gradually stir it into the thick corn mixture. Add and salt and pepper as desired. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. Garnish with LDF Shredded Colby Jack Cheese, salsa, and/or cilantro, as desired.

Recipe is revised from a previous recipe appearing in the MOOO News, January 2006.