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.

Cider Pork Chops

- Posted in Main Dish, Meat

Serves 6

6 pork loin or rib chops, about 3/4 inch thick ( about 2 lbs.)

Marinade:
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves

Strain the sauce in a non-plastic strainer. Serve right away. (If you want to keep it hot before dinner, put it in a water bath.)

For additional flavor, after the sauce is finished you may add finely chopped fresh basil, fresh dill, or Dijon mustard.

Sauce:
1/4 cup low fat sour cream
1 cup Talbott’s Apple Juice
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Trim fat from meat. Mix lemon juice, mustard and tarragon in shallow glass dish. Add pork: turn to coat with marinade. Cover and refrigerate 30 minutes minimum. Mix remaining ingredients and reserve.

Spray skillet with nonstick cooking spray. Cook pork in skillet over medium heat, turning once. Cook until meat is white in the center. Remove meat from skillet: keep warm. Add reserved cider mixture to hot skillet. Heat to boiling, stirring constantly. Cook about 3 minutes until slightly thickened. Return pork to skillet; turn to coat with sauce.

Chicken Julienne

- Posted in Main Dish, Meat

This dish is simple to make and is easy to fix. Serve with rice or over egg noodles with peas.

1/2 cup butter, melted
1/2 cup all-purpose flour
1 pound skinless, boneless chicken breasts, that have been cut into strips
2 tablespoons fresh lemon juice
Salt and pepper to taste
1 cup LDF heavy cream
1/2 cup grated Parmesan cheese
1 dash paprika, for garnish

Preheat oven to 400° and lightly grease a baking dish. Place the butter and flour into separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter.

Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt and pepper to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese and paprika. Bake in preheated oven until chicken is cooked, cheese melts, and cream bubbles, about 20-30 minutes.

From AllRecipes.com
Mooo News, March 2008

Cheeseburger Soup

- Posted in Main Dish, Meat, Soup

The kids will love this on that first chilly day of fall!

1/2 lb. hamburger
3/4 cup chopped onion
3/4 cup grated carrot
3/4 cup diced celery
1 teaspoon basil
1 teaspoon Parsley flakes
2 14-1/2 oz. cans chicken broth
4 cups diced potatoes ( 1 3/4 lbs.)
4 tablespoons butter or margarine
1/4 cup flour
8 oz. Velveeta cheese or Mild Cheddar
1 1/2 cup Longmont Dairy Milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream

Brown the beef and drain. In the same pan, add 1 tablespoon of butter and sauté the onions, carrots, celery, basil, and Parsley flakes, until tender. Add the chicken broth, potatoes, and browned hamburger and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes (until the potatoes are soft).

While that is cooking, melt 3 tablespoons of butter in a small skillet. Add the flour, stir briskly and cook until bubbly. Add the flour mixture to the soup and stir for 2 minutes. Reduce the heat to low, add the cheese, milk, salt, and pepper. Cook until the cheese melts. Remove from heat and stir in the sour cream.
Serves 8. Yield 2 1/4 quarts

Thanks to Diana Pearson for this recipe.

Cheddar Cheese Soup

- Posted in Main Dish, Soup

1 cup grated sharp LDF Cheddar cheese
2 Tbsp. butter
2 Tbsp. flour
3 1/2 cups of hot LDF milk
1 whole clove garlic
2 Tbsp. white vinegar (or 3-4 tablespoons white wine)
3/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
2 egg yolks
2 Tbsp. LDF cream

Melt the butter in a double boiler and blend in the flour. Gradually stir in the milk and garlic. Cook over simmering water for 20 minutes. Discard the garlic. Stir in the vinegar (or use white wine, if you prefer), and the Cheddar cheese. Season the soup with salt, nutmeg, 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 a double boiler. Cook for 3 minutes, stirring the entire time. Serve immediately.
Makes about 1 1/2 quarts.

From Fatfree.com
Mooo News, October 2007