MARCH 1997

Our First Edition of Dairy Cuisine

With Valentine's day already behind us, I found a recipe that is worth having around 365 days a year! It’s perfect for the calorie conscious and delicious for selective appetites. It requires little to no preparation time, minimal ingredients, may be prepared anytime of the day and shared with anyone. It’s the recipe for survival, maintenance and growth. Go ahead and give it a try! The results you reap from it will be well worth the little bit of effort you have to put into it!!

We need 4 hugs a day for survival.
We need 8 hugs a day for maintenance.
We need 12 hugs a day for growth.

~Virginia Satir

From:
Chicken Soup for the Soul
101 Stories to Open the Heart and Rekindle the Spirit

Published by:
Canfield, Jack, and Mark Victor Hansen
Deerfield Beach, Florida, 1993

Quick & Easy Lasagna

• Preheat oven to 400 degrees
• 1 lb ground beef
• 1 lb wide lasagna noodles
• 2-2 1/2 tsp tomato paste
• 1 can whole tomatoes-Italian seasoned
• 1/2 or whole onion (depends on desired taste)
• Your choice of cheese: My favorites are Monterey Jack, Cheddar, and Mozzarella. Depending on how cheesy you like your lasagna will determine how much cheese you will add.

Boil noodles while preparing meat - both take about the same amount of time. Brown meat in skillet, with onion, add garlic salt to taste. Add tomato paste and whole tomatoes to skillet when meat is just about ready to remove from stove top. Then prepare lasagna in layers: noodle, meat, cheese, repeat.

Optional: You may leave the top layer as a cheese layer or if there are extra noodles and you want to cover the top layer this may be done also.

Bake at 400 degrees for 10 - 15 minutes and dinner is ready!!
Total preparation time 45 minutes to an hour.

Lasagna without Garlic Bread is like bread without butter!!

• 1 cube of butter
• 1 loaf of French or sour dough bread
• Garlic Powder or Garlic Salt to taste - If you desire a more salty taste use the salt, if not stick to the powder!

Melt butter. Split loaf down the middle and spread butter on the inside of the loaves. Sprinkle garlic powder. Oven should be set at broil temperature.

Line 1 or 2 cookie sheets (depending on how large) with foil paper. Put into oven 2-3 minutes - but I cannot over-emphasize checking the bread frequently! I have learned from experience that not all ovens are the same and just because one loaf of bread may broil in 3 minutes does not mean that it will do the same in another over!!

Well dinner without dessert is unheard of! Here is a recipe for cookies that will leave your family with a sweet taste in their mouths and thanking mom for days!

Buttery Chocolate Chip Cookies

Preheat oven at 350 degrees. Mix the following ingredients together:

• 1 lb butter
• 2C dark brown sugar
• 1 1/2 C sugar
• 2 tsp vanilla
• Next add: 3 eggs and mix 4 minutes or until eggs are blended.
• Next add: 5C flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp salt mix together

Depending on how chocolatey you like your cookies will determine how many bags of chips you add. Either 1 bag or 2 bags of Hershey’s Milk Chocolate chips. Not semi-chocolate the real thing!! Or if your taste buds enjoy a bit of a variation, add white chocolate chips or peanut butter chips depending on what you enjoy.

Put cookie dough on cookie sheet and bake for 8-10 minutes. These days they have cookie dough scoopers which work great. Although if you have a small ice cream scoop that works well. The traditional drop by the spoon method works great also.

Serve warm and of course with a large tall glass of milk!!!

Chicken Breasts stuffed with Spinach and Brie
(California Milk Advisory Board 1997 Calendar)

Cheese tid bit: Real California Brie "The queen of Cheeses," California Brie always makes an elegant impression. Both luscious and rich, it has an edible white rind and creamy interior.

• 6 boneless, skinless chicken breast halves
• Salt and pepper
• Ground nutmeg
• 1 1/2 tsp minced garlic
• 18-24 fresh spinach leaves
• 6 oz California Brie
• 3 T butter, softened
• 1 T flour
• 1/2 C dry white wine
• 1/2 C water
• Chopped chives for garnish

Pound each breast to between 1/8" and 1/4" thick. Season with salt, pepper and pinch of nutmeg. Rub with 1/4 tsp garlic. Top with 3-4 spinach leaves. Cut Brie so the center is used for sauce and remaining rind and interior for filling. Parts should be equal.

Place rind in center of breast. Fold in edges and roll up to seal. Heat oven to 400 degrees F. Place chicken bundles, semi side down, in baking dish. Dot with 1 1/2 T butter. Bake 20-25 min., turning after 10 min.

Start sauce: melt remaining butter in med. saucepan. Add flour; stir until smooth. Add wine and water; stirring constantly. Bring to boil; remove. Before serving, re-warm. Add remaining Brie, whisking until melted. Slice chicken and serve with sauce garnished with chives.

Makes 6 servings.

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