  |
|
JUNE
1997
June
is National Dairy Month!
 June
carries a special meaning to the dairy industry--June
is Dairy Month which is a national event with special
meaning for Californians -- who enjoy the benefits
of living in the nation's leading dairy state. Part
of the rich agricultural bounty for which California
is justifiably famous is our long dairy heritage.
If California were a separate country, it would be
the nation's 9th largest milk producer. And from this
comes many benefits. California is also a leading
producer of high quality cheese, butter, ice cream,
yogurt and cottage cheese. (Facts courtesy of CMAB).
It's
that time of year of again, the weather is getting
warmer the nights are getting longer and outdoor dining
becomes the number one way to prepare meals. The following
recipes are excellent side dishes to your main entree's.
There are even a couple of excellent dessert dishes
that capture some of the delicious summer fruits now
available at road side stands or your local downtown
farmer's market! Enjoy!!!!
|
Garden
Cottage Cheese Spread or Dip
This
versatile recipe can be prepared simply by combining
fresh lowfat cottage cheese with your favorite minced
raw vegetables. Use as a dip for vegetable sticks,
or as a spread with crackers. Also makes a delicious
filling for lettuce cups, tomatoes or bell peppers.
(Makes about two cups or four 1/2 cup servings)
1-1/2 C lowfat cottage
cheese
Salt and Pepper to taste
1 C minced, mixed raw vegetables*
*Choose among three or more types of vegetables.
The following are good choices:
Red, green, yellow bell peppers
Red and green onions
Carrots
Celery
Radishes
Jicama
Tomato
Mix ingredients thoroughly.
Store in covered plastic or glass container for up
to three days.
Per serving: 84.8 calories, 11.9 g protein, 7.12 mg
cholesterol, 4.87 g carbohydrate, 354 mg sodium, .61
g fiber, 1.7 g total fat.
Recipe
courtesy of the California Milk Advisory Board
|
 return
to top
Herbed
California Artichokes With Sour Cream Sauce
Perfect
at room temperature, serve fresh artichokes infused
with herbs and olive oil with this deliciously smooth
and refreshing sour cram sauce flavored with cumin
and garlic powder.
(makes 6 servings)
Herbed California Artichokes
6 medium California artichokes, trimmed
2 quarts water
1/2 tsp. each oregano and thyme
3 T olive oil
Place artichokes, herbs
and olive oil in large pot with boiling water. Cover,
simmer 25-40 minutes, until outer leaves pull off
easily and bottoms are tender. Serve hot or at room
temperature with sour cream sauce.
Sour
Cream Sauce
1 C sour cream
1/4 C mayonnaise
3/4 tsp. cumin
1/4 tsp. garlic powder
2 T balsamic vinegar
1/4 C chopped parsley
Combine ingredients;
let stand 30 minutes to mellow flavors.
Per serving: 235.42 calories, 4.67 g protein, 20.33
mg cholesterol, 16.25 g carbohydrate, 166.71 mg sodium,
3.11 g fiber, 17.67 g total fat.
Recipe
courtesy of the California Milk Advisory Board
|
return
to top
California
Cheese & Pasta Salad
A
perfect addition to a summer menu, this colorful pasta
salad is abundant with Mexican style spices and flavors
and lively California cheeses. If prepared in advance,
store salad components and dressing in separate containers.
(Makes 8 servings)
Salad
8 oz rotelle or shell
pasta, cooked and drained
1 C cooked black beans, drained, cooled
1/2 C finely chopped red onion
1/2 C chopped green bell pepper
1/2 C sliced radishes
Salad
Dressing
2/3 C cider vinegar
1/4 C fresh lime juice
2 T olive oil
2 T chopped marinated jalapeno chiles
1 T chopped fresh cilantro leaves
2 tsp. dried oregano leaves, crushed
1/2 tsp. ground black pepper
2 C finely shredded California Monterey Jack or
California Manchego cheese
1/2 C crumbled California Cotija* or California
Feta Cheese
Garnish
1/4 C crumbled California
Cotija * or Feta cheese
In a large bowl, combine
salad ingredients; set aside. In a small bowl, combine
dressing ingredients except for cheeses. Toss salad
with half of the dressing; cover and refrigerate.
Add cheeses to remaining dressing; cover and refrigerate
for one hour. Toss remaining dressing with pasta salad
just before serving. Garnish with crumbled cheese
and serve.
* Cotija is a firm, dry , salty, Hispanic - style
cheese similar to Feta
Per serving: 349 calories, 16 g protein, 46 mg cholesterol,
32 g carbohydrate, 448 mg sodium, 2 g fiber, 17 g
total fat.
Recipe
courtesy of the California Milk Advisory Board
|
return
to top
Latin
American Milk Cake
This
version of the popular Latin - American - style "tres
leches" ("three milk") cake, combines
California evaporated milk, sweetened condensed milk
and heavy cream. A sweet, delicious treat that's a
perfect finish to a summer meal.
(Makes 12 servings)
Cake
1 T softened butter
for baking dish
1 C sugar
5 large eggs, separated
1/3 C milk
1 tsp. vanilla extract
1 C flour
2 tsp. baking powder
Milk
Syrup
1 can (12oz) evaporated
milk
1 can (14oz) sweetened condensed milk
1 C heavy cream
2 T vanilla
Optional Garnish
Whipped Cream
Fresh strawberries
Preheat oven to 350 degrees
F. Butter a 13 x 9 inch baking dish. In medium size
bowl, beat egg yolks with 3/4 C of sugar for about
five minutes or until the mixture is light in color.
Gently stir in milk, vanilla, flour and baking powder;
set aside. Beat egg whites until soft peaks form;
add remaining 1/4 C of sugar and continue beating
until whites are stiff and shiny, but not dry. Gently
fold the whites into egg yolk mixture. Pour batter
into baking dish. Bake cake on middle rack of oven
for about 45 minutes or until a toothpick inserted
in center of cake comes out clean. Let cake cool slightly
before unmolding onto a large, deep plater.
To prepare milk syrup: Mix evaporated milk, condensed
milk and heavy cream in a saucepan. Bring to boil
while stirring constantly; add vanilla. Remove from
heat and allow to cool slightly. Slowly pour milk
syrup over cake, spooning overflow back on top until
syrup is completely absorbed. Allow to cool completely.
Garnish with whipped cream and strawberries, if desired.
Per serving: 400 calories, 10 g protein, 145 mg cholesterol,
54 g carbohydrate, 200 mg sodium, 17 g total fat.
Recipe
courtesy of the California Milk Advisory Board
|
return
to top
Creamy
Fruit Dessert
Cool
and refreshing, this Creamy Fruit Dessert makes a
light and delectable end to an al fresco meal. It
combines sour cream and seasoned fresh fruits with
a hint of brown sugar and mint to taste.
(Makes 6 cups)
2 C sour cream or light
sour cream
3 T brown sugar
3/4 C fresh orange juice
2 T grated orange rind
2 T chopped fresh mint (plus mint for garnish)
2 C berries (raspberries, blackberries, or chopped
strawberries)
2 C chopped nectarines or peaches
1 C cubed cantaloupe or honeydew melon
Whisk together sour cream
and brown sugar. Slowly stir in orange juice until
smooth. Stir in remaining ingredients. Refrigerate.
Serve with mint sprig garnish, if desired.
Per serving: 233 calories, 3.4 g protein, 34 mg cholesterol,
20.1 carbohydrate, 45 mg sodium, 3 g fiber, 16.5 g
total fat.
Recipe
courtesy of the California Milk Advisory Board
Return
to the recipe list
|
|
|
 |
|
