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FEBRUARY
1998
Give
a Piece of Your Heart !!!
Photo courtesy of the California
Milk Advisory Board |
It’s that time of
year again - Valentines Day!!! If you forget about
the one you love, well then just forget about coming
home!! Kidding, I truly believe that any situation
maybe mended and here is a little idea. It is creative,
inexpensive and will touch the heart of anyone. Trust
me, I tried it and it worked!!!
Take a piece of red construction
paper and trace or free hand draw a fairly large sized
heart (i.e. 4.5" x 4"). Cut out as many
as you like. I prefer the large poster board found
at craft stores. The heart is sturdier and will last
for years to come.
 Then
either hand write or on a computer come up with a
few coupon ideas to be redeemed. This is an example:
One home cooked meal of your choice - preferably with
a recipe found in Mel’s Kitchen! (example left)
Include pictures on the heart and it will add an extra
unique spark to the idea!!!
And last-LAMINATE the heart
or hearts. This way it will last for years to come
and they maybe redeemed at a later date! Attach a
note and you are set for Valentines Day!! Enjoy and
have fun!!!!
Recipes compliments
of California Milk Advisory Board
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Cotiga
Cheesy Potatoes
Jeanine Sallaberry
Preheat oven @ 400 degrees
F.
6 Potatoes
1 [15oz] Fresh Container Salsa-(found near
deli meats & cheese in grocery store)Or
if you prefer and have your own recipe make your own!!!
1-2 Cups (as desired)of Cotiga Cheese
3 Eggs
Wash potatoes, wrap in
foil and bake in the oven for 1 hour at 400 degrees.
Upon removing potatoes from oven (this must be done
while they are still hot), cut in 1/2 and scrape out
the center of the potatoes into a 9" x 13"
baking dish.
Shred 1 - 2 cups of Cotiga cheese and spread evenly
over the potatoes.
Beat the 3 eggs together and pour evenly over the
entire dish.
Bake for 45 min. at 350 degrees F. or until a golden
brown color.
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 Ham,
Potato, & Mozzarella Pizza
Real California Mozzarella
The cheese that made pizza famous,
Real California Mozzarella has exceptional melting
qualities, which is why it is used in almost every
Italian dish that calls for cheese.
2 lbs frozen pizza dough,
thawed
1 lb small red potatoes
2 T butter
1 lb red onions [2 lg.], thinly sliced
1 T sugar
2 T balsamic vinegar
1 tsp. fennel seed
6 oz thinly sliced Black forest ham or prosciutto
Salt & Pepper
8oz California Mozzarella, Shredded (2C)
4 oz California Dry Jack Cheese, finely grated (1C)
Arugula leaves [optional]
Place potatoes in large
saucepan; cover with water and bring to boil. Cover,
reduce heat and simmer 20 min. until tender. Drain;
cool slightly and thinly slice. Set aside. Melt butter
in large skillet; add onions, sugar, vinegar and fennel;
cook over med. - low heat 12-15 min. until liquid
has evaporated. Heat oven to 475 degrees F. Divide
dough into 6 balls and roll into circles. Top with
ham and potato slices. Season potatoes with salt and
pepper. Cover with red onions. Sprinkle cheeses on
top. Bake on large greased baking sheets 9 - 11 minutes
until edges are browned. Remove from oven and top
with arugula leaves, if desired. Makes 6 (7"
to 8") pizzas.
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Potato
Cheddar Soup
Real California Sharp Cheddar
The flavor of California Cheddar
varies by age. Mild is aged 10 days to 4  months;
Medium, from 4 to 10 months and Sharp, 10 months or
more.
2 T butter
1 lg. onion, finely chopped
2 lbs baking potatoes (4 med. - lg.), peeled cut into
chunks
4 C chicken broth
1 tsp. dried dill weed
3/4 C milk
1 C corn kernels, fresh or frozen
8 oz. California Sharp Cheddar, shredded (2C)
Salt & Pepper
Melt butter in a 3 quart
or larger pot. Add onions and cook over med. heat
until softened. Add potatoes, chicken broth and dill.
Bring to boil; reduce heat, cover, simmer until potatoes
are tender, 25-30 min. Mash potatoes in soup to a
coarse texture. Stir in milk and corn; heat several
minutes. Remove soup from heat and stir in cheese
until melted. Season with salt and pepper to taste.
Makes 2 1/2 quarts; 6-8
servings.
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 Gouda
Gratin
Real California Gouda
This delightful cheese makes a great
dessert or appetizer when paired with fresh California
fruit.
2 lbs (4 med. - lg.) baking
potatoes, unpeeled, thinly sliced
Salt and pepper
2 garlic cloves, minced
1 onion, thinly sliced
2 med. tart green apples, unpeeled, cored, thinly
sliced
1 1/2 tsp. dried thyme leave
1/2 tsp. ground nutmeg
2 C half and half or milk
8 oz California Gouda, shredded (2C)
2 oz California Dry Jack Cheese, finely grated (1/2
C)
Heat oven to 425 degrees
F. In a 9"x"13 baking dish, arrange 1/2
the potatoes. Season with salt and pepper; sprinkle
on garlic. Top with onion and apple. Season again;
sprinkle on thyme and nutmeg. Arrange remaining potatoes
on top. Pour on half and half. Cover with foil. Bake
40-50 min., until potatoes are tender. Remove foil.
top with Gouda; sprinkle with Dry Jack. Bake uncovered
15-20 min. until browned.
Makes 8 servings.
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Festive
Chocolate Cheesecake
Real California Ricotta
California’s most popular cooking
cheese, use California Ricotta in stuffings, casseroles,
filling and for baking.
 Crust
1/4 C butter
1 tsp. vanilla
1/4 C sugar
1/2 C flour
1/2 C toasted walnuts, coarsely ground
Filling
& Topping
2 C California Ricotta (Part skim)
11 oz cream cheese
3/4 C sugar
4 lg. eggs
1 tsp. vanilla
1 pkg. (12oz) semi sweet chocolate chips, melted
1 C sour cream
1/4 C sugar
Crust
Heat oven to 350 degrees F. With electric beaters
beat butter and vanilla till creamy. Add sugar, flour
and walnuts; blend until well mixed: crumbly but forms
a ball. Press into bottom of 8" springform pan.
Bake 20 min. till browned; remove to rack; cool 5
min.
Filling
Beat cheeses with sugar until smooth. Add eggs and
vanilla; beat until thoroughly incorporated. With
rubber spatula stir in chocolate: thoroughly blend.
Spoon into pan. Bake 45-55 min. until puffed, cracked
and set. Cool 5 min. on rack.
Topping
Stir together sour cream and sugar until sugar dissolves
and mixture is smooth. Spread over hot cake. Bake
5 min. Cool on rack. Refrigerate: chill thoroughly.
Makes 10 servings.
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