  |
|
JUNE
1998
June
is Dairy Month
June is Dairy month and
what a better way to celebrate then with some "Down
Home Cooking". The recipes that follow to some
of you maybe new and to others family favorites. It
is the kind of food you might find at a church picnic
or a family reunion. Whatever the occasion I'm sure
you'll enjoy these recipes especially if your sharing
them with people you care about.
If you have
dairy related recipes you would like to share with
the Dairy community on MooMilk, send them to me, Aimee
Silva would love to get them!
Recipes are compliments
of The Ministry of Hospitality, Season with Love.
A recipe collection from Audrey Benner. Kansas City,
Missouri
|
Ice
Box Cheese Waffers
½ pound grated sharp
cheese
11/2 cups sifted flour
¼ pound butter, creamed
Heavy pinch cayenne pepper
½ teaspoon salt
Cream together cheese,
butter, salt and pepper-add flour. Make into roll.
Wrap in waxed paper and put in icebox. Will keep a
month. When needed, slice into thin wafers and bake
in moderate oven. A pecan half, baked on each wafer,
is decorative. 6-8 dozen. (Mary Royall)
Cheese
Biscuits
¼ pound of butter
4 level t. baking powder
1 sixteen-ounce pkg. Cheddar cheese
4 T shortening
2 cups flour
milk
½ teaspoon salt
Melt butter and cheese.
Make a smooth paste and allow to cool while preparing
biscuit dough. Sift together the flour, salt, and
baking powder.
Cut shortening into flour
mixture until it resembles coarse meal. Add enough
milk to make soft dough. Roll out about ¼ thick, spread
with melted butter, then the cheese mixture. Roll
as for jellyroll, cut ½ inch slices and places on
buttered cookie sheet. Place cut side up and two across
pan, but crowd them together lengthwise because they
spread. Bake at 375 degrees for 15 to 20 minutes.
|
 return
to top
Seven
Layer Salad
6 cups chopped iceberg
lettuce
1 ten-ounce pkg. frozen peas (thawed)
¼ cup sliced green onion
1 lb. of bacon cooked crisp-drained
salt (to taste)
2 cups shredded baby Swiss cheese
Lawry's seasoned pepper
1 ½ cups mayonnaise
1 T sugar
cheddar cheese
6 hard-cooked eggs, sliced
American cheese
1 ten-ounce can water chestnuts
green grapes
Put three cups lettuce
in bottom of a large salad bowl. Add layer of ¼ cup
green onions. Sprinkle with salt again. Add in layers
the thawed, uncooked peas, water chestnuts, remaining
3 cups of lettuce, bacon for 24 hours. Before serving,
garnish with cheddar and American cheese and green
grapes when available. Salad may be served layered
or tossed as desired. Serves 20 as an accompaniment,
8 to12 as luncheon dish.
Buttermilk
Fried Chicken
1 cup unsifted flour
1-cup buttermilk
2 t. salt
1 t. baking powder
½ t. paprika
2 fryers (2 ½ lb. each), cut
Makes seasoned flour:
combine flour, salt, paprika, and pepper in clean
paper bag. In bowl combine buttermilk with baking
powder, set aside. Wipe chicken with damp towel. Dip
in buttermilk mixture, and then shake a few pieces
at a time in the flour. Refrigerate, covered, for
2 or 3 hours. In skillet add salad oil, bout ½ inch
deep, heat to 340 degrees. Add chicken pieces, cook
uncovered, turning to brown evenly until tender, about
30 minutes.
|
return
to top
Baked
Cheese Grits
6 cups boiling water
4 eggs, beaten
1 ½ cups grits
1 cup butter
3 t. seasoning salt
1 t. paprika
1 lb. grated sharp cheddar cheese
dash Tabasco sauce
¼ t. pepper
Cook boiling water, grits,
and seasoning salt together for five minutes. Remove
from heat, add all remaining ingredients. Pour into
a buttered 9 x 13-inch casserole dish. Bake at 350
degrees for one hour. Serves 8-10.
|
return
to top
Refrigerator
Mashed Potatoes
5 lbs. Potatoes (9 large)
2 t. onion salt
2 three ounce pkg. cream cheese
1 t. salt
1 cup dairy sour cream
¼ t. pepper
2 t. butter/margarine
Peel and dice potatoes.
Boil in salted water until tender. Drain. Mash until
smooth. Add remaining ingredients and beat until light
and fluffy. Cool. Cover and place in refrigerator.
The potatoes may be used any time within 2 weeks.
To use, place desired amount in greased casserole,
dot with butter and bake at 350 degrees for 30 minutes.
Makes 8 cups. Serves 12. If you use full amount, heat
in a 2-quart casserole and dot with 2-T. butter.
Ribbon
Vegetables
1 lb. potatoes, peeled
and grated
¼ t. pepper
2 T butter
1/3 cup chopped onion
4 ounces sour cream
1-cup milk
4 ounces Swiss cheese, grated
2 cups milk
4 ounces cheddar cheese, grated
2 T. cornstarch
1 t. salt
1 twelve-ounce pkg. Frozen broccoli, green beans or
spinach.
Stir together potatoes,
butter, sour cream, cheese, seasoning, onion, and
1-cup milk. Simmer 2 cups milk and cornstarch and
add to potato mixture. Cook, drain, and chop broccoli
or other vegetable. Spread half of the potato mixture
into greased casserole dish 10 to 12 inches long.
Spread green vegetable on top and cover with remaining
potato mixture. Bake 1 hour at 350 degrees covered.
Bake 15 minutes longer if uncovered.
|
return
to top
Sour
Cream Pound Cake
3 cups sifted flour
6 eggs
1 t. salt
1 t. vanilla
¼ t. baking soda
1 t. almond extract
1 cup butter
1 cup dairy sour cream
2 ¼ to 3 cups sugar
1 ¾ cups brown sugar, firmly packed
Butter and flour a 9
x 5-x 3-inch loaf pan. Combine chocolate and boiling
water in bowl and let stand until cool. Sift flour,
salt, and baking soda together. Cream butter until
soft and fluffy, add brown sugar gradually beating
until light and creamy. Add eggs one at a time, beating
hard after each addition. Add chocolate. Stir in flour
until smooth; add sour cream and vanilla. Bake at
325 degrees for 50 to 60 minutes, turn out and cool
completely, then frost.
|
return
to top
Recipes are compliments
of The Ministry of Hospitality, Season with Love.
A recipe collection from Audrey Benner. Kansas City,
Missouri
Return
to the recipe list
|
|
|
 |
|
