A month for milk
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The march is led by area 4-H members and June Dairy Month chairman Lindsey Clayton. The group has had a busy month, with visits to area senior citizen centers, several day care establishments, businesses, and have a big day planned at the Warren Farmers Coop. They stress the ‘Got Flavored Milk’ theme by making flavored shakes and serving ice cream in various flavors.
‘We are having a blast, promoting dairy to both seniors and youth,’ said Clayton. ‘We have played dairy Bingo and Jeopardy, read books to children, and best of all, told cow jokes!’
Dairy Day at Three Star Mall boasted a day of fun activities, including Diaper Derby, Baby Show, ice cream eating contest, Dairy Jeopardy and June Dairy Princess pageant.
A good way to get summer started off on the right foot is with ‘3-A-day’ of nutrient-rich dairy foods. Dairy products like milk, cheese and yogurt contain nine essential nutrients which may help to better manage weight, reduce risk for high blood pressure, osteoporosis and certain cancers.
Some of the delicious dairy recipes judged during the dairy recipe contest follow:
Cheese Pecan Wafers
Marie Stubblefield
1 pound sharp cheddar cheese
1/2 teaspoon salt
2 1/4 cups flour (Bisquick)
1 stick butter
1/2 teaspoon hot red pepper
Grate cheese and mix with butter. Warm until soft and pliable. Mix in rest of ingredients and blend well. Shape into small balls. Press flat into rounds. Place a pecan half into each wafer. Bake 30 minutes in 300 degree oven or until brown.
Squash Dressing
Brenda Woodlee
3 cups crumbled cooled cornbread
2 1/2 cups cooked squash
1 cup cream of chicken soup
1 medium onion chopped, optional
1 medium carrot grated fine
1/2 cup melted butter
1 cup sour cream
1 teaspoon sage
salt and pepper to taste
Cheese, optional
Combine cornbread, squash, soup, onion, carrots, butter, sour cream, sage and salt and pepper in bowl. Mix well. Spoon into two-quart baking dish. Bake at 350 for 30-40 minutes until heated through and add cheese on top.
Mocha Layer Cake
Tressa Moore
1 cup butter, softened
3 cups packed brown sugar
4 eggs
3 teaspoons vanilla extract
3 cups all purpose flour
3 cups baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups brewed coffee, cooled
1 1/3 cups sour cream
Frosting:
2, 8-ounce packages cream cheese, softened
1/2 cup butter, softened
8 squares (1 ounce each) semi-sweetened chocolate, melted
1/2 cup brewed coffee, cooled
3 teaspoons vanilla extract
6 cups confectioners’ sugar
In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee, and sour cream. Pour into three greased 9-inch round cake pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners’ sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Swiss Vegetable Medley
Tina Smock
2 packages Normandy vegetables
1 can cream of chicken soup
1 small carton sour cream
Swiss cheese
Cheddar cheese
Mix all ingredients and bake 25 minutes at 350 degrees.
Swiss cheese