
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Salmon Butter Spread
 Categories: Appetizers, Fish
      Yield: 1 Cup
 
      1 c  Butter; softened
      8 oz Smoked salmon
           -- coarsely chopped
    1/4 c  Chopped fresh dill
           -OR 1 tbsp. dried dillweed
      2 tb Minced green onion
  1 1/2 ts Worcestershire sauce
    1/2 ts Hot pepper sauce
           Sesame crackers
           -OR cocktail rye bread
 
  Combine all ingredients except crackers and bread in medium bowl. Beat
  with electric mixer until smooth. Serve as an appetizer spread for
  crackers or cocktail rye bread. Store covered in refrigerator up to 3
  days.
  
  Note: Allow refrigerated spread to soften at room temperature about 15
  to 20 minutes before serving.
  
  Yield = 1 cup
  Serving Size = 1 tablespoon
  
  Nutritional Information
  
                       per serving
  Calories                120 KCal
  Total Fat                12 g
  Saturated Fat             7 g
  Cholesterol              35 mg
  Total Carbohydrates       0 g
  Protein                   3 g
  Vitamin A            460.10 IU
  Calcium                   6 mg
 
  Copyright American Dairy Association
  (Reprinted with permission)

-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Mushroom Pate
 Categories: Appetizers, Vegetarian
      Yield: 20 servings
 
      1 c  Butter
      1 md Leek, white only, chopped
      2 sm Cloves garlic, minced
  1 1/2 lb Fresh mushrooms
           -- coarsely chopped
      2 tb Chopped fresh parsley
      1 ts Dried thyme
    1/2 c  Dry white wine
      2 tb Dry sherry or sauterne
    1/4 ts Pepper
    1/8 ts Salt
           Fresh herbs, if desired
           Carrot flowers, if desired
           Toasted French bread slices
 
  Melt butter in large heavy skillet. Add leek and garlic. Cook over
  medium heat until leek is tender, about 8 minutes. Stir in mushrooms,
  parsley and thyme. Continue cooking about 10 minutes. Stir in wine,
  sherry, salt and pepper. Cook, stirring occasionally, until liquid is
  reduced and thickened, about 10 minutes. Cool mixture slightly. Puree in
  blender or food processor until smooth. Place mixture in 3-cup
  container. Garnish with fresh herbs and carrots. Serve with toasted
  French bread slices.
  
  Yield: 20 servings
  Serving Size: about 2 tablespoons
  
  Nutritional Information
  
                      per serving
  Calories               100
  Total Fat                9 g
  Total Carbohydrates      3 g
  Protein                  1 g
  Vitamin A                8 %DV
  Calcium                 10 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Oriental Cheese Tarts
 Categories: Appetziers, Cheese/eggs
      Yield: 28 Pieces
 
      1 lb Ricotta cheese
      3    Eggs; beaten
     10 oz Frozen oriental vegetables
           -(seasoned), cooked
           -according to package
           -directions
      4 oz Shredded Colby cheese
    1/2 c  Buttermilk baking mix
    1/4 c  Dairy sour cream
    1/4 c  Butter; melted
 
  Place all ingredients in a large mixing bowl. Mix until well combined.
  Fill buttered, 2 3/4-inch microwaveable muffin cups three-fourths full.
  Microwave at 50 percent power 7 to 8 minutes, or until a knife inserted
  near center comes out clean. Turn pan after half the cooking time. Cool
  in pan 10 minutes. Remove tarts carefully and cool completely on wire
  rack. Refrigerate, wrapped in plastic wrap, up to 5 days.* To reheat,
  microwave at 50 percent power approximately 45 seconds per tart.
  
  * Tarts may be frozen up to 1 month. Thaw, wrapped, in refrigerator
  overnight.
  
  NOTE: To bake conventionally, preheat oven to 375 degrees. Fill buttered
  2 3/4-inch muffin cups three-fourths full. Bake 20 to 25 minutes. Cool
  in pan 10 minutes. Carefully remove and cool completely on wire rack.
  
  Yield: 1 1/2 dozen
  Serving Size = one tart
  
  Nutritional Information
                                          Per serving
  Calories                                    120
  Total Fat                                     9 g
  Total Carbohydrate                            5 g
  Protein                                       6 g
  Vitamin A                                    15 %DV
  Calcium                                     130 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Crunchy Cranberry Buttermilk Muffins
 Categories: Breads, Muffins
      Yield: 16 Muffins
 
  1 1/3 c  All-purpose flour
    2/3 c  Quick oats, uncooked
    1/3 c  Firmly packed brown sugar
  1 1/2 ts Baking powder
      1 ts Baking soda
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Salt
    3/4 c  Buttermilk
      1    Egg; slightly beaten
    1/4 c  Butter; melted
    1/2 c  Chopped fresh cranberries
 
  Preheat oven to 400 degrees. Combine dry ingredients in large mixing
  bowl. Combine liquid ingredients in small mixing bowl. Stir liquid
  mixture into dry mixture just until all dry ingredients are moistened.
  Gently stir in cranberries. Fill paper-lined 2 3/4-inch muffin cups
  two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in
  center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm
  or cold with butter.*
  
  * NOTE: Muffins can be prepared ahead and frozen. Reheat in microwave -
  one muffin on High (100%) for 30 to 45 seconds.
  
  Yield: 16 muffins
  Serving Size = 1 muffin
  
  Nutritional Information
  
                                          Per serving
  Calories                                    100
  Total Fat                                     4 g
  Total Carbohydrate                           16 g
  Protein                                       2 g
  Vitamin A                                     3 %DV
  Calcium                                   40.35 mg
 
  Copyright American Dairy Association
  (Reprinted with permission)

-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Oatmeal Raisin Biscuits
 Categories: Breads
      Yield: 18 Biscuits
 
  1 3/4 c  All-purpose flour
    1/2 c  Quick oats, uncooked
      2 tb Sugar
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Baking soda
    1/2 c  Golden raisins
    1/4 c  Butter
    3/4 c  Buttermilk
 
  Preheat oven to 425 degrees F. Combine flour, oats, sugar, baking
  powder, salt and soda in large mixing bowl. Stir in raisins. Cut in
  butter until mixture resembles coarse crumbs. Stir in buttermilk just
  nutil dough holds together. Knead dough on lightly floured surface about
  10 times. Roll dough to 1/2-inch thickness. Cut with a 2-inch diameter
  round cutter. Place biscuits about 1-inch apart on buttered cookies
  sheet. Bake 12 to 15 minutes, or until golden. Cool slightly. Remove
  from cookies sheet. Serve warm or cold with butter.
  
  Yield: 18
  Serving Size = 1 biscuit
  
  Nutritional Information
  
                                          Per serving
  Calories                                      100
  Total Fat                                     3 g
  Total Carbohydrate                            16 g
  Protein                                       2 g
  Vitamin A                                     3 %DV
  Calcium                                       30 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Oven-Baked Nutmeg Praline French Toast
 Categories: Breads, Breakfasts
      Yield: 8 Slices
 
      8 sl Italian bread
           - (about 3/4-inch thick)
      4    Eggs
      1 c  Milk or half-and-half
      2 tb Granulated sugar
      2 tb Orange-flavored liqueur
           -OR- orange juice
    1/2 ts Vanilla
    1/2 ts Nutmeg
    1/4 ts Salt
    1/3 c  Butter
    1/2 c  Chopped pecans
    1/4 c  Light brown sugar
           - (firmly packed)
      1 tb Butter, melted
 
  Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk
  together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour over
  bread, turning once to coat evenly. Refrigerate, covered, several hours
  or overnight. Preheat oven to 400 degrees F. Place 1/3 cup butter in 15
  x 10-inch jelly roll pan; place in oven to melt butter. Remove from
  oven; tilt pan to coat evenly with butter. Arrange bread in single layer
  in prepared pan. Bake, uncovered, about 25 minutes or until firm and
  golden brown. Meanwhile, combine pecans, brown sugar and 1 tablespoon
  butter in small bowl. Sprinkle over baked french toast. Broil, about 5
  inches from heat, watching carefully, about 1 minute or until topping
  begins to bubble.
  
  Variation: Omit praline topping (made with pecans, brown sugar and the 1
  tablespoon melted butter). Bake french toast as directed, but carefully
  turn bread halfway through baking time. Do not broil.
  
  NOTE: Other toppings include softened cream cheese combined with maple
  syrup, sweetened whipped cream or butter with fruit preserves.
  
  Yield: 8 slices
  Serving: 2 slice
  
  Nutritional Information
  
                      per serving
  Calories                 310
  Total Fat                 17 g
  Total Carbohydrates       30 g
  Protein                    7 g
  Vitamin A                 10 %DV
  Calcium                   65 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Mixed Fruit Coffee Cake
 Categories: Breads, Cakes
      Yield: 16 servings
 
--------------------------------CAKE BATTER--------------------------------
    3/4 c  Butter
  1 1/4 c  Light brown sugar
           -- (firmly packed)
      4    Eggs
      2 ts Grated lemon peel
  1 1/2 ts Vanilla extract
      3 c  All-purpose flour
  1 1/2 ts Baking powder
    3/4 ts Baking soda
    1/4 ts Salt
      1 c  Dairy sour cream
      6 oz Diced mixed dried fruit
           -- (1 1/2 cups)
           Confectioners sugar
           -- if desired

----------------------------------STREUSEL----------------------------------
    1/2 c  Light brown sugar
           -- (firmly packed)
      2 tb Butter
      2 tb Flour
    1/2 ts Cinnamon
    1/2 ts Nutmeg
 
  Preheat oven to 350 degrees F. For cake batter, cream butter in large
  mixer bowl until fluffy. Gradually beat in sugar until light and fluffy.
  Beat in eggs, one at a time, beating well after each addition. Stir in
  lemon peel and vanilla. Combine dry ingredients. Blend in dry
  ingredients alternately with sour cream, beginning and ending with flour
  mixture. Mix well after each addition. Gently fold in dried fruit.
  
  For streusel, place all ingredients in a small bowl. Combine ingredients
  using a pastry cutter until mixture is crumbly. Spoon 1/3 of the batter
  evenly into well-buttered and floured 10-inch tube pan. Sprinkle with
  1/2 of the streusel. Repeat. Spread remaining 1/3 of cake batter over
  streusel. Bake 55 to 60 minutes.
  
  Yield: One 10 inch cake or 16 servings
  Serving size: 1 piece
  
  Nutritional Information
  
                      per serving
  Calories                340
  Total Fat                15 g
  Total Carbohydrates      50 g
  Protein                   5 g
  Vitamin A                16 %DV
  Calcium                  75 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: BRIE AND BACON OMELET
 Categories: Cheese/eggs
      Yield: 2 servings
 
      2 tb Butter
      2 tb Chopped green onion
      4    Eggs
    1/4 c  Milk
    1/8 ts Pepper
      2 oz Chopped Brie, skin removed
      4 sl Bacon
           - cooked, drained & crumbled
      3 tb Chopped toasted pecans
           Fresh fruit, if desired
 
  Preheat broiler . Melt butter in a 10-inch ovenproof skillet or omelet
  pan, tilting pan to coat bottom and sides. Saute onion until tender,
  about 3 minutes. Combine eggs, milk and pepper. Increase heat to medium
  to high. Pour egg mixture into skillet. Stir once and cook until the
  edges begin to set. Using a fork gently pull the edges of the eggs away
  from the sides of the pan so that the uncooked portion flows under the
  cooked edges. Continue until most of the egg mixture is set, but the
  surface of the omelet is still slightly wet. Sprinkle cheese, bacon and
  nuts over top of omelet. Fold in half; cut into 2 pieces. Garnish with
  fresh fruit. Serve immediately.
  
  Yield: 2 servings
  
  Nutritional Information
  
                      per serving
  Calories                510
  Total Fat                44 g
  Total Carbohydrates       6 g
  Protein                  24 g
  Vitamin A                27 %DV
  Calcium                 150 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Tangy Warm Chicken Salad
 Categories: Poultry, Salads
      Yield: 5 servings
 
    1/4 c  Butter; divided
      2    Whole chicken breasts
           - skinned, boned and
           - cut into thin strips
    1/3 c  Chopped red peper
      2 tb Minced shallots
      1 ts Dried tarragon; OR...
      1 tb -Fresh tarragon, minced
      1 c  Whipping cream
      1 c  Cooked asparagus pieces
      1 tb Dijon-style mustard
    1/4 c  Toasted almonds
 
  Melt 2 tablespoons butter in large skillet. Saut chicken pieces until
  cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in
  medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon
  over medium heat until vegetables are tender, about 5 minutes. Set
  aside. Add whipping cream to chicken. Heat to boiling, stirring
  frequently. Reduce heat to low stirring constantly until cream is
  reduced and thickened, about 5 minutes. Stir in vegetable mixture and
  mustard, cooking until thoroughly heated. Serve immediately with almonds
  sprinkled on top.
  
  Note: May be served with hot, cooked rice.
  
  Yield: 5 servings
  Serving Size: about 2/3 cup
  
  Nutritional Information
  
                      per serving
  Calories                420
  Total Fat                33 g
  Total Carbohydrates       7 g
  Protein                  25 g
  Vitamin A                45 %DV
  Calcium                  75 mg
 
  Copyright American Dairy Association
  (Reprinted with permission)

-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: CHILLED ROASTED CORN CHOWDER
 Categories: Soups
      Yield: 6 servings
 
    1/4 c  Butter
  1 1/2 c  Thinly sliced leeks
      1 lg Baking potato
           -(about 6 ounces)
      1 cn Chicken broth (about 14 oz)
    1/2 ts Salt
    1/4 ts Ground white pepper
      4 md Ears fresh corn, husked
  2 1/2 c  Buttermilk
    3/4 c  Diced red bell pepper
           -(1 small pepper)
    1/3 c  Chopped fresh basil leaves
           - OR
      1 tb -dried basil leaves
      2 tb Chopped fresh chives
           -OR green onion tops,
           -if desired
 
  Melt butter in large saucepan over medium heat. Cook leeks in butter
  until softened, stirring occasionally, about 5 to 8 minutes. Meanwhile,
  peel potato and cut into 1/2-inch pieces. Add to saucepan with leeks.
  Stir in broth, salt and pepper. Bring to a boil. Reduce heat; cover and
  simmer 20 to 25 minutes or until potato is very tender. Puree (1/2 at a
  time) in food processor or blender. Cool; cover and chill at least 4
  hours or overnight. To roast corn, place ears on grill over coals. Grill
  10 to 12 minutes or until browned, tuming occasionally. (Or, place corn
  on rack of broiler pan and broil 2 to 3 inches from heat source for 8 to
  10 minutes, turning every 2 minutes.) Cool; cut kernels off cobs. Remove
  potato mixture from refrigerator 30 minutes prior to serving. In large
  bowl, stir together potato mixture, buttermilk, corn, pepper, basil and
  salt; mix well. Ladle chowder into soup bowls sprinkle with chives.
  
  NOTE: 2 cups cooked frozen or canned corn kernels may be substituted for
  the roasted corn.
  
  Yield: 6 servings
  Serving Size: about 1 cup
  
  Nutritional Information
  
                      per serving
  Calories                210
  Total Fat                10 g
  Total Carbohydrates      26 g
  Protein                   8 g
  Vitamin A                26 %DV
  Calcium                 150 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Turkey Slices with Lemon Butter Sauce
 Categories: Poultry, Main dish
      Yield: 6 servings
 
  1 1/4 lb Turkey breast slices
           -(boneless),
           - about 1/3-inch thick
           Salt
           Freshly ground pepper
    1/4 c  Butter
     10 oz Pkg. spinach, stems trimmed

-----------------------------LEMON BUTTER SAUCE-----------------------------
    1/4 c  Cold butter
      3 tb Finely chopped shallots
    2/3 c  Chicken broth
           -(reduced-sodium)
      2 tb Lemon juice
      1 tb Minced parsley
           Salt
           Freshly ground pepper
 
  Make Lemon Butter Sauce. ln medium saucepan, heat 1 tablespoon of the
  butter over medium heat. Add shallots and cook until tender, 2 to 3
  minutes. Add chicken broth and lemon juice. Heat to boiling. Boil until
  liquid reduces by about half. Reduce heat to medium and add remaining
  butter, a tablespoon at a time with a wire whisk until smooth. Stir in
  parsley. Season to taste with salt and pepper. Keep sauce warm over very
  low heat.
  
  Season turkey slices with salt and pepper. Heat 1 tablespoon butter in
  large non-stick skillet over medium-high heat until hot. Saute cutlets,
  a few at a time until golden brown and tender, 2 to 3 minutes on each
  side. Remove from skillet and keep warm. Heat remaining butter in
  skillet until hot. Add spinach and cook over medium-high heat and cook
  just until wilted.
  
  To serve, arrange cooked spinach on platter. Top with turkey slices.
  Drizzle with Lemon Butter Sauce .
  
  Serving size: 6
  Yield of sauce: about 1/2 cup
  
  Nutritional Information
  
                      per serving
  Calories                300
  Total Fat                19 g
  Total Carbohydrates       5 g
  Protein                  27 g
  Vitamin A                73 %DV
  Calcium                  25 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Vegetable Vermicelli with Tomato Butter Sauce
 Categories: Pasta, Vegetarian
      Yield: 6 servings
 
      6 tb Butter
      4 oz Assorted wild mushrooms
           - such as oyster or shitake
      1 lg Leek; washed and trimmed
           - to 2-inches,
           - cut into julienned strips
      1 lg Carrot; pared,
           - cut into julienne strips
      1 md Zucchini; julienned
      1 md Yellow squash, julienned
      2 lg Garlic cloves; minced
      1 ts Salt
    1/2 ts Freshly ground pepper
      1 cn (16 ounces) diced tomatoes,
           - undrained
      1 tb Lemon juice
     12 oz Vermicelli or thin spaghetti
    1/4 c  Chopped fresh basil
           Parmesan cheese
           -(freshly grated)
 
  Heat 3 tablespoons of butter in a large non-stick skillet over
  medium-high heat. Add mushrooms to skillet and cook until tender. Remove
  from skillet and set aside. Add another 1 tablespoon butter to skillet.
  Add vegetables and garlic. Cook over medium heat until almost tender,
  about 4 minutes.
  
  Add tomatoes and lemon juice to skillet. Heat until hot. Stir in
  remaining butter and reserved mushrooms.
  
  In large pot of boiling salted water cook vermicelli until al dente or
  almost tender. Drain well. Return pasta to cooking pot. Add sauce and
  toss gently to coat well. Serve with Parmesan cheese and sprinkle with
  basil.
  
  Yield: 6 servings
  Serving size: 3/4 cup
  
  Nutritional Information
  
                      per serving
  Calories                 700
  Total Fat                 21 g
  Total Carbohydrates       98 g
  Protein                   30 g
  Vitamin A                 96 %DV
  Calcium                  501 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Herbed Breast of Chicken Wrapped in Phyllo
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      6    Boneless chicken breasts
           - skinned
           - (about 5 to 6 oz. each)
      9    Sheets phyllo pastry
           - thawed according to
           - package directions.

--------------------------------HERB BUTTER--------------------------------
    3/4 c  Butter; softened
      1 tb Chopped fresh basil*
      1 tb Thyme*
      1 tb Rosemary*
    1/2 ts Salt
    1/4 ts Freshly ground pepper
 
  * or teaspoon each dried herbs
  
  Combine all ingredients for Herb Butter in small bowl.
  
  Place chicken breasts between waxed paper. Pound to flatten slightly.
  Place about 1 tablespoon of the butter mixture in the center of each
  chicken breast half. Tuck in sides and roll up to enclose butter. Place
  on a plate. Cover and refrigerate 30 minutes.
  
  Heat oven to 375 degrees F. In small suacepan melt remaining Herb
  Butter.
  
  Place phyllo sheets in a stack on work surface. Cut sheets in half
  lengthwise. Keep phyllo covered with plastic wrap. For each serving,
  layer 3 sheets of phyllo, laying one vertically, one horizontally and
  one diagonally. Brush each sheet with melted Herb Butter. Place one
  chicken breast in center of phyllo. Gather phyllo up over top of chicken
  and pinch together to form a leafy, flowerlike top. Place on a baking
  sheet with sides. Bake until deep golden brown, 30 to 35 minutes.
  
  *Note -- Phyllo pastry is available frozen in most supermarkets or
  middle eastern groceries.
  
  Yield: 6 servings
  Serving size: 1 breast
  
  Nutritional Information
  
                      per serving
  Calories                 400
  Total Fat                 25 g
  Total Carbohydrates        8 g
  Protein                   31 g
  Vitamin A                 18 %DV
  Calcium                   30 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Garlic Butter Mashed Potatoes
 Categories: Side dish
      Yield: 6 servings
 
  2 1/2 lb Russet potatoes; pared
           -- cut into chunks
           -- (about 5 large)
      6 lg Garlic cloves; peeled
    1/2 c  Butter; softened
    1/3 c  Half-and-half or milk
           -- warmed
      1 ts Salt
    1/4 ts Freshly ground pepper
           Butter
           Snipped fresh chives
           -- optional
 
  In large saucepan, cook potatoes and garlic in boiling salted water
  until tender, 10 to 15 minutes. Drain well and return to pan. Shake pan
  over low heat to dry potatoes of excess moisture. Add butter and cream
  to pan. Mash by hand or with electric mixer. Beat in salt and pepper.
  Transfer to serving dish. Dot with additional butter and sprinkle with
  chives, if desired.
  
  Yield: 6 to 8 servings
  Serving: 3/4 of a cup
  
  Nutritional Information
  
                      per serving
  Calories                 180
  Total Fat                 10 g
  Total Carbohydrates       19 g
  Protein                    3 g
  Vitamin A                  8 %DV
  Calcium                   21 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: SPRINGTIME VEGETABLES WITH HERB BUTTER
 Categories: Vegetables, Side dish
      Yield: 6 servings
 
      1 lb Small new potatoes
           - scrubbed
           - (1 1/2 to 2-in. potatoes)
  2 1/2 c  Fresh sugar snap peas; OR..
     16 oz -Frozen sugar snap peas
    1/4 c  Butter
      2 ts Chopped fresh basil; OR...
    3/4 ts -Dried basil
  1 1/2 ts Chopped fresh thyme leaves
           -0R
    1/2 ts -Dried thyme leaves
      1 ts Chopped fresh tarragon; OR
    1/4 ts Dried tarragon
           L/4     ts salt
    1/8 ts Freshly ground black pepper
 
  Cut potatoes into halves or quarters. Place in medium saucepan with
  enough water to cover. Bring to boil; reduce heat and simmer, covered,
  until barely tender about 8 to 10 minutes. Add peas; continue cooking 3
  to 5 minutes. Transfer vegetables to colander; drain well. Discard water
  from saucepan; add butter. Cook over medium heat until butter is melted;
  stir in herbs, salt and pepper. Return vegetables to pan, tossing
  lightly to coat.
  
  Yield: 6 servings
  Serving Size: about 3/4 cup
  
  Nutritional Information
  
                      per serving
  Calories                150
  Total Fat                 8 g
  Total Carbohydrates      18 g
  Protein                   3 g
  Vitamin A                 8 %DV
  Calcium                  40 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: BUTTERY ASPARAGUS SAUTE
 Categories: Vegetables, Side dish
      Yield: 6 servings
 
      1 lb Asparagus, trimmed,
           - cut into 1-inch pieces
      1 md Red pepper; cut into
           - short thin strips
    1/3 c  Sliced shallots
           - (about 2 large)
           -OR Chopped onion
      3 tb Butter
    1/4 ts Salt
    1/8 ts Ground nutmeg
           Freshly ground black pepper
 
  In large skillet over medium heat, cook asparagus, bell pepper and
  shallots in butter until asparagus is crisp-tender, about 5 minutes,
  stirring occasionally. Season with salt, nutmeg and pepper. Serve
  immediately.
  
  Yield: 6 servings
  Serving Size: 1/2 cup
  
  Nutritional Information
  
                      per serving
  Calories                70 KCal
  Total Fat                6 g
  Total Carbohydrates      5 g
  Protein                  2 g
  Vitamin A               52 %DV
  Calcium                 20 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: White Chocolate Macadamia Nut Cheesecake
 Categories: Desserts
      Yield: 18 Servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Crushed brown edge wafers
    1/2 c  Chopped macadamia nuts
           -(finely chopped)
    1/4 c  Butter; melted
    1/4 ts Cinnamon

----------------------------------FILLING:----------------------------------
     32 oz Cream cheese; softened
    1/4 c  Firmly packed brown sugar
      4    Eggs
    1/2 c  Butter; softened
    3/4 lb White chocolate; melted*
      1 tb Praline liqueur
      2 ts Vanilla extract
      1 c  Chopped macadamia nuts
           - coarsely chopped, toasted
           Semi-sweet chocolate
           - melted
           White chocolate leaves
           Whole macadamia nuts
 
  *White chocolate melts best in a double boiler over hot, NOT boiling
  water.
  
  Preheat oven to 350 degrees. For crust, combine all ingredients. Press
  onto bottom and part way up sides of a 9-inch springform pan. Bake 10
  minutes. Cool on wire rack while preparing filling.
  
  For filling, beat cream cheese in large mixer bowl until fluffy. Beat in
  sugar until well combined. Beat in eggs one at a time, mixing well after
  each addition. Stir in butter until well combined. Mix in melted
  chocolate, liqueur and vanilla. Fold in nuts. Pour into cooled crust.
  Reduce oven temperature to 300 degrees. Bake 1 1/2 hours or until center
  of filling is just set. Cool completely on wire rack. Refrigerate,
  covered, several hours or overnight. To serve, place on serving plate.
  Carefully remove sides of pan. Drizzle with semi-sweet chocolate.
  Garnish with white chocolate leaves and macadamia nuts. Serve cut in
  thin wedges.
  
  Yield: 1 9-inch cake
  Serving Size: 1/18 of cake
  
  Nutritional Information
  
                      per serving
  Calories                490
  Total Fat                41 g
  Total Carbohydrates      25 g
  Protein                   8 g
  Vitamin A                25 %DV
  Calcium                 100 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Lemon Blueberry Bread Pudding
 Categories: Desserts
      Yield: 9 servings
 
      6 c  1-inch Vienna bread cubes
           - (day-old)
      1 c  Fresh blueberries
    1/4 c  Toasted sliced almonds
      4    Eggs
     16 oz Lemon yogurt
    1/3 c  Sugar
    1/4 c  Butter; melted and cooled
    1/2 ts Vanilla extract
    1/4 ts Cinnamon
    1/4 ts Nutmeg
           Whipped cream
 
  Preheat oven to 350 degrees F. Stir bread, blueberries and almonds in
  large mixing bowl. Whisk eggs in large mixing bowl. Add yogurt, sugar,
  butter, vanilla and spices, stirring until blended. Pour yogurt mixture
  over bread mixture; stir until bread is well coated. Spoon mixture into
  well-buttered 8-inch square baking dish. Bake 40 to 45 minutes, or until
  knife inserted near center comes out clean. Serve warm or cold topped
  with a dollop of whipped cream.
  
  Yield: 9 servings
  Serving: 1/2 of a cup
  
  Nutritional Information
                      per serving
  Calories                 270
  Total Fat                 11 g
  Total Carbohydrates       35 g
  Protein                    8 g
  Vitamin A                  8 %DV
  Calcium                  125 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Peanut Butter Brownies
 Categories: Desserts, Cookies
      Yield: 1 Panful
 
----------------------------------BROWNIES----------------------------------
    1/2 c  Butter
      1 c  Granulated sugar; plus...
      2 tb Granulated sugar
    1/2 c  Cocoa
      2    Eggs
    1/2 c  All-purpose flour
    1/2 ts Salt
    1/4 c  Creamy peanut butter
      2 tb Butter; softened

-----------------------------------GLAZE-----------------------------------
    1/2 c  Confectioners' sugar
      2 tb Creamy peanut butter
      1 tb Milk
      2 tb Chopped peanuts
 
  Preheat oven to 350 degrees F. For brownies, in medium saucepan, heat
  butter over medium-low heat until melted. Stir in granulated sugar,
  cocoa and eggs. Add flour and salt to chocolate mixture; stir until
  smooth. Pour into lightly buttered 8-inch square baking pan. Drop 1/4
  cup peanut butter by teaspoonfuls onto batter. With a table knife,
  gently stir batter to create swirls. Bake 30 minutes or just until
  brownies begin to pull away from sides of pan and wooden pick inserted
  near center comes out clean. Do not overbake. Remove from oven; place
  pan on wire rack to cool completely. For glaze, combine confectioners'
  sugar and peanut butter. Stir in milk, 1 tablespoon at a time, to reach
  spreading consistency. Spread evenly over brownies. Sprinkle with
  peanuts. Cut into bars before serving.
  
  Yield: One 8-inch square pan
  Serving: 1 bar
  
  Nutritional Information
  
                      per serving
  Calories                  210
  Total Fat                  12 g
  Total Carbohydrates        24 g
  Protein                     4 g
  Vitamin A                   6 %DV
  Calcium                    13 mg
 
  Copyright American Dairy Association
  (Reprinted with permission)

-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Mediterranean Torta
 Categories: Appetizers, Vegetarian, Cheese/eggs
      Yield: 22 servings
 
    1/2 c  Sun-dried tomatoes
           -(dry packed)
  1 1/2 c  Pine nuts; divided
     12 tb Butter; softened, divided
      6 oz Cream cheese; softened
      4 oz Crumbled feta cheese
      1 c  Fresh basil
           -OR parsley leaves
      7 oz Jar roasted red peppers
           - drained and patted dry
 
  In a small bowl cover sun-dried tomatoes with boiling water let stand
  until softened, about 20 minutes. Line a 7 x 3-inch loaf pan with
  plastic wrap; set aside. Finely chop 1/4 cap of the pine nuts; put in a
  small bowl. Add remaining 1/4 cup whole pine nuts and 1 tablespoon of
  the butter; mix until butter is well distributed. Press in an even layer
  into prepared pan. In a bowl using an electric mixer beat cream cheese
  feta cheese and remaining 11 tablespoons butter until fluffy . Spread a
  third of the cheese mixture over nuts. Drain and pat dry softened
  tomatoes In a food processor or blender place tomatoes and basil leaves;
  process until finely chopped, 30 to 60 seconds Spread over cheese
  mixture; cover with even layers of half the remaining cheese mixture
  then the red peppers and finally the remaining cheese mixture. Cover and
  refrigerate until firm, about 3 hours. Unmold onto a serving plate;
  serve with assorted crakers, if desired.
  
  Yield: 22 servings
  
  Nutritional Information
  
                                          Per serving
  Calories                                     120
  Total Fat                                    12 g
  Total Carbohydrate                            2 g
  Protein                                       3 g
  Vitamin A                                    20 %DV
  Calcium                                       4 mg
 
  Copyright American Dairy Association
  (Reprinted with permission)

-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Rockefeller Sauce
 Categories: Sauces
      Yield: 24 Tbsp.
 
    3/4 c  Butter; divided
    3/4 c  Chopped celery
      3 tb Chopped shallots
      1 lb Fresh spinach; washed,
           - drained, stems removed
      1 c  Lightly packed watercress
           - NOT chopped,
           - stems removed
      1 tb Anchovy paste
      1 tb Catsup
      1 ts Red pepper sauce
      1 ts Pepper
    1/4 c  Cognac
 
  Melt 1/4 cup butter in large heavy skillet. Saute celery and shallots
  until tender, about 5 minutes. Stir in spinach and watercress. Continue
  sauteeing until spinach is limp, about 3 minutes. Remove from heat.
  Place sauteed mixture in work bowl of food processor. Process until
  almost smooth. Blend in anchovy paste, catsup, red pepper sauce and
  pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon
  at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
  Use to top cold cooked shrimp or toss with hot cooked pasta.
  
  Yield: 1 1/2 cups
  Serving Size = 1 tablespoon
  
  Nutritional Information
  
                                          Per serving
  Calories                                     60
  Total Fat                                     6 g
  Total Carbohydrate                            1 g
  Protein                                       1 g
  Vitamin A                                    35 %DV
  Calcium                                      25 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: SAVORY EGGPLANT-TOMATO BUTTER
 Categories: Sauces, Condiments
      Yield: 2 Cups
 
      2 c  Finely chopped eggplant
           -(peeled)
    1/2 c  Finely chopped onion
    1/4 c  Chopped plum tomatoes
           -(peeled, seeded,
           - finely chopped)
      1 tb Balsamic vinegar
  1 1/2 ts Brown sugar
    1/2 ts Minced garlic
    1/2 ts Oregano leaves, crushed
    1/4 ts Salt
    1/8 ts Ground black pepper
      1 c  Butter; softened
 
  In a medium saucepan combine eggplant, onion, tomatoes, vinegar, brown
  sugar, garlic, oregano, salt and black pepper. Cook over very low heat,
  stirring frequently, until eggplant is brown and tender, 10 to 15
  minutes; cool slightly. In a large bowl combine eggplant mixture with
  butter until blended. Divide butter in half; place each half on a large
  sheet of plastic wrap. Shape into logs, 1 inch in diameter; wrap
  securely. Refrigerate until firm, about 1 hour. Use within a week or
  freeze up to 3 months. Serve with grilled chicken and fish or toss with
  pasta, rice and vegetables.
  
  YIELD: 2 cups
  Serving: 1 tablespoon
  
  Nutritional Information
  
                      per serving
  Calories                50
  Total Fat                6 g
  Total Carbohydrates      1 g
  Protein                  0 g
  Vitamin A                5 %DV
  Calcium                  3 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: HAM-ASPARAGUS BRUNCH BAKE
 Categories: Casserole, Main dish, Brunch, Cheese/eggs
      Yield: 10 servings
 
      2 tb Butter
      3 tb Sliced green onion
    1/2 lb Fresh asparagus
           - cut into 1/2-inch pieces
           - (1 1/2 cups)
      6    Eggs
    1/3 c  Milk
      1 ts Dried mustard
    1/4 ts Salt
    1/4 ts Pepper
      2 c  Chopped cooked ham
      6 oz Shredded cheddar cheese
 
  Preheat oven to 350 degrees F. Melt butter in large heavy skillet. Cook
  onion and asparagus over medium heat about 3 minutes. Stir together in
  large mixing bowl eggs, milk, and seasonings. Place asparagus mixture
  and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20
  minutes. Sprinkle dish with cheese and bake an additional 10 to 15
  minutes.
  
  Yield: 10 servings
  Serving Size: 1/2 cup
  
  Nutritional Information
  
                      per serving
  Calories                190
  Total Fat                13 g
  Total Carbohydrates       3 g
  Protein                  15 g
  Vitamin A                12 %DV
  Calcium                 155 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: FLUFFY SPINACH AND POTATO BAKE
 Categories: Casseroles, Main dish, Side dish, Cheese/eggs
      Yield: 12 servings
 
      4 lg Red potatoes; cut into
           - 1 to 1 1/2-inch cubes
     10 oz Frozen chopped spinach
           - thawed and squeezed dry
      1 c  Dairy sour cream
      1 c  Small curd cottage cheese
    1/4 c  Sliced green onions
           - with tops
      2    Eggs; slightly beaten
      2 tb Butter; melted
    1/2 ts Salt
    1/4 ts Pepper
 
  Preheat over to 350 degrees F. Place potatoes in large saucepan; cover
  with water. Bring to boil. Simmer potatoes until tender, about 15
  minutes Drain potatoes; mash in large mixing bowl. Stir in remaining
  ingredients. Place in well-buttered 1 1/2-quart round baking dish. Bake
  1 hour. Serve immediately.
  
  Yield: 12 servings
  Serving Size: 1/2 cup
  
  Nutritional Information
  
                      per serving
  Calories                150
  Total Fat                 7 g
  Total Carbohydrates      16 g
  Protein                   7 g
  Vitamin A                43 %DV
  Calcium                  75 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Dijon Mustard Butter for Vegetables or Pasta
 Categories: Condiments, Sauces
      Yield: 8 Tbsp.
 
    1/2 c  Butter; softened
      3 tb Chopped parsley
      2 tb Finely chopped green onion
           - with some of tops
      1 tb Dijon mustard
      1 tb Lemon juice
      1    Garlic clove; crushed
           Salt; to taste
           Freshly ground pepper
           - to taste
 
  Combine all ingredients in small bowl. Shape butter into a log about 1
  1/2-inches in diameter. Wrap in plastic wrap. Keep in refrigerator up
  to one week or wrap in aluminum foil and freeze up to 1 month. Serve
  over steamed vegetables such as asparagus, broccoli, cauliflower or use
  as a basting sauce for broiled fish or poultry.
  
  Yield 1/2 cup
  Serving: 1 tablespoon
  
  Nutritional Information
  
                      per serving
  Calories                110
  Total Fat                12 g
  Total Carbohydrates       1 g
  Protein                   0 g
  Vitamin A                10 %DV
  Calcium                   7 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Honey Mustard Chicken Kabobs
 Categories: Poultry, Main dish
      Yield: 12 Kabobs
 
----------------------------HONEY MUSTARD SAUCE----------------------------
    3/4 c  Butter
      3 tb Honey
      3 tb Dijon mustard

-----------------------------------KABOBS-----------------------------------
     16 oz Fresh, whole mushrooms
           - (about 24)
  1 1/4 lb Boneless chicken breasts
           - (skinless)
           - cut into 1 1/2-in. pieces
      2 lg Red peppers; cut into
           - 1 1/2-inch pieces
      1 md Pineapple; cut into
           - 1 1/2-inch chunks
      3 md Zucchini; sliced
           - about 3/4-inch thick
 
  For sauce, melt butter in small heavy saucepan. Whisk in honey and
  mustard. Reserve about 1/2 cup of sauce in a serving container. Set
  aside. For kabobs, thread long metal skewers with mushroom, 2-3 pieces
  of chicken, red pepper, pineapple and zucchini. Repeat once. Brush
  kabobs with remaining sauce in saucepan. Grill 6 inches above medium
  indirect heat for 7 to 10 minutes. Turn and baste with additional sauce
  from saucepan. Discard any leftover sauce from saucepan. Continue
  cooking until chicken is tender and no longer pink. Pass reserved sauce
  to spoon over hot kabobs.
  
  Yield: 12 kabobs
  Serving Size = 2 kabobs
  
  Nutritional Information
  
                                          Per serving
  Calories                                     380
  Total Fat                                     22 g
  Total Carbohydrate                            26 g
  Protein                                       23 g
  Vitamin A                                     50 %DV
  Calcium                                        4 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Chocolate Chip Cookie Bars
 Categories: Cookies
      Yield: 48 Bars
 
      1 c  Butter; softened
      1 c  Sugar
      2 ts Vanilla extract
      1 ts Salt
      2 c  All-purpose flour
  1 1/2 c  Chocolate chips
      1 c  Chopped walnuts; divided
 
  Preheat oven to 375 degrees F. Beat butter, sugar, vanilla and salt in
  large mixing bowl until light and fluffy. Gradually add flour; mix well.
  (Dough will be stiff.) Stir in chocolate chips and 3/4 cup of walnuts.
  Press dough onto bottom of 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
  Gently press remaining 1/4 cup walnuts onto surface. Bake 20 to 25
  minutes or until lightly browned. Cool completely in pan or wire rack.
  To serve, cut into bars.
  
  Yield: 48 bars
  Serving: 1 bar
  
  Nutritional Information
  
                      per serving
  Calories                 150
  Total Fat                 10 g
  Total Carbohydrates       15 g
  Protein                    2 g
  Vitamin A                  4 %DV
  Calcium                    8 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Lacy Batty Cakes
 Categories: Breads, Side dish
      Yield: 32 Cakes
 
    3/4 c  White cornmeal
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1    Egg
      1 c  Buttermilk
    1/4 c  Butter; melted
 
  Stir together in small mixing bowl cornmeal, baking powder, soda, and
  salt. Whisk egg in large mixing bowl. Stir in buttermilk and butter. Add
  cornmeal mixture, stirring until smooth. Preheat griddle to 400 degrees
  F. Lightly butter griddle. Use 1 tablespoon batter for each batty cake.
  Cook 2 to 3 minutes until cakes begin to bubble and bottoms are golden.
  Turn and bake 2 to 3 minutes longer. Serve hot with Kentucky Derby
  Turkey Hash.
  
  Yield: 32 batty cakes
  Serving: 4 batty cakes
  
  Nutritional Information
  
                      per serving
  Calories                110
  Total Fat                 7 g
  Total Carbohydrates      10 g
  Protein                   3 g
  Vitamin A                 5 %DV
  Calcium                  50 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: KENTUCKY DERBY HASH
 Categories: Main dish
      Yield: 8 servings
 
      6 tb Butter
  1 1/2 c  Chopped onion
    1/3 c  Chopped red pepper
      8 oz Fresh mushrooms
           - thinly sliced
    1/4 c  All purpose flour
      1 tb Instant chicken bouillon
  2 1/2 c  2% milk
      1 tb Worcestershire sauce
      3 c  Diced cooked turkey
    1/4 c  Minced fresh parsley
 
  Melt butter in large heavy skillet. Cook onion and pepper over medium
  heat until tender about 5 minutes, stirring occasionally. Add mushrooms.
  Cook 5 minutes longer. Remove pan from heat. Stir in flour and bouillon.
  Gradually stir in milk and Worcestershire sauce. Retum to heat. Bring to
  boil, stirring constantly. Continue cooking over medium heat for 1
  minute. Stir in turkey and parsley continuing cooking until thoroughly
  heated. Serve over Lacy Batty Cakes.
  
  Yield: 8 servings
  Serving Size: about 2/3 cups
  
  Nutritional Information
  
                      per serving
  Calories                 320
  Total Fat                 17 g
  Total Carbohydrates       15 g
  Protein                   26 g
  Vitamin A                 22 %DV
  Calcium                  160 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: LOUISVILLE PIE
 Categories: Desserts, Pies
      Yield: 1 9-inch pie
 
-----------------------------------CRUST-----------------------------------
  1 1/4 c  All-purpose flour
      2 ts Granulated sugar
    1/4 ts Salt
    1/2 c  Cold butter
      3 tb -to
      4 tb Cold water

----------------------------------FILLING----------------------------------
      3    Eggs
    3/4 c  Granulated sugar
      1 c  Dark corn syrup
    1/4 c  Butter; melted and cooled
      1 ts Vanilla extract
    1/4 ts Salt
  1 1/2 c  Chopped pecans or walnuts
    2/3 c  Semisweet chocolate chips
           -OR semisweet or
           -bittersweet chocolate bar,
           -chopped (3 ounces)
      1 c  Whipping cream
  1 1/2 tb Confectioners' sugar
 
  For crust, combine flour, granulated sugar and salt in medium bowl. Cut
  in butter with a pastry blender or two knives until the size of small
  peas. Add water 1 tablespoon at a time until dough holds together when
  pressed. Shape dough into disc, wrap in plastic wrap. Chill 30 minutes
  or until almost firm.
  
  Preheat oven to 350 degrees F. Roll out dough on lightly floured surface
  to 13-inch circle, about 1/8-inch thick. Transter to 9-inch pie plate.
  Trim edges; turn edges under and flute by pinching to form a decorative
  edge. Beat eggs in large bowl. Beat in granulated sugar, corn syrup,
  butter, vanilla and salt. Stir in nuts and chocolate. Bake about 55
  minutes or until filling is puffed and crust is golden brown. Let cool
  on wire rack. Whip cream with confectioners' sugar until soft peaks
  form. Serve pie with whipped cream.
  
  NOTE: A 9-inch prepared pie crust also may be used.
  
  Yield: 1 9-inch pie
  Servings: 8 slices
  
  Nutritional Information
  
                      per serving
  Calories                720
  Total Fat                45 g
  Total Carbohydrates      76 g
  Protein                   6 g
  Vitamin A                16 %DV
  Calcium                  45 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Marilyn's Hot Artichoke Spread
 Categories: Appetizers
      Yield: 25 Servings
 
    1/4 c  Butter; softened
      8 oz Cream cheese; softened
      1 c  (4 ounces) Parmesan cheese
      1 cn (14 oz.) artichoke hearts,
           - drained, chopped
    1/3 c  Chopped sun-dried tomatoes
           - (packed in oil, drained)
      2    Garlic cloves; minced
    1/2 ts Oregano
 
  Preheat oven to 350 degrees. Stir together ingredients in large mixing
  bowl. Spoon into 9-inch pie plate or 2-cup casserole. Bake 20 to 25
  minutes or until lightly browned. Serve with toasted French bread slices
  or crackers.
  
  Yield: 25 servings
  Serving Size: about 2 tablespoons spread
  
  Nutritional Information
  
                      per serving
  Calories                 80
  Total Fat                 7 g
  Total Carbohydrates       2 g
  Protein                   3 g
  Vitamin A                 5 %DV
  Calcium                  80 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: CREAMY HERBED POTATOES
 Categories: Side dish
      Yield: 12 servings
 
      6 tb Butter
      6 tb Flour
    1/4 c  Freshly snipped chives
           -OR green onions
      2 ts Crushed rosemary
    1/2 ts Salt
    1/2 ts Pepper
      1 qt Light cream
           -0R half-and-half
      2 lb All-purpose potatoes,
           - peeled and thinly sliced
    1/2 lg Spanish onion
           - peeled and thinly sliced
    1/2 c  Grated Parmesan cheese
 
  Preheat over to 350 degrees F. Melt buter in 3-quart heavy saucepan.
  Stir in flour, herbs and seasonings. Remove from heat. Gradually stir in
  cream. Bring to boil over medium heat, stirring frequently, Boil and
  stir 1 minute; set aside. Layer half the potatoes in well-buttered,
  3-quart rectangular baking dish. Cover with half EACH of the onions,
  cheese and sauce. Repeat layers. Bake 55 to 60 minutes or until potatoes
  are tender.
  
  Yield: 12 servings
  Serving Size: 1/2 cup
  
  Nutritional Information
  
                      per serving
  Calories                300
  Total Fat                23 g
  Total Carbohydrates      19 g
  Protein                   6 g
  Vitamin A                17 %DV
  Calcium                 140 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: CREAM OF ASPARAGUS SOUP
 Categories: Soups
      Yield: 6 Cups
 
      2 lg Leeks
      2 tb Butter
      4 c  Chicken broth
           -(ready-to-serve)
      2 md Potatoes; peeled and diced
    1/2 ts Salt
    1/2 ts Pepper
      1 lb Asparagus
    1/2 c  Whipping cream
 
  Trim the roots and the leaves from leeks, leaving only the white and
  about 2 inches of the green sections. Rinse well: split lengthwise and
  slice crosswise about 1/2-inch thick. Saut leeks in butter in Dutch
  oven over low heat about 10 minutes or until softened. Stir in chicken
  broth, potatoes, salt and pepper. Bring to a boil over high heat.
  Meanwhile trim off tips (about 1 1/2 inches) from asparagus: reserve for
  garnish. Trim off woody stem ends: discard. Chop remaining asparagus
  into 1- inch pieces. Add to boiling soup. Reduce heat and simmer,
  uncovered, about 10 minutes or until vegetables are tender. Transfer
  soup to work bowl of food processor or blender: process until pureed.
  Retun soup to clean saucepan. Stir in cream: heat through. Garnish each
  serving with asparagus tips.
  
  To prepare asparagus for garnish, bring salted water to boil in a small
  saucepan. Add reserved asparagus tips: cook about 3 to 5 minutes or
  until just tender: drain well.
  
  Yield: 6 cups
  Serving: 6 ounces
  
  Nutritional Information
  
                       per serving
  Calories                 200
  Total Fat                 12 g
  Total Carbohydrates       17 g
  Protein                    7 g
  Vitamin A                  6 %DV
  Calcium                   65 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Roast Chicken with Herbed Butter
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1    Roasting chicken
           -(about 3 1/2 lbs.)
           Salt and pepper
      2    Fresh rosemary sprigs
           -(or 1/2 tsp. dried crushed
           -rosemary)
      1    Carrot; cut into thirds
      1 md Onion; quartered
  2 1/4 c  Chicken stock

------------------------------ROSEMARY BUTTER------------------------------
      6 tb Unsalted butter; softened
      1 ts Finely chopped garlic
  1 1/2 tb Chopped shallots
           Rosemary sprigs, if desired
    1/2 ts Salt
           Freshly ground pepper
      1 ts Dried rosemary, crushed
 
  Combine butter, garlic, shallots. 1 teaspoon dried rosemary, 1/2
  teaspoon salt and a sprinkling of pepper in small bowl: mix to blend
  well. (Butter can be prepared a day ahead. Cover and refrigerate. Bring
  to room temperature 30 minutes before using.)
  
  Preheat oven to 375 degrees. Clean chicken: rub cavity with salt and
  pepper. Place rosemary sprigs, carrot and onion pieces in cavity. Place
  chicken, breast side up, on rack in open roasting pan. Rub chicken with
  1 tablespoon herbed butter. Place pan on center shelf of oven. Roast
  chicken, basting every 20 minutes with 1/4 cup chicken stock and rubbing
  with 1/2 tablespoon herbed butter. Chicken will be fully cooked when
  golden brown and juices run clear when flesh is pierced with knife,
  about 1 1/2 hours. Thermometer inserted in thigh should register 175 to
  180 degrees.
  
  Remove chicken from roasting pan. Place pan with drippings over
  medium-high heat: add remaining chicken stock (You should have 1 to 1
  1/4 cups stock left.) Cook and stir 5 minutes or until reduced slightly.
  Whisk in remaining butter (about 2 tablespoons). Add salt and pepper as
  needed (If sauce is too salty, add a little water and cook a few minutes
  to thicken.)
  
  To serve, arrange chicken on platter and drizzle with sauce. Garnish
  with fresh rosemary sprigs.
  
  Yield: 4 servings
  Serving Size: 1 piece
  
  Nutritional Information
  
                      per serving
  Calories                650
  Total Fat                45 g
  Total Carbohydrates       6 g
  Protein                  50 g
  Calcium                  50 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Glazed Carrots
 Categories: Vegetables, Side dish
      Yield: 8 servings
 
  1 1/2 c  Water
    1/2 c  Sugar
    1/4 c  Butter
      2 lb Peeled baby carrots
           Salt and peper
 
  Place water, sugar and butter in large saucepan. Cook and stir over high
  heat: bring to boil. Add carrots: reduce heat to medium. Cook, covered
  10 to 15 minutes or until tender. Uncover and increase heat to high:
  cook until liquid reduces to a glaze, stirring constantly. Season with
  salt and pepper. Serve immediately.
  
  Yield: 8 servings
  
  Nutritional Information
  
                      per serving
  Calories                150
  Total Fat                 6 g
  Total Carbohydrates      24 g
  Protein                   1 g
  Vitamin A                64 %DV
  Calcium                  33 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Lattice-Crust Turkey Pot Pies
 Categories: Main dish, Poultry
      Yield: 6 servings
 
      2 cn Chicken broth
           - (ready-to-serve,
           - 13 3/4 ounces ea.)
           Water
      1    Fresh turkey breast
           - skinless and boneless
           - (about 1 1/3 pounds)
      3 tb Butter; divided
     10 oz Frozen pearl onions
           - thawed and drained
    1/2 ts Sugar
    1/4 c  All-purpose flour
  2 1/2 c  Milk
    1/2 ts Dried marjoram, crushed
     10 oz Frozen petite peas
           - thawed and drained
      2 c  Julienne-cut peeled carrots
           Pie crust pastry
           - (for single-crust pie)
      1    Egg; beaten with...
      1 tb Water
 
  Heat chicken broth and 1 cup water in Dutch oven over high heat; bring
  to a boil. Add turkey and, if necessary, more water to cover. Reduce
  heat to low; simmer, uncovered, about 25 to 30 minutes (about 25 minutes
  per pound) or until turkey is cooked through. Remove turkey from broth.
  Let stand just until cool enough to handle. Cut into cubes; set aside.
  Skim and discard fat from broth. Strain broth; measure 1 cup for sauce
  (reserve remainder for another use). Heat 1 tablespoon butter in large
  saucepan over medium-high heat until butter is melted. Add onions and
  sugar; reduce heat to medium and saut 3 minutes. Remove onions; stir
  remaining 2 tablespoons butter and flour into saucepan. Cook 1 to 2
  minutes or until mixture is bubbly and slightly golden. stirring
  constantly. Whisk in milk and reserved 1 cup broth; cook until
  thickened, stirring constantly. Season with marjoram, salt and pepper.
  Stir in cubed turkey, onions, peas and carrots. Remove from heat.
  
  Preheat oven to 400 degrees. Divide turkey mixture among six 2-cup
  baking dishes or ramekins. Using a pastry wheel or knife, cut pie pastry
  into strips. Brush rim of each ramekin lightly with egg mixture. Arrange
  pastry strips decoratively on top of turkey mixture; press to adhere
  around edges. Bake 10 minutes. Reduce oven temperature to 350 degrees F;
  bake 25 minutes or until filling is bubbling and crusts are golden.
  
  Yield: 6 servings
  Serving Size: 1 piece
  
  Nutritional Information
  
                      per serving
  Calories                 500
  Total Fat                20 g
  Total Carbohydrates      35 g
  Protein                  35 g
  Calcium                 180 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
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----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Broccoli Parmesan
 Categories: Vegetables, Side dish
      Yield: 4 servings
 
     16 oz Broccoli Cuts
      2 tb Butter; melted
      1 ts Parmesan cheese
      1 ts Chopped parsley
 
  Cook broccoli according to package directions. In separate bowl, combine
  butter, cheese and parsley; mix well. Drain broccoli; place in serving
  bowl. Add butter mixture; toss to coat evenly. Serve immediately.
  
  Serving Size: 4
  
  Nutritional Information
  
                      per serving
  Calories                 80
  Total Fat                 6 g
  Total Carbohydrates       5 g
  Protein                   3 g
  Vitamin A                52 %DV
  Calcium                  70 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Mary Bergin's Browned Butter Toffee Tart
 Categories: Desserts
      Yield: 8 Tarts
 
---------------------------BROWNED BUTTER FILLING---------------------------
      2    Eggs
    3/4 c  Granulated sugar
      6 tb All-purpose flour
    1/2 c  Butter
  1 1/2 ts Vanilla
    3/4 c  Chocolate covered toffee
           -(chopped)

--------------------------------PATE SUCREE--------------------------------
  1 1/4 c  All-purpose flour
      2 tb Granulated sugar
    1/2 c  Cold butter; cut into pieces
      1    Egg yolk
      2 tb Water
 
  Make Pate Sucree. Place flour, sugar and butter in food processor fitted
  with steel blade. Process until mixture resembles fine meal. In a small
  bowl, whisk together egg yolk and water. Add to butter mixture. Process
  until dough just holds together. If dough appears dry, add a little more
  water. (To mix by hand, combine dry ingredients in medium bowl. Using a
  pastry blender or two table knives, cut in butter until mixture
  resembles coarse meal. Add liquid ingredients with fork and stir until
  dough leaves sides of bowl.)
  
  Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour.
  On lightly floured board, roll out pastry to an 11-inch circle. Transfer
  dough to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30
  minutes.
  
  Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing
  bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch
  skillet heat the butter over medium heat. Continue cooking until butter
  has turned a golden brown color, stirring occasionally. Be careful that
  butter does not burn. Whisk butter and vanilla into egg mixture until
  smooth.
  
  Place tart shell on baking sheet. Pour in filling and spread evenly.
  Sprinkle with chopped toffee. Bake until top is deep golden brown and
  firm to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at
  room temperature.
  
  Yield: 8 to 10 9-inch tarts
  Serving: 1 tart
  
  Nutritional Information
  
                      per serving
  Calories                 530
  Total Fat                33 g
  Total Carbohydrates      55 g
  Protein                   5 g
  Vitamin A                20 %DV
  Calcium                  30 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Mary Bergin's Macadamia Nut Butter Cookies
 Categories: Cookies
      Yield: 42 Cookies
 
      1 c  Butter; softened
    1/4 c  Granulated sugar
      3 tb Honey
      1    Egg yolk
    1/2 ts Vanilla extract
  1 3/4 c  All-purpose flour, sifted
    1/2 c  Chopped macadamia nuts
           -(roasted)
 
  In large mixer bowl, beat butter and sugar on medium speed until light
  and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts.
  Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap
  in plastic wrap and refrigerate 2 to 3 hours or until firm.
  
  Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice
  cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet.
  Bake until cookies feel firm to the touch and edges are golden, 8 to 10
  minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack.
  Store cookies in airtight container.
  
  Yield: about 3 1/2 dozen cookies
  Serving Size: 1 cookie
  
  Nutritional Information
  
                      per serving
  Calories                  80
  Total Fat                 6 g
  Total Carbohydrates       7 g
  Protein                   1 g
  Vitamin A                29 %DV
  Calcium                   4 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Mary Bergin's Individual Chocolate Truffle Cake
 Categories: Cakes, Desserts
      Yield: 6 Cakes
 
----------------------------------TRUFFLES----------------------------------
      4 oz Bittersweet chocolate
           - chopped
      3 tb Whipping cream
      2 tb Butter
      2 tb Orange liqueur
           -OR orange juice

-------------------------------CHOCOLATE CAKE-------------------------------
      5 oz Bittersweet chocolate
           - chopped
     10 tb Butter
           - cut into small pieces
      3    Eggs
      3    Egg yolks
    1/2 c  Granulated sugar
      5 tb All-purpose flour
           Whipped cream; for garnish
           Cocoa; for garnish
 
  Make Truffles: Combine chocolate and cream in small heat-proof bowl.
  Place bowl over pan of simmering water and allow chocolate to melt.
  Remove from heat. Make sure butter is melted before refrigerating. Stir
  in butter and liqueur. Refrigerate until mixture is firm, about 45
  minutes.
  
  Form truffle mixture into six 1 1/4-inch balls. Return to refrigerator.
  
  Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and
  butter in medium heat-proof bowl. Place bowl over pan of simmering water
  and allow chocolate to melt. Stir until smooth. Meanwhile in large mixer
  bowl, beat eggs, egg yolks and sugar on high speed until thick and pale
  lemon color, about 5 minutes. Add chocolate mixture, beating on low
  speed until combined. Fold in flour. Spoon about 1 tablespoon batter
  into each of six buttered, 3 1/2-inch jumbo muffin cups. Place one
  truffle in each cup. Fill 3/4ths full with batter. Bake until edges
  begin to pull away from edges of each cake, about 12 to 14 minutes.
  Remove from oven. Let stand 15 minutes. Carefully loosen edges of each
  cake. Carefully invert onto serving plate. Garnish each serving with
  whipped cream and a dusting of cocoa.
  
  Yield: 6 cakes. Serving Size: 1 cake
  
  Nutritional Information
                      per serving
  Calories                610
  Total Fat                48 g
  Total Carbohydrates      45 g
  Protein                   9 g
  Vitamin A                25 %DV
  Calcium                   6 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Jeff Blank's Boiled Shrimp with Spicy Herb Butter
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      1 c  Butter
    1/4 c  Lemon juice
      2 tb Finely chopped garlic
      1 tb Cracked black pepper
      1 tb Paprika
      3 tb Chopped fresh rosemary
      1    Bay leaf
  1 1/2 ts Dried oregano
    3/4 ts Dried basil
    1/2 ts Salt
    3/4 ts Ground red pepper
      2 lb -to
  2 1/2 lb Fresh shrimp
           -(extra large or jumbo)
           - shelled and deveined
 
  In medium saucepan combine butter and all ingredients except shrimp and
  heat until butter is melted. Cook over low heat 10 minutes. Remove bay
  leaf and discard.
  
  To cook shrimp, heat a large saucepan of salted water to boiling. Add
  shrimp and cook 3 minutes. Drain well. Place shrimp in serving dish and
  top with butter sauce.
  
  Yield: 6 servings
  Serving Size: 1/6 of recipe
  
  Nutritional Information
  
                      per serving
  Calories                410
  Total Fat                33 g
  Total Carbohydrates       5 g
  Protein                  24 g
  Vitamin A                45 %DV
  Calcium                 100 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Jeff Blank's Cherry Pecan Carrot Layer Cake
 Categories: Cakes, Desserts
      Yield: 1 9-inch cak
 
    3/4 c  Butter; softened
  1 1/2 c  Granulated sugar
      3    Eggs
      1 c  Diced mango*
           -(fresh or canned)
    1/4 c  Mango or orange juice
      2 c  Shredded, pared, carrots
      2 c  All-purpose flour
      2 ts Baking soda
      2 ts Ground cinnamon
      2 ts Ground ginger
      1 ts Ground nutmeg
    1/2 ts Salt
      1 c  Dried cherries
      1 c  Chopped pecans

------------------------------CHERRY FROSTING------------------------------
    1/3 c  Dried cherries
           -(finely chopped)
    1/3 c  Whipping cream
    3/4 c  Butter; softened
      6 oz Cream cheese; softened
      1 tb Rum or orange juice
  1 1/2 ts Vanilla extract
      5 c  Confectioners' sugar
           - sifted
 
  *1 large mango will give you 1 cup of diced fruit. Sliced mangos in
  juice are available at many supermarkets in the produce section.
  
  Heat oven to 350 degrees. Butter and flour two 9-inch cake pans. In
  large mixer bowl, cream butter and sugar until light and fluffy. Add
  eggs, one at time; beat well. Add mangoes and mango juice. Beat until
  light and fluffy. Add eggs, one at a time; beat well. Add mangoes and
  mango juice. Beat until combined. In another bowl, combine flour and dry
  ingredients. Add to creamed butter mixture and mix well. Stir in
  cherries and pecans. Divide batter between the two cake pans. Bake until
  wooden pick inserted in center comes out clean, 35 to 40 minutes. Remove
  cakes from oven; let cool 10 minutes. Loosen edges of cake and invert
  onto cooling racks. Cool completely.
  
  Make Cherry Frosting. In small saucepan, heat cream and cherries over
  medium heat until cherries are very soft, about 3 minutes. Cool mixture
  5 minutes. Stir in vanilla and rum. Cool in refrigerator about 15
  minutes. In large mixer bowl, cream butter and cream cheese until light.
  Beat in cooled cherry mixture. Gradually beat in sugar until creamy.
  Place one layer of cake on serving plate. Spread with frosting. Top with
  second cake layer and frost tip and sides of cake.
  
  Yield: 1 (9-inch) layer cake
  Serving Size: 1/10 of cake
  
  Nutritional Information
  
                      per serving
  Calories                930
  Total Fat                46 g
  Total Carbohydrates     127 g
  Protein                   8 g
  Vitamin A               170 %DV
  Calcium                  70 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Ann Cooper's Maple Glazed Pork Chops w/Bourbon Buttered Apples
 Categories: Main dish
      Yield: 6 servings
 
      6    Bone-in pork loin chops
           - about 1-inch thick
           Salt
           Freshly ground pepper
      1 tb Butter
      3 tb Maple syrup

------------------------BOURBON BUTTERED APPLE SLICE------------------------
    1/2 c  Butter
      2 lg Golden delicious apples
           - peeled, sliced 1/4" thick
      3 tb Chopped shallots
      3 tb Bourbon or apple cider
      2 tb Maple syrup
    1/2 c  Apple cider
      1 tb Chopped fresh sage
           -OR- 1 teaspoon dried sage
    1/4 ts Ground nutmeg
    1/8 ts Ground cloves
 
  Heat oven to 350 degrees. Season pork chops with salt and pepper. In a
  large skillet heat 1 tablespoon butter over medium heat until hot but
  not browned. Brown pork chops on each side. Add maple syrup and coat
  lightly. Transfer meat to baking dish. Bake until tender, about 20 to 25
  minutes.
  
  Make Bourbon Buttered Apple Slices. Heat 1/4 cup of the butter in large
  skillet. Add apples and shallots and cook over medium heat until apples
  are tender, about 8 to 10 minutes. Add Bourbon and cook 2 minutes. Add
  maple syrup; cook 1 minute. Add cider and cook over medium-high heat
  until most of liquid has evaporated. Reduce heat and stir in remaining
  butter, 1 tablespoon at a time. Stir in sage, nutmeg and cloves. Serve
  over pork chops.
  
  Yield: 6 servings
  Serving Size: 1 pork chop
  
  Nutritional Information
  
                      per serving
  Calories                 410
  Total Fat                25 g
  Total Carbohydrates      20 g
  Protein                  24 g
  Vitamin A                17 %DV
  Calcium                  45 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Ann Cooper's Butternut Squash Bourbon Soup w/Ginger Butter
 Categories: Soups
      Yield: 8 servings
 
    1/4 c  Butter
      2 lb Butternut squash; peeled,
           -seeded, cut into 1" chunks
    3/4 c  Chopped onions
    3/4 c  Chopped celery
    1/4 c  Bourbon or apple juice
      6 c  Chicken broth
  1 1/2 ts Vanilla extract

-------------------------------GINGER BUTTER-------------------------------
    1/4 c  Butter; softened
      1 tb Grated fresh ginger
      1 tb Bourbon, optional
      1 ts Maple syrup
    1/2 ts Ground ginger
 
  Heat butter in large saucepan until hot. Add vegetables and cook over
  medium heat, stirring occasionally for 5 minutes. Add bourbon to pan;
  cook 30 seconds. Add chicken broth. Heat to boiling. Reduce heat and
  simmer, covered, until squash is tender, about 25 minutes. Remove from
  heat. Add vanilla. Puree mixture in blender or food processor, half at a
  time. Serve in individual bowls with a small dollop of Ginger Butter.
  
  Make Ginger Butter. Heat 1 tablespoon of the butter in small skillet
  over medium heat. Add grated ginger. Cook 30 seconds. Stir in bourbon,
  maple syrup and ground ginger. Cook and stir about 30 seconds longer.
  Remove from heat. Let cool several minutes. Combine remaining butter and
  ginger mixture in small bowl until smooth.
  
  Soup yield: 8 servings of 1 cup each
  Ginger Butter makes 1/4 cup or 1/2 tbl. per serving
  
  Nutritional Information
                      per serving
  Calories                180
  Total Fat                12 g
  Total Carbohydrates       7 g
  Protein                   6 g
  Vitamin A               160 %DV
  Calcium                  70 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Ann Cooper's Apple Pancakes with Maple Pecan Butter
 Categories: Breads
      Yield: 16 Pancakes
 
-------------------------------APPLE PANCAKES-------------------------------
      2    Eggs
      2 c  Buttermilk
    1/4 c  Butter; melted
  1 3/4 c  All-purpose flour
      3 tb Granulated sugar
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
  1 1/2 c  Chopped tart red apples
           -(peeled)

-----------------------------MAPLE PECAN BUTTER-----------------------------
      1 c  Butter; softened
    3/4 c  Chopped pecans
    1/2 c  Maple syrup
 
  Make Maple Pecan Butter. In small mixer bowl, beat butter on medium
  speed until light. Add pecans; mix well. Gradually beat in syrup. Set
  aside while making pancakes.
  
  For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk.
  Add buttermilk and melted butter and whisk until smooth. Add dry
  ingredients and mix only until moistened. Stir in apples.
  
  Heat large non-stick griddle or skillet until hot. Melt a little of the
  butter on griddle until bubbly but not brown. For each pancake, spoon
  about 1/4 cup batter onto griddle. Cook until bubbles form and edges are
  cooked. Turn and cook until second side is golden. Keep pancakes warm on
  platter in 200 degree oven while preparing remaining batter. Serve warm
  with Maple Pecan Butter.
  
  Yield: 16 to 18 (4-inch) pancakes.
  
  Serving Size: 1 pancake
  
  Nutritional Information
                      per serving
  Calories                280
  Total Fat                19 g
  Total Carbohydrates      23 g
  Protein                   4 g
  Vitamin A                10 %DV
  Calcium                  82 mg

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Fresh Fruit with Passion Fruit Butter
 Categories: Fruits, Desserts
      Yield: 6 servings
 
    1/4 c  Fresh passion fruit juice*
    3/4 c  Orange juice
      1 tb Sugar
    1/2 c  Softened butter
      5 c  Fresh fruit
           -such as raspberries,
           -sliced kiwi, peaches
           Fresh mint sprigs
           -(for garnish)
 
  Combine juices and sugar in medium non-aluminum sauce pan. Heat to
  boiling. Reduce heat to medium high for about 10 to 15 minutes or until
  only 1/2 cup of the mixture remains. Remove from heat. Slowly whisk
  butter in small amounts until all of the butter is incorporated. Set
  mixture aside over low heat.
  
  Arrange fruit in six stemmed dessert dishes, then drizzle with warm
  butter mixture. Garnish with fresh mint. Makes six servings.
  
  *Note: Six passion fruits will yield approximately 1/4 cup juice. Cut
  ripe passion fruit in half. Scoop out fruit and place in strainer. Press
  juice from fruit. If desired, non-frozen mango, cranberry or orange
  juice can be substituted for passion fruit juice. If using orange juice,
  omit sugar from recipe.
  
  Nutritional Information: Available upon request
  
  recipe by Gale Gand

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
----- format compatible with Meal-Master & other recipe programs -----
 
      Title: Coconut Oatmeal Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
      1 c  Rolled oats*
  1 1/4 c  Boiling water
    1/2 c  Butter; softened
      1 c  Packed light brown sugar
    1/2 c  Granulated sugar
      2    Eggs
      1 ts Vanilla extract
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg

----------------------------------TOPPING----------------------------------
      6 tb Butter; softened
    2/3 c  Packed light brown sugar
    1/4 c  Half-and-half
    2/3 c  Chopped pecans or walnuts
      1 c  Flaked coconut
 
  Heat oven to 350 degrees and butter a 13 x 9 x 2-inch baking pan.
  
  Place oats in medium bowl. Add boiling water; let stand for 20 minutes
  and drain off water. Sift together the all-purpose flour, baking soda,
  salt, ground cinnamon, and nutmeg and reserve.
  
  Mix butter and both sugars until light and creamy, about four minutes.
  Add eggs and vanilla. Beat until creamy, about one minute. Beat in
  rolled oats and sifted dry ingredients until well mixed.
  
  Spread batter evenly in the prepared pan. Bake until wooden pick
  inserted in center comes out clean, 25 to 30 minutes. Remove cake from
  oven and cool in cake pan.
  
  For topping, mix butter and sugar until light and creamy, about four
  minutes. Stir in remaining ingredients. Spread on cake. Broil in oven
  until golden brown, about one minute.
  
  Makes 12 servings.
  
  *Note: Quick cooking oats can be substituted for regular rolled oats.
  Nutritional Information: Available upon request.
  
  recipe by Gale Gand

  Copyright American Dairy Association
  (Reprinted with permission)
 
-----
 
