Thursday, June 30, 2011
Tuesday, June 28, 2011
Monday, June 27, 2011
Sunday, June 26, 2011
- the average cow weighs 1400 pounds
- live to be about 18 years old; a normal production life for a Holstein is around 6 years
- a newborn calf weighs 90 pounds and walks on its own one hour from birth
- spend an average of 6 hours each day eating and an additional eight hours ruminating or chewing their cud
- most chew at least 50 times per minute
- graze by curling their tongues around grass and pulling rather than nibbling like a horse does
- have 4 stomach compartments and consume 90 pounds of feed everyday
- drink the equivalent of a bathtub full of water each day
- sleep lying down--just like people
- have an acute sense of smell--can smell something up to 6 miles away
June Dairy Month is the perfect time to celebrate our product and the commitment of America's dairy farm families working everyday to provide high quality milk by taking good care of our cows!
Thursday, June 23, 2011
Wednesday, June 22, 2011
Tuesday, June 21, 2011
- View the "REAL" Seal as a sign of dairy product identity and authenticity
- Associate the "REAL" Seal with products that have no or fewer additives and are not processed
- Expect products displaying the "REAL" Seal to taste better and be of higher quality
- Know what to expect in terms of cooking and melting patterns when they cook with "REAL"Seal products
The "REAL" Seal represents a promise to consumers that the product is made with real dairy. Real American farmers producing real milk--a real deal for all consumers!
Sunday, June 19, 2011
Friday, June 17, 2011
Wednesday, June 15, 2011
Monday, June 13, 2011
I really feel like my celebration of June Dairy Month actually started in April with our annual 4-H Dairy Recipe Contest sponsored by the Benton County Farm Bureau Women's Committee. One of the most important judging criteria is the creative use of dairy products in each recipe. Using all these delicious dairy products is a dairy farmer's dream come true! After all the recipes are judged and winners selected for both main dish and party category, we get to sample all these delicious dairy recipes. What a dairy delightful experience! To celebrate June Dairy Month, you might want to try this winning main dish recipe submitted by 4-H member Ty Connolly.
Barbeque Baked Potato Casserole
2 teaspoons butter
16 medium green onions,sliced (1 cup) use remainder for garnish
1 medium yellow or orange bell pepper,chopped (1cup)
2 cups hot water
1 cup of milk
1 cup of half and half
1/4 cup butter
1 box(7.20z)Betty Crocker roasted garlic mashed potatoes(2pouches)
1 cup of shredded Monterey Jack cheese with peppers
4 ounces of 1/3 less fat cream cheese cut into cubes
3 cups shredded Cheddar cheese(12 oz),divided
1(8oz)container light sour cream
1(4oz)can chopped green chilies,drained
3 cups shredded barbecue beef or pork
3/4 cup barbecue sauce
Tomato pieces for garnish
Heat oven to 350 degrees. Spray 13x9 inch baking dish with cooking spray.
In 10-inch nonstick skillet,melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute,stirring occasionally. Remove from heat; set aside.
In 2 quart sacuepan,heat the water,half and half,milk and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until moisture is absorbed. Beat with a fork until smooth. Stir in 1 cup of Monterey Jack cheese with peppers and 4 ounces of 1/3 less fat cream cheese cut into cubes; stir till blended. Gently fold in 8 ounces of light sour cream and 4 ounces of chopped green chilies. Mix the potato mixture,the pepper and onion mixture and 1 1/2 cups of cheddar cheese together. Spoon into a 13x9 inch baking dish. Sprinkle with another 3/4 cup of cheddar cheese. Arrange meat evenly over cheese. Drizzle barbecue sauce over the meat. Sprinkle remaining 3/4 cup of cheddar cheese over the meat.
Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving. Garnish, with tomato pieces and sliced green onions.
Sunday, June 12, 2011
Wednesday, June 8, 2011
Tuesday, June 7, 2011
Cheesy Chicken Cruncher
1 cup all purpose flour
4 egg whites
1/2 cup reduced-fat milk
1 1/2 cups cornflakes
1 cup reduced-fat ,shredded Cheddar cheese
6 chicken breast filets;cut into strips
Preheat oven to 375 degrees F. Set up three bowls with the following: 1)flour;2)an egg-wash;made by beating the eggs and milk together; 3)cornflakes mixed with cheese.
Coat a 13x9 baking pan with non-stick cooking spray. Dip chicken pieces in flour, then into egg-wash,then roll in the cheesy-flakes mixture, coating the entire piece of chicken, and place on the baking pan. Discard any unused cornflake mixture after coating chicken. Bake fro 25 minutes, turning halfway through to ensure even browning. Serve with ketchup or BBQ sauce if desired.
This recipe was created by Chef Jon Ashton of Orlando Florida and featured in the 30 Days of Dairy fact sheet from http://www.nationaldairycouncil.org/ and recipe section of http://www.midwestdairy.com/.
Sunday, June 5, 2011
Wednesday, June 1, 2011
and fun experiences while members of the Benton County 4-H Udder Club.
Watching these three dairy farm boys dip the ice cream was a memorable experience! I am thankful for all the fun we have promoting the dairy products we are proud to produce.