JUNE DAIRY MONTH RECIPES WEEK IV - 6/22/2010
 
STRAWBERRY SOUR CREAM BREAD
 
INGREDIENTS: 1 c. sour cream, 1 c. strawberry jam, 1 c. butter, 1-1/2 c. sugar, 4 eggs, ½ tsp. lemon extract, ½ tsp. vanilla, ½ tsp. baking soda, 3 c. flour, ¾ tsp. cream of tartar
DIRECTIONS: Preheat oven to 350 degrees. Spray two 9x5” loaf pans with non-stick cooking spray. Fold sour cream into jam. Cream butter and sugar; add eggs and extracts and beat well. Combine dry ingredients. Add jam mixture to dry ingredients. Pour into prepared baking pans and bake for 40-45 minutes or until bread tests done. Cool in pans for 10 minutes, then remove from pans.
 
 
SOUR CREAM AND CHIVE POTATO CASSEROLE
 
INGREDIENTS: 4 lbs. potatoes (12 medium), 1/8 tsp. pepper, 8 oz. light cream cheese, ¼ c. chopped fresh chives, 1 c. lowfat sour cream, ½ tsp. paprika, 1 tsp. garlic powder, 2 Tbs. butter
DIRECTIONS: Boil and mash the potatoes by hand. Don’t over mix or they will become gummy. Add cheese, sour cream, salt and pepper with a wooden spoon until mixed. Fold in chives and spoon into a baking dish. Top with paprika and butter. Bake @ 350 degrees for 30 minutes.
 
 
CHEESY VEGETABLE CASSEROLE
 
INGREDIENTS: 1 can condensed cheddar cheese soup-undiluted, 2 c. shredded cheddar cheese-divided, ½ c. sour cream, ¼ c. milk, 1-16 oz. pkg. frozen mixed vegetables-thawed and drained, 1-1/2 c. French fried onions
DIRECTIONS: In 2 qt. baking dish combine soup, 1 c. cheese, sour cream and milk. Stir in vegetables. Bake uncovered @ 350 degrees for 30 minutes or until hot. Top with remaining cheese and French fried onions. Bake 5 minutes longer or until onions are golden brown.
 
 
BROCCOLI ORANGE SALAD
 
INGREDIENTS: Dressing: 1 egg, ¼ c. sugar, 1 tsp. prepared mustard, ½ tsp. cornstarch, 2 Tbs. water, 2 Tbs. cider vinegar, 2 Tbs. mayonnaise, 2 Tbs. sour cream, 1-1/2 Tbs. butter
DIRECTIONS: Combine the egg, sugar, mustard and cornstarch. Whisk until smooth. Add the vinegar and water and cook until thickened. Remove from the heat. Stir in the mayo, sour cream and butter. Set aside to cool. Combine for the Salad: 4 c. broccoli flowerets, 1 c. salted cashews, 1 c. cubed Swiss cheese, 1 can drained mandarin oranges, ½ c. chopped craisins, 6 strips bacon-cooked crisply and crumbled, ½ c. chopped red onion DIRECTIONS: Place in large bowl and toss. Just before serving, add the dressing and toss to coat.
 
 
DEVIL’S FOOD CARAMEL TORTE
 
INGREDIENTS: 1 pkg. devil’s food cake mix, 1 c. buttermilk, ½ c. vegetable oil, 3 eggs, 1 (7 oz.) pkg. milk chocolate turtle candies-chopped-divided, 1 Tbs. cocoa, 1-1/2 c. whipping cream, 1/3 c. caramel ice cream topping, 1 can (16 oz.) chocolate frosting, additional milk chocolate turtle candies-broken-optional
DIRECTIONS: Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In large mixing bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 c. candies and cocoa; fold into batter. Pour into prepared pans. Bake @ 350 degrees for 25-30 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 completely. Remove waxed paper. In small mixing bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies. Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies, if desired. Refrigerate until serving.
 
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET