DAIRY MONTH RECIPES-WEEK I - 6/1/2010
 
CHEESY BACON & EGG BRUNCH CASSEROLE
 
INGREDIENTS: 8 slices bacon, 1 medium onion-chopped,1 loaf (8 oz.) Italian bread-cut into 1-inch cubes (5 cups), 2 c. shredded Cheddar cheese, 1 c. shredded mozzarella cheese, 1 c. cottage cheese, 5 eggs, 1-1/2 c. milk, ½ tsp. ground mustard, ½ tsp. nutmeg, ¼ tsp. pepper
DIRECTIONS: Preheat oven to 350°. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread ½ of the bread cubes in 9x13” baking dish. Layer with ½ each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat egg in medium bowl until foamy. Add milk, mustard, nutmeg, and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40-50 minutes or until center is set and top is golden brown.
 
 
EASY BUTTERMILK BISCUITS
 
INGREDIENTS: 2-1/2 c. flour, 3 tsp. baking powder, 1 tsp. salt, ½ tsp. baking soda, 1/3 c. butter-melted, 1 c. buttermilk
DIRECTIONS: Combine flour, baking powder, salt and soda. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a floured board to make a smooth ball. Roll out to ½” thickness. Cut into 2-inch rounds. Place biscuits on greased cookie sheets. Bake at 450° for 10-12 minutes.
 
 
ST. LOUIS SALAD
 
INGREDIENTS: SALAD: 2 c. broccoli florets, 2 c. cauliflower florets, ½ c. red onion-diced, 1 c. Swiss or Monterey Jack cheese-shredded, 6 slices bacon-fried and crumbled, salt & pepper to taste
DIRECTIONS: Combine first five ingredients in a large bowl. Toss with salt and pepper to your taste. DRESSING: 1 c. mayonnaise, 1 c. sour cream, 1 Tbs. lemon juice, 1 Tbs. sugar DIRECTIONS: Whisk dressing ingredients together well. Pour over salad and toss gently. Chill for at least two hours up to over night. Toss once more before serving.
 
 
BEEF STROGANOFF (FROM 1961 BETTY CROCKER COOKBOOK)
 
INGREDIENTS: ½ lb. fresh mushrooms-sliced, 1 large onion-chopped, ¼ c. butter, 2 lbs lean ground beef, 4 Tbs. flour, 1 tsp. salt, 2 c. beef broth, 1 c. sour cream
DIRECTIONS: Sauté mushrooms and onions in 2 Tbs. of the butter and remove from pan. Add additional butter to the pan and melt. Brown the meat in the butter. Sprinkle flour and salt over browned meat. Stir and add the beef broth. Cook until slightly thickened. Add the mushrooms and onions. Add sour cream and heat. (Do not boil.) Serve over noodles or rice. (This makes a lot so you can remove half of the mixture before adding the sour cream and freeze it. Then when ready to use, reheat it, add the sour cream and it tastes fresh again.
 
 
BUTTERSCOTCH CREAM CHEESE BARS
 
INGREDIENTS: 1 (10 oz.) pkg. butterscotch chips, ½ c. butter, 2 c. graham cracker crumbs, 8 oz. pkg. cream cheese, 1 (14 oz.) can sweetened condensed milk, 1 tsp. vanilla, 1 egg, 1 c. chopped pecans
DIRECTIONS: In medium saucepan, melt butterscotch chips and butter over low heat. Remove from heat. Stir in cracker crumbs and mix well. Reserve 2/3 c. mixture. Press remainder firmly into bottom of a buttered 9x13” pan, making a uniform layer. Preheat oven to 325°. In a large bowl, beat cream cheese until light and fluffy. Beat in condensed milk, vanilla and egg; fold in nuts. Pour into prepared pan. Scatter RESERVED crumb mixture evenly over top. Bake for 20-25 minutes or until tests done. Cool to room temperature, and then chill.
 
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