Food
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June Is Dairy Mo'nth
The National Dairy Council
has designated June as Dairy
Month. "Whether you are 6,
16, or 60, the nutrients found
in milk and other dairy prod-
ucts are critical to good health
and the prevention of chronic
disease," says Ann Marie
Krautheim, a registered dieti-
cian with the National Dairy
Council. "Osteoporosis is a
major public health threat,
affecting more than 28 million
Americans. One reason osteo-
porosis rates are so high is that
many people (especially teens,
women and the elderly)have
critically low calcium intakes.
Consuming at least three serv-
ings of milk, yogurt or cheese a
day is an important step to help
build slrong bones and prevent
osteoporosis."
Resent studies have also
shown that a low fat diet pro-
viding three servings of low
fat dairy products and 8-10
servings of fruits and veg-
etables, significantly lowers
blood pressure. Studies also
show, that low fat dairy foods
may help to control body fat.
ACted. rding to The New Eng-
land Journal of Medicine,
calcium may also reduce the
risk of colon tumors. We
never outgrow our need for
milk and milk products.
Several of the following
recipes contain cream cheese.
The calcium density of cream
cheese is much lower that that
of other heeses, however,
Cream Cheese Pret.
zei Salad
Serves 16-20
a,4 c butter, melted
1A c brown sugar, packed
By rginia Sasser
Journal Food Editor
21/2 c crushed pretzels
1 (6 oz) package strawberr/
gelatin
21/2 c boiling water
1 1/2 c frozen sweetened,
sliced strawberries
1 c pecans, chopped
1 (8 oz) package cream
cheese, softened
1 c granulated sugar
1 t vanilla
1 (8 oz) container whipped
topping, thawed
Preheat oven to 350 degrees.
Fill a self closing plastic bag
with pretzels. Using a rolling
pin, crash the pretzels in the
bag. Combine butter, brown
sugar and crushed pretzels in
a bowl. Pat the mixture into
the bottom of a 9 x 13 x 2 inch
baking pan. Bake for 10-12
minutes. Set aside to cool. In
a medium bowl, dissolve the
gelatin in the boiling water.
Stir in the strawberries, stirring
until strawberries melt. Add
pecans. Chill the mixture until
it begins to thicken. In a small
mixing bowl, beat together
the cream cheese and granu-
lated sugar until smooth. Add
vanilla. Fold in whipped top-
ping. Spread the cream cheese
mixture over the cooled crust.
Pour the gelatin mixture over
the cream cheese layer. Chill
until firm. (NOTE: the gelatin
pineapple; use orange gelatin
with drained, canned crushed
pineapple and Mandarin
oranges; use raspberry gela-
tin with sweetened, crushed
cranberries.)
Chocolate Cream
Crunch
Serves 16
1 c flour .
1 c finely chopped pecans
1/2 c softened butter or
margarine
1 (9 oz) pkg frozen whipped
topping, thawed
1 c powdered sugar
1 (8 oz) cream cheese,
softened
1 (8 oz) pkg instant choco-
late pudding
1 (6 oz) pkg instant vanilla
pudding
3 c milk
Make crust by combining
flour, pecans, and margarine.
Mix well and press into bottom
era 9x 13x2pan. Bake 20
min. in preheated 350F oven.
Cool completely. Blend
cream cheese and powdered
sugar until fluffy. Fold in 1 c
whipped topping. Blend well
and spread on cool crust. Chill.
Combine chocolate pudding
and 1 1/2 c milk. Pour over
cream cheese layer. Chill.
Repeat with vanilla pudding.
Chill. Frost with remainder of
whipped topping. Cut into 2"
squares and serve.
Lemonade Frozen
Dessert
Serves 20
Crust:
2 1/2 c graham cracker
crumbs
1/2 c sugar
heated 375F oven.
Cool.
Mix:
1/2 gallon softened vanilla
ice cream and a 6 oz can of
partially thawed frozen
lemonade. Pour into cooled
crust. Sprinkle crumbs on
top. Refreeze. Cut into
squares.
Fruit Pizza
Crust:
Cream together:
1/2 c margarine or butter
1/2 c vegetable oil
1 c sugar
1 egg
1 t vanilla
Sift together and add to
creamed mixture. Mix well:
2 1/2 c flour
1/4 t salt
It cream of tarter
1 t soda.
Divide dough in half. Pat into
(2) 12"-14" pizza pans. Bake
at 350F for 20 min. Coolthor-
oughly. (Instead of using the
crljee!?d0esconvibute layer may be changed to other 1/2 c soft butter above crust recipe, youcanuse
to:eleurrl!take. Try colors or fruits. DO NOT use Mix above ingredients. Set commercial refrigerated sugar
usmgSr i!ea:,fi":,cticses, fresh or frozen pineapple with aside 1/4C crumb mixture for cookie dough) For each pizza
milk.a.dyiiihefUw L gelatinrnixtures. Themixture topping. Press crustmix:
ing recipes,.:' to' |i.er will not set. Use lime gelatin remaining mixture into an 8 8 oz cream cheese
thecaloriefalicontent.: wifladrained, cannedorushed .xl0pan. Bake8mininpre- 1/2csugar
(3 ........ ' s ...... " of okra
00noma 'love
Oktahoma!. affinity for/ Easy to grow in an) well- not overcooking) will keep dish and sprinkle with
okra isone of'the things that drained soii, plant'seed after the pods from Splitting and parsley. Serve hot, tepid or
tie it to the south. Shop for danger of frost has passed, losing their shape. Here cold, with bread to sop up
fresh or even frozen breaded Well-rotted manure dug are two recipes( from the juice.
okra in California or north- into the soil will supply Jane Grigson's Vegetable
!, + , : ,, ....... ' , BoOk)littlefOr cooks looking Cypriot Lamb Stew
........ ......... ferent than fried or grilled boned lamb, cubed
' .:'r,: 0 okra--though' both are l large onion
. " By LeeAnn mighty tasty! Olive oil
1 Y2 c. tomato juice or 1
ern markets and.you'll prob- the nutrients and moisture Okra in the Greek lb. skinned and chopped
ably have diffiqltfinding loving humus okra plants Style tomatoes
it, if you find itall. Yet love. Y c. chopped onion (or Salt, pepper, sugar, Y2
gardeners throughout Okla- Pods should be gathered green onion) tsp dried oregano
hoina always make room for every other day to keep the 1 clove of garlic chopped 2 Ibs prepared okra
okra! plants productive and the 3-4 Tbsp olive oil 6 medium potatoes
Though culturally "fruit" from getting woody 1 lb. okra (prepared for Lemon juice
embraced by the southern and tough. As with most cooking) Fry the lamb and onion in
states, okra, the edible seed vegetables, the shorter the 1 lb. tomatoes skinned olive oil until the onion softens
pod of Hibiscusesculentus time between picking and and chopped(paste ., and meat is seared on all sides.
is native to Africa. Growing eating, the better the qual- tomatoes preferred) (Meat will not brown.) Pour
wild along the Nile River ity will be. Juice of one lemon in tomato juice or chopped
and south into Angola and Okra plants exude a Salt, pepper, sugar tomatoes;addwaterifneeded
the western Coast of Africa, mucilaginous substance Chopped parsley to cover the meat. Addherbs
okra made its way across when pods are harvested or Cook the onion and garlic and seasonings. Cover and
the Atlantic With the slave cooked. This is the trait that slowly in olive oil until simmer as slowly as pos-
-trade. E, Ven I the nickname gives thelvegetable a repu- softened. Add the okra and sible until the meatis almost
'gumbo' lobably €omics tation of berg slimy, yet it turn up the heat a little and tender. (1-3 hours depending
from the Umbiiord is this same substance that brown to a light golden on cut of meat.) Meanwhile,
for okra, ochinggombo. contributes to the smooth color. Add tomatoes and brown the okra lightly in oil.
Okra really founditsplace jelly-like consistency of just enough water to keep Peel and cube the potatoes;
in culinary circles when chicken or seafood gumbo, the okra from sticking until sprinkle with lemon juice to
paired with the tomato in A simple fix: salt the young the tomatoes yield their keep them from discoloring.
the New World. Today the pods and place them in the juice, Topwith lemon juice , Add potatoes and okra to the
vegetable, rich in vitamin sun for one hour to extrude and seasoning. Cook about stew when lamb is almost
A and minerals, is recog- some ofthe mucilage. Rinse 20 minutes until okra is done and simmer another
nized as a regional favorite, it off before cooking, tender and stock is reduced. 45-60 minutes. If the sauce
Those raised on okra can't When preparing okra, (Juicy tomatoes may result is too watery, remove the lid
imagine a summer without remove the cap from the top in too much liquid). Shake and allow the liquid to reduce.
it; for others it is an acquired of the pod, without exposing the pan rather than stir until Skim off any surface fat.
taste., the seeds. This, (along with done. Remove to a Serving Serve with rice.
Fruit Pizza
1 t vanilla or lemon juice
Beat above ingredients together
and spread on crusts. Arrange
in tings any combination of
fruit on top: sliced bananas,
sliced fresh strawberries,
Mandarin oranges, pineapple
wedges, sliced Kiwi fruit, etc,
making it colorful. (May glaze
with mixture of fruit preserves
mixed with a small amount
of water) Chill thoroughly
and cut into wedges. Serves
18-24
Lasagna
6-8 servings
1 Ib ground beef
1/2 c chopped onion
1 (16 oz) can tomatoes
1 (6 oz) can tomato paste
1/3 c water
1 garlic clove, minced
1 t crushed oregano
1/4 t pepper
/2 pound lasagna noodles,
cooked and drained
12 oz Mozzarella cheese
slices
V= Ib Velveeta cheese,
sliced
1/2 c grated Parmesan
cheese
Brown meat; drain. Add
onion; cook u0til tender. Stir
min.
Orange Cloud Salad
Serves 8
1 large carton cottage
cheese
1 sm pkg orange gelatin
1 can mandarin oranges,
drained
1 can crushed pineapple,
drained
1 sm carton whipped top-
ping
Add dry gelatin to cottage
cheese and mix. Mix in fruit.
Fold in whipped topping.
Serve in a glass bowl. Garnish
with mint leaves.
Vanilla Ice Cream
Makes 1 gallon
4 eggs
*2 1/2 c sugar
7 c milk
3 c whipping cream
2 1/2 T vanilla
Beat eggs until light. Add
sugar gradually, beating until
thick; add remaining ingre-
dients; mix well. Freeze in
5 qt ice cream freezer. *For
different flavors, add 1 small
box instant pudding and 1 c
sugar in place of 21/2 c sugar.
NOTE: If you prefer to use
in tomatoes, tomato paste, recipes which do not contain
water and seasonings. Coveri raw eggs, use egg substitute
simmer301rfin" utes. In8x 12 instead of the 4 eggs. ,
baking dish, iayer one third
of noodles, meat sauce and pea and Cheese
cheese; repeat layers with Salad
cheese layer on top. Bake at Serves 6-8
350Ffor30minutes. Letstand 2 cans English peas,
10 minutes before serving, drained (approximately 3
CherryO Cream
Cheese Pie
Serves 8
9 inch crumb crust
8 oz cream cheese, soft-
ened to room temperature
1 can sweetened con-
densed milk (like Eagle
Brand) ,
1/3 c lemon jpice
1 t vanilla
i can cherry pie filling
Beat cream cheese until light
and fluffy. Gradually add
sweetened condensed milk arid
stir until well blended. Stir in
cups)
1 c Cheddar cheese cubes
1/2 cup chopped celery
1/4c fresh minced onion:"
1/2 c Miracle Whip Salad
Dressing
Toss all ingredients together.
Refrigerate until flavors have
mixed.
Strawberry Banana
Smoothie
5 One Cup Servings
1 Y= c skim milk
2 c low fat vanilla yogurt
2 ripe bananas, peeled and
sliced
lemon juice and Vanilla. Pour 1 1,4 c sliced strawberries
into crust. Refrigerate 2-3 2 T honey
hours. Garnish with cherry
pie filling before serving. : i
Broccoli Rice
Casserole
Serves 8
1 (10 oz) pkg frozen
chopped broccoli
3 c cooked rice
1/2 c milk
1 c grated cheese
1 (10 oz) can cream of
chicken soup
t salt
Dash of pepper
Cook broccoli; drain. Com-
bine with remaining ingredi-
ents. Pour into 2 qt baking
dish. Bake at 325F for 30
12-14 ice cubes
in a blender jar combine
milk, yogurt, bananas,
strawberries and honey.
Turn on blender and
slowly add enough ice
to measure 6 cups in
blender. Blend until
smooth, scraping sides
if needed. Serve imme-
diately.
Virginia Sasser taught
family and consumer sci-
ences at Perkins Tryon
High School for 25 years,
and was state advisor for
FHA/FCCLA with Okla-
homa CareerTech.
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