The Hancock-Henderson Quill, Inc.
5-4-2021 Column
At one time, the Princess Kay of the Milky Way and county dairy princess programs emphasized cooking with dairy as a way to promote our industry’s products.
Of course this was way before when everyone was a celebrity cook and YouTube videos.
I still use the Alfredo Sauce recipe demonstrated by a county princess up north many years ago.
This spring I was invited to work with the Crow Wing County Dairy Princess program. They didn’t demonstrate their favorite recipes but shared them as table center pieces. Their recipes covered a whole meal.
You can start your evening with a sweet drink while you enjoy a sweet appetizer. There is a main course with a fluffy salad on the side. Of course no meal is complete without a dessert. Let’s face it…Robert Redford is a sweet treat! Enjoy!
1 c fresh or frozen strawberries
2 TBSP sugar
1 tsp vanilla
2 – 3 c. vanilla ice cream
½ - 1 c. cold milk
Put all ingredients in blender. Hit the button. Enjoy!
8 oz cream cheese, room temp
¼ c sour cream
¼ plus 1 TBSP sugar
1 tsp vanilla
½ tsp lemon zest
6 soft flour tortillas (8”)
1 ¾ c sliced strawberries, sliced
1 TBSP cinnamon
Vegetable Oil for frying
Beat cream cheese with sour cream, 1 TBSP sugar, vanilla extract and lemon zest. Fold in ¾ c strawberries. Divide mixture evenly between tortillas.
Fold the two sides of the tortilla toward the center and then roll the tortilla up like a burrito. Secure with a toothpick.
Combine the remaining sugar with cinnamon in a shallow bowl and set aside. Line plate with paper towels. Add 3 inches of oil to large deep saucepan.
Heat oil to 360 degrees. Fry chimichangas until golden brown and crispy (about 3 minutes) Drain on paper towels for 1 minute then roll in cinnamon sugar mixture.
1 # hamburger, browned and drained
1 pkg taco seasonings
20 oz red enchilada sauce
2 c. shredded cheese
16 oz sour cream
Diced green chilies
7 – 8 Burrito flour tortillas
Preheat oven to 350. Mix sour cream, and green chilies together. Set aside. Mix taco seasonings and browned hamburger together. Set aside. In a 9x13 pan, pour a little red enchilada sauce on the bottom of the pan so the tortillas won’t stick. Lay out tortillas on counter. Evenly spread sour cream mixture onto tortillas. Add seasoned hamburger mixture. Roll up. Fill the pan with rolled up tortillas. Pour remaining enchilada sauce over the wrapped tortillas. Top with cheese. Bake for 30 minutes or until cheese is melted. Top with your favorite taco toppings.
Cookie Salad by Arica Caughey
1 c whipping cream, whipped
1 – 15oz can Mandarin Oranges
Fudge Striped Cookies
Make pudding according to pie instructions on the box. Place in the fridge to keep cool. Whip cream. Crush cookies. Mix whipped cream, crushed cookies and mandarin oranges with the pudding. Sprinkle extra crushed cookies on top.
8 oz cream cheese
1 c powdered sugar
3 c. cold milk
2 c. whipping cream, whipped
2 small pkgs or 1 large pkg instant chocolate pudding
1 ½ c. graham crackers crushed
3 TBSP sugar
½ c butter, melted
Mix graham crackers, sugar and butter. Press in 9 x 13 pan. Bake in 350 degree oven for 10 minutes or until slightly browned. Cool completely. Mix cream cheese and powdered sugar, beat well. Fold in half whipped cream. Spread on cooled baked crust. Beat pudding with milk for 3 minutes or until thick. Spread over cream cheese mixture.
Then spread remaining whipped cream on top. Refrigerate and chill till set. You can top the dessert off with a drizzle of chocolate sauce or sprinkled crushed cookies.
As their 4 children pursue dairy careers off the farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their Minnesota farm. (Natalie grew up in Stronghurst, the daughter of Becky and the late Larry Dowell.)