Brochures from National Dairy Council and other organizations

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Refresh with yogurt and strawberries. LEMON YOGURT PICK-UP

2 servings (8-oz. each) 1/2 cup sliced fresh

strawberries

1 tablespoon sugar 1 cup (8 oz.) lemon yogurt 3/4 cup milk

Fresh strawberries

Beat strawberries and sugar In a blender until mashed. Add yogurt and milk. Blend just until foamy. Garnish with fresh strawberries, if desired. Serve immediately.

Three favorites pack a punch.

CHERRY VANILLA PUNCH 6 servings (8-oz. each) 1 pint vanilla ice cream,

softened

1 package (3 oz.) cherry flavor gelatin

4 cups cold milk

Beat ice cream and gelatin with a mixer or a blender until smooth. Add 2 cups milk. Beat just until foamy. Add remaining milk. Serve at once. Umm, good having chocolate and orange together.

CHOCOLATE

ORANGE

MILK WHIZ

4 servings (9-oz. each) 3 cups cold chocolate milk 2 pints orange sherbet

1/2 cup whipping cream, whipped Cinnamon

Beat 1 cup chocolate milk and 1 pint of sherbet with a mixer or a blender until smooth. Add remaining milk. Beat just until foamy. Top each

serving with a scoop of remaining sherbet and a

dollop of whipped cream. Sprinkle with cinnamon, if desired. Serve immediately.

Peaches point the way to a creamy drink. PEACH SHAKE 4 servings (10-oz. each) 1 package (10 oz.) frozen

sliced peaches in syrup,

thawed

1 pint vanilla OR peach ice cream

2 cups cold milk

Peach ice cream

Beat peaches and ice cream with a mixer or a blender. Add milk. Whip just until foamy. Top each serving with a scoop of ice cream, if desired. Serve immediately.

Old favorite survives the test of time. BLACK COW 1 serving (1 2 oz.) 6 ounces root beer, chilled 3 small scoops (about

3/4 cup) vanilla ice cream

Chilled club soda (optional)

Fill a 14-ounce glass 1 /3 full with root beer. Add 1 scoop ice cream. Pour in about 1 /4 cup more root beer. Add 2 more scoops of ice cream. Pour in enough root beer to fill glass. Serve with club soda to add for extra carbonation, if desired.

Always a popular sippin' soda.

STRAWBERRY SODA

1 serving (1 2 oz.) 3 tablespoons frozen

strawberries in syrup,

thawed

3 small scoops (3/4 cup) strawberry ice cream

6 ounces chilled creme soda

Whipped cream Fresh strawberry

Mash strawberries until well blended with syrup. Stir together strawberry syrup, 1 scoop ice cream and about 2 tablespoons creme soda in the bot tom of a 1 4-ounce glass. Add 2 additional scoops of ice cream. Pour in enough soda to fill glass. Garnish with whipped cream and a strawberry.

TIPS FOR DAIRY DRINKS

1. Pre-chill the glasses. You may also frost the glasses by dipping the rims in lemon juice then in sugar before chilling.

2. Always start with cold ingredients. Be sure the milk and fruit juices are well chilled.

3. When making milk drinks, always use whole milk. Whole milk contains only 3.25% milkfat as compared to 1% or 2% in lowfat milks but the slightly higher milkfat content adds a notice ably richer, full-bodied flavor.

4. Follow the order given for combining the ingre-dients for the most satisfactory blend. This will protect the stability of milk when combining milk and some fruit juices with a high acid con tent.

5. Always serve milk drinks immediately. These should not be made ahead and refrigerated; rather, chill the ingredients well ahead of time.

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Summer sipping can be done slowly through a

straw, rapidly from a glass or daintily from a

punch cup. That's easy when cold milk, butter

milk, yogurt, ice cream and sherbet, fruit and

juices, peanut butter, even cottage cheese and

eggs, are used. They make cooling sippers to

quench any thirst. These beverages are a

Joy to

look at while they go about the business of

nourishing you.

It's the berries!

RASPBERRY FROSTY 3 servings (10-oz. each) 1 package (10 oz.) frozen

raspberries in syrup,

thawed

1 pint raspberry sherbet 2 cups cold milk

Beat raspberries and sherbet with a mixer or a blender. Add milk. Beat just until foamy. Serve immediately.

Shake a shake to chilliness with ice cubes.

ORANGE SHAKE 1 serving (8 oz.)

2 heaping teaspoonfuls orange powdered soft drink mix 1 cup cold milk

Orange Ice Cubes*

Add drink mix to milk in glass or shaker. Stir or shake until dissolved. Add 1 or 2 orange ice cubes. Serve immediately.

'Grange Ice Cubes: Stir 4 heaping teaspoonfuls of drink mix into 2 cups milk; stir until dissolved. Pour Into 1 ice cube tray. Freeze until firm. To release ice cubes, dip bottom of tray in warm water a few seconds. Store ice cubes in a tightly sealed plastic bag in freezer.

Not feeling like breakfast? Try this.

ORANGE BREAKFAST BRACER 1 serving (10 oz.)

3 tablespoons frozen orange juice concentrate

1 teaspoon honey 1 cup cold buttermilk

Orange slice

Combine orange juice concentrate and honey. Add buttermilk. Beat with a mixer or a blender just until foamy. Garnish with orange slice, if desired. Serve immediately.

A pretty punch puts you in a party mood. PARTY PUNCH

Yield; 1 gallon Sherbet Ring:

1 pint lemon sherbet 1 pint lime sherbet

Punch:

1 can (1 qt. 14 oz.)

orange-grapefruit juice, chilled 1 can (1 qt. 1 4 oz.)

pineapple juice, chilled 1 can (1 2 oz.) apricot

nectar, chilled 1/4 cup sugar

1 quart ginger ale, chilled

For sherbet ring, alternate scoops of lemon and lime sherbet in a 4 1 /2-cup ring mold; pack lightly. Freeze until firm. To unmold, dip mold in warm water just to the rim a few seconds. Invert onto a flat plate and slide into punch bowl.

For punch, combine orange-grapefruit juice, pineapple juice, apricot nectar and sugar in a punch bowl. Add ginger ale. Unmold sherbet ring into punch. Serve immediately.

>1 drink can be both delicious and nutritious. PEANUT BANANA COOLER

1 serving (1 2 oz.) 1 small ripe banana, sliced 2 tablespoons creamy peanut

butter

1 tablespoon honey 1 cup cold milk

Banana slice

Chopped peanuts

Set aside one slice of banana for garnish. Beat remaining banana, peanut butter and honey in a blender until smooth. Add milk. Blend just until foamy. Garnish with banana slice, rolled in chop ped peanuts, if desired. Serve immediately.

Ade to aid you through the hot spell. PINEAPPLE BLENDER ADE

4 servings (9-oz. each) 1/2 cup cottage cheese

1 can (8 oz.) crushed

pineapple in unsweetened juice, chilled

2 eggs

2 cups cold milk

Dash salt

Beat cottage cheese, pineapple with juice and eggs in a blender. Add milk and salt. Blend just until foamy. Serve immediately.

Terrific trio of ice cream, chocolate and candy. CHOCOLATE PEPPERMINT

MILK SHAKE 4 servings (10-oz. each) 1 pint vanilla ice cream 1/3 cup chocolate flavor milk

mix

2 cups cold milk

Dash peppermint extract

Vanilla ice cream

Crushed peppermint stick candy

Beat ice cream and milk mix with a mixer or a

blender until smooth. Add milk and extract. Whip just until foamy. Top each serving with a scoop of ice cream and sprinkle with candy, if desired. Serve immediately.

Coffee goes sophisticated and elegant. CONTINENTAL ICED COFFEE

6 servings (6-oz. each) 2 tablespoons instant coffee

powder

2 tablespoons sugar

1/2 cup water 4 cups cold milk

Few drops peppermint

extract

1/2 cup whipping cream 2 tablespoons cold fudge

topping for ice cream

Dissolve instant coffee and sugar in water. Add milk and peppermint extract. Cover and keep chilled until serving time. Whip cream in a chilled bowl with chilled beaters until stiff peaks form. Gently fold in topping just until swirled through whipped cream to give a marbled pattern. Serve a dollop of fudge marbled whipped cream over each cup of iced coffee.

Wonderful pepper-upper—lemon and tea. LEMON TEA REFRESHER

4 servings (10-oz. each) 1 pint lemon sherbet,

softened

1/3 cup instant tea powder 2 tablespoons sugar 3 cups cold milk

Lemon slices

Beat sherbet, instant tea and sugar with a mixer or blender until smooth. Add milk. Beat just until

foamy. Garnish with lemon slices, if desired. Serve

immediately.

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Different and delicious vegetable STUFFED ZUCCHINI

3 to 6 servings 3 medium zucchini, unpeeled 2 tablespoons butter

1/4 pound chopped fresh mushrooms 2 tablespoons flour

1/2 teaspoon salt 1/4 teaspoon oregano

1 cup (4 oz.) shredded Monterey Jack cheese

2 tablespoons dairy sour cream 1/4 cup Parmesan cheese

Cook zucchini in boiling salted water, covered, for 10 to 1 2 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, and chop. In a skil let melt butter; saute mushrooms, then stir in flour, salt and oregano. Remove from heat. Stir in Monterey Jack cheese, sour cream and zucchini. Fill shells, using about 1/4 cup filling for each. Top with Parmesan cheese. Broil until hot and bubbly, 3 to 5 minutes. Serve two as a vegetable entree or one as a meat accompaniment to lamb or veal chops or ham

steak.

Note: Stuffed zucchini may be assembled in advance, covered and refrigerated. Broil 5

to 7 minutes.

Pizza toppers also make a salad PIZZA SALAD

8 servings

1 jar (6 oz.) marinated artichoke hearts

1 bunch romalne

1 head Iceberg lettuce 1 /4 cup vinegar

11/2 teaspoons oregano, crushed 1/2 teaspoon salt

1 clove garlic, crushed 1/4 pound fresh mushrooms,

thinly sliced

1 greerr pepper, cut In strips 4 ounces Swiss cheese,

cut In julienne strips

4 ourtces Mozzaiella cheese, cut In julienne strips

6 slices salami, cut In eights 1 2 cherry tomatoes, halved

Drain artichoke hearts, reserving marinade. Remove outer leaves of romaine to line salad bowl. Tear 3 cups romaine and 5 cups lettuce; toss together and chill. For dressing, combine marinade, vinegar, oregano, salt and garlic. Add mushrooms and set aside to blend flavors. To serve, line a large salad bowl with romaine leaves. Fill with chilled greens. Arrange artichoke hearts,

green pepper, Swiss and Mozzarella cheeses,

salami and tomatoes over the top. Pour dressing including mushrooms over salad; toss.

Interesting shape, excellent flavor

PARMESAN VEGETABLE

STICKS

4 servings 1/4 2 1 to 6 cup water

tablespoons chopped onion teaspoon Instant chicken bouillon carrots, peeled and cut

Into strips

3 to 4 celery stalks, cut Into strips 1/2 cup (2 oz.) finely shredded Swiss

cheese

1/4 cup grated Parmesan cheese 1/4 cup coarsely crushed seasoned

croutons

Bring water, onion and chicken bouillon to a boil. Stir until bouillon is dissolved. Add carrots and celery. Cover and cook about 10 to 15 minutes or until vegetables are just tender. Meanwhile mix together Swiss, Parmesan cheeses and crumbs. Drain vegetables. Arrange half in an oven-proof casserole. Sprinkle on 1/3 of the cheese mixture, cover with remaining vegetables and cheese mix ture. Broil until slightly browned on top.

Casserole with lots of flavor

ITALIAN CASSEROLE 5 to 6 servings

8 ounces fettuclnl noodles

1 pound mild Italian sausage 1/4 cup chopped onion

1 can (4 oz.) sliced mushrooms,

undralned

2 tablespoons chopped pimlento-stuffed olives 2 cups (8 oz.) shredded Cheddar

cheese

1 can (8 oz.) pizza sauce

Grated Parmeaan cheese

Preheat oven to 350° F. Cook noodles as directed

on package; rinse and drain. Remove sausage from casing; cook with- onion in skillet over tow heat until browned, breaking sausage into small pieces; drain. Toss together noodles, sausage, onion, mushrooms, olives, 1 3/4 cups Cheddar cheese and pizza sauce. Turn into casserole; bake 20 to 25 minutes or until cheese melts and casserole is heated through. Sprinkle with remaining Cheddar and Parmesan cheeses for last 10 minutes of baking.

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Italian cooking is more than pizza and pasta,

though these are important. For that reason,

they

're included in this collection. But the cuisine

of the Mediterranean country revels in a subtle

combination of

flavors, as you'll

find in the soup,

salad and unusual treatment of

vegetables. Cheese

predominates to make the foods highly appetite

appealing. Many American cheeses are har

monious with this ethnic cooking as these recipes will certainly prove.

Tasty variation of a favorite

CREAMY ITALIAN MINESTRONE Yield: 11 cups

2 cans (10 1/2-oz. each) condensed

beef boultion

1 package (10 oz.) frozen chopped spinach

11/2 cups rigatoni macaroni 1 can (10 3/4 oz.) condensed

tomato soup

1 can (6 oz.) tomato paste 4 cups milk

11/2 cups zucchini, sliced and quartered

(2 medium) 1 teaspoon oregano 1/4 teaspoon garlic powder

2 cups (8 oz.) shredded Cheddar cheese

1/2 cup grated Parmesan cheese 4 slices bacon, cooked, drained

and crumbled

Place beef boullion and spinach in saucepot; cover and heat over low heat until spinach is thawed, about 10 minutes. Meanwhile, cook macaroni according to package directions, rinse and drain. To saucepot add tomato soup and paste, milk, zucchini, oregano, garlic powder and macaroni. Bring to boil; reduce heat and simmer 10 minutes. Stir in Cheddar cheese until melted. Toss together Parmesan cheese and crumbled bacon. Serve as a garnish on the soup.

Pasta with a plus

FETTUCINI AMERICANO 4 servings

1 /2 pound fettucini noodles (or spaghetti)

1/4 cup (1/2 stick) butter, melted 1/2 cup (2 oz.) finely shredded

Swiss cheese

1 /4 cup grated Parmesan cheese 2 tablespoons chopped parsley Cook noodles according to package directions; rinse and drain. Place in warmed serving dish and add butter, cheeses and parsley. Using two forks, quickly toss noodles.

Sauce in the Italian tradition

CHEESE PASTA SAUCE Yield: 2 1/2 cups 1/2 pound mild Italian sausage

1/2 cup chopped onion (1 medium)

1 clove garlic, minced 1/2 cup chopped carrot

1/2 cup sliced mushrooms, fresh or canned

1 can (15 oz.) tomato sauce 1 cup water

1 teaspoon Italian seasoning 1 cup (4 oz.) shredded Cheddar

cheese

1 cup (4 oz.) shredded Provolone cheese

1/2 pound pasta, cooked, rinsed

and drained

In skillet cook sausage, onion, garlic, carrot and

mushrooms until carrot is tender, about 10

minutes. If necessary drain off excess drippings. Add tomato sauce, water and Italian seasoning; simmer, uncovered 15 minutes. Stir in cheeses until melted. Serve over hot, buttered pasta. Easy way with lasagna

LASAGNA GIOVANNI 6 to 8 servings 8 ounces lasagna noodles 1 pound ground beef 1/2 cup chopped onion

1 jar (15 1/2 oz.) spaghetti sauce

with mushrooms

1 teaspoon garlic salt 1 teaspoon oregano, crushed 1/2 teaspoon basil, crushed 11/2 cups cottage cheese

2 cups (8 oz.) shredded Monterey Jack cheese

3/4 cup grated Parmesan cheese Preheat oven to 350° F. Cook noodles according to package directions; drain. In a large skillet brown beef and onion; drain. Stir in spaghetti sauce, garlic salt, oregano and basil. In a 2-quart buttered rectangular baking dish, layer 1/3 of noodles, 1/3 of sauce and 1/3 of cottage, Mon terey Jack and Parmesan cheeses. Repeat twice. Bake 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Italian seasoning gives a good accent ITALIAN CHEESEBURGERS

Yield: 6

1 pound ground beef 1/4 cup chopped onion

1 teaspoon salt

1/2 teaspoon basil, crushed 1/2 teaspoon garlic salt 1 /4 teaspoon oregano, crushed

1/8 teaspoon pepper

6 slices (6 oz.) Colby cheese 6 sandwich buns, buttered

Lightly mix beef, onion, salt, basil, garlic salt, oregano and pepper just until blended. Shape into 6 patties. Place on broiler pan. Broil on both sides to desired degree of doneness. Top each patty with a slice of Colby cheese; return to broiler just until cheese begins to melt. Serve in buns. Gets high marks on taste testing

PIZZA SPECIAL 2 pizzas

2 pizza crusts (12-inches each) FILLING:

2 pounds mild Italian sausage 1 can (8 oz.) pizza sauce 1 teaspoon oregano 1 clove garlic, minced

2 cups (8 oz.) shredded Provolone cheese

4 medium tomatoes, thinly sliced Green pepper strips

1/2 pound fresh mushrooms, thickly sliced

2 tablespoons grated Parmesan

cheese

To prepare filling, remove sausage from casing; break into bits in skillet and brown lightly stirring occasionally. Divide cooked sausage into fourths. Mix pizza sauce, oregano and garlic. Assemble each pizza as follows: evenly distribute one-fourth of the sausage over the bottom, sprinkle with 1/2 cup, each, Cheddar and Provolone cheeses, top with a layer of tomato slices and one-fourth of the sausage and pour over one-half the sauce. Arrange pepper strips in spoke fashion to divide pizza into 8 wedges; arrange mushrooms around outside edge; brush with melted butter. Overall sprinkle 1/2 cup each Cheddar and Provolone cheese and 1 tablespoon Parmesan cheese. Bake in preheated 425° oven for 1 5 to 20 minutes.

Wonderful way with a favorite vegetable GREEN BEANS ITALIENNE

6 to 8 servings

2 packages (9-oz. each) frozen green beans

1 green pepper, thinly sliced in rings 1/2 teaspoon Italian seasoning

1/4 cup (1/2 stick) butter, softened 1/4 cup (2 oz.) shredded Monterey Jack

cheese

1/4 cup grated Parmesan cheese Place beans, green pepper rings and Italian seasoning in saucepan containing small amount of salted water. Cover and cook 10 minutes. Drain well. Toss with butter and cheeses.

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CRANBERRY UPSIDE DOWN MUFFINS 1/2 cup cranberries

1/2 cup chopped pecans 1/4 cup butter

1/4 cup brown sugar, packed 3/4 teaspoon cinnamon

1 1/4 cups buttermilk baking mix 1 egg

3 tablespoons milk 2 tablespoons sugar

2 tablespoons butter, melted

Combine cranberries, pecans, butter, sugar and cinnamon in saucepan. Bring to a boil, stirring until sugar is dissolved. Spoon approximately 1 tablespoon cranberry mixture into each buttered

muffin cup.

Combine buttermilk baking mix, egg, milk, sugar and butter; beat vigorously 30 seconds. Spoon batter over cranberry mixture. Bake at 400°, 11 to 13 minutes or until wooden pick inserted in center comes out clean. Remove from pan; serve warm.

12 muffins.

OLD-FASHIONED

OATMEAL

COOKIES

1 cup butter

11/2 cups brown sugar, packed 2 eggs

2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon soda

1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup milk

2 cups quIck-cookIng rolled oats, uncooked

2 cups raisins

1/2 cup chopped walnuts

Cream softened butter and sugar until light and

fluffy. Add eggs; mix well. Combine

flour, baking

powder, soda, salt and spices. Add to creamed

mixture alternately with milk. Stir in oatmeal,

raisins and nuts. Drop by heaping teaspoonfuls

onto buttered cookie sheets. Bake at 375°, 9 to 11

minutes or until set. Approximately 8

dozen.

DUTCH APPLE SLICES 1/4 cup butter

1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt

1/3 cup milk 1 egg,beaten

6 large tart cooking apples, peeled, sliced

1/2 cup butter, melted 1 cup sugar

1/2 teaspoon nutmeg 1/2 teaspoon cinnamon

Cut butter into combined flour, baking powder

and salt until mixture resembles coarse crumbs.

Stir combined milk and egg into flour mixture. (Dough will be stiff.) Roll dough on lightly floured surface into a 14 x 10-inch rectangle. Place dough in buttered 13 x 9-inch baking pan, forming 112-inch rim on sides of pan. Press apples into dough. Bake at 425°, 25 minutes. Reduce oven tempera

ture to 350°.

Combine butter, sugar and spices; sprinkle over apples. Bake at 350°, 20 minutes. Cool; cut into rectangles.

ANGEL FOOD DELIGHT 1 package (16 oz.) angel food cake 2 1/4 cups milk

2 packages (3 3/4-oz. each) lemon flavor Instant pudding and pie filling 1/2 cup butter

Prepare cake according to package directions. Bake in a tube pan. Add milk to pudding in small mixing bowl; beat at lowest speed of electric mixer until well blended. Chill. To assemble, slice 1-inch off top of cake. Cut cake 1-inch from outer and inner edges and 1 1 /2-inches deep. Remove cake from center. Cream butter; gradually add pudding, mixing until well blended. Fill center of cake with pudding mixture. Replace top layer. Chill several hours or overnight. Serve cake slices with fresh fruit, as desired. 12 to 16 servings.

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Bestow your foods with the golden touch, the

inimitable flavor that only butter can give. It

doesn't matter whether those foods are

few-ingredient sauces or spreads of mostly butter,

delicately flavored main dishes like chicken and fish or delicious desserts, butter alone can con

tribute the matchless magic that imitators may simulate but never achieve. When you use the real thing, the enjoyment lasts from that first crumb to the last, even with a time lapse.

BUTTER SPREADS FOR HOT BREADS & VEGETABLES Cheese-Garlic Butter: Combine 1 /2 cup softened

butter, 1 /4 teaspoon garlic powder and 11A cup grated Parmesan cheese; mix well. Approx. 1 /2 cup.

Chill-Olive Butter: Combine 112 cup softened butter, 11A teaspoon chili powder and 2 tablespoons finely chopped pitted ripe olives; mix well. Approx. 1 /2cup.

Chivy Butter: Combine 112 cup softened butter, 1 tablespoon chop ped chives and 2 teaspoons Worcestershire sauce; mix well. Approx. 112 cup.

/

Herb Butter: Combine 112 cup softened butter, 1 teaspoon lemon juice, 112 teaspoon pre pared mustard, 1/2 tea spoon basil leaves, 1/8 teaspoon Worcestershire sauce and a dash of garlic powder; mix well. Approx. 1 /2cup.

Dill Butter: Combine 112 cup softened butter, 2 teaspoons dill weed and 1 teaspoon onion salt; mix well. Approx. 112 cup.

HONEY BUTTER SAUCE 1/2 cup butter

1/8 teaspoon cinnamon

Dash of salt 3/4 cup honey

1/2 cup whipping cream

1 teaspoon grated orange peel

Combine butter, cinnamon and salt in saucepan; heat untii butter meits. Biend in honey. Stir in cream and orange peel. Serve warm over ice cream or fresh fruit. 1 3/4 cups sauce.

BUTTERY CHIVE CARROTS 2 pounds carrots, cut diagonally

into 1/2 inch slices, cooked, drained 1/4 cup butter

4 teaspoons sugar

1 tablespoon chopped chives

Melt butter in large saucepan; stir in sugar and chives. Add carrots; mix lightly. Heat to serving temperature. 8 servings.

SPAGHETTI WITH CLAM AND SHRIMP SEA-SAUCE 2 tablespoons green onion slices 3 cloves garlic, crushed

2 teaspoons parsley flakes 1/2 cup butter

2 cans (6 1/2-oz. each) minced clams 1 can (4 1/2 oz.) shrimp, drained 1 tablespoon cornstarch

8 ounces spaghetti, cooked, drained 3 tablespoons grated Parmesan cheese Saute onion, garlic and parsiey in 5 tablespoons butter 3 minutes. Drain clams, reserving juice. Add enough water to measure 1 cup liquid. Com bine cornstarch and iiquid, stirring untii blended. Add to butter mixture; cook until thickened, stir ring constantly. Stir in ciams and shrimp; heat to serving temperature. Toss hot spaghetti with remaining butter and cheese; top with sauce. Sprinkie with additional Parmesan cheese, if desired. 4 to 6 servings.

OVEN-CRISPY FRIED CHICKEN 1 cup coarsely crushed herb

seasoned stuffing

1/4 cup grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon salt Dash of pepper 1 egg, beaten 3 tablespoons milk 1 broiler-fryer chicken (2 1/2 to 3 lbs.), cut up 6 tablespoons butter, melted

Combine stuffing, cheese and seasonings. Com bine egg and miik. Dip chicken in miik mixture; coat with stuffing mixture. Piace chicken in buttered 13 x 9-inch baking dish; drizzle with butter. Bake at 400°, 45 to 50 minutes, or until chicken is tender. 4 servings.

LEMON PERCH 1/4 cup butter

2 tablespoons lemon Juice 1/2 teaspoon salt

1/4 teaspoon dill weed 1 pound perch fillets

Melt butter in skiliet; stir in lemon juice and sea sonings. Place fish in skillet skin side down; cook 4 to 5 minutes over medium heat. Turn; continue cooking untii fish flakes easily with fork. Serve butter mixture over fish. 4 servings.

FRESH PEACH CRISP 4 cups peach slices 1/2 cup ail-purpose flour 1/2 cup brown sugar, packed 1/4 teaspoon grated lemon peel 1/4 teaspoon nutmeg

1/8 teaspoon salt 1/4 cup butter

Place peaches in 9-inch pie plate. Combine flour, sugar, lemon peel, nutmeg and salt; cut in butter untii mixture resembles coarse crumbs. Sprinkle flour mixture over peaches. Bake at 375°, 35 to 40 minutes or until topping is lightly browned. Serve warm with ice cream, if desired. 6 to 8 servings.

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Sensible Salads

Be shrewd, think thin and fill up

sensibly with salads.

CAULIFLOWER SOUR CREAM SLAW Y/e/d; approx. 7 cups 1 large head cauliflower, thinly

sliced (about 7 cups) 1/2 cup low calorie French dressing 1/4 cup sliced green onions

1/4 cup chopped celery leaves* 1 1/2 teaspoons caraway seed

1/2 teaspoon salt

1 cup dairy sour cream or plain yogurt Marinate cauliflower in French dressing; chill sev eral hours. Combine onion, celery leaves, caraway seed and salt; blend in sour cream. Drain cauli flower; toss lightly with sour cream dressing. •Note: One teaspoon celery salt may be substituted for celery leaves and salt.

61 calories per 1/2 cup serving with sour cream

36 calories per 1/2 cup serving with yogurt

CULTURED CUCUMBER SLICES Yield: approx. 3 1/2 cups

1 cup plain yogurt or dairy sour cream 1/2 teaspoon salt

1/4 teaspoon turmeric

2 medium unpeeled cucumbers, thinly sliced

Combine yogurt, salt and turmeric. Toss with cu cumbers to coat evenly. Cover; chill several hours.

19 calories per 1/3 cup serving with yogurt

55 calories per 1

/3 cup serving with sour cream

Dieter's Desserts

Fool your sweet tooth with featherweight desserts.

Yogurt Flavored to Top Fresh Fruit Compotes

11 calories per tablespoon for each topping

MINTED Yield: 1 cup 4 teaspoons sugar

1 teaspoon dried mint leaves 1 cup plain yogurt

Combine sugar and mint leaves; blend in yogurt.

Chill overnight. Serve with grapes and pineapple.

ORANGE-CINNAMON Yield: 1 cup 4 teaspoons sugar

1 tablespoon orange peel 1/2 teaspoon cinnamon

1 cup plain yogurt

Combine sugar, orange peel, cinnamon; blend in yogurt. Chill several hours. Serve with apple slices.

CINNAMEG Yield: 1 cup 4 teaspoons sugar 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg

1 cup plain yogurt

Combine sugar, cinnamon, nutmeg; blend in yo gurt. Chill several hours. Serve with pears and blueberries. SCANDIA Yield: 1 cup 4 teaspoons sugar 1/2 teaspoon cinnamon Dash of cardamom 1 cup plain yogurt

Combine sugar, cinnamon, cardamom; blend in

yogurt. Chill several hours. Serve with strawberries

and honeydew melon.

FLUFFY ORANGE PIE Pie plate, 9-inch

CRUST:

1 1/3 cups vanilla wafer crumbs, about 30 1/4 cup (1/2 stick) butter, melted

FILLING;

1 package (3 oz.) orange flavor gelatin 1 cup boiling water

1/2 cup cold water

2 tablespoons frozen concentrated orange juice

1 Gup plain yogurt

Toasted coconut

To prepare Crust: Combine crumbs and butter.

Press mixture firmly and evenly against bottom and

sides of pie plate, building up slightly around rim.

Bake in preheated 350° oven 5 minutes. Cool on

wire rack. To prepare Filling; Pour boiling water

over gelatin; stir until dissolved. Stir in cold water

and orange juice. Chill until partially set. Whip

gelatin until thick and fluffy. Fold in yogurt. Chill

until mixture mounds; turn into crust. Chill until

set. Top with coconut.

179 calories for 1/8 of 9-inch pie

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>?py .T'WBIrtS?

Slenergizing is reducing sensibly on a diet of

low-cal, high-energy foods packed with nutrients to

prevent between-meal hunger and dieter's fatigue.

That's why dairy foods are a dieter's most valuable

ally. Milk is a leading source of body-building cal

cium and protein, riboflavin and vitamin A. Note

the number of calories for each recipe as given on

the following pages.

Better Breakfasts

Keep your spirits up and your appetite down with a good morning meal.

ORANGE ENERGIZER y/e/d; 2 cups 2 eggs

1/4 cup frozen concentrated orange juice

1 tablespoon sugar 1 1/4 cups milk

In a mixing bowl or blender combine eggs, orange juice and sugar. Gradually add milk.

260 calories per 1 cup serving

Appetite Appeasers

Appease your appetite before a meal

with low-cal dips or soup.

SURPRISE DIP Y/e/d; 2 1/4 cups 2 cups cottage cheese 3/4 cup minced radishes

1/4 cup sliced green onion tops 1/2 teaspoon onion salt

Beat cheese until fairly smooth; add radishes. Fold in onion and onion salt. Chill. Serve with vegetable

dippers.

15 calories per tablespoon

DEVILED COTTAGE DIP

y/e/d: 13/4 cups 11/2 cups cottage cheese

1 can (2 1/4 oz.) deviled ham 2 tablespoons sliced green

onions OR 1/2 teaspoon instant minced onion

1 teaspoon paprika

Beat together cottage cheese, ham, onion and pap

rika until fairly smooth. Chill. Serve with vegetable

dippers.

is calories per tablespoon

CREAMY CONSOMME Yield: approx. 3 1/2 cups Saucepan, 1 1/2-quart

3 cups milk

2 tablespoons beef stock base 3/4 cup shredded carrots 1/3 cup chopped parsley

Heat milk, stock base, carrots and parsley to serv ing temperature over low heat.

75 calories per 1/2 cup serving

Energizing Entrees

Provide diet insurance against between-meal snacks with nutritious dairy entrees.

CHICKEN HAWAIIAN 6 servings 1 cup cottage cheese 2 tablespoons milk

2 cups diced cooked chicken 1/2 cup chopped celery 1/4 cup chopped pimiento

2 teaspoons lemon juice 1/4 teaspoon salt

6 slices chilled pineapple, fresh or canned in unsweetened juice Beat cottage cheese until fairly smooth. Add milk. Fold in chicken, celery, pimiento, lemon juice and salt. Chill. To serve: Place a pineapple slice on let tuce leaf and top with 1/2 cup chicken salad.

150 calories per serving SHRIMP STROGANOFF

8 servings Saucepan, 1 1/2-quart

3 tablespoons butter 1/2 cup chopped onion 1/4 cup all-purpose flour 1/2 teaspoon dill weed

1 cup water

1 beef bouillon cube

1 can (2 oz.) sliced mushrooms 2 cups cooked shrimp

1 cup plain yogurt

In saucepan melt butter; add onion and cook until tender. Stir in flour and dill weed. Gradually add water, then bouillon cube and mushrooms with liquid. Cook over medium heat, stirring constantly, until thickened. Add shrimp and heat 5 minutes. Stir in yogurt; heat to serving temperature. (Yield: 4 cups) Serve over asparagus spears.

10/ calories for 1/2 cup stroganoff

Variation: 90 calories for 1/2 cup stroganoff

10 calories for 4

asparagus spears

QUICKIE VARIATION:

Stir 1 package (1 1/2 oz.) beef stroganoff mix into 1 cup water; add 1/2 teaspoon dill weed. Simmer 3-5 minutes, stirring occasionally. Add 2 cups cooked shrimp; heat 5 minutes. Stir in 1 cup plain yogurt and 2 tablespoons sherry; heat to serving temperature over low heat. (Yield: 3 cups) Serve over asparagus spears. 6 servings.

LEMON SAUCED HALIBUT STEAKS 8 servings

Large covered skillet HALIBUT:

3 cups water 1 teaspoon salt 3 peppercorns

1 bay leaf

2 - 2 1/2 lb. halibut steaks, 1-inch thick

SAUCE:

1 cup plain yogurt

1 tablespoon grated lemon peel 1/2 teaspoon grated onion 1/4 teaspoon paprika

To prepare Halibut: In skillet bring water, salt, peppercorns and bay leaf to a boil. Place halibut in pan; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. To prepare Sauce: In a small bowl combine yogurt, lemon peel, onion and paprika. Remove halibut from skillet and drain on absorbent toweling. To serve: Top halibut with some sauce. Pass remaining sauce.

210 to 258 calories per serving with 2

Tbsp. sauce

(4 to 5 ounce fish portion)

ASPARAGUS SOUP MARSEILLES Yield: 4 cups

1 pound fresh asparagus spears, cut up,

cooked and drained 2 1/2 cups milk

1 teaspoon Instant minced onion 1 teaspoon salt

1 teaspoon dry mustard

112 teaspoon capers

1/2 teaspoons juice from capers

Dash of pepper

Shredded lemon peel OR

chopped hard-cooked egg and strips of pimiento

Place asparagus, milk, onion, salt, mustard, capers, juice and pepper in blender. Blend at high speed until ingredients combine thoroughly. Place asparagus soup in 2-quart saucepan and heat to serving tempera ture. Garnish with lemon peel or egg and pimiento.

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BRANDY MILK PUNCH

1 Teaspoon Powdered Sugar

2 oz. Brandy 1/2 Pint Milk

Shake well with cracked ice, strain into 12

oz. Tom Collins glass and grate nutmeg on

top.

BULL'S MILK

1 Teaspoon Powdered Sugar

1 oz. Rum 11/2 oz. Brandy

1/2 Pint Milk

oz. Tom Collins glass. Grate nutmeg and

pinch of cinnamon on top. GIN MILK PUNCH

1 Teaspoon Powdered Sugar

2 oz. Dry Gin y2 Pint Milk

oz. Tom Collins glass and grate nutmeg on

top.

LAIT de VIE (MILK OF LIFE) 2 oz. Cognac or Brandy 4 oz. Milk

y2 oz. Heavy Cream y2 oz. Grenadine Freshly grated nutmeg

Shake cognac, milk, cream, and grenadine with ice. Strain into 14 oz. tall glass, fill with ice cubes and stir. Sprinkle with nutmeg.

MILK PUNCH

1 Teaspoon Powdered Sugar 2 oz. Whiskey

1/2 Pint Milk

Shake well with cracked ice and strain into 12 oz. Tom Collins glass. Grate nutmeg on top.

PORT MILK PUNCH

1 Teaspoon Powdered Sugar 3 oz. Wine

y2 Pint Milk

oz. Tom Collins glass and grate nutmeg on

top.

RUM MILK PUNCH

1 Teaspoon Powdered Sugar

2 oz. Rum

1/2 Pint Milk

oz. Tom Collins glass and grate nutmeg on

top.

SCOTCH MILK PUNCH 2 oz. Whiskey 6 oz. Milk

Teaspoon Powdered Sugar

Shake thoroughly with cracked ice. Pour into 12 oz. Tom Collins glass. Sprinkle with

nutmeg.

SHERRY MILK PUNCH

1 Teaspoon Powdered Sugar 3 oz. Sherry Wine

1/2 Pint Milk

Shake well with cracked ice, strain into 12 oz. Tom Collins glass and grate nutmeg on top.

LK

MINGLE

WITH

MILK

The Art of Mixing

Moos

and Booze

GODDESS

OF

THE ROCKIES MILK,

12450 NORTH WASHINGTON

THORNTON,

COLO.

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ORANGE MILK FIZZ

Juice V2 Lemon

1 Teaspoon Powdered Sugar

2 oz. Orange Flavored Gin

2 oz. Milk

Shake well with cracked ice and strain into 8

oz. highball glass. Fill with carbonated water

and stir.

PEACH BLOW FIZZ Juice V2 Lemon White of 1 Egg

2 Teaspoons Grenadine 1/2 Teaspoon Powdered Sugar

1 oz. Sweet Cream 2 oz. Dry Gin

Shake well with cracked ice and strain into 10 oz. highball glass. Fill with carbonated water and stir.

PINK ROSE FIZZ Juice Vz Lemon

1 Teaspoon Powdered Sugar White of 1 Egg

V2 Teaspoon Grenadine 2 Teaspoons Sweet Cream 2 oz. Dry Gin

oz. highbal l glass. Fi l l with carbonated water

and stir.

SILVER STALLION FIZZ

1 Scoop Vanilla Ice Cream 2 oz. Dry Gin

Use 8 oz highball glass; fill with carbonated

water and stir.

LADY LOVE FIZZ

1 Teaspoon Powdered Sugar

Juice of Vz Lemon

White of 1 Egg 2 oz. Dry Gin

2 Teaspoons Sweet Cream

Shake well with cracked ice and strain into 8 oz. highball glass. Fill with carbonated water and stir.

GRAND ROYAL FIZZ

Juice Va Orange

Juice Vz Lemon

1 Teaspoon Powdered Sugar

2 oz. Dry Gin

V2 Teaspoon Maraschino

2 Teaspoons Sweet Cream

oz. highball glass. Fill with carbonated water

and stir.

CREAM FIZZ

Juice V2 Lemon

1 Teaspoon Powdered Sugar 2 oz. Dry Gin

1 Teaspoon Fresh Cream

oz. highball glass. Fill with carbonated water

and stir.

RAMOS FIZZ

Juice V2 Lemon White of 1 Egg

1 Teaspoon Powdered Sugar 2 oz. Dry Gin

1 Tablespoon Sweet Cream

V2 Teaspoon Orange Flower Water Shake well with cracked ice and strain into 12 oz. Tom Collins glass. Fill with carbonated water and stir.

ALEXANDER—BRANDY 1 oz. Creme de Cacao 1 oz. Brandy

1 oz. Sweet Cream

Shake well with cracked ice and strain into 4 oz. cocktail glass.

ALEXANDER—GIN 1 oz. Dry Gin

1 oz. Creme de Caco 1 oz. Sweet Cream

ALEXANDER'S SISTER 1 oz. Dry Gin

1 oz. Creme de Menthe 1 oz. Sweet Cream

BARBARY COAST COCKTAIL Vz oz. Dry Gin

V2 oz. Rum

V2 oz. Creme de Cacao

y2 oz. Scotch Whiskey

1 oz. Sweet Cream

BELMONT COCKTAIL 2 oz. Dry Gin

1 Teaspoon Raspberry Syrup

% oz. Sweet Cream

PINK LADY COCKTAIL White of 1 Egg

1 Teaspoon Grenadine 1 Teaspoon Sweet Cream 1 V2 oz. Dry Gin

PINK SQUIRREL COCKTAIL

1 oz. Creme de Almond Liqueur Vz oz. Creme de Cacao

Vz oz. Light Cream

POLAR BEAR-FROZEN

1 oz. Kahlua 2 oz. Vodka 1 oz. Light Cream

Shake and serve in cocktail glass with fine crushed ice.

GRASSHOPPER COCKTAIL 3/4 oz. Creme de Menthe 3/4 oz. Creme de Cacao 3/4 Light Sweet Cream

PARISIAN BLONDE COCKTAIL 3/4 oz. Sweet Cream 3/4 oz. Curacao 3/4 oz. Rum

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Mousse made easy

CHICKEN SALAD MOUSSE 8 servings

2 envelopes unflavored gelatin 11/4 cups chicken broth

2 cups finely chopped chicken 1 cup finely chopped celery 1/4 cup chopped almonds

1/4 cup finely chopped green pepper 2 tablespoons finely chopped green

onion with top

2 tablespoons finely chopped pimlento

1 cup dairy sour cream 1 teaspoon salt

Oash pepper

1 tablespoon fresh lemon juice 1/2 cup whipping cream, whipped

Cherry tomatoes, If desired

Soften gelatin in 1/2 cup chicken broth. Heat remaining broth to boiling; stir in softened gelatin to dissolve. Chill until consistency of unbeaten egg whites. Combine chicken, celery, almonds, green pepper, onion, pimiento, sour cream, salt, pepper and lemon juice. Stir in gelatin. Fold in whipped cream. Pour into 6-cup mold. Chill until firm. Unmold; surround with salad greens, parsley or watercress. Garnish with cherry tomatoes.

Yogurt dresses greens

JULIENNE CHEESE SALAD 6 servings

Yogurt Dressing; (Yield: approx. 1 cup) 2 tablespoons chopped parsley 3/4 teaspoon dill weed

1/8 teaspoon garlic salt

1 cup (8 oz.) plain yogurt 6 cups salad greens (romalne,

Iceberg or Boston lettuce; escarole, chicory, endive or spinach)

3/4 cup sliced radishes 1 red or white onion, sliced

6 ounces cooked ham, cut In strips 4 ounces Cheddar cheese, cut In

strips

4 ounces Swiss cheese, cut In strips

2 tomatoes, cut In wedges

For dressing, combine parsley, dill weed and gar lic salt; fold in yogurt. Chill, covered, 1 to 2 hours to allow flavors to blend. For salad, tear combina tion of three greens into bite-sized pieces. Toss with radishes and onion. Reserve a few strips of ham and cheese. Toss remaining ham and cheese with greens. Toss with dressing just before serv ing and arrange reserved ham and cheese on top along with tomato wedges.

Salad:

DELI PLATTER ENTREE;

Arrange crisp salad greens on chilled plate. Layer sliced tomatoes, cucumbers, onion rings and salami on greens. Top with mound of cottage cheese; garnish with sticks of Cheddar cheese and a cherry tomato.

Tangy base for fruits

FROSTY CHEESE MOLD 6 servings

1/4 cup water

1 envelope unflavored gelatin 1 cup milk

11/2 cups cottage cheese

1 /4 cup (1 oz.) crumbled Blue cheese 1 can (6 oz.) frozen lemonade

concentrate, thawed 1/2 cup chopped pecans

1/2 cup whipping cream, whipped Salad greens

Fresh fruit of the season

Sprinkle gelatin on water in a small saucepan to soften; add 1/2 cup milk. Heat over low heat until gelatin is dissolved; add remaining 1/2 cup milk. Beat cottage and Blue cheeses in a small mixing bowl until fairly smooth. Add gelatin, then lemon ade. Chill until partially set; fold in pecans and whipped cream. Turn into 5-cup mold; chill until firm. Unmold onto greens and serve with fresh

fruit of the season.

Creamy counterpoint for fruit

ORANGE CREAM SALAD MOLD

3/4 1 1 1 3/4 1/2 6 servings cup orange juice

package (3 oz.) orange flavor gelatin

cup cottage cheese cup dairy sour cream cup finely chopped celery cup (2 oz.) shredded Cheddar

cheese

2 tablespoons fresh lemon juice Fresh fruit for garnish

Heat orange juice to boiling; pour over gelatin in small mixing bowl and stir until dissolved. Chill until consistency of unbeaten egg white. Beat gelatin mixture about 5 minutes. Fold in cottage cheese, sour cream, celery, Cheddar cheese and lemon juice; turn into 5-cup mold. Chill until firm.

Unmold and serve garnished with fresh fruit.

Unitecd Dairy Intdustry Association

RL-SAS-805

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Hearty salads can be the main course while other

salads can serve as an interesting dessert when

made with fruit. The following collection has

several surprises: cheese and chicken in a

crunchy

but hot salad; groujid beef in a cold salad with

taco

flavor; cottage cheese, dairy sour cream and

hard-cooked eggs as a base for an array of color

ful, textured vegetables. There are cheeses, dairy

sour cream and cottage cheese to make delectable

chicken or

fruit salad or a dressing. Select a

salad

and salute your meals with the appetizing

possibilities only this type of

food can offer.

Surprises in a hot saiad

HOT CHICKEN SALAD 6 to 8 servings

3 cups chopped cooked chicken 11/2 cups chopped celery

1/4 cup French dressing

11/2 cups (6 oz.) shredded Cheddar cheese

11/2 cups halved seeded green grapes 1/3 cup toasted silvered almonds 11/2 cups dairy sour cream

1 tablespoon flour

11/2 teaspoons prepared mustard 1/2 teaspoon salt

1 cup crushed potato chips 1 /2 cup (2 oz.) shredded Cheddar

cheese

Combine chicken, celery and French dressing; refrigerate, covered, 1 hour. Preheat oven to SOOT. Stir cheese, grapes and almonds into

chicken mixture. Combine sour cream and flour in

a bowl; add mustard and salt. Add to chicken mix ture; toss lightly. Place mixture in 1 1 /2-quart rec tangular baking dish. Combine potato chips and 1/2 cup cheese: sprinkle over top. Bake 30 minutes or until heated through.

Savory mealtime mainstay

HEARTY NOODLE SALAD 6 to 8 servings

6 ounces uncooked curly noodles 1 cup dairy sour cream

1/4 cup sweet pickle relish 1 /4 cup chopped green pepper 1/4 cup sliced green onion

2 tablespoons white vinegar 11/2 teaspoons prepared mustard

8 ounces Cheddar cheese, cut Into 1 /2-Inch cubes

1 pound frankfurters, cut Into 1 /2-Inch thick slices

Cook noodles according to package directions; drain. Combine noodles, sour cream, pickle relish, green pepper, onion, vinegar and mustard. Fold in cheese and frankfurters. Chill 2 to 3 hours to allow flavors to blend.

Very special treat

SEAFOOD STUFFED TOMATOES 6 servings

1 package (7 oz.) frozen shrimp, cooked OR 1 cup cooked shrimp 1 package (6 oz.) frozen crab meat,

thawed and well drained

1 cup grated carrots

1 hard-cooked egg, chopped 2 tablespoons sliced green onion 1 cup dairy sour cream

3 tablespoons chopped parsley 1 teaspoon lemon peel

2 tablespoons fresh lemon juice 1 teaspoon prepared mustard 1 teaspoon salt

1/8 teaspoon pepper 6 large tomatoes

Cut shrimp into small pieces; flake crab meat. Combine shrimp, crab meat, carrots, egg and

onion in a bowl; chill. Combine sour cream, parsley, lemon peel and juice, mustard, salt and pepper in a small bowl; chill. Lightly toss dressing

with seafood mixture. Chill. Remove a slice from the stem and blossom ends of tomatoes. Place

each tomato on side; cut into thirds about two-thirds down. Place 1/4 cup seafood mixture into each sliced section (1/2 cup for each tomato).

Color it green and creamy

AVOCADO CREAM DRESSING Yield; approx. 2 cups

2 large ripe avocados, peeled and mashed(about 3/4 cup) 1 cup dairy sour cream 1 teaspoon grated lemon peel 1 tablespoon fresh lemon juice 2 teaspoons prepared horseradish 1/2 teaspoon salt

Combine avocado, sour cream, lemon peel and juice, horseradish and salt. Cover and chill 30 minutes to allow flavors to blend. (Dressing will darken upon standing).

SHRIMP AND COTTAGE CHEESE SALAD:

Arrange crisp lettuce leaves in shells or on salad plates. Top with mound of cottage cheese; sur round with cooked and peeled shrimp. Garnish

with a lemon twist. Serve with Avocado Cream

Dressing.

Crunchy, creamy main dish

FARMER'S CHOP SUEY 8 servings

7 cups cottage cheese 2 cups dairy sour cream 1 teaspoon salt

1 cup unpeeled sliced cucumbers 2 cups torn lettuce

3 green onions with tops, chopped 1/2 cup sliced radishes

1/2 cup sliced green pepper 1/2 cup celery, thinly sliced on

diagonal

2 hard-cooked eggs, quartered Cherry tomatoes, halved

Mix cottage cheese, sour cream and salt. Chill 1 hour. Cut cucumber slices in half, if large; salt and chill. Drain before adding to salad. Line large salad bowl with lettuce, fill with cottage cheese mixture. Arrange cucumbers, onions, radishes, green pepper, celery, eggs and tomatoes on top. Toss all together and serve.

Ground beef in cold salad!

TACO SALAD 8 servings

Dressing; (Yield; approx. 11/4 cups) 1 cup dairy sour cream 3 tablespoons chili sauce 1 tablespoon chopped canned

jalapeho chilies

1 teaspoon finely grated onion

Salad;

1 pound lean ground beef 1/2 cup chopped onion

1 can (15 oz.) red kidney beans,

drained

1 package (1 1/4 oz.) taco seasoning mix

1 cup water

2 quarts chilled, torn romalne lettuce OR salad greens 1 large avocado, peeled and sliced 3 to 4 tomatoes, quartered

1/2 cup sliced pitted ripe olives 2 cups slightly broken taco flavor

tortilla chips

11/2 cups (6 oz.) shredded Cheddar cheese

For dressing, combine dressing ingredients; chill, covered, 1 to 2 hours to allow flavors to blend. For salad, brown beef with onion, drain off drippings. Add kidney beans, taco seasoning mix and water. Cover and simmer 10 minutes. Drain and chill thoroughly. To assemble salad, toss chilled meat mixture with lettuce, avocado, tomatoes, olives, tortilla chips, cheese and chilled dressing. (Reserve some avocado slices and tomatoes for

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BANANA SPLIT SALAD 3 servings

Salad greens

1 carton (16 oz.) cottage cheese 1 banana

Fresh lemon juice Nuts, finely chopped Honeydew melon Cantaloupe Watermelon balls Green grapes Strawberries Fresh mint

1 carton (8 oz.) strawberry OR raspberry flavored yogurt

Arrange salad greens on serving dish. Space three mounds of cottage cheese on greens. Cut banana in half and each half lengthwise; dip in lemon juice. Arrange only at each end of serving dish; sprinkle with nuts. Cut six thin slices from each melon; arrange around cottage cheese along with watermelon, grapes and strawberries. Gar nish with mint. Blend yogurt with fork until smooth. Serve separately to spoon over salad.

SHRIMP AND SHELL SALAD Yield: 8 cups

1 pound frozen peeled and develned shrimp

8 ounces small pasta shells 1/2 cup chopped celery 1/2 cup thinly sliced radishes 1/3 cup chopped green pepper 1/4 cup chopped green onion

1 cup dairy sour cream 1 cup cottage cheese 1 teaspoon seasoned salt 1/8 teaspoon pepper

Cook shrimp and shells, separately, according to package directions. Rinse both with cold water; drain well. Toss with celery, radishes, green pep per and onion. Combine sour cream, cottage cheese, seasoned salt and pepper; fold into shrimp mixture. Chill 2 to 3 hours to allow flavors to blend. Serve on salad greens.

ORANGE

CHOCOLATE

FROSTY

Yield: 4 cups

1 pint chocolate Ice cream, softened 6 tablespoons frozen orange Juice

concentrate, thawed 2 cups cold milk

1 pint chocolate Ice cream Orange slices. If desired

Place 1 pint chocolate ice cream and orange juice

concentrate in blender container; cover. Blend until smooth, about 1 minute. Add milk; blend until

smooth. Pour into 4

tall glasses; top each with a

scoop of chocolate ice cream. Garnish with an

orange slice. Serve immediately.

LEMONY REFRESHER Yield: 5 1/2 cups 1 can (6 oz.) frozen lemonade

concentrate, thawed 1/3 cup Instant tea powder 1/3 cup honey

2 cups cold milk

2 cartons (8 oz. each) frozen vanilla flavored yogurt

Lemon slices. If desired

Place lemonade concentrate, tea powder and honey in blender container; cover. Blend until well combined. Add milk and frozen yogurt. Blend until smooth and foamy, about 1 minute. Serve immediately in tall glasses with lemon slices.

PEACHY-PINEAPPLE PIE 8 servings

Crust:

2/3 cup coconut bar cookie crumbs 2 tablespoons butter, melted 15 to 16 coconut bar cookies

Filling:

1 can (20 oz.) crushed pineapple In juice

1 can (16 oz.) sliced cling peaches 2 envelopes unflavored gelatin 1/4 cup fresh lemon juice 1/4 cup sugar

2 cups whipping cream

2 teaspoons grated lemon peel 1 teaspoon vanilla

1/2 teaspoon lemon extract 1/2 cup chopped pecans

Pecan halves

Maraschino cherry with stem

For crust, combine cookie crumbs and butter. Press mixture evenly onto bottom of buttered 9-inch pie plate. Stand whole cookies upright around edge. (Cookies may have to be trimmed if too long.) Chill while preparing filling. For filling, drain fruit, reserving juice. Soften gelatin in 1 1/2 cups of combined juice and syrup in 1-quart saucepan. Stir in lemon juice and sugar. Heat over low heat, stirring constantly, until gelatin is dis solved. Refrigerate until jelly-like in consistency. Beat cream in large mixer bowl until almost stiff; beat in lemon peel, vanilla, lemon extract and gelatin mixture; continue beating until stiff. Reserve 6 peach slices; chop remaining slices. Fold fruit and nuts into whipped cream mixture.

Turn into crust; garnish witti peach slices and

pecan halves. Refrigerate several hours until firm before serving. Just before serving, place cherry in center of pie.

Unitetd Dairy Intdustry Association

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<83

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Summertime, ynore than any other time of year,

calh

for light

foods and casual preparation. From

appetizers to soups, salads and desserts, these

recipes offer cool dishes, easily prepared. Dairy

foods simplify preparation because they're in

stant and may be used "as is." Combined with

foods ready-to-eat or almost so, they use little of

the home.maker's energy or that oj her range.

ORIENTAL DIP Yield: approx. 1 1/2 cups 1/3 cup diced green onion 1/4 cup chopped parsley

2 tablespoons chopped candied ginger

2 tablespoons diced canned water

chestnuts

1 tablespoon soy sauce 1/2 teaspoon ground coriander 1 /2 teaspoon salt

1 cup dairy sour cream

Combine first 7 Ingredients. Fold In sour cream.

Cover and chill 1 to 2 hours to allow flavors to blend. Serve with fresh mushrooms and

caullflowerets as dippers.

ICED SPINACH SOUP Yield: 5 1/2 cups 1/4 cup (1/2 stick) butter 1/4 cup diced onion 1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon dry mustard 1/4 teaspoon nutmeg

1 can (10 3/4 oz.) condensed chicken

broth

1 package (10 oz.) frozen chopped spinach

1/2 cup shredded carrots 2 1/2 cups milk

Lemon slices, if desired

Melt butter in a 2-quart saucepan; saute onion until tender. Blend in flour, salt, mustard and nutmeg. Remove from heat; stir in chicken broth. Heat to boiling, stirring constantly. Add spinach and carrots; cook over medium heat, stirring occasionally until carrots are tender and spinach

thawed. Cool to lukewarm. Puree in blender. Stir in milk. Cover and chill. Serve with lemon slices.

*MUSTARD BUTTER Yield: approx. 1 cup 1 cup (2 sticks) butter

3 tablespoons spicy brown prepared mustard

1 tablespoon grated onion

Cream butter until light and fluffy. Beat in mustard

and onion until well combined. Store, covered, in refrigerator. Spread on bread for sandwiches.

HAM OPEN FACE SANDWICHES Yield: 6

6 slices whole wheat bread Mustard Butter* (recipe given) Lettuce

6 slices Colby cheese

6 slices ham

6 green onions 6 ripe pitted olives

Spread one side of bread generously with Mustard Butter. On each slice of bread, place lettuce, 1 slice of cheese cut diagonally in half and 1 slice of ham rolled around a green onion. Garnish with olive secured with wooden pick.

ROAST BEEF OPEN FACE SANDWICHES

Yield: 6

6 slices rye bread

Mustard Butter* (recipe given) Lettuce

1 2 slices roast beef 6 slices Swiss cheese 6 slices tomato

Sliced radishes

Spread one side of bread generously with Mustard Butter. On each slice of bread, place lettuce. 2 slices of roast beef, 1 slice of cheese {cut in halfh 1 slice of tomato, and 3 radish slices.

HEARTY BEAN SALAD 4 to 5 servings Sweet-Sour Dressing:

2 teaspoons sugar 2 teaspoons wine vinegar 1 /2 teaspoon salt

1/2 teaspoon prepared mustard 1/2 teaspoon Worcestershire sauce

Dash pepper 1/2 cup plain yogurt

Salad:

1 can (15 1/2 oz.) kidney beans, drained

2 hard-cooked eggs, chopped 1/2 cup chopped celery

1/4 cup chopped onion 1/4 cup chopped sweet pickle 1 /4 teaspoon salt

For dressing, combine sugar, vinegar, salt, mustard, Worcestershire and pepper; fold in

yogurt. Chill, covered, 1 to 2 hours to allow flavors to blend. For salad, combine beans, eggs, celery, onion, pickle and salt in a bowl. Add dressing; toss lightly. Chill 1 to 2 hours. Serve with cold meats and cheeses.

MEDITERRANEAN SALAD 6 to 8 servings

Celery Seed Dressing: 1 tablespoon sugar

1 tablespoon tarragon vinegar 1 teaspoon salt

1 teaspoon celery seed 1/2 teaspoon prepared mustard

Dash pepper

1 cup dairy sour cream

Salad:

4 oranges

1 cup thinly sliced red onion rings

6 ounces Brick cheese, cut into

1 /2-inch cubes

6 cups salad greens (combination of fresh spinach and bibb lettuce) For dressing, combine sugar, vinegar, salt, celery seed, mustard and pepper; fold In sour cream. Chill, covered, 1 to 2 hours to allow flavors to blend. For salad, section oranges; add onion rings and cheese; chill for 1/2 hour. Tear greens into bite-sized pieces; place in salad bowl. Arrange drained oranges, onion and cheese on top of greens. Serve dressing separately to spoon over

salad. Individuals toss salads until both are well combined.

JELLIED BEET SALAD 6 servings

2 packages (3-oz. each) iemon fiavor geiatin

11/2 cups boiling water 11/2 cups cold water

3 tablespoons cider vinegar 1/2 teaspoon salt

1 can (8 1/4 oz.) sliced beets, well drained and cut into strips 3/4 cup chopped unpeeied red apple 1/2 cup chopped celery

1 tablespoon prepared horseradish Flavored Cottage Cheese:

2 cups cottage cheese

1 teaspoon instant minced onion Dissolve gelatin in boiling water. Stir in cold water, vinegar and salt. Chill until partially set. Fold in beets, apple, celery and horseradish. Turn into a 4 1/2 cup ring mold; chill until set. Unmold onto greens; fill center with Flavored Cottage Cheese. For cottage cheese, blend cottage cheese and instant minced onion. Chill 30 minutes before fill ing center of mold to allow flavors to blend.

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r.

WHEN

CUSTOMERS

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your image with consumers because you're promoting milk...a "natural " nutritious food, that your customers demand.

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To get in on the ground floor of this very profitable on-going promotion, send the attached coupon to us now. We'll send you your complete "Ask for Milk" promotion details.

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Establishment-Add ress -City. -State.

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(59)

ALL - AT - ONCE SPAGHETTI 1/3 pound ground beef

1 teaspoon instant minced onion (optional)

1 1/2 cups water

1 can (8 oz.) tomato sauce 1/2 envelope (1 1/2 oz.) spaghetti

sauce mix (about 3 tablespoons) 2 ounces uncooked spaghetti

1/2 cup (2 oz.) shredded Cheddar cheese

Grated Parmesan cheese

Brown beef with onion. Stir in water, sauce and sauce mix; bring to boil. Add spaghetti. Cover; sim mer about 45 minutes, stirring occasionally. Remove from heat and stir in Cheddar cheese. Garnish with Parmesan. Yield: 2-1/4 cups or 2 servings. Approxi mately 450 calories per serving.

MANY-WAY CREAM SAUCE 3 tablespoons butter

3 tablespoons all-purpose flour 11/2 teaspoons dry mustard

1/8 teaspoon paprika Dash of pepper 2 cups milk

Melt butter; blend in flour, mustard, paprika and pepper. Cook over low heat until mixture is smooth. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat. Makes 2 cups.

CREAM OF VEGETABLE SOUP 1/2 cup milk

1 cup Many-Way Cream Sauce 1 cup cooked peas and carrots 1 chicken bouillon cube

1/2 teaspoon instant minced onion 1 /4 teaspoon salt

2 slices bacon, cooked crisp and crumbled

1 tablespoon Parmesan cheese Combine milk with sauce. Add vegetables, bouillon

cube, onion and salt. Cover and simmer over low heat

12 minutes,

stirring occasionally. Serve garnished with

bacon and Parmesan cheese. Yield: Two 1-cup servings. 331 calories per cup.

VARIATION: Cream of Corn Soupr Substitute 1

can (8-1/2 oz.) cream-style corn for vegetables. Omit

Parmesan cheese and bacon; garnish with parsley and

paprika. Yield: approximately 2

cups. 311 calories

per cup.

ORANGE COTTAGE CHEESE 2 cups cottage cheese 1 teaspoon grated orange peel 1 teaspoon sugar

Cinnamon

Combine cheese, orange peel and sugar. Serve with fruit. Sprinkle cinnamon on top. Yield: 2 cups. 67 calories per 1/4 cup serving.

MINTED COTTAGE CHEESE 2 cups cottage cheese 2 teaspoons chopped fresh or

dried mint

1 teaspoon lemon juice 1 teaspoon sugar

Combine cheese, mint, lemon juice and sugar. Serve with fruit. Yield: 2 cups. 67 calories per 1/4 cup serving.

SNOW PUDDING 1 envelope unflavored gelatin 1 cup milk

1 tablespoon instant coffee 1 package (3 3/4 oz.) vanilla

instant pudding and pie filling 1 cup milk

2 egg whites

Sprinkle gelatin over 1 cup milk. Add coffee. Heat

over low heat, stirring until gelatin is dissolved. Set aside. Stir together pudding and 1 cup milk. Add

gelatin mixture and beat according to package direc

tions. Beat egg whites until stiff but not dry. Fold into pudding. Turn into 4 6-oz. custard cups or molds. Chill until set. 4 servings. 189 calories per serving.

MELBA SHORTCAKE 1/2 cup sweetened sliced peaches

2 slices pound cake

1 carton (4 oz.) raspberry flavored

yogurt

Spoon peaches over cake slices. Stir yogurt; spoon over peaches. 2 servings. 236 calories per serving.

CHEESE SPREADS

1 to 1 1/2 tablespoons milk 1 tablespoon grated onion

3 slices bacon, cooked and crumbled OR 1 can (2 1/4 oz.) deviled ham OR 1 frankfurter, finely chopped Beat together cheese, milk, onion and bacon until fluffy. Serve immediately or cover and refrigerate. Allow to come to room temperature and whip mix ture before serving. Approximately 50 calories per tablespoon.