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dairy cow

allied milk producers

allied milk producers

Keep Your Body in Tune!

allied milk producers

allied milk producers

allied milk producers

allied milk producers

allied milk producers

allied milk producers

allied milk producers

allied milk producers

PA Dairy Princess

allied milk producers




It cannot be emphasized enough – milk is a nutrient dense food providing a high level of essential nutrients when compared to its calorie count. Each serving of milk provides 10% or more of the recommended daily intake for calcium, Vitamin D (if fortified), protein, potassium, Vitamin A, Vitamin B 12 , riboflavin, and phosphorus.

CALCIUM – Key to bone building and helping muscles contract. Calcium helps reduce the risk of osteoporosis, high blood pressure, and colon cancer. Children ages 4-8 and adults ages 19-50 should consume 3 servings of milk (or its equivalent) each day. Please note, however, children 9-18 and adults 50 and older, meet their calcium needs with 4 servings a day.

PROTEIN – Key to repairing muscles. Protein found in milk is high quality meaning it contains ALL essential amino acids, the so called building blocks of protein.

PHOSPHORUS – Key to strengthening bones.

VITAMIN D – Key to helping the body absorb calcium.

MAGNESIUM –Key to healthy bones and teeth.

POTASSIUM – Key to regulating the body’s fluid balance and maintaining normal blood pressure.

ZINC – Key to keeping skin, bones, and hair healthy.

VITAMIN A – Key to maintaining normal vision.

NIACIN – Key to maintaining the normal function of enzymes.

VITAMIN B 12 – Key to building red blood cells that carry oxygen from the lungs to working muscles.

RIBOFLAVIN (B2) – Key to converting food into energy. Also promotes both skin and eye health.

No wonder milk is considered to be the most complete single food there is! What is the key to good health? Make dairy products part of your daily meal plans – 3 EVERY DAY!


Snacks for holiday parties need not be "empty calorie" food, or junk food. Many delicious appetizers can be nutritious and healthful, such as the following recipes.


  • 1½ cups graham cracker crumbs
  • 1 tsp sugar
  • ¼ cup melted BUTTER
  • 1 package unflavored gelatin
  • ¼ cup cold water
  • ¼ cup MILK
  • 1 (8 oz.) package CREAM CHEESE
  • ½ cup confectioner's sugar
  • 16 oz. WHIPPED CREAM
  • 1 can cherry pie filling

Mix cracker crumbs, sugar, and melted butter. Press into bottom of 8-inch pan. Soften gelatin in cold water. Heat milk, stir in gelatin, and heat until gelatin melts. Set aside. Beat cream cheese with powdered sugar until smooth. Add gelatin mixture, and beat until well blended. Fold whipped cream into cream cheese mixture. Pour filling into pan. Refrigerate until firm. Spread cherry pie filling on top and refrigerate.


  • 8oz. pkg. CREAM CHEESE
  • 1 cup shredded SHARP CHEDDAR
  • 1 can cream of mushroom soup
  • ½ cup chopped onion
  • 1 small can shrimp
  • 1 small can crabmeat
  • Dash Tabasco sauce
  • Dash Worcestershire sauce
  • Salt and pepper
Heat first four ingredients. When thoroughly mixed and softened, add shrimp and crabmeat. Add a little more cheese if desired.



  • 1 12 oz. pkg egg noodles
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • ½ cup BUTTER
  • 6 Tbs all-purpose flour
  • 2 cups MILK
  • 4 cups cubed cooked chicken
  • 1 can (10¾ oz.) condensed cream of chicken
    and mushroom soup, undiluted
  • 1 can (10¾ oz.) condensed cream of chicken soup, undiluted
  • 1 cup (8 oz.) SOUR CREAM
  • ½ tsp. celery salt
  • ½ tsp. pepper
  • 2 cups (8 oz.) shredded MOZZARELLA CHEESE
  • 1 cup (4 oz.) shredded CHEDDAR CHEESE

Cook noodles according to directions. Sauté the onions and pepper in butter until tender. Stir in flour until blended; gradually add milk. Cook and stir until thickened, 2 minutes. Stir in soups and sour cream, celery salt, and pepper. Drain noodles, add to sauce and toss to coat. Transfer to two 11" X 17" baking dishes. Sprinkle with shredded cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350º for 30 minutes. Uncover and bake 10 minutes longer, or until bubbly.

To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350º for 40 minutes. Uncover and bake for 10 minutes longer, or until bubbly.


  • 8 potatoes boiled, cooled, sliced
  • 1 can cream of mushroom soup
  • 1½ cup SOUR CREAM
  • 1½ grated colby CHEESE
  • ¼ cup BUTTER
  • ¼ cup chopped onion

Mix all ingredients together in a large bowl. Layer potatoes and mixture, ending with mixture layer on top. Top with crumbled potato chips. Bake at 350º for ½ hour.