RECIPES FOR THE HEALTH OF IT!

BUTTERMILK MEATBALLS

• 1½ lb. ground beef
• 2/3 cup dry bread crumbs
• 1½ tsp salt
• 1 cup MILK
• 1/4 cup chopped onion
• 1/4 tsp pepper
• 6 Tbs BUTTER (divided)
• 3 Tbs flour
• 1 Tbs sugar
• 1 tsp salt
• 1 quart BUTTERMILK
• 2 tsp prepared mustard

Combine first 6 ingredients; shape into balls and brown well in 3 Tbs BUTTER. Remove balls from pan. Add remaining 3 Tbs BUTTER and blend in flour, salt, and sugar. Add BUTTERMILK and mustard, stirring constantly until it thickens, over low heat. Return meatballs to sauce and simmer about 20 minutes. Serve over mashed potatoes.

CHEESY POTATO CASSEROLE

• 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.

CHEESY WHOLE WHEAT FRENCH BREAD

• 1 large loaf of French bread or whole wheat French bread
• mozzarella CHEESE, part skim
• 1 medium onion
• 1/4 lb. BUTTER, melted
• 2 Tbs. poppy seed

CROCK POT PIZZA

• 1 pkg. (12 oz.) kluski noodles
• 1 medium onion, chopped
• 1½ lbs. ground beef
• 1 jar (8 oz.) spaghetti sauce
• 1 jar (16 oz.) pizza sauce
• Mushroom and green pepper (optional)
• 8 oz. cheddar CHEESE, shredded
• 8 oz. mozzarella CHEESE, shredded
• 1 pkg. pepperoni, sliced

Cook and drain noodles. Brown ground beef and onions; drain off fat. Add the sauces and optional ingredients to the meat ands simmer well. In the crockpot, layer twice: noodles, meat sauce, cheddar CHEESE, mozzarella CHEESE, and pepperoni. Turn crock pot on low and serve when the CHEESE is melted, or set on HIGH for approximately 30 minutes.

Or layer in a 9" X 13" baking dish and bake in a 350º oven for 20 minutes or until CHEESE is melted. Serves 12.

DAD'S COUNTRY CULTURED CHICKEN

by Melissa Ann DeHart, Butler County Dairy Princess 2011

• 3½ lb. Chicken (skinned & cut into serving sizes)
• 1 TBSP Oil
• ½ cup Sliced Scallions
• 35oz. Can Diced Tomatoes (drained)
• ¾ cup BUTTERMILK
• 1 TBSP Snipped fresh dill
• ½ tsp. Sugar
• ½ tsp. Salt
• 1/8 tsp. Black Pepper
• 1 Dash hot Sauce
• 1 Sprig Fresh Basil (Minced)
• ½ cup Plain YOGURT
• ¼ cup PARMESAN CHEESE
• ¼ cup Minced Fresh Parsley

• Lightly brown chicken pieces in oil in a large skillet. Add ¼ cup of the scallions to the skillet and cook with the chicken for about 2 minutes, then turn off the heat. In a blender or food processor, combine tomatoes, buttermilk, dill, sugar, salt, pepper, and hot sauce. Puree the mixture until it is smooth. Pour sauce over the chicken, add minced basil, and bring contents of the skillet to a boil. Reduce heat, cover the pan, and simmer the chicken for about 20 minutes, or until tender. Stir in the YOGURT and PARMESAN CHEESE and heat the chicken until the sauce is very hot, but not boiling.

  Serve chicken garnished with the remaining ¼ cup scallions and the parsley. Serve with White rice and broccoli; or Mashed potatoes and green beans; Wild rice and a garden salad and . . . Fresh bread or biscuits.

  Makes 4 to 5 servings.

DAIRY DINNER CASSEROLE

• 1 lb. ground beef
• ¼ cup onion, chopped
• 1 clove garlic, minced
• 2 (8 oz.) cans tomato sauce
• 1 tsp. salt
• ¼ tsp. pepper
• 1 lb. noodles, cooked
• 2 cups dairy SOUR CREAM
• 2 cups COTTAGE CHEESE
• ¼ cup parsley, chopped
• 2 cups sliced, cooked carrots
• 1 cup CHEDDAR CHEESE, shredded

Simmer together the beef, onion, garlic, tomato sauce, salt, and pepper. Mix the cooked noodles, SOUR CREAM, COTTAGE CHEESE, parsley, and carrots. Layer the noodle mixture alternately with the sauce in a greased 4 quart baking dish. Sprinkle with the shredded CHEDDAR CHEESE. Bake at 350º F for 45 minutes, or until bubbly and the CHEESE has melted. Serves 6-8.

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