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For the dressing: place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
Cut the baguette on the diagonal into slices 1/2 inch thick. Arrange the slices into a single layer on a baking sheet. Brush the top of each slice with olive oil and sprinkle very lightly with cayenne. Toast the slices until golden and crisp, 8 to 10 minutes. Remove from the over and let cool.
While the crostini are cooling, make the fondue: In a bowl, toss together both cheeses and the cornstarch. Set aside.
In a saucepan over medium heat, combine the wine and thyme. When the wine comes to a simmer, whisk in the cream. Lower the heat to the medium-low and add a third of the cheese mixture. Cook, stirring frequently with a rubber spatula, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Garnish with the snipped chives. Serve with individual fondue forks. Serves 4.
Red and green peppers make this easy egg bake from the Holter family of Pomeroy, Ohio, perfect for a holiday brunch. The Holters operate a multi-generational dairy farm that began in 1946 with fifteen cows and ninety acres and has grown to 200 cows and 525 acres. Kelsey Holter – granddaughter of farm founder Roy Holter – says that dairy farming “becomes your life. It’s what you believe in and it’s your passion.”
6 large eggs, beaten
3 cups milk
2 cups shredded Cheddar, Colby, or Monterey Jack cheese (8-ounce package)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups cubed country-style sourdough or whole-wheat bread
1 13-ounce package turkey kielbasa, cut into 1/4-inch pieces
1 1/2 cups chopped yellow onions (2 small)
1 cup chopped green bell pepper (1 medium)
1/4 cup chopped fresh basil
Softened butter, for the baking dish
Whisk the eggs, milk, cheese, mustard, salt, and black pepper in a large bowl. Add the bread, kielbasa, onions, and bell peppers. Stir well until the egg mixture is completely absorbed. Cover the bowl and refrigerate for at least 12 hours.
Preheat the oven to 350 degrees. Stir the basil into the egg mixture. Butter a 9×13-inch baking dish. Pour the egg mixture into the prepared dish and bake for 1 hour or until the eggs are set. Let stand for 5 to 10 minutes before serving.
Thank you 3TV PhoenixGood Morning Arizona for having our Half Pint Judges in studio this morning! Chloe, Emma, Corey & Henry had a blast being interviewed and meeting the news team. They’re looking forward to broadcasting with you from their kid-sized booth out at the Fiesta Bowl Parade Saturday morning!
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
Pinch of cayenne pepper
2 pounds 85% lean ground turkey
1/4 cup ketchup
Preheat oven to 350 degrees Fahrenheit. Coat a rimmed baking sheet with nonstick cooking spray.
Heat oil in a large skillet over medium-high heat. Add sweet potato and shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and zucchini; cook, stirring until the vegetables are starting to soften, 2 to 3 minutes. Add corn, peas and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
Whisk eggs in a large bowl; whisk in milk, breadcrumbs, Parmesan cheese, parsley, Worcestershire, thyme and cayenne. Stir in cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.
Bake until an instant-read thermometer inserted into the center registers at least 160 degrees Fahrenheit about 40 minutes. Let stand for 15 minutes before slicing.
Serves 8: 4 (1 1/2 inch thick) slices per meatloaf.
These curried turkey wraps are handy for on-the-go meals. They can be made hours ahead and don’t require any plates or forks – just a napkin or two. Greek yogurt provides a creamy, tangy base for the curried sauce that’s studded with sweet and chewy raisins.
1/2 cup plain Greek yogurt
1/4 cup raisins
1/2 teaspoon curry powder
4 whole wheat tortillas
1 cup shredded Cheddar cheese
8 ounces sliced turkey breast
1 cup fresh baby spinach
1/2 cup shredded carrots
Combine the yogurt, raisins and curry powder in a medium bowl then mix until thoroughly blended.
To assemble the wraps, lay each tortilla on a flat work surface. Spread about 2 tablespoons of the yogurt mixture evenly on each tortilla, leaving a 1/2-inch border. Top with 1/4 cup of the cheese, one-quarter of the turkey, 1/4 cup of the spinach, and 2 tablespoons of the carrots. Roll up tightly then wrap tightly with plastic wrap. Chill for at least 1 hour before serving.