Wisconsin dairy farmers share their home-cooked recipes. Find crumb cake, cream cake, strawberry punch, and more from America’s Dairyland, circa 1949.
Dairy Foods Calendar
Originally published in The Country Gentleman, June 1, 1949
June is National Dairy Month. These recipes featuring milk and milk products come from dairy-farm homemakers in Wisconsin and give you 29 good ways to serve your family nature’s best food.
1. Cottage Cheese Jam Tarts
(Makes about 2 dozen)
Sift together 1 cup of sifted flour and 1/4 teaspoon of salt. Cut in 1/3 cup of shortening until the mixture is the texture of coarse meal. Add 1/2 cup of cottage cheese, and work into a smooth ball. Chill 1/2 hour, or until firm. Roll out on a floured pastry cloth 1/8 inch thick. Cut in 3-inch squares. Place a teaspoon of cranberry sauce, or fruit marmalade, in center of each square. Fold over and pinch edges together. Bake on ungreased baking sheet in a hot oven (425° F) 10 minutes, or until lightly browned.
2. Uncooked Salad Dressing
(Makes 1 quart)
With a rotary beater or electric mixer, beat together 2 beaten eggs, one 15-ounce can of sweetened condensed milk, 1/2 cup of melted butter, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 cup of vinegar. Store in a quart jar in the refrigerator. Thickens overnight and keeps well.
21st-century tip: Sub in coddled (gently cooked) eggs for raw ones.
3. Beets in Sour Sauce
(Serves 4 to 6.)
Add 2 tablespoons of flour to 1 cup of thick sour cream. Cook in top of double boiler until thickened, stirring constantly. Add 1 tablespoon of prepared horseradish, 1 teaspoon of vinegar. Salt and pepper to taste. Add 3 cups of sliced, cooked beets, drained. Reheat, stirring occasionally.
Trim the crusts from sliced bread. Spread with butter and nippy spreading cheese. Roll up as for jelly roll, wrap each roll with a slice of bacon, and fasten with toothpicks. Broil in oven or over an outdoor fire. Good for Saturday-night supper, picnic style.
5. Butter Crunch
Melt 4 tablespoons of butter in a heavy saucepan. Stir in 1 cup of brown sugar and 2 tablespoons of flour. Add 1/4 cup of water. Cook over low heat until a drop of the mixture forms a soft ball in cold water (236° F). Quickly pour mixture over 4 cups of corn flakes, mixing thoroughly until well coated. Spread out on large pan to cool. Form into balls and chill. Serve in place of cake or cookies with ice cream.
6. Ham-Cheese Turnovers
(Makes 9 turnovers)
Combine 1 1/2 cups of ground cooked ham, 2 tablespoons of finely chopped dill pickle, 1 teaspoon of dry mustard, 1 teaspoon of onion juice, and 1/4 cup of mayonnaise. Sift together 2 cups of sifted flour, 3 teaspoons of baking powder, and 3/4 teaspoon of salt. Cut in 5 tablespoons of shortening. Add 2/3 cup of milk and mix to a soft dough. Turn out on a floured board and roll 1/4 inch thick. Cut into nine 4-inch squares. Brush with melted butter. Place a triangle of thinly sliced cheddar cheese on half of each square. Top with a spoonful of the ham mixture. Fold dough over to form a triangle, and press edges together. Bake on a greased baking sheet in a hot oven (425° F) 25 minutes. Serve hot or cold.
7. Frozen Pineapple Salad
Set temperature control on refrigerator at lowest point. Combine 2 cups of thick sour cream with 1 tablespoon of lemon juice and 3/4 cup of sugar. Fold in 1 cup of drained, sweetened, crushed pineapple and 1/4 cup maraschino cherries. Pour into freezing tray of refrigerator and freeze until firm. Cut into squares and serve on lettuce or other greens.
8. Butterscotch Squares
(Makes about 1 dozen squares)
Cook 1/2 cup of butter and 2 cups of brown sugar over low heat until bubbly around edges. Cool. Add 2 eggs, beating well after each addition. Add 1 teaspoon of vanilla and 2 cups of sifted flour, sifted together with 1/4 teaspoon of salt and 2 teaspoons of baking powder. Stir in 1 cup of dry, shredded coconut and 1 cup of chopped nuts. Spread in a greased shallow pan (10 1/2 by 15 inches), and bake in a moderate oven (350° F) 25 minutes.
9. Rhubarb Cream Mousse
(Makes 4 to 6 servings)
Set cold control of refrigerator to coldest point. Mix together 1 cup of mashed, cooked rhubarb and 1/2 cup of sugar. Cool thoroughly and add 1 teaspoon of lemon juice. Fold in 1 cup of heavy cream, whipped. Pour into freezing tray. Freeze until firm (2 to 4 hours). Serve with topping of sweetened whipped cream.
10. Cheese Ring
Mix together 3 cups of cooked noodles, 1 cup of grated sharp cheese, 4 beaten eggs, 3/4 cup of milk, 2 tablespoons of tomato catsup, 1 tablespoon of Worcestershire sauce, and salt and pepper to taste. Pour into a well-buttered and floured ring mold. Set in a pan of hot water and bake in a moderate oven (350° F) 40 minutes, or until firm. Unmold on a hot platter; fill center with buttered June peas or creamed mixed vegetables. Garnish with deviled eggs around the ring.
11. Gingerbread with Cheese Filling
Combine 1 cup of cream cheese, 1 cup of chopped dates, 1 cup of chopped nuts, and 1/2 teaspoon of salt. Add enough cream to make mixture of a spreading consistency. Split open hot gingerbread. Spread cheese filling between layers. Serve at once.
12. Dairyman’s Delight
(Makes 6 servings)
Stew a 4-to-5-pound hen until tender (2 to 3 hours). Cut meat from bones, cube, and brown in butter. Add 1/2 pound of cooked noodles, 1/2 of a large green pepper, chopped, 1/3 cup of chopped pimiento, and 1 cup of cooked whole-kernel corn. Stir in 1 cup of chicken broth. Add salt and pepper to taste. Turn into a buttered baking dish, and cover with 1/2 pound of sharp cheese, cut in cubes. Bake in a moderate oven (350° F) 30 minutes.
13. French-fried Cheese Sandwiches
(Makes 4 sandwiches)
Spread 8 slices of white or whole-wheat bread with butter. Lay slices of American cheese on half the slices of bread. Press on top slices, and cut sandwiches in half. Beat 2 eggs, 1/4 cup of milk, and 1/4 teaspoon of salt together until well-blended. Dip sandwiches in egg-milk mixture and fry slowly in butter until golden-brown, and cheese is melted.
14. Peppermint-Marshmallow Ice Cream
(Makes 1 quart)
Set temperature control on refrigerator to coldest point. Scald 1 cup of milk. Add 14 marshmallows and stir until dissolved. Cool. When cold, stir in 1/8 teaspoon of salt, 1/2 teaspoon of vanilla, 1/2 cup of finely crushed peppermint-stick candy, and 1 cup of heavy cream, whipped. Add a few drops of red food coloring to give a delicate pink color. Blend coloring carefully.
Pour into freezing tray. When partially frozen (about 1 1/2 hours) return mixture to bowl. Beat with rotary beater until creamy. Return to refrigerator and freeze until firm. Ground sweet chocolate may be used in place of peppermint for chocolate ice cream.
15. Buttermilk Cupcakes
(Makes 12 large cupcakes)
Cream together 1 tablespoon of butter and 1 cup of sugar. Add 1 beaten egg and 1/2 teaspoon of lemon flavoring. Blend thoroughly. Sift together 1 1/2 cups of sifted cake flour and 1/2 teaspoon of soda. Add to egg mixture alternately with 1 cup of buttermilk, stirring just enough to blend after each addition. Pour into greased cupcake pans and bake in a moderately hot oven (375° F) 25 minutes.
16. Cheese-Stuffed Potatoes
Bake 2 large potatoes in a moderately hot oven (375° F) 1 to 1 1/2 hours, or until done. Cut in half, lengthwise. Scoop out insides and mash with milk. Add 1 cup of cottage cheese, 1 tablespoon of chopped chives, 1 1/2 tablespoons of melted butter, 1/8 teaspoon of pepper, and 1 teaspoon of salt. Beat until light and fluffy. Fill potato shells with mixture. Dot with extra butter and sprinkle with paprika. Bake in a moderately hot oven (375° F) 15 to 20 minutes, or until lightly browned and thoroughly heated.
17. Scalloped Salmon
(Makes 4 to 6 servings)
Drain and flake one 1-pound can of salmon. Reserve liquid. Fry 2 cups of 4-inch bread cubes in 2 tablespoons of butter, stirring constantly until evenly browned. Remove from pan and spread half of the cubes in the bottom of a buttered, shallow baking dish. Cover with salmon. Melt 2 more tablespoons of butter and stir in 2 tablespoons of flour. Add 1 1/4 cups of milk. Cook over low heat until thickened, stirring constantly. Stir in salmon liquid. Add 1/4 teaspoon of salt and 1/3 teaspoon of pepper. Pour over salmon and cover with remaining bread cubes. Bake in a moderately hot oven (375°F) 25 minutes.
18. Refrigerator Butter Rolls
(Makes 2 to 3 dozen rolls)
Combine 1 cup of scalded milk, 1/2 cup of butter, 1/4 cup of sugar, and 1/2 teaspoon of salt. Cool to lukewarm. Add 1 cake of yeast, crumbled fine, and 2 beaten eggs. Add 2 cups of sifted flour and beat well. Blend in 2 more cups of sifted flour. Cover and chill in refrigerator several hours, or overnight.
Roll out on a floured board to 1/3-inch thickness. Cut with a 2-inch biscuit cutter and brush with melted butter. Fold each roll in half Aid place on a greased baking sheet. Cover lightly and let rise in a warm place until doubled in bulk. Brush with melted butter. Bake in a hot oven (425°F) 10 to 15 minutes. (This dough will keep in the refrigerator for several days and may be used for coffee cake, sweet rolls, or tea rings.)
19. Sour Cream Potato Soup
(Makes 6 servings)
Cook 3 cups of diced potatoes, 1/2 cup of chopped celery, and 2 tablespoons of chopped onion in a small amount of boiling, salted water until just tender. Do not drain. Press through a sieve. Heat 3 cups of milk in double boiler until warm. Add 3 tablespoons of butter and the sieved potatoes. Mix 1 cup of thick sour cream with 1 tablespoon of flour until smooth. Add to soup. Add salt and pepper to taste. Cook until thickened, stirring constantly.
20. Lettuce with Sour Cream Dressing
(Serves 4 to 6)
Mash yolks of 3 hard-cooked eggs. Add 1/2 teaspoon of sugar, 1/8 teaspoon of pepper, 1 cup of sour cream, and 1 teaspoon of vinegar. Mix thoroughly. Makes about 1 cup of dressing.
To serve, tear a medium head of lettuce into small pieces. Sprinkle with salt and mix with desired amount of dressing. Garnish with finely chopped hard-cooked egg.
21. Eddie’s Ice Cream
(Makes 2 quarts)
Set temperature control of refrigerator at lowest point. Scald 2 2/3 cups of milk. Combine with 1 1/3 cups of sugar, 1 1/3 tablespoons of flour, and 2 beaten eggs. Mix well and cook in the top of a double boiler 20 minutes, or until mixture coats a spoon. Cool. Add 2 2/3 cups of light cream and 1 tablespoon of vanilla. Pour into 2 freezing trays. Freeze until mushy, about 1 hour. Turn ice cream into a large bowl and beat with rotary beater until smooth. Return to refrigerator until firm.
22. Buttermilk Biscuits
(Makes 2 to 3 dozen biscuits)
Sift together 4 cups of sifted flour, 4 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of soda. Cut in 1 cup of shortening until the consistency of coarse meal. Add 2 cups of fresh buttermilk, and mix well. Turn out on a floured board and knead until smooth and easy to handle. Roll out to 3/4-inch thickness. Cut with biscuit cutter and bake on an ungreased baking sheet in a hot oven (425° F) 20 minutes, or until golden brown.
23. Chocolate Sundae Sauce
(Makes about 1 cup of sauce)
In top of double boiler melt 1/4 cup of butter and 1 square of bitter chocolate. Stir in 1 cup of sugar, 3/4 cup of cocoa, 1/8 teaspoon of salt, and 3/4 cup of light cream. Cook over hot water until smooth, stirring occasionally. Remove from heat and add 1 teaspoon of vanilla. Serve warm over ice cream.
(Makes 8 servings)
Stir 1 cup of corn meal into 2 cups of milk, and cook over low heat until a mush is formed. Cool. Add 3 well-beaten eggs, 2 tablespoons of butter, 1 teaspoon of salt, and 1 cup of milk. Beat well and turn into a buttered baking dish. Bake in a moderate oven (350°F) 40 minutes, or until well-browned. Serve from baking dish while hot. Use butter liberally.
25. Chocolate-Chip Pie
Combine 12 finely crushed graham crackers, 2 1/2 tablespoons of melted butter, and 1 1/2 teaspoons of sugar. Press into the bottom and sides of an 8-inch pie pan. Bake in a moderately hot oven (375° F) 5 minutes.
Heat 1/2 cup of milk. Add 15 marshmallows and stir until dissolved. Cool. When cold, fold in 1 cup of heavy cream, whipped, and one 2-ounce square of unsweetened chocolate, shaved fine. Pour into cooled crust and chill until firm. Makes one 8-inch pie.
26. Breakfast Crumb Cake
(Makes 8 servings)
Sift together 2 cups of sifted flour, 1 teaspoon of salt, 1/4 teaspoon of soda, 2 1/2 teaspoons of baking powder, and 1/3 cup of sugar. Cut in 1/3 cup of butter until consistency of coarse meal. Add 1 slightly beaten egg to 1/3 cup of buttermilk. Combine quickly with dry ingredients. Spread in a 9-inch square buttered cake pan and cover with crumb topping.
To make topping, combine 1/2 cup of brown sugar, 2 tablespoons of flour and 1 1/4 teaspoons of cinnamon. Cut in 2 tablespoons of butter. Bake in hot oven (400° F) 25 to 30 minutes.
27. Veal and Peas in Cream
(Makes 6 servings)
Brown 1 1/2 pounds of cubed veal steak and 1 chopped onion in 3 tablespoons of butter in a heavy skillet. Add 1 can of cream of mushroom soup, 1 cup of light cream, and 1 cup of milk. Cover and simmer until tender (45 minutes to 1 hour), stirring occasionally. Add 1 cup of cooked peas and salt and pepper to taste. Cook 2 to 3 minutes longer. Serve over noodles or mashed potatoes.
28. Eggnog Pie
(Makes one 9-inch pie)
Heat 1 cup of rich milk and 1/2 teaspoon of nutmeg in the top of a double boiler. Beat together 3 egg yolks, 1/2 cup of sugar, and 1/8 teaspoon of salt. Add to milk and cook, stirring constantly until mixture coats the spoon. Soak 1 tablespoon of gelatin in 1/4 cup of cold water and add to custard. Let cool. Add 1/2 cup of shredded coconut and 1 teaspoon of vanilla. Fold in the 3 stiffly-beaten egg whites. Pour into a 9-inch graham cracker crust, chill, and top with 1/2 cup of cream, whipped. Sprinkle with grated semisweet chocolate.
21st-century tip: Sub meringue powder for egg whites.
29. Sour Cream Cake
Cream together 1/2 cup of butter and 2 cups of brown sugar. Add the yolks of 3 eggs, and beat. Sift together 2 cups of sifted cake flour, 1/4 teaspoon of salt, 1 teaspoon of cloves, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1/2 teaspoon of baking powder, and 1/2 teaspoon of soda. Add to creamed mixture alternately with 1 cup of sour cream. Fold in the 3 stiffly-beaten egg whites. Bake in a greased loaf pan in a moderate oven (350°F) 45 to 50 minutes.
30. Strawberry Punch
(Makes 4 servings)
Clean and sieve 2 cups of strawberries. Mix in 1/3 cup of sugar. Chill. Add 2 cups of milk and 1/2 pint of strawberry ice cream, stirring until the ice cream is partially melted. Pour into glasses. Garnish with whole berries.
Marvelous salmon salad, jellied consommé, soda fountain fare, and more recipes for fans of midcentury cookery:
So Cool and Refreshing
Originally published in The Country Gentleman, July 1, 1953
Here are 10 good ways to beat the heat — tempting salads, drinks, and desserts, all frosty cold from your freezer or refrigerator.
Jellied Consommé or Madrilène
It’s the ideal way to begin supper on a hot summer day. And what could be easier to prepare! Just chill the canned consommé or madrilène in the refrigerator for at least four hours until firm. Open cans and serve, cold and shimmery, in chilled bowls or cups. We’ve garnished the soup with slices of avocado for color accent. Lemon wedges bring out the flavor. For an extra illusion of frostiness, it’s fun to serve your jellied soups in crystal bowls surrounded by lots of crushed ice.
Chocolate Sundae Cups
The idea for this good party dessert came from Mrs. Glenn Lesan of Mount Ayr, Iowa. To make chocolate cups, melt one 6-ounce package of semisweet chocolate pieces and 3 tablespoons of butter in the top of a double boiler over hot water, stirring until smooth. Remove from heat and stir until of a good spreading consistency. Swirl the chocolate mixture on the inside of paper baking cups. Place the chocolate-lined cups in cold muffin tins and chill. To serve, remove paper and fill with your favorite flavor of ice cream. Makes 6 sundae cups.
Orange Sherbet Punch
Try this creamy cold punch on a hot afternoon and see how truly refreshing it is. If you don’t have a punch bowl, serve the punch in a soup tureen, one of your pretty mixing bowls, or even a large flower bowl.
Combine 3 cups of canned grapefruit juice and 1/4 cup of lemon juice in the bowl. Add 1 quart of orange sherbet by scoopfuls. Then pour 2 quarts of ginger ale over the juices and sherbet. Stir lightly and serve. Makes 4 quarts.
Use your prettiest mold for this luscious, rich refrigerator dessert. Melt 1/2 pound of marshmallows in 1/2 cup of light cream over boiling water. Stir occasionally until smooth. Combine 1/2 cup of chopped nut meats, 1/4 cup of lemon juice, 2 teaspoons of grated lemon rind, and 1 cup of finely diced bananas (2 small bananas). Add to the marshmallow mixture and cool. Beat 1 1/2 cups of heavy cream until stiff. Fold into the cooled banana mixture. Pour into a 1 1/2-quart greased mold and chill until firm. Makes 8 servings.
Marvelous Salmon Salad
Drain a 1-pound can of salmon, saving the liquid. Remove skin and bones. Soften 1 envelope of unflavored gelatin in 1/4 cup of cold water. Add enough water to salmon liquid to make 3/4 cup of liquid, and add to salmon. Bring to a boil and add softened gelatin, stirring until dissolved. Combine with 1/4 cup of lemon juice, 1/2 cup of mayonnaise, 3 tablespoons of pickle relish, 1/2 cup of chopped cucumber, 3/4 cup of chopped celery, 2 tablespoons of chopped onion, 1/2 teaspoon of curry powder, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Fill a 1-quart mold. Chill until firm. Serves 8.
Frosted Honeydew Salad
This one is impressive enough for a party, and takes only minutes to prepare. Pare a honeydew melon, cut a slice from one end, and remove seeds. Dissolve 1 package of raspberry gelatin in 1 1/2 cups of hot water. Chill until partly thick; then mix with 2 cups of raspberries. Fill melon and chill until firm. Whip an 8-ounce package of cream cheese with 1 tablespoon of cream until fluffy. Frost outside of melon. Slice and serve.
Tomato Aspic Mold
This pretty salad is made from a new product, canned tomato aspic, that holds its shape at room temperature (a big help during warm weather). The aspic can be served right from the can, or it can be melted down and combined with other seasonings or foods — hard-cooked eggs, chicken, tuna, celery — and then regelled in just a few minutes into any shape mold.
We’ve arranged halves of hard-cooked eggs in the bottom of an oiled star-shaped mold, then poured the melted aspic over the eggs, and allowed the aspic to become firm.
Soda Fountain Fare
To make “Tahiti Turnbuckle,” mash half a banana and a scoop of vanilla ice cream together in a tall glass. Stir in 1/3 cup of pineapple juice. Add 2 more scoops of ice cream, then fill with ginger ale.
To make “Cocajav,” mash a scoop of chocolate ice cream in 1/2 cup of strong coffee. Add another scoop of ice cream, then fill with cola.
To make “Green Destroyer,” bruise mint in glass. Add 2 scoops of vanilla ice cream and 2 tablespoons of lime juice. Fill with lemon-lime carbonated beverage.
Dutch Potato Salad and Cold Cuts
A perfect combination for the Fourth of July: To make salad, cut 2 pounds of potatoes, cooked and drained, into cubes. Fry1/2 pound of diced bacon until brown. Add 2 medium onions, sliced, and 1/4 cup of chopped green pepper, and fry until onions are golden. Combine 1/4 cup each of vinegar and water, 1 tablespoon each of flour and sugar, 2 teaspoons of salt, 1/2 teaspoon each of celery seed and caraway seed, and 1/8 teaspoon of pepper. Add to bacon mixture and cook until thickened. Pour over potatoes and mix lightly. Serves 6.
This is one of the most delightful frozen desserts we’ve ever published, and it can be made in just a matter of minutes. Combine 3/4 cup of orange juice, 1/4 cup of lemon juice, 1/2 cup of pineapple juice, 1 teaspoon of grated orange rind, and 1 cup of sugar. Whip 1 cup of whipping cream until stiff. Fold juice mixture into whipped cream. Pour into a freezer tray and freeze, stirring once when half frozen. Serve in sherbet dishes, garnished with sliced orange. Makes 1 quart.
“Hey! Over here!”
“Just slip it to him quietly, he thinks he’s reading it now.”
“Just half a cup. I can’t lift a full one yet.”
“Isn’t that a strip of bacon you’re wearing?”
“You still here? The 7:10 went a half hour ago.”
“… just soft-boiled eggs, dear.”
Dishes that say spring!
Tomato Strata Florentine
- Cooking spray
- 2 cups torn fresh spinach (about 4 ounces)
- 2 slices whole-wheat bread, cubed (about 11/2 cups)
- 1 cup chopped fresh tomato (about 1 medium)
- 1 teaspoon italian seasoning, crushed
- 4 eggs
- 1 cup skim or low-fat (1 percent) milk
- 1/4 cup (1 ounce) shredded low-moisture, part-skim mozzarella cheese
- For Individual Cups
- Evenly coat 4 (10-ounce) custard cups with spray.
- Place 1/2 cup of spinach in each cup.
- Sprinkle each with about 1/3 cup of bread cubes.
- In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning.
- Spoon 1/4 cup tomato mixture over bread cubes in each cup.
- In medium bowl, beat together eggs and milk.
- Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup.
- Sprinkle each with 1 tablespoon of the cheese.
- Bake in preheated 350º F-oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.
- For Baking Pan
- Layer entire amounts of all ingredients as above in sprayed 8-by-8-by-2inch baking pan.
- Bake as above.
Italian Vegetable Custard
- 4 eggs 1/2 cup all-purpose flour
- 2 cups shredded yellow summer squash (about 2 medium)
- 1 cup shredded zucchini (about 1 medium)
- 1 can (2.25 ounces) ripe olives, drained and sliced, divided
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon basil leaves, crushed
- 1/2 teaspoon garlic salt
- 8 very thin tomato slices
- 1 small onion, thinly sliced, separated into rings
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- In medium bowl, beat together eggs and flour until smooth.
- Stir in squash, zucchini, and 1/4 cup of the olives.
- Spread in greased 8-by-8-by-2-inch baking dish or pan.
- Bake in preheated 450º F-oven just until set, about 10 minutes.
- Meanwhile, in small bowl, stir together Parmesan cheese, basil, and garlic salt.
- Sprinkle over baked squash mixture. Top evenly with tomato slices, remaining olives, onion slices, and Monterey Jack cheese.
- Continue baking until cheese is melted, an additional 4 minutes.
It’s the Berries Pie
- 1 carton (16 ounces) low-fat (1 percent) cottage cheese
- 1 1/2 cups fresh or thawed frozen unsweetened raspberries
- 1 teaspoon vanilla
- 1 envelope unflavored gelatin
- 2/3 cup sugar
- 1/2 cup skim or low-fat (1 percent) milk
- 3 eggs
- 1 ready-made chocolate-flavored crumb crust (6 ounces)
- Fresh raspberries, optional
- Mint leaves, optional
- In covered blender container, blend cottage cheese, raspberries, and vanilla at medium speed until smooth. Set aside.
- In medium saucepan, stir together gelatin and sugar.
- Stir in milk and eggs until thoroughly blended.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160º F.
- Remove from heat.
- Stir in reserved berry mixture.
- Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 to 25 minutes.
- Pour into crust. Refrigerate until firm, several hours or overnight.
- Garnish with fresh raspberries and mint leaves, if desired.
Scrambled Egg and Chicken Wraps
- 3 eggs
- 3 tablespoons skim milk
- 3 (7- to 9-inch) plain or flavored flour or whole-wheat tortillas
- Cooking spray
- 1/2 cup (about 3 ounces) chopped cooked chicken
- 1/4 to 1/2 teaspoon chili powder
- 3 tablespoons shredded reduced-fat cheddar or Monterey Jack cheese
- Salsa or taco or pizza sauce additional toppings, if desired
- In small bowl, beat together eggs and milk until blended. Set aside. Heat tortillas according to package directions. Keep warm.
- Evenly coat 10-inch nonstick omelet pan or skillet with cooking spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Add chicken and chili powder. Cook, stirring occasionally, until chicken is heated through, about 1 to 2 minutes. Pour in reserved egg mixture. As mixture begins to set, gently draw inverted pancake turner across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
- Spoon about 1/3 cup scrambled eggs into center of each warm tortilla. Sprinkle each with 1 tablespoon of cheese. Top with salsa to taste. Add additional toppings, if desired. Roll up each tortilla or form tortilla pockets by folding over opposite sides of each tortilla to cover eggs, then folding remaining sides over one another.
- 6 eggs, divided
- ½ teaspoon garlic powder, divided
- ¼ cup grated Parmesan cheese
- ½ cup orzo (rice-shaped pasta), cooked and drained
- ½ cup skim or low-fat milk
- 1 teaspoon italian seasoning, crushed
- 1 package (10 ounces) frozen chopped spinach, thawed, drained, and pressed
- 1 can (2 ounces) sliced mushrooms, drained nectarine slices, optional
- In medium bowl, beat together 1 of the eggs, 1/4 teaspoon of garlic powder, and cheese. Stir in orzo until well blended. To form crust, spread orzo mixture over bottom and up sides of lightly greased deep 9-inch quiche dish or pie plate.
- Beat together remaining eggs, remaining garlic powder, milk, and seasoning until well blended. Stir in spinach and mushrooms until well combined. Pour into prepared crust.
- Bake in preheated 375 F-oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving. Garnish with nectarine slices, if desired.