RECIPES

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RECIPES

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Breakfast, lunch, dinner or snack-time, it's always
a good idea to include Louisiana dairy products among your fresh and delicious ingredients.

PARTY SHRIMP DIP

4 lbs. Louisiana Gulf shrimp

4 8-oz pkgs. cream cheese

Grated onion

milk

Salt

Pepper

Worcestershire sauce

Hot pepper sauce

Lemon juice

Cook shrimp in water. Boil until just pink. Drain, peel and devein shrimp. Place in blender or food processor and mince well. Soften cream cheese with some milk. Combine shrimp and cream cheese in large bowl. Add remaining ingredients to taste and mix together. Serve with crackers.

CHUNKY CHILI DIP

2/3 c. plain yogurt

1/3 c. mayonnaise

1/4 c. chopped green bell pepper

1/4 c. chili sauce

2 T. chopped green onion

1 T. prepared horseradish

Combine yogurt, mayonnaise, bell pepper, chili sauce, green onion and horseradish. Mix well. Cover and chill before serving. Serve with assorted vegetables for dipping. Makes 1 1/2 cups.

TANGY CHEESE DIP

2 T. sour cream

8oz. cream cheese, cut in 1" pieces

3 oz Bleu Cheese, crumbled

Dash of white pepper

1/4 -1/2 t. salt

1/4 t. dry mustartd

1/4 t. curry powder

Combine all ingredients in blender or food processor. Process until smooth. Serve with vegetables or crackers.

STRAWBERRY BANANA THICK SHAKE

1 10-oz package frozen sweetened sliced strawberries, slightly thawed

1 ripe banana, cut up

1 1/2 c. milk

1 t. lemon juice

1/4 c. nonfat dry milk powder

Combine all ingrdients in an electric blender. Cover and whirl until smooth and thick. Serve immediately in tall glasses. Makes 3 10-oz servings

EGGNOG

6 egg yolks

1/4 c. sugar

2 c. milk

1/2 c. light rum (optional)

1/2 c. bourbon (optional)

1 t. vanilla

1/4 t. salt

1 c. whipping cream

6 egg whites

1/4 c. sugar

Groung nutmeg

In a small mixer bowl, beat egg yolks until blended. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored. Stir in rum, bourbon, vanilla and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving.

ECLAIR DESSERT

2 pkg. instant french vanilla pudding

12-oz container dairy whipped topping

20 double graham crackers

4 T. melted butter

3 c. cold milk

1/2 c. unsweetened cocoa

4 T. white Karo syrup

Line a 9 x 13" pan with whole graham crackers. Mix pudding and milk until slightly thickened. Pour half the pudding over graham crackers. Layer pudding with graham crackers and pure remaining pudding over crackers. Mix cocoa, melted butter and Karo syrup and drizzle over pudding. Refigerate 24 hours before serving. Perfect with a big blass of milk!

SOUTHWESTERN CHEESE AND BEAN SOUP

2 14oz stewed tomatoes chopped

1 19-oz red kidney beans, drained

1 4-oz can chopped green chilies, drained

1/2 t. ground cumin

2 7" flour tortillas, cut in 16 wedges

1 1/2 c. shredded Monterey Jack cheese

Preheat broiler until hot. In a medium saucepan combine tomatoes, beans, chilies and cumin. Bring to a boil. Simmer, covered, for 10 minutes. Ladle into 4 10oz. ovenproof soup bowls. top each bowl with 4 tortilla wedges. Sprinkle evenly with cheese. Place under broiler, 1-2" from the heat source, until cheese melts, about 1 minute. Serve immediately.

VEGETABLE CHEDDAR CHOWDER

2 T. butter

1c. diced zucchini

1/2 c. chopped onion

1/2 c. diced green bell pepper

1/4 c. thinly sliced carrot

2 T. flour

3 c. skim milk

1 c. shredded sharp cheddar cheese

1/8 t. salt

Dash of ground black pepper

In a medium saucepan melt butter. Add zucchini, onion, green bell pepper and carrot. Saute' until onion is tender, about 5 minutes. Stir in flour. Cook and stir for 1 minute. Gradually stir in milk. Cook until mixture boils and thickens. Blend in Cheddar cheese, salt and pepper. Heat and stir just until the cheese melts. Serve hot accompanies by crisp green salad and crusty French bread. Serves 4

CHUNKY HAM & POTATO CHOWDER

1/2 c. coarsely chopped onion

1 T. butter

1/2 t. dried thyme, crushed

1/4 t. salt

/4 t. pepper

3 c. milk

1 1/2 c. coarsely chopped cooked ham or smoked turkey

1 c. instant mashed potato clakes

1/4 c. torn fresh spinach leaves

Cracked black pepper

In 2-qt. saucepan cook onion in hot butter until tender but not brown. Stir in dried thyme, salt and pepper. Add milk all at once. Cook and stir over medium heat until heated through. Stir in ham or turkey, potato flakes and spinach. Cook and stir until the mixture is slightly thickened. If necessary, stir in additional milk to thin to desired consistency. Sprinkle each serving with cracked pepper. Serves 6.