Newspaper Page Text
♦ WEDNESDAY, SEPTEMBER 20, 2006
2C
From sea to shining sea
Wisconsin, the home of a million cows
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
it comes
JR #to cows,
W / Wisconsin
W has over a
▼ T million, pro
ducing an average of 17,728
pounds of milk each year.
Nearly 90 percent of that
milk is used to make a great
American favorite: cheese,
Wisconsin leads the nation,
producing over 600 variet
ies.
This tradition of dairy
arming and cheese making
has its roots in the land
itself.
According to histori
ans at the Wisconsin Milk
Marketing Board, “When
European immigrants
migrated west, they found
the nation’s heartland,
which reminded many of
their homelands. Climatic
conditions suited farming
well, and initially, farmers
grew wheat, hops and other
grains.
“Dairy farming followed
naturally, and dairy farm
ers soon produced an abun
dance of top-quality milk.
To reserve the excess milk,
farmers made cheese.”
It was a natural next step
to commercial production.
Today, there are over 15,000
dairy farms and over 115
cheese production plants in
the state making a whop
ping two billion pounds of
cheese each year.
Here are some terrific
ways to use cheese for fam
ily meals.
All recipes are from the
Wisconsin Milk Marketing
Board.
Cows on
Parade
Wisconsin artists have
painted, transformed and
costumed 101 fiberglass
cows for the Wisconsin
Cow Parade, which is
centered in Madison,
with “display cows” in
other major cities.
The nearly life-sized
cows are sponsored by
businesses statewide.
The Cow Parade, which
began in June, will con
tinue into next month,
culminating with a fund
raising auction to help
build a children’s hos
pital.
For more information,
visit wisconsin.cowpa
rade.com.
4 Bgpf
Wisconsin.cowparade.com
A patriotic entry to the Wisconsin Cow Parade is “Backbone of America" by artist Ruthie
Vosberg. Sponsor Midwest Family Broadcasting .
Cheese and
Potato Quiche
3 cups frozen hash
brown potatoes
2 tablespoons butter
1 1/2 cups Wisconsin
Mild Cheddar cheese,
finely shredded, divided
1/2 teaspoon salt (or to
taste)
1/4 teaspoon freshly
ground black pepper (or
to taste)
1 cup fully cooked ham,
chopped (4 ounces)
4 large eggs, room tem
perature
1/2 cup milk
Combine potatoes and
butter in a microwave-safe
bowl. Microwave about 3
minutes or until butter is
melted.
Combine potato mixture
and 3/4 cup of cheese and
press into bottom and up
sides of a buttered, 10 inch
glass pie plate.
Sprinkle with salt and pep
per. Cover with ham.
Cover with plastic wrap;
refrigerate overnight.
Remove crust from refrig
erator; discard plastic wrap.
Beat eggs and milk until
well blended.
Pour egg mixture over
potato crust and ham. Cover
with remaining 3/4 cup
cheese.
Sprinkle with paprika, if
desired.
Bake in a 325 degree oven
for 55-60 minutes. Cut into
wedges while warm and
serve.
Dairyland
Confetti Chicken
Casserole
-"L.
Wisconsin.cowparade.com
This is Babushka Marushka the Polka Cow by artist Jennifer Jastrab. Sponsor:
Wisconsin Milk Marketing Board.
- -wm 'fa* W ■
W r - ft ilßWiMlHflwiri x 'I
■r ' >■ Hi' ; l m l '* 1 iHH||HHHHHBBHHHhK
fl ,? ■ jw Wk " f >vv s \ Ja
m
W MV<* ' * ‘ ' * 7 t , v nO| y Pll |
y \ 1 WOB "i. | ‘V HuHeII .
**•;. ’ T : s|. ■•• •-• ssos.
WißConßin.cowparade.com
Wisconsin is dairy land.
3/4 cup chopped onion
1/2 cup diced celery
1 cup diced carrots
1/4 cup chicken broth
1 can (10 1/2 ounces)
cream of chicken soup
1 cup dairy sour cream
3 cups cooked chicken,
cubed
1/2 cup (4 ounces) sliced
mushrooms
1 teaspoon
Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
Confetti Topping:
1 cup flour
2 teaspoons baking
FOOD
powder
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup milk
1 tablespoon chopped
green pepper
1 tablespoon chopped
pimento
1 1/4 cups (5 ounces)
shredded Wisconsin
Cheddar cheese
Casserole: In a saucepan,
combine onions, celery, car
rots and chicken broth.
Simmer for 20 minutes.
In a three quart casse
role, mix soup, sour cream,
chicken cubes, mushrooms,
%¥TCHER SHOg>
Bam-6pm Tues. - Sat. • Closed Sun. & Mon.
f ■■- - - =*
Heavy Western Aged
T-Bone Steak
Ceuter Cut
Pork Chops
|ifcso6B
l O LB
1207 Sunset Ave. • Perry Plaza • Perry, GA 31069
478-987-5711
Worcestershire sauce, salt
and pepper. Add simmered
vegetables and "juice; mix
well.
Confetti Topping: In a
mixing bowl combine flour,
baking powder and salt.
Add eggs, milk, green pep
per, pimento and one cup
cheese; reserve remainder
for top.
Mix just until well blend
ed.
Drop tablespoons of this
topping into casserole mix
ture and bake at 350° F oven
for 40 to 45 minutes, or until
golden brown.
Sprinkle with remaining
“Make A Statement”
(Ct£ X^icjfttinjjiitcrc
926 Carroll St. • Perry. GA 31069
478-224-8888
M-F 9am-spm SAT 10am-2pm
flilAtKl
I canyon I
L ANG uS BEEF sJ
We Custom Cut
Black Angus
Rib Eye Steaks
To Order
HOUSTON DAILY JOURNAL
cheese and return to oven
until melted.
Macaroni,
Wisconsin
Cheddar and
Dried Beef
Casserole
I package (8 ounces)
elbow macaroni
Boiling salted water
1 tablespoon butter
3 tablespoons flour
1 teaspoon salt
3 cups milk
See SEA, page jC
100% Pure Fresh Regular
IjS^jGiround
Beef
SI2 BB
FRESHHOURLY BULK ONLY
Whole or Rib Half
Pork
Loins
\m siBB
™ 'LB.