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♦ 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.