Life on Regal-Hill: June 25, 2008
As we conclude June Dairy Month for 2008 we must salute our dairy farmers and congratulate them on continuing to work so hard, but still for so little pay, so we can have fresh milk for our cereal and coffee each morning. Be thankful we can get our milk locally, and that it is produced only a short distance from where we live so it is fresh and less expensive.
I don’t feel that the local Chambers of Commerce, both countywide and locally, promote the dairy farmer aspect of the area nearly as well as they should. The farms also contribute to the environment and the landscape. Many of the second homeowners picked this area for their home because of the views that included cows grazing on the hillsides.
There is too much vacant land already. We don’t need to see more land growing up to trees and scrubs. Just think of our forefathers working without today’s equipment to clear the land so it could be used for crops and grazing of cattle. Thanks dairy farmers, for all that you do to keep the environment beautiful and make life in the country more enjoyable.
Allegra asked me to mention that she has a number of kittens that are free to a good home. So if you would like a kitten, please let us know. Just call 845 586-4863.
This week we will enjoy yogurt as one of the main ingredients of this week’s recipes. Yogurt tastes good alone and is nutritious as well, or it combines well with other ingredients. See if you don’t find these recipes tasty.
According to an article in Woman’s Day June 17, 2008 entitled “10 ‘perfect’ Foods” one of the 10 is plain, fat-free yogurt.
8 ounces fat-free plain yogurt
1 tablespoon unbleached or all-purpose flour
2 teaspoons finely chopped fresh thyme or 1 teaspoon dried.
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon dried.
6 tablespoons (1-1/2 ounces) grated Parmesan cheese
Preheat oven to 400 degrees F. Spray a 13-in. x 9-in. glass baking dish with nonstick spray. Set aside.
Cut a 1/4-in. thick slice off the stem end of each tomato. Gently squeeze each tomato to release its juice and seeds. Place each tomato, cut side up, in the prepared dish.
In a medium bowl, combine the yogurt, flour, thyme, salt, pepper and sage. Spoon into each tomato and sprinkle with 1 tablespoon Parmesan. Bake for about 20 minutes, or until lightly browned.
Makes 6 servings
Jeanne Jones’ Homestyle Cooking
2 cups plain yogurt
2 cups (1 pint) lime sherbet
Combine yogurt and sherbet in blender container. Cover and blend until light and frothy.
Makes four 1-cup servings
Hoard’s Dairyman June 2001
Tangy Rhubarb Fool
1 carton (32 ounces) plain yogurt
3 cups chopped fresh or frozen rhubarb
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon white balsamic vinegar
1 cup heavy whipping cream
1/8 teaspoon vanilla extract
Line a strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled.
In a large mixing bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt.
Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.
Yield: 5 servings
Taste of Home February & March 2008