Did you know The Machine Shed was on Pinterest? Follow this link for great 4th of July ideas and pins!
▪Prep time: 10 mins
▪Cook time: 20 mins
▪Total time: 30 mins
▪Created by: Pam Bolin, Beaver Creek Farm, Clarksville, IA
▪3 tablespoons butter
▪½ (13.25 ounce) package whole-wheat shell or elbow macaroni, uncooked
▪½ cup chopped onion (about ½ medium onion)
▪¼ teaspoon salt
▪¼ teaspoon pepper
▪2 cups water
▪1½ tablespoons flour
▪¾ cup lowfat milk
▪2 cups reduced-fat shredded Colby Jack cheese 1 tablespoon chopped fresh parsley
In a large skillet, melt butter over medium heat. Add macaroni, onion, salt and pepper; cook for 5 minutes, stirring often. Add water, turn up heat and bring to boil. Cover and reduce to medium heat for 6-8 minutes or until macaroni is cooked. Stir in flour and milk. Add cheese, stirring until melted and well mixed, about 2-3 minutes. Remove from heat, sprinkle with parsley and serve.
Looking for a refresing summer salad? Try this recipe for a Waldorf Salad with a delicious yogurt lemon dressing.
- Servings: 12
- Created by: Midwest Dairy Association
- For Lemon Yogurt Dressing:
- 1 container (6 ounces) non-fat lemon yogurt
- 2 tablespoons apple cider vinegar
- For Waldorf Salad:
- 2 cups diced, unpeeled red apples
- 2 cups diced, unpeeled green apples
- ½ cup dried cranberries
- ¼ cup chopped celery
- ¼ cup finely chopped red onion
- 1 ounce crumbled Gorgonzola cheese
- ½ cup toasted, chopped pecans
- Combine yogurt and vinegar in a large bowl; whisk until smooth. Stir diced apples in the dressing to coat (this will keep the apples from turning dark). Stir in cranberries, celery, onion and Gorgonzola cheese; cover and chill. To serve, sprinkle toasted pecans over salad.
Recipe by Dairy Makes Sense http://www.dairymakessense.com/recipe/waldorf-salad-with-lemon-yogurt-dressing/
Dairy Month continues! Make these for Dad this Father’s Day, sure to be a hit! Stay tuned all month for more great Dairy recipes.
- Servings: 15
- Prep time: 40 mins
- Cook time: 40 mins
- Total time: 1 hour 20 mins
- Created by: Alise Sjostrom of Jer-Lindy Farms, Brooten, Minn.
- 5 large russet potatoes, skins on, cut into quarters
- 1 cup diced Cheddar or Colby Jack cheese
- 1 tablespoon unsalted butter
- 3 large eggs, beaten
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Cooking spray
- Place cut potatoes in a large pot and just cover with water. Bring to a boil, then gently boil until potatoes are tender, about 15 -20 minutes. Drain.
- Preheat oven to 350 degrees F.
- Add potatoes to a large bowl and mash well. Mix in cheese and butter. Add in eggs, pepper and salt; mix until thoroughly incorporated.
- Spray muffin tins with cooking spray. Divide potato mix among 15 muffins cups, filling them as high as you would like them to be when they are baked because they will not rise in the oven.
- Bake until golden brown on top, about 40-45 minutes. Remove from oven and cool on rack for 10 minutes before removing from pan. Serve with your favorite baked potato toppings (diced bacon, light sour cream and/or chopped chives.)
Recipe by Dairy Makes Sense http://www.dairymakessense.com/recipe/baked-potato-cupcakes/
Father’s Day is coming up, Sunday, June 15! Looking for a great gift for Dad? Right now the Machine Shed has a great selection of Craft Beer cookbooks, Drink Local merchandise, bacon merchandise and cooking gear sure to help Dad celebrate right!
Chef Aaron has been busy showcasing our recipes on television around Wisconsin. From The Morning Blend in Milwaukee, to Living with Amy in Appleton. Check out his recipe for Beer Cheese Fondue and make it at home for your next party!
Try out this smoothie, and check back all month for more Dairy Month fun!
Click here to get the recipe!