Newspaper Article Archive of
The Kalona News
Kalona, Iowa
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Newspaper Article Archive of
The Kalona News

September 18, 2016 Family-Friendly Meals Made with Milk
Article Pages -- as published on the The Kalona News website.

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ARTICLE DESCRIPTION:

(Family Features) Milk is not only a fridge staple; it’s an essential part of American lives. It’s so important that, according to a new consumer survey conducted by Wakefield Research, 82 percent of American parents say they would make a separate trip to the store if they ran out of milk – and for good reason.

After all, milk is packed with essential nutrients like calcium, protein, vitamins A, D and B12, riboflavin, phosphorus and potassium.

Milk is also a versatile kitchen ingredient that has many uses beyond the cereal bowl. So when you’re looking to whip up recipes like Macaroni & Cheese with Cauliflower and Chicken Dijon, make sure to reach for fresh, quality DairyPure milk. The only farm-to-fridge milk backed by an exclusive Five-Point Purity Promise, DairyPure milk contains no artificial growth hormones, is tested for antibiotics, is continually quality tested to ensure purity, only comes from cows fed a healthy diet and is cold shipped fresh from your local dairy. So you know that it starts pure and stays pure.

For more recipes and to learn more visit www.DairyPure.com, and find DairyPure on Facebook and Pinterest.

Macaroni & Cheese with CauliflowerPrep time: 20 minutesCook time: 20 minutesServings: 62 cups small shell-shaped pasta1 small head cauliflower, cut into florets, about 6 cups2 tablespoons butter1 small onion, minced1 tablespoon all-purpose flour1/2 teaspoon salt1/4 teaspoon ground black pepper2 1/2 cups DairyPure Whole milk or DairyPure 2% Reduced Fat milk1 teaspoon Dijon mustard2 cups shredded cheddar cheese1/4 cup panko breadcrumbs1 tablespoon olive oilIn large saucepot, heat 10 cups salted water to boiling. Add shell pasta and cauliflower. Heat to boiling; simmer uncovered, 6 minutes. Drain immediately.Meanwhile, in 2-quart saucepan over medium heat, melt butter; add onion. Cook until tender, about 5 minutes. Stir in flour, salt and pepper until blended; cook 1 minute. Gradually stir in milk and mustard; cook until mixture thickens and is smooth, stirring constantly. Remove saucepan from heat; stir in cheese until melted and smooth.Heat oven to 400°F. Toss breadcrumbs with olive oil. Grease 2-quart baking dish or casserole. In large bowl, toss pasta and cauliflower mixture with cheese sauce to mix well. Sprinkle with breadcrumb mixture. Bake 20 minutes or until mixture is hot and bubbly.Chicken DijonPrep time: 5 minutesCook time: 20 minutesServings: 41/2 cup plain breadcrumbs1/2 cup grated Parmesan cheese4 boneless skinless chicken breastsFlour for breading4 eggs1/2 cup olive oilFor the Sauce:1 tablespoon shallots, finely diced1/2 cup white wine (not cooking wine)1 teaspoon lemon juice2 teaspoons Dijon mustard1/2 cup DairyPure Heavy CreamHeat oven to 350°F. Combine breadcrumbs and Parmesan cheese. Dredge chicken breasts in flour; dip in egg, then in breadcrumb/cheese mixture.Heat oil in large saute pan; add chicken breasts and cook until golden on both sides. Remove from pan and place in 350°F oven to cook through.Drain most of the oil from the saute pan; add shallots and cook for 1 minute. Add white wine and lemon juice and cook for 3 minutes to reduce. Add Dijon mustard and whip in with a whisk. Add heavy cream and reduce until creamy. Pour over chicken.

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