June Dairy Month, according to The Dairy Alliance of Atlanta, Ga., started out as a way to distribute extra milk during the warm months of summer. The commemoration was established in 1937 by grocer organizations sponsoring “National Milk Month.” By 1939, June became the official “dairy month.” Whether it’s in coffee, cereal, or smoothies, adding one more serving of milk to your family’s day can help ensure they get the nutrients they need to build strong bones and teeth. Trusted for decades, dairy farm families pride themselves on producing wholesome dairy foods. The USDA and Department of Health and Human Services (HSS) release the Dietary Guidelines for Americans (DGA), which reinforces the importance of consuming three daily servings of dairy foods like milk and cheese. Dairy is highlighted for providing three of the four nutrients that are typically lacking in American diets: calcium, potassium, and vitamin D. Dairy’s unique combination of nutrients plays key roles in preventing heart disease, obesity, high blood pressure, diabetes, and osteoporosis. Dairy is also important for building strong bones and teeth. Fat-free cow’s milk contains 15 fewer calories per glass, 70 percent more potassium, and almost twice as much protein as many calcium-fortified soy beverages. Most milk alternative drinks have only half the nutrients of real milk and cost nearly twice as much. Both organic and regular dairy foods contain the same essential nutrients key to a healthy and balanced diet. People who are sensitive to lactose can consume dairy foods that are lactose-reduced or lactose-free. Cheese & Herb Dutch Baby Makes eight servings 1-1/2 cups milk 1-1/2 cups flour 4 large eggs 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 cup fresh chives chopped, divided 1 tablespoon fresh thyme, chopped 1/2 tablespoon chopped fresh rosemary, chopped 3 tablespoons butter 1 cup Gruyere cheese shredded, divided (may substitute Swiss or Provolone) 3 ounces prosciutto, chopped Preheat oven to 425 degrees. Pour milk, flour, eggs. garlic powder, salt, and chives in a blender and blend until smooth and frothy, about 2 minutes. Place blender container in the refrigerator to chill for about 20 minutes. Place a 10- or 12-inch cast iron pan in the oven for approximately 10 minutes. Remove batter from refrigerator and stir in half of the cheese, Prosciutto, rosemary, thyme, and half of the chives; set aside. Remove heated pan from oven and place butter in the bottom, swirling around to melt. Quickly pour batter into buttered skillet. Bake for 25 minutes or until edges are golden. The batter will rise substantially, then deflate quickly once removed from the oven. Remove pan from oven and sprinkle with remaining cheese and chives. Cut into eight slices, and serve warm or at room temperature. Scrambled Egg & Mozzarella Breakfast Pizza Makes two servings 1 whole-wheat English muffin 2 teaspoons butter 2 mushrooms, sliced 2 green onions, finely chopped 4 tablespoons green or red bell peppers, chopped 1/2 cup egg substitute 1/4 teaspoon salt 1/4 teaspoon pepper Dash of oregano seasoning or Italian seasoning 4 teaspoons pizza sauce 1/2 cup shredded low-moisture, part-skim Mozzarella cheese Preheat oven to 350 degrees. Split English muffin in half and toast; set aside. Melt butter in a small nonstick skillet over medium heat. Add mushrooms, green onions, and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, salt, pepper, and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes. Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon remaining egg mixture and cheese evenly on top of muffins. Place muffins on a baking sheet and bake 5 minutes, or until cheese is melted. Serve hot. Homemade Banana Pudding Makes eight servings 4 large eggs 1 cup sugar 3 tablespoons cornstarch 1/2 teaspoon salt 3 cups milk 2 teaspoons vanilla 3 tablespoons sugar 1/4 teaspoon cream of tartar 4-5 medium ripe bananas 45 vanilla wafer cookies (approximately) Preheat oven to 375 degrees. Separate eggs, reserving whites for the meringue topping. Place yolks in small bowl. Combine 1 cup sugar, cornstarch, and salt in a medium saucepan, whisking until well combined. Add milk to sugar mixture, then gradually whisk in egg yolks. Cook over medium heat, whisking constantly, until pudding thickens, about 10-12 minutes. Remove from heat and stir in vanilla. Set aside to cool. In a medium mixing bowl using an electric mixer, beat egg whites at high speed until foamy. Add 3 tablespoons sugar and cream of tartar; continue beating until stiff peaks form. Set aside until needed. Peel bananas and cut into 1/3-inch-thick slices. In a 3-quart oven-safe dish, place an even layer of vanilla wafers on bottom of the dish. Top with a layer of sliced bananas and about half of the pudding. Repeat layers, ending with bananas. Spread egg white mixture over the top, covering the pudding completely. Use a spatula to make small peaks. Bake for approximately 10 minutes, or until top is golden brown. Let cool 30 minutes if serving warm, or chill for an additional hour and serve cold. All materials courtesy of The Dairy Alliance, a nonprofit funded by dairy farm families of the Southeast. Learn more at https://thedairyalliance.com |
