Wisconsin Cheese

There is a lot of curd coming your whey in the month of May!

Nothing better than the Harvest of the Month and Wisconsin’s favorite curd, slice, cube and chunk-whichever way you like it, all coming together to create fun and tasteful month.

Broccoli Cheese Soup recipe Ingredients list: 4 chicken bouillon cubes. 4 cups water. 2 cans cream of chicken soup. 1 (10-12 oz) box chopped of broccoli. 1 1/2 cups raw potatoes, diced. 1 small onion, chopped. 1 pound Velveeta cheese. Instructions: Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add the cheese and cook until melted. source: cheeserecipes.net Cheesy Chicken Breasts recipe Ingredients list: 4 whole chicken breasts, split and skinned. 2 oz of mozzarella cheese. 1 medium egg, beaten. ¼ cup of fine breadcrumbs. 1 tablespoon of Parmesan cheese. 1 teaspoon of parsley. 1 teaspoon of chicken bouillon. ¼ teaspoon of salt. Dash of pepper. Instructions: Cut a slit in each of the chicken breasts. Cut the cheese into strips and place inside the chicken breasts, securing with a toothpick. Place bone side down in a baking dish. Brush the chicken with egg. Combine the remaining ingredients and sprinkle over top of the chicken. Cover with foil and bake for 35-40 minutes at 375°F (190°C). source: cheeserecipes.net

SPINACH STRENGH!

Have you heard of Popeye the Sailor Man? He’s a man who is strong to the finach, because he loves his spinach.
This month, Farm to school is featuring spinach and fresh salad greens in local Wood County schools.

Here are a few recipes for you to try on your own or with your family. Enjoy!

Chicken and Spinach Summer Casserole

Ingredients:

1 tablespoon olive oil

2 garlic cloves, crushed

2 cups fresh spinach, finely chopped

2 cups shredded cooked, skinless chicken breast

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

½ teaspoon black pepper

¼ teaspoon salt

½ cup Parmesan cheese

½ cup grated mozzarella cheese

Preparation Instructions:

1. Preheat oven to 350ºF.

2. Lightly grease a 9-by-9-inch baking dish and set aside.

3. In a large skillet, heat olive oil over medium. Add garlic and cook 30 seconds, until fragrant. Add spinach and cook until wilted and bright green, stirring, 2 to 3 minutes. Transfer to a large bowl, add chicken, and toss well.

4. In a separate large bowl, combine sour cream, mayonnaise, lemon juice, pepper, salt, and cheeses. Transfer half of cheese mixture to chicken mixture; toss well to coat, and spread into prepared dish. Spoon remaining cheese mixture over the top.5. Bake 45 minutes, until bubbling and lightly browned. Cool 15 minutes before serving.

Notes about this recipe:

This recipe features fresh spinach and light chicken breast - it delivers all the comfort of a homemade casserole without any of the bulk.
Spinachrecipes.org

Easy Hot Spinach Dip recipe

Ingredients:

9 oz (1 packet) of frozen spinach.

8 oz (1 packet) of cream cheese.

2 garlic cloves, minced.

1 teaspoon of salt.

Preparation Instructions:

Cook the frozen spinach according to directions on its packaging, with the garlic.

Drain throughly.

Add the cream cheese and salt.

Cook over a low heat until heated through.

Serve hot with crackers.

Spinachrecipes.org

Cranberries!

Smack dab in the middle of the state is Wood County, which is known as the heart of cranberry country. Wisconsin, who earned cranberries as their official fruit in 2004 has several growers of the super fruit, 250 to be exact. These growers harvest 60 percent of the nation’s cranberries and for 17 consecutive years have held the top ranking for producing.





For more information on Cranberries visit these websites:
http://www.getactivewoodcounty.org/
www.wiscran.org/index.php
www.oceanspray.com/
historicalmuseum.wisconsinhistory.org/


Cranberry recipe:

Citrus Cranberry Relish
Ingredients
1-1/2 cups fresh or frozen cranberries
1 medium navel orange, peeled, chopped and seeded
1 medium tangerine, peeled, chopped and seeded
1/2 cup raisins
1/2 cup reduced-calorie pancake syrup
1/2 cup orange marmalade
1/2 cup orange juice
2 teaspoons ground allspice
Directions
In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator. Yield: 3 cups.
http://www.tasteofhome.com/

Hot Potato

Potatoes are everywhere and can do all sorts of neat tricks! You can use them as a stamp for art projects, to make electricity, or to play the game Hot Potato. Even better you can use potatoes in many healthy and delicious meals. Good thing the potato is this month’s featured produce!

Potato Oven Fries
4 servings
Active Time: 5 minutes
Total Time: 25 minutes

Ingredients
2 large Yukon Gold potatoes, cut into wedges
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, (optional)
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Preparation
Preheat oven to 450°F.
Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet.
Bake until browned and tender, turning once, about 20 minutes total.

Nutrition
Per serving: 102 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 291 mg sodium; 405 mg potassium.

-eatingwell.com


Healthy Potato Soup Recipe
Ingredients:
3/4 cup (1 medium) onion, chopped 4 1/2 cups potatoes, peeled, diced 1 Tablespoon margarine 3 Tablespoons flour 1 quart whole milk

Directions:
1. Place onions and potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, about 10 minutes. Drain.
2. Melt margarine in saucepan. Add flour and stir until smooth. Heat to thicken.
3. Add onions and potatoes to milk mixture, and heat to serving temperature.
Makes 4 Servings, about 1 cup each, plus 4 servings for another meal

PER SERVING:
Calories 190Total fat 6 gramsSaturated fat 3 gramsCholesterol 17 milligramsSodium 325 milligrams

-momswhothink.com

What's up doc?

You may know that phrase from the famous Bugs Bunny cartoon, but more importantly is the carrot Bugs is nibbling on when he says it. The carrot is the December Harvest of Month produce and Bugs would agree that they are pretty delicious. Also, the Wood County Health Department has moved into Riverview Hospital and is located on the 4th floor. Today is the first day we are open for business after a few busy days of moving in.
Exciting!

So as the snow starts to fall and the temperatures outside begin to drop we hope you are able to enjoy one of these two delightful carrot filled recipes!

Harvest Muffins
¼ cup canola oil
½ cup brown sugar
1 egg
¾ cup applesauce
1 cup grated carrots
1 cup grated zucchini
1 cup whole wheat flour
¾ cup flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt

Preheat oven to 400F. In large bowl, whisk oil and sugar. Beat in egg. Add applesauce. Stir in carrots and zucchini. In another bowl, whisk together dry ingredients. Fold dry ingredients into wet ingredients until just mixed. Spoon batter into muffin cups and bake 18-20 minutes or until a toothpick inserted in muffin comes out clean.


Carrot Puree with Hazelnuts
4 servings, about 1/2 cup each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 pound carrots (5-6 medium), cut into 1/2-inch pieces
2 medium red potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped hazelnuts, toasted (see Tip)
2 tablespoons chopped green olives
2 teaspoons freshly grated orange zest
1 small clove garlic, minced
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1/2 teaspoon salt

Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.

Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Thanksgiving Jokes

Here are a few jokes to share with your family around the Thanksgiving dinner table. Enjoy and Happy Thanksgiving!

Q: What do you call the age of a pilgrim?
A: Pilgrimage.

Q: What kind of cars would pilgrims drive today?
A: Plymouth.

Q:What kind of tan did pilgrims get at the beach?
A: Puritan.

Q: What kind of face does a pilgrim make when he's in pain?
A: Pil-grimace.

Q: What's the smallest unit of measurement in the pilgrim cookbook?
A: Pilgram.

Q: What kind of music did the Pilgrims like?
A: Plymouth Rock.

Jimmy: Mmmmm! That turkey smells good and it's not even done yet. How long will it be?
Mom: About the same length as it was before I put it into the oven, I suppose.

Q: What sound does a turkey's phone make?
A: Wing! Wing!

You say Tomato, I say Tomahto!

The past couple weeks have been rainy, cold, warm and sunny, which means it must be November in Wisconsin and time for a new Harvest of the Month item too! You may have guessed it from the title that Tomatoes are in the spotlight this month. Tomatoes, the fruit that is often mistaken for a vegetable, (except for culinary purposes) is used across many cultures and therefore in many tasty dishes. With Thanksgiving coming up in just a few short weeks, we have provided you with a few new ideas of what to share with your family this Thanksgiving season.

Bake Parmesan Tomatoes eatingwell.com
Serves 4

4 tomatoes, halved horizontally
¼ cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
¼ teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.


The Great After Thanksgiving Turkey Enchiladas yummly.com
Serves 6

3 tablespoons vegetable Oil
1 ¾ cups finely chopped onion
28 ozs enchilada sauce
5 plum tomatoes (finely chopped)
1 ½ teaspoons chilies (finely chopped)
1 cup fresh cilantro (chopped)
3 cups cooked turkey (coarsely shredded
2 cups Monterey jack cheese (grated)
¾ cup sour cream
12 corn tortilla (5 to 6 inch)
Tomato sauce (spicy)

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 ½ cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes, and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in ½ cup cilantro. Season sauce with pepper. Mix turkey, 1 ½ cups cheese, sour cream, ¼ cup onions and ½ cup cilantro in bowl. Season with dash of salt and pepper.

Preheat oven to 350° F. Heat ½ cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread ½ cup sauce in 13x9x2-inch glass baking dish. Spoon ¼ cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 ½ cups sauce over enchiladas. Sprinkle with ½ cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce seperately.

Enjoy!