CHILL OUT WITH MILK ON THESE WARM SPRING DAYS

I recently attended a conference in St. Louis sponsored by the National Dairy Council. It was a wonderful conference, and we were fed very well for the two days. Because of the sponsor, we enjoyed many dairy products at each meal.

The awareness of osteoporosis is on the rise, but still many people do not understand the importance of milk and dairy products in daily food intake. To help be creative with milk, I will share with you a few milk smoothie recipes to help you chill out with milk on these warm spring days and get your calcium, too.

To learn more about osteoporosis and the importance of milk, visit the milk Web site at www.whymilk.com for more information. The following recipes are from The National Dairy Council.

Tropical Smoothie

1 1/2 cups low-fat white milk

1 small banana, peeled, sliced and frozen

1/2 cup unsweetened pineapple chunks

1 teaspoon coconut extract, optional

Combine ingredients in a blender container. Cover and blend at high speed until smooth. Makes 2 servings.

Strawberry 'N Cream Cooler

1 1/2 cups low-fat strawberry milk

1/2 cup fat-free vanilla frozen yogurt

1/2 cup frozen strawberries, not thawed

Combine ingredients in a blender container. Cover and blend at high speed until smooth. Makes 2 servings.

Chocolate Peanut Butter Cup

1 1/2 cups fat free chocolate milk

2 tablespoons reduced fat creamy peanut butter

1/2 cup fat free frozen yogurt, chocolate or vanilla

Combine ingredients in a blender container. Cover and blend at high speed until smooth. For a thicker smoothie, freeze chocolate milk in ice cube trays and use two cubes in place of the milk.

n

Over the next couple of weeks, I will be sharing a recipe or two with you from the conference. I think you will enjoy them.

Jodi Thompson of Jackson, Mo., sent in a heavenly chocolate oatmeal pie. At the Senior Center we serve oatmeal pie and it is very popular, but this recipe takes oatmeal pie to another level.

Chocolate Oatmeal Pie

2 eggs

1 cup sugar

1/4 teaspoons salt

2 tablespoons melted butter

1 teaspoon vanilla

1 cup light corn syrup

1/2 cup shredded coconut

1/2 cup quick oats

1/2 cup milk chocolate chips

1 unbaked pie shell

In a large bowl, beat together the eggs, sugar, salt, butter and vanilla until well blended. Add corn syrup and mix well. Stir in the coconut, oats and chocolate chips. The mixture will be very thick. Put mixture into pie shell and bake at 350 degrees for 50 to 55 minutes until set.

n

A reader from Chaffee, Mo., has a recipe for chicken strata she enjoys because she can make it the day before she serves it.

Chicken Strata

6 slices day-old white bread

2 cups cubed cooked chicken or turkey

1/2 cup chopped onion

1/2 cup finely chopped celery

1/4 cup chopped green pepper

1/2 cup mayonnaise

3/4 teaspoon salt

Dash pepper

2 slightly beaten eggs

1 1/2 cup milk

1 (10 1/2-ounce) can cream of mushroom soup

1/2 cup shredded sharp processed American cheese

Butter 2 slices bread; cut in 1/2-inch cubes and set aside. Cut remaining bread in 1-inch cubes; place half of unbuttered cubes in bottom of 8x8x2-inch baking dish. Combine chicken, vegetables, mayonnaise and seasonings. Spoon over bread cubes. Sprinkle remaining unbuttered cubes over chicken mixture. Combine eggs and milk; pour over all. Cover and chill 1 hour or overnight. Spoon soup over top. Sprinkle with buttered cubes. Bake at 325 degrees for 60 minutes or until set. Sprinkle cheese over top last few minutes of baking. Let stand few minutes before serving. Makes about 6 servings.

n

An Altenburg, Mo., cook shares a long-time favorite recipe with you. With strawberry season right around the corner, keep this recipe handy.

Strawberry Pretzel Dessert

1 cups crushed pretzels, small sticks

1/2 cup granulated sugar

3/4 cup margarine, softened

1/3 cup coarsely chopped pecans

1 (8 ounce) package cream cheese, softened

1 scant cup granulated sugar

1 (8-ounce) carton whipped topping

1 teaspoon vanilla

2 (3 ounce) packages wild strawberry gelatin

2 cups boiling water

2 (10 ounce) boxes frozen or fresh strawberries

Mix crushed pretzels, 1/2 cup sugar, margarine and pecans together. Press mixture very lightly into a greased 9x13-inch pan. Bake 10 minutes in a 350 degrees oven. Cool. Combine cream cheese, 1 scant cup sugar, whipped topping and vanilla. Spread on top of first layer. Dissolve gelatin in boiling water. Add frozen strawberries. When about 75 percent congealed, pour over the cheese layer. Refrigerate several hours or overnight before serving. For a variety, different flavored gelatins and fruits may be used.

n

A Cape Girardeau reader has a recipe for corn pudding that is a little different from ones we have shared with you before.

Corn Pudding Casserole

1/4 cup self-rising flour

1 teaspoon salt

1/4 teaspoon lemon pepper

1/2 teaspoon paprika

4 cups fresh or frozen corn

1 medium onion, chopped

4 tablespoons butter

2 eggs, beaten

1 cup whole milk

1/2 cup evaporated milk

Mix flour, salt, lemon pepper and paprika. Combine this mixture with the corn. Brown onion in butter. When slightly cool add this to the beaten eggs and then to corn mixture. Combine with milks. Pour into a 2-quart buttered casserole dish and bake at 350 degrees for 30 or 40 minutes until slightly set.

n

We still have the request for lemon fluff with the graham cracker crust with the light fluffy lemon filling. I'm sure Jane Hardeman would appreciate a reply from several of you.

Have a great week cooking and trying new recipes, and don't forget to send in your favorites to share with other readers. And of course, happy cooking.