Create an original recipe using dairy products (ie: value added product, recipe, meal, etc.) Send us a recipe and a photo of the finished product/meal!
Recipe Entry by Brenda G. –
(Oyster stew with cornbread baked on top)
About 10 years ago, I was reading the book, “Misty Of Chincoteague” to my 7-year-old son, Granite. In the book, the childrens’ grandmother made a dish called “oyster pie” for dinner. That sounded really good to me. My while family loves seafood. So I invented this recipe and modified it a little bit through the years. I hope you enjoy it!
Family Sized Oyster Pie:
Make the oyster stew.
1/2 C Butter
1/2 C white flour
4 C whole milk
2 jars of fresh oysters (rinsed thoroughly and fried in a little butter until cooked through. Remove the chewy hinges, which look like a white circle. Cut into bite sized pieces).
2 cans of whole oysters, drained
2 Stalks Celery, sliced
1 C sliced carrots
Dash of tobasco sauce
1 clove crushed garlic
Salt & Pepper
Melt butter in large saucepan. Stir in flour until smooth. Stir in milk. Add garlic, tobasco, salt and pepper. (Add other seasonings if you like). Cook over medium heat until thickened and bubbly. Add oysters. (Note: raw oysters will cause the milk to curdle.)
In small saucepan, cook celery & carrots until tender, in enough water to cover them. Drain thoroughly and add to stew. Turn heat to lowest setting while you make the cornbread batter.
Make the cornbread batter:
3 C white flour
1 C white sugar
1 C cornmeal
2 TBSP baking powder
1 tsp salt
2 and 1/2 C milk
4 large eggs
2/3 C vegetable oil
6 TBSP melted butter
Mix dry ingredients & set aside. Mix wet ingredients thoroughly. Add dry ingredients to the wet ingredients & mix until smooth. Pour oyster stew into a 13 x 9 cake/baking pan or extra large roasting pan. Pour cornbread batter evenly over the top of the stew.
Bake at 400 degrees for 30 minutes. After 30 minutes, cover the top loosely with foil to avoid over-browning the top. Cook for an additional 20-30 minutes, or until the cornbread is completely cooked all the way through. Enjoy!
Adult entry by Shawna R. –
Recipe By Shawna Reilly
Here is what I did!
2 Large Muffin Tins – I greased each with some coconut oil
Line tins with one slice of shaved ham (or meat of your choice) I suppose you could use pastry as well.
Onions (you could sauté them first for an extra POP in flavor!)
Super Greens: Kale, Spinach, Swiss Chard – Chopped fine
Egg, beaten and distributed evenly to taste – I like 1 egg per three spots.
Cottage Cheese, Homemade fresh is best!
Mozzarella – I don’t always add this one, oh yes I do!
Salt and Pepper to taste – Our family loves the taste of Johnnys Seasoning on top once they are baked!
Bake in the oven 20 minutes at 350. Enjoy!
What I like best is to prepare them in advance for a low maintenance breakfast for company. Delicious cold, I made them during garden/canning season when I am overwhelmingly busy and with the above ingredients in abundance! They freeze nice, and thaw out great for snacks on a mountain road trip adventure with the family!
Hence the name “Breakfast Treats” and Oh so Healthy!!
Youth entry by Luke –
Aunt Verna’s Creamy Caramels by Luke
- 4 cups heavy cream
- 2 1/2 cups light corn syrup
- 4 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
- Vegetable-oil cooking spray
- Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
- Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn’t boil over. Continue stirring, and add butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage), about 60 minutes, keeping mixture at a low boil.
- Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.
- To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.
Entry by: Rebecca H. –
This easy to make soup is just as good reheated and left over never hangs around long.
1 lb bacon
6 med potatoes, cubed (6 cups)
4 chicken bouillon cubes
½ tsp onion powder (or ½ small onion diced and fried until clear)
1 ½ cup frozen corn
2 cups whipping cream
2 cups whole milk
3 tbsp cornstarch
Salt and pepper to taste
Slice bacon into ¾ – 1 inch chunks and fry until very crispy. Set aside on a paper towel to drain. Peel and cube the potatoes and place in large pot. Add enough water to just cover the potatoes. Add the bouillon cubes and bring to a boil. When potatoes are barely done mash with potato masher until chunky – not smooth like mashed potatoes. Add the corn starch to the milk and mix well. Add all the remaining ingredients and cook until warm, but not boiling. Keep stirring to make sure that nothing sticks to the bottom of the pot.
Youth entry by C.W.: