Family Reunions: Food, Fun and Memories

We’re getting ready for the 110th Artley Family Reunion.  Our branch of the family is hosting the event this year in Middlebury, Indiana.  Lots of preparations are being made, the media have been alerted and the invitations have gone out.  We have games planned and are looking forward to visiting with family members we only see at this event.

One of the most important aspects of summer reunions and picnics is the food.  It is critical to keep hot foods hot and cold foods cold while serving at these gatherings.   We’re making memories and we want them to be happy ones!

Find food safety tips at www.befoodsafe.gov.   USDA reminds us about the four steps to food safety:  Clean, separate, cook, chill.

Clean:  Keep hands clean.  Wash before and after handling food and after using the restroom, touching pets, etc. Wash with soap and warm water for 20 seconds.

Separate:  Keep foods separate.  Use one cutting board for fresh produce and another for raw meat, poultry and seafood.

Cook:  Cook foods to the proper temperature and keep them hot—140 degrees F. while serving.  Use a heat source like a chafing dish, warming tray or slow cooker.

Chill:  Cold food should be kept at 40 degrees F. or less.  Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.· Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

Reunions Magazine www.reunionsmag.com recommends replacing empty platters with freshly filled ones on buffet lines.  Don’t add food to the serving dishes that have been sitting out.

Dorothy Viola’s Favorite Potato Salad

(With a twist:  Greek yogurt and sour cream)

Ingredients

  • 3 1/2  pounds potatoes, peeled and chopped
  • 1 1/2 pounds sweet potatoes, peeled and chopped
  • 10 eggs
  • 1 large onion, chopped
  • 2 cups celery, chopped
  • 1 cup plain Greek yogurt
  •  ½ cup sour cream
  • 1/3  cup mayonnaise
  • ¼ cup mustard
  • ¼ cup pickle relish
  • 1 Tablespoon celery seed
  • 3 large stems fresh rosemary, strip leaves from stems
  • course black pepper
  • celery salt
  • fresh parsley for garnish

Directions

  1. Place the potatoes and sweet potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
  2. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
  3. Stir the onion, celery, yogurt, sour cream, mayonnaise, mustard, pickle relish, celery seed and fresh rosemary leaves into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour.  Season with course black pepper and celery salt to taste.  Garnish with fresh parsley.  Serve cold.

Cocoa for Santa

By Michelle Plummer

Santa comes but once a year and it is a bit of travel from the North Pole to your home (can you figure out how far that is?) It is 3479 miles to my chimney.  WOW that is a long ride and I know when Santa comes down my chimney he will be COLD and hungry!  As the holidays approach Santa needs to have a safe and warm beverage that is also nutritious!  Here are a few recipes Santa may enjoy upon his arrival before getting back on the road to his next stop!

To make cocoa safe for Santa:

•             Make a mix that is nutritious that Santa can just pour hot water into the cup when he leaves

•             Use real ingredients—Santa is very busy tonight and may need the extra calories

•             Keep water hot by using a thermos and provide a traveling paper cup (remember, Santa recycles—he uses reindeer power…not gasoline).

Below are some great cocoa recipes that Santa is sure to love:

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Share Your Memories & You Could Win $100!


By Diane Ruyack

November is the month to be spent with friends and family, which is the perfect time for sharing and saving family stories. Sitting around the big oak table, everyone bringing their family favorite dish to pass, the smell of yeast rolls mingling with roast turkey set the stage for a great Thanksgiving meal and conversation! Memories from the older folks and lots of questions from the younger family members keep everyone gathered and enjoying each other. There is always that one story where the spiced apples hit the floor and splashed all over the tablecloth and wall!

Everyone enjoys hearing a funny or embarrassing story of their co-worker, friend, and learning about someone’s family is also a great bonding experience. It helps friends and new family members see that they have a lot more in common with each other than they would have thought previously.

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Pumpkin Recipes Perfect for Halloween!

Here are some Spooktacular pumpkin recipes I found and wanted to share with you! They would be great for Halloween!


Ingredients

For the topping:

  • 2 cups low fat vanilla yogurt
  • 1 cup raisins

For the pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1 cup 1% low fat milk
  • 2 tablespoons melted butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/2 cup low fat vanilla yogurt

In a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.

In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.

Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.

Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

Ingredients
  • 1 (15-ounce) can pure pumpkin
  • 2 cups chicken broth
  • 3 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 (30-ounce) bag frozen cheese ravioli
  • 1/4 cup reduced-fat sour cream
  • 1/3 cup Parmesan cheese

Place a large saucepan of water over high heat. Cover and bring to a boil. While the water is coming to a boil, combine the pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan and stir to combine. Place over medium heat and bring to a simmer, stirring occasionally, until the butter melts and the mixture is heated through, about 10 minutes.

When the water comes to a boil, add the ravioli and cook according to package directions. Drain and set aside. Just before serving, stir in the sour cream as desired. Serve the ravioli on individual plates, top with pumpkin sauce and sprinkle with Parmesan cheese.

 


Ingredients
  • 1 can (14 ounces) pumpkin, chilled
  • 3 ounces reduced-fat cream cheese
  • 1 container (6 ounces) lowfat vanilla yogurt
  • 2 cups lowfat milk
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 teaspoons graham cracker crumbs, optional

Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.


Calling All Football Fans!! Pig Skin Potatoes

It’s that time of year again!  Here is a great recipe for all those game day parties! This recipe is sure to be a hit!
Pig Skin Potatoes

Ingredients
  • 8 (8-ounce) medium baking potatoes
  • Cooking spray
  • 2 cups coarsely chopped roasted chicken
  • 2 cups (8 ounces) freshly shredded reduced-fat sharp Cheddar or
  • Pepper Jack cheese, divided
  • 1-2 canned chipotle peppers, minced plus 1 tablespoon liquid from can
  • 1 tablespoon taco seasoning
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup chopped chives

Prick potatoes with a fork. Bake for 1 hour at 425°. Let cool slightly.

Cut potatoes in half lengthwise; scoop out pulp for other desired use, leaving a 1/2-inch shell. Place potato shells on a baking sheet; spray inside of shells with cooking spray. Bake at 425° for 15 minutes or until crisp.

Combine chicken, 1 cup cheese, chipotle pepper and liquid, taco seasoning and sour cream; divide evenly among potato shells. Bake at 425° for 5 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese melts. Sprinkle with chives.

Note: For fans desiring a less spicy ‘skin, use one chipotle pepper and substitute water for the liquid from the can.

Recipe courtesy of 3-Every-Day™ of Dairy

Makes 8 Servings
Prep Time: 95 min
Cook Time: 10 min

Nutritional Facts
Calories: 270
Total Fat: 9 g
Saturated Fat: 6 g
Cholesterol: 55 mg
Sodium: 430 mg
Calcium: 25% Daily Value
Protein: 21 g
Carbohydrates: 26 g
Dietary Fiber: 2 g

Bored with Dinner?

Heather Cupp, a Registered Dietitian working for Riley Hospital, is our guest blogger today. She is a busy mom of two children and knows the stresses of evening meals. We hope that her healthy ideas will inspire your future dinner creations!

Bored with dinner?  Need some easy meal ideas that your family will love?  You’ve come to the right spot! With afterschool practices, games, and other activities finding healthy, creative, and quick dinner ideas can be challenging.  So, here are a few fun ones:

Roll-up:  Tortillas and flat-breads are fun to make dinners with your kids.  Try a flat bread spread with peanut butter then topped with a banana rolled up for a delicious treat. Don’t forget the other food groups!  Adding a glass of milk and some raw veggies with dip completes this delicious meal.

Easy Pizza: 1 whole grain English muffin topped with tomato sauce, turkey pepperoni, mushrooms, bell peppers, and cheese for each person.  Add a side salad and mix some berries with yogurt for a dessert.  You could also have a fun day with the kids by buying some dough (already made or mix), setting out a variety of toppings, and letting them make their own individual pizzas!

Leftover: Be creative with leftovers.  Use chicken to make quesadillas or BBQ chicken sandwiches.  Leftover ground beef or turkey can be made into sloppy joe’s, patty melts, or taco salad the next day.  Use leftover pork roast to make pulled pork sandwiches, quesadillas, or wraps.  You can also be creative by adding these to a salad. 

Shape, Alphabet, or Other Themed Meals: A “c” themed dinner could include a chicken sandwich with cheese, cucumber slices and carrot sticks on the side with fresh cherries for dessert. A circle theme would have crackers, reduced fat cheese cut-outs, melon balls, cherry tomatoes and other circle foods. Or try an ocean theme: tuna salad with goldfish crackers, broccoli trees with dip and blue Jell-O with fruit for dessert.

My family loves when I make these quick, easy, and delicious meals for dinner. I hope yours does, too! Enjoy!

Local Cheeses Well Represented in Indiana!

Cheese and wine just make everything better!  Don’t you agree?  Before I came to the American Dairy Association of Indiana (ADAI), I enjoyed many imported cheeses made from a variety of animal milks, such as the creaminess of the buffalo mozzarella, the sharpness of aged goat cheese, and the saltiness of sheep’s milk feta. Each has their own history and culture.

The longer I work at the ADAI; I get to enjoy more domestic cheeses, rich in heritage, flavor, and passion.  Yes, passion.  I have even had the opportunity to help develop the Gouda that is sold during the Indiana State Fair.  It is made by Swissland Dairy which is owned and operated by Mary and Kirk Johnson Berne, Indiana.  Using this delicious, creamy, buttery cheese on grilled cheese sandwiches at the fair has allowed thousands to enjoy a new cheese variety that can be easily added to their home menu in salads, sandwiches, appetizers, pizzas and on the grill! 

Deutsch Kase Haus is another local Dairy that prepares the Dairy Bar’s staple of Colby at the Indiana State Fair!  The ‘mini horns,’ as they are called, arrive and are sliced almost immediately because we can’t wait to get that first taste!  It’s golden color and mild taste when joined by wheat bread is a perfect adult version of the grilled cheese sandwich.  Some of you may also be familiar with their luscious butter cheese or veggie cheese.  It’s just another Hoosier secret you will want to learn more about while traveling Indiana this Fall.

Fair Oaks Farms has pepper Harvarti cheese which is just fabulous.  Using their own award winning recipe, they have created a cheese that is incredible with salads, potatoes, grilled steaks, or simply with wine and fresh bread!  If you are traveling North or South on I-65, this is definitely a must taste!

Indiana truly has its share of Hoosier cheeses as there are many local cheese makers creating fine artisan products that are available locally and online.  Some of the farmers markets also have a wonderful variety of choices to enjoy. 

What is your favorite domestic cheese? If it is locally made, who is your favorite cheese artisan?