Southern Belle Dairy Products

CREAM OF YOUR FAVORITE VEGGIE SOUP

Delicious when made with any of these: broccoli, carrots, asparagus, potato, cauliflower.
And- your choice between these Southern Belle Dairy products:
1 Cup Whipping cream; half-and-half; buttermilk; whole or 2% milk.

Ingredients:
l stick unsalted butter, or 1/2 cup olive or other vegetable oil
2 pounds of your choice of veggies (or any combination of the above list)- chopped in small pieces (save 1 cup for garnish!)
3 large leeks (or one medium yellow onion)- sliced for sauteing
6 cups- commercially made soup broth- veggie or chicken ( low sodium preferred)
l cup Southern Belle Dairy milk product ( your choice from above)
2 tsp. salt
4 tsp. ground white pepper

Directions:
In a large sauce pot, melt the butter or heat the oil. Saute the leeks/onion slices over LOW heat until golden brown & soft ( about 20 minutes- don't burn!)
Add the veggies
Add the broth- bring to a slow boil , cover the pot, and simmer for 30 minutes.
Add the salt & white pepper.
Remove from heat- allow to cool slightly- and transfer, a portion at a time-to a blender.
Blender speed low on each batch for 5 seconds- until veggies are chopped finely within the liquid.
Transfer all contents to another large pan.
Stir in the Southern BelleDairy Milk product you've chosen.
To serve warm: reheat to desired temperature; microwave the 'raw' veggies for l minute to soften; ladle the soup into bowls, stir in 2 tbsp. of veggies into each bowl.
To serve cool- pour into a heat-resistent container, cool 3-4 hours ;
microwave the veggies & cool them also- add as above.
An excellent year-round favorite. Can be frozen, or kept safely under refrigeration for 4-5 days.

Submitted by Mary Ellen Slone, Lexington, KY

CORN PUDDING

Ingredients:
2 c. corn (1 medium can Yellow, White OR Yellow and White Corn Mixed)
4 Tbsp Flour
1 Tbsp. butter, melted
2 tsp. sugar
1 tsp. salt
4 beaten eggs
1/2 cup shredded cheddar cheese
2 c. SOUTHERN BELLE MILK (Whole or 2%)
1. Mix corn, flour, sugar and salt in 1 1/2 quart baking dish (greased)
2. Add eggs, melted butter, cheese and milk
3. Bake at 350 degrees for about 1 hour or until done. Stir lightly during the first half hour of baking.

Richelle Hunt, Mt. Sterling, Kentucky

CHOCOLATE TURTLE CHEESECAKE

Ingredients:
11/4 cup SOUTHERN BELLE MILK (whole or 2%)
1/2 cup SOUTHERN BELLE SOUR CREAM
1/4 cup evaporated milk
6 ounces cream cheese (softened)
1 7-ounce package caramels
3/4 cup Chopped Pecans
1 4 ounce package of chocolate instant pudding
1/2 cup chocolate fudge topping
1 9-inch chocolate crumb pie crust
Put caramels and evaporated milk in a saucepan and heat over low heat. Stir
constantly until smooth (about 5 min.) Stir in 1/2 cup of the pecans. Pour
into Pie crust. Combine cream cheese and milk in a blender. Process until
smooth. Add the pudding mix and process for about 30 more seconds. Pour
the pudding mixture over the caramel layer, covering it completely. Chill
(loosely covered) until it is set (about 15 minutes). Drizzle fudge topping
over pudding layer. Sprinkle the top with the remaining pecans. Chill,
loosely covered, until you are ready to serve.

Ann Pratt, Red Fox, Kentucky

HOME COOKING BUTTERMILK MASHED POTATOES

Ingredients:
2 pounds baking potatoes, peeled & cut into 2-inch chunks
3 tbsp unsalted butter
1/2 to 2/3 cup buttermilk
3/4 tsp salt
1/4 tsp freshly ground pepper
dash of cayenne

In a large saucepan of boiling salted water, cook the potatoes until they
are very soft, 15 to 20 minutes. Drain into a colander. Put the hot potatoes
through a ricer or beat with an electric mixer until mashed. (Do not puree
in a food processor or you will end up wallpaper paste.) Add the butter and
beat until melted and smooth. Beat in 1/2 cup buttermilk. If the potatoes are
still too thick, beat in the remaining milk, 1 tablespoon at a time, until
they are of the desired consistency. Season with the salt, pepper and
cayenne.

Yield: 4 servings

BLUEBERRY VANILLA BUTTERMILK WAFFLES

Ingredients:
1 3/4 cups flour
3/4 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. round nutmeg
dash kosher or sea salt
1 3/4 cups Southern Belle milk
1/2 cup unsalted butter, melted
1 tbs vanilla extract
2 eggs yolks
1/2 cup fresh blueberries
2 egg whites

In medium bowl, combine flour, sugar, baking powder, baking soda, nutmeg and
salt. In small bowl, combine buttermilk, melted butter, vanilla extract, egg
yolks, and blueberries, and mix well. In another small bowl, beat egg whites
until stiff peaks form. Combine buttermilk mixture with flour mixture. Then
fold beaten egg whites into batter and mix gently just until combined.
Preheat waffle iron (or simply plug in). When waffle iron is ready, spoon
approximately 7 tbs. (for 7” waffle iron) onto griddle. Close top and cook
until golden brown on sides and center is cooked . On many electric waffle
makers, a light turns off when waffle is cooked. Remove with fork and serve
immediately, or keep warm in oven at 200 degrees until ready to serve.

Makes 6 waffles.

Kim Wesley, Somerset, Kentucky