"Tempt Your Taste Buds With Milk"

with Anna Pohorecky Manitoba Milk Producers And host Jim Ingebrigtsen
And beverage consultant: Al Bowness

Cauliflower and Red Pepper Chowder

1 tbsp Butter

⅔ cup shallots, minced

4 cups vegetable broth

1 ½ cups water

1 head cauliflower, shopped in florets

1 cup potato, finely chopped

2 cups red pepper, finely chopped

1 bay leaf

1 ½ cups Milk

pepper to taste

1 tbsp dried basil

sour cream

In large pot gently sauté shallots in butter for about 5 minutes. Add broth and water and bring to a boil. Add cauliflower, red pepper, potato and bay leaf; return to a boil. Reduce heat, and simmer for 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly and discard bay leaf. Puree half of the soup in a blender or food processor. This may need to be done in stages depending on the size of your blender. Return the pureed soup to the remaining soup, add basil and stir. Bring to a boil over medium-high heat, stirring frequently. Remove from heat. Serve in bowls and top with sour cream.

Serve with Warres Fine White port (chilled).

Makes 8 servings

Savoury Gouda Muffins

5 cups flour

8 ½ tsp baking powder

1 ½ tsp salt

⅔ cup sugar

½ tsp pepper

¾ lb Butter, melted

1 lb Canadian Gouda Cheese, grated

3 eggs

3 oz bacon, cooked and crumbled

½ cup finely chopped onion

¾ cup fresh parsley, chopped

2 cups Milk

In large bowl, combine dry ingredients. Stir in Gouda cheese, bacon, onion and parsley. Set aside. In medium bowl, combine wet ingredients; stir into dry ingredients, just until mixture is moistened. Spoon batter into greased muffin tins. Bake in preheated 350°F (180°C) oven for 40 min. Serve warm. If necessary, store in refrigerator.

Serve with Pommery POP Champagne or Melon Ball Cocktail (1 oz. Bols Melon Liqueur 1 oz. Absolut Mandarin Vodka and orange juice).

Makes 24 muffins

Spinach and Cheese Brownies

1 cup flour

1 tsp baking powder

1 tsp salt

½ tsp pepper

3 eggs

1 cup Milk

1 lb shredded Cheddar Cheese

2 tbsp Butter

2 pkgs frozen shopped spinach, well drained

1 medium white onion, chopped

In a large bowl mix flour, baking powder, salt and pepper. Add eggs and milk and stir until well combined. Add spinach, cheese and onion to flour mixture. Heat oven to 350ºF (180°C). Place butter in a 9x13 inch (23 x 33 cm) baking dish and melt butter in the oven. Remove when melted (approximately 3 minutes) and spoon spinach mixture into baking dish. Bake for 35 minutes. Let cool 45 minutes, then cut into bite-size squares. Best served warm, but also tasty when cold. 350°F (180°C) oven for 40 min. Serve warm. If necessary, store in refrigerator.

Serve with Pommery POP Champagne or Melon Ball Cocktail (1 oz. Bols Melon Liqueur 1 oz. Absolut Mandarin Vodka and orange juice).

Makes 15 servings

Roasted Chicken and Wild Rice Soup

1 - 6 oz box long rain and wild rice mix (e.g. Uncle Ben's®)

4 cups chicken broth

1 tbsp Butter

1 ½ cups chopped onion

1 cup chopped carrots

2 cloves garlic, chopped

2 cups mushrooms, sliced

¼ tsp dried thyme

¼ cup flour, lightly spooned into measuring cup

1 cup water, ho

2 ½ cups Milk

2 tbsp cooking sherry

3 cups shredded roasted skinless chicken

1 - 12 oz can Evaporated Milk

Prepare rice according to package directions, set aside. Sauté onion, carrots, garlic and mushrooms in butter over medium-high heat until onion is tender (about 5 min). Add flour and thyme; cook for 1 min, stirring frequently. Add water, milk, sherry, broth and evaporated milk; bring to a boil. Reduce heat and simmer for 20 min or until slightly thick. Stir in cooked rice and chicken; cook for 10 min.

Serve with Warres Fine White Port (chilled).

Makes 8 servings

For more great recipes, visit our web-site at:
www.milk.mb.ca