Hi, I'm Rebecca Harrop, Mifflin County Dairy Princess. I hope everyone had a great week. I think we had a pretty good turn out for the primary election last Tuesday. The weather wasn't that great, but it seemed people still came out to vote. Pap Harrop was very interested in community issues and felt everyone should be involved and active. He said everyone should vote and he stressed that to his kids and grandkids.
Last Friday was the kindergarten Animal Awareness Day held at the Youth Park in Reedsville. It is set up almost the same as the third grade ag tour with different stations set up with a specific topic. At my station we talked about how the milk gets from the cow to you. We talked about the importance of eating three servings of dairy products every day and checking food labels. We gave the kids ice cream also, so that was a big hit.
The kids were really great. I really had fun talking the kids. I saw my former kindergarten teacher.
We had the Dairy Princess Tea on Sunday at the Atkinson Mills United Methodist Church. We discussed the promotions we have set for the next couple months and we planned the upcoming pageant. It will be at 7 p.m. June 9 at Derry Township Community Park in the Orange Pavillion. I hope you will all come out as we crown our new princess and her alternate. I can hardly believe my reign is coming to an end. In some ways it seems like it was just a couple months ago I was crowned and now in about three or four weeks, I will crown the next princess. It has been an exciting year. Monday I had another barn tour for a school group from the Big Valley. Tonight I am scheduled to be at Brookmere Winery for a chamber event. I will be serving cheese. Saturday Macy and I, along with "Betsy" the cow will be at Country Memories Day in McVeytown for a walk-through. On May 30 we will be in the Belleville Memorial Day Parade. I hope we will see lots of you at these events.
I have encouraged you before to be sure to stock up on dairy snacks for after sports practice and workouts. Gogurts, cubes of cheese in a zipped bag and chocolate milk are excellent choices. An 8-ounce serving of 1 percent white or chocolate milk supplies 30 percent of your daily requirement of calcium, 25 percent of Vitamin D, 16 percent of protein plus the other six of the nine essential nutrients needed and only 4 percent of the fat. Yes, we do need some fat in our diet. But anything in excess can be harmful. My best advice is to read your labels and be aware of exactly what you are putting in your body. Unless you have a specific health issue that requires it, eliminating any food group isn't a smart choice.
Memorial Day is the official start of the grilling season, although don't tell Dad and Ben that. They like to grill year round, just in the summer we sometimes use the wood fire pit in the back yard instead of the gas grill. If you drive past our house in the middle of winter don't be surprised if you see them on the back porch grilling something. So in honor of the kickoff of grilling season, here are two recipes to try this weekend. The first is for a burger that has a bit of a kick to it. The second is for a potato salad with two kinds of cheese. If you are going to a picnic, the potato salad would be a good dish to take.
Don't forget while enjoying all the festivities this weekend the sacrifice made by our veterans and those serving now.
Where would we be as a nation without them?
Wisconsin Pepper Jack
Stuffed Burgers
2 pounds ground beef
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup onion, minced
8 ounces Wisconsin pepper jack cheese, shredded (or, for a twist, substitute Wisconsin feta cheese and kalamata olives)
6 tablespoons salsa
6 hamburger buns
Non-stick cooking spray for grilling spray
In large bowl, combine ground beef, salt, pepper and onion, mix thoroughly. Shape into 12, 1/4-inch thick patties. Reserve 1/3 cup shredded Wisconsin pepper jack cheese. Top six patties with remaining cheese. Place remaining patties over cheese-topped patties and firmly press edges together. Spray grate of outdoor grill and utensils with non-stick spray. Preheat grill to medium. Place burgers on grill and cook, covered 7 to 8 minutes for medium (160 degrees), until no longer pink in center and juices show no pink color; turning occasionally. During last 2 minutes of cooking, spoon 1 tablespoon of salsa on each burger and sprinkle with remaining cheese. Serve immediately.
Makes 6 servings.
Summertime Potato Salad With Wisconsin Monterey Jack with Pesto
4 cups diced potatoes, peeled and cooked
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1 1/2 cups (6-oz.) cubed Wisconsin Monterey Jack with Pesto cheese, or regular Monterey Jack cheese
1 cup mayonnaise
1 tablespoon grated Wisconsin parmesan cheese
In a medium bowl, combine potatoes, celery, onion, pepper and Monterey Jack cheese. Add mayonnaise; toss lightly. Sprinkle with parmesan cheese; chill.
Makes 6 servings.
