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May is a bittersweet month for me as it will be my last month as the Juniata County Dairy Princess.
I have been honored to be the face and voice of this amazing industry representing farmers and the dairy industry as a whole.
I met some wonderful people throughout my reign as I attended various functions and promotions. Some of my favorite places to visit were the elementary schools, the nursing homes, the Juniata County Fair, sporting events and Skills.
The young and old alike always looked forward to my visits and made my efforts so worthwhile. The endless memories will stay with me forever.
Even though I will turn my crown over and my reign will end on May 31, I will continue to be a part of the Juniata County Dairy Promotion and support the local dairy farmers and agricultural industry within the county.
In closing, here is a favorite dairy dish of mine that is great to take to those upcoming picnics and family reunions.
Remember to get your three servings of dairy a day to stay healthy and promote strong bones.
Scalloped
Potatoes
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups 2 percent milk
1 cup shredded reduced-fat cheddar cheese
5 medium potatoes, peeled and thinly sliced
1 medium onion, halved and thinly sliced
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.
Place half of the potatoes in a 1 1/2 quart baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
Cover and bake at 350 degrees for 50 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly and potatoes are tender.