Almond Cookies
by Emory Davis

Makes 36 servings

3 cups unbleached flour
1-1/2 cups toasted almonds, ground fine
1/2 cup sugar
1 cup Straus Butter (salted or unsalted)
3 egg yolks
1/3 cup water

Sift the flour into a large mixing bowl. Mix in the ground almonds and sugar.

Cut the cold butter into small pieces. Using your fingers, rub the butter into the flour until it resembles coarse bread crumbs.

Beat the egg yolks together with the water in a small bowl. Add to the flour and knead into a soft dough. Cover and refrigerate 30 minutes.

Preheat oven to 350 degrees F. Roll the dough out on a floured surfaced to 1/8-inch thickness. Cut out cookies using a 2-3 inch round fluted cookie cutter and place on an ungreased cookie sheet. Mound up the scraps and repeat procedure.

Bake 15 minutes until lightly browned. Cool on a wire rack.

BBQ Chicken Pita Sandwiches
courtesy of LeeAnn

A great summer afternoon recipe.


chicken breasts
1 quart Straus Whole or Nonfat Plain Yogurt

Marinade
6 oz. Feta Cheese (or to taste)
dill, freshly chopped or dried
juice of 1 or 2 lemons

Filling
red onions, thinly sliced
cucumbers, thinly sliced
tomatoes, thinly sliced

olive oil
pita bread

Cut the chicken breasts into chunks and marinate in a yogurt, dill, and lemon mixture. Add lemon juice and dill to yogurt. Pour over the chicken - using enough to coat pieces (keep the rest of the yogurt mixture to the side). Let the chicken set or use right away. Skewer and BBQ. In the remaining yogurt mixture, add feta cheese. Oil and grill pita bread -- cut in half after grilled. Load your sandwich into the pita. Chicken goes on the bottom. Add onions, cucumbers, and tomatoes next. Then drizzle with the yogurt mixture.

The yogurt mixture can also be used as salad dressing.

Broccoli Casserole
Courtesy of Shirley, Straus milk drinker

Serves 2-3

1 lb. Broccoli, crowns broken into florets, stems peeled and cut into strips (or use Spinach instead)
1 can solid pack tuna in water (or substitute cooked chicken or turkey. Or if you're vegetarian, don't include meat at all)
3 Tbs. Straus Butter
1/4 cup flour
1 cup Straus Nonfat Milk
1 tsp. salt
3/4 cup Straus Nonfat Yogurt
1/2 tsp. dill weed
1/2 cup grated Parmesan Cheese

Steam the broccoli for about five minutes (just until it's bright green). Meanwhile, melt the butter, add the flour and let it foam for a few seconds (don't let it brown!). Add the milk all at once and stir vigorously until the mixture thickens and is smooth. Stir in the salt, yogurt, dill and parmesan. Simmer for about 2 minutes. Place the drained tuna and broccoli in a buttered casserole, then pour over the cream sauce. Bake covered at 350 degrees for 20 minutes. Serve with extra yogurt, if desired.

Butter Biscuits

2 cups all purpose flour, plus extra for rolling
1/4 teaspoon salt
1-1/2 tablespoons baking powder
1 teaspoon sugar
1/2 cup Straus Butter (sweet or lightly salted)
3/4 cups Straus Milk (any variety)
Optional: add 1 tablespoon freshly chopped chives (after cutting in butter) or add 1/2 cup medium or sharp white cheddar cheese (with dry ingredients).

Preheat oven to 400 degrees. Prepare a baking sheet by rubbing 1 tablespoon butter or using parchment paper and dust with 1 teaspoon flour.

Sift the flour, salt, baking powder and sugar together. Cut in the butter with a fork or a pastry cutter until butter is in small crumbles. Add most of the milk, keeping justa couple of tablespoons back. Turn the dough onto a floured board and gently knead until the ingredients are evenly mixed. Gently roll the dough out until it is 1/2 inch thick. Cut into desired size and place on the baking sheet. Brush with milk and bake in oven for 8-10 minutes or until golden. Serve hot with butter.

Celery Root Puree
Serves 8

4 cups Straus Organic Whole Milk
4 cups water
2 tablespoons coarse sea salt
2 pounds celery root, peeled and cut into 8 pieces
1 pound Yukon Gold Potatoes, peeled and cut in half
6 tbsps. Straus Organic Unsalted Butter, softened
salt and freshly ground white pepper

1. Place the milk, water, salt, celery root and potatoes in a saucepan; bring to a boil. Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan.

2. Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.

Cheese Bread Pudding
by Emory Davis

This would be a great holiday breakfast or a side dish at dinner.

2 cups stale bread, cubed
1/2 pound cheddar cheese (Medium or Sharp)
1-1/2 cups Straus Milk (any variety)
3 eggs beaten
1/4 cup Straus Butter, melted (salted or unsalted)
1 tablespoon Dijon mustard
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce

Butter a 1-quart ROUND baking dish. Layer half the bread cubes in the dish. Sprinkle with half the cheese. Repeat with remaining bread cubes and cheese.

Beat remaining ingredients together and pour over bread and cheese. Let stand one hour.

Preheat oven to 350 degrees. Place baking dish in a 9"x13" pan and pour water into pan to a depth of one inch. Place pans in oven and bake one hour. Pudding should be puffy and golden.

Cheese Crackers
by Emory Davis

Makes 12 servings

2 cups cheddar cheese (medium or sharp), shredded
1/2 cup Straus Butter, softened (salted or unsalted)
1/4 teaspoon salt
1 cup flour
1/2 cup pecans, ground
cayenne pepper
garlic powder


Preheat oven to 400 degrees F.

Combine cheese, butter, and salt in food processor. Blend until smooth. Add flour and ground pecans and process until blended.

Form dough into teaspoon-sized balls and place on greased baking sheets. Flatten with a fork in cross-hatch patterns, dipping tines in flour if necessary to keep from sticking. Sprinkle crackers lightly with cayenne and garlic powder.

Bake 7-10 minutes, until just beginning to brown. Serve hot or cool to room temperature.

Cheese Pie

Serves 8
1-1/2 cup shredded cheddar cheese (6 oz.)
1-1/2 cup shredded monterey jack (6 oz.)
1 medium onion, chopped (about 12 cup)
2 tablespoons flour
4 eggs
1 cup Straus Family Creamery Milk (any kind)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
2 medium tomatoes, sliced

Mix cheeses, onion and flour. Spread in a greased pie plate, 10 x 1-1/2 inches, or a round 9-1/2 inch dish. Beat eggs slightly; beat in milk, salt, mustard and Worcestershire sauce. Pour over cheese mixture. Bake uncovered in 350 degree oven until set, 30 to 40 minutes. Let stand 10 minutes; arrange tomato slices around the edge of the pie, overlapping slices slightly.

Cheese Soup

Makes 2-4 servings
2 tablespoons Straus Butter (salted or unsalted)
2 tablespoons minced onion
3 tablespoons flour
2 cups chicken broth
2 cups Straus Organic Milk (any type)
1 cup sharp cheddar cheese, grated
salt (optional)

Place a 3-quart pot over medium-high heat. A 2-quart will do, but the larger pot gives you lots of room to stir. Add the butter and stir until it has melted. Add the onion and stir slowly but constantly until it softens, just for minute or two. Spear a piece or two and taste if you're in doubt. You don't want to brown the onion, just tenderize it a little.

Stir in the flour and blend it thoroughly with the butter and onion. Cook, stirring constantly, about 2 or 3 minutes. Slowly add the broth and milk, still stirring constantly, and continue to cook until it is almost to the boiling point. Tiny bubbles will begin to form a ring around the edge of the pot. At this point, stir the grated cheese into the milk and whisk it until it has melted and the soup is very hot. Salt the soup to taste, then serve.

2 to 4 servings. Each of 4 servings: 330 calories, 1,111 mg sodium; 68 mg cholesterol; 22 grams fat; 14 grams carbohydrates; 19 grams protein;0.34 gram fiber.

Cheese Straws


Makes about 30 straws

4 ounces sharp cheddar cheese, grated
4 tablespoons Straus Sweet or Lightly Salted Butter, softened and cut into pieces
3/4 cup flour
1/2 teaspoon salt
1 teaspoon crushed organic red pepper
1 tablespoon Straus Whipping Cream



Preheat oven to 350 degrees F.

Combine all ingredients except the whipping cream in a food processor until a crumbly texture. Add whipping cream and blend again until dough forms a ball.

Roll dough on a lightly floured surface til you form a rectangle about 8 x 10 inches. With a sharp knife, cut the dough into thin strips about 1/3 inch wide. Gently put each strip on an ungreased cookie sheet. Leave a little space between each one. Bake 17 minutes or until the ends are barely browned. Let cool. Eat!

Chilled Cucumber Soup

Serves 4
2-1/2 cup seedless cucumbers (if available), peeled
2 tablespoons minced garlic
1 cup vegetable broth
4 cups Straus Plain Nonfat Yogurt
1 cup coarsely chopped fresh mint leaves
1 tablespoon fresh lemon juice
salt and pepper, to taste

4 large red radishes, cut into 1/4-inch dice, for garnish
Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.

Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.

To serve, combine the reserved diced cucumber and the diced radishes, the divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.

Chive Mashed Potatoes

Serves 4

2 lbs. potatoes, peeled,washed and cut into quarters (Yukon Gold or Russet are best.)
1/2 cube sweet or salted Straus Butter
3/4 - 1 cup Straus Milk (any variety)
1/2 cup chives, chopped
salt and pepper to taste

Place the potatoes and a pinch of salt in a large pot and cover with cold water. Bring to a boil and reduce heat to allow to simmer for 18-20 minutes or until the potatoes are tender when pierced with a fork.

Drain the potatoes and return to the pot. Over low heat, add in the butter and stir until melted. Whisk in the milk and season with salt and pepper. Serve hot. Garnish with chives.

Use leftovers and make a delicious Pancake. When potatoes are cool, form into round cakes, 12 inch thick. Over medium heat, melt 1 tablespoon butter and cook pancakes until golden, approximately 2 minutes on each side. Serve hot and garnish with chives and blossoms.

Christmas Hazelnut Balls
by Emory Davis

Makes 20 servings
1 cup all-purpose flour
1/2 cup Straus Butter (salted or unsalted), softened
1 cup toasted hazelnuts, ground fine
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

confectioner's sugar

Grind the toasted nuts in a food processor. Combine all ingredients in a large bowl except the confectioner's sugar. Use a large wooden spoon or your hands to mix thoroughly.

Refrigerate dough for 30 minutes.

Form dough into 1-1/4-inch balls and place 1 inch apart on ungreased cookie sheet. Bake in preheated 375 degree oven for 15-20 minutes or until set but not brown.

Let stand 1 minute in pan then remove to wire rack. Cool until barely warm. Roll in sifted confectioner's sugar. Cool completely, then just before serving, roll again in the confectioner's sugar.

Yield: about 20 balls. Do not make them too large or they will not cook properly.

Egg Flip

Back in the eighteenth century, flips made by heating a mixture of beer, spirits, and sugar with a hot iron were extremely popular, particularly with sailors. By the late Victorian and Edwardian period, it was virtually identical to egg-nog, in which eggs were beaten into hot beer, cider, wine or spirits, but made with hot milk. The following comes from Georgina, Countess of Dudley, a friend of Edward VII.

1 egg
1 teaspoon sugar
1 cup Straus Whole Milk (of course, they could only dream of Straus milk back then...)
1 teaspoon brandy

Lightly beat the egg, just to break it, and pour it through a sieve into a large mug, then beat it with the sugar to form a froth. Heat the milk until it is hot, but not boiling, and pour it, while beating, into the egg mixture. Finally stir in the brandy and serve.

Ellen Straus's Pie Crust Recipe
This hefty, absolutely unbelievable crust is what we all grew up on. We love it!

This pie crust is thick and tastes almost like shortbreadbut better. It is a perfect crust for any type of fruit (strawberries, Santa Rosa plums or apples). You will need a spring form type of pie pan.

Three-quarter cup Straus Sweet (unsalted) Butter
2 cups organic flour
2 organic egg yolks
1 quarter cup organic sugar (or to taste)

Put the flour in a bowl, add sugar, egg yolks, salt and butter cut into pieces. Work by hand until you have a smooth ball. Then press it into your ungreased 10" spring form. Make a bottom and sides with the dough. If you want to fill the crust later with fresh, uncooked fruit, then prick the bottom and sides and bake the crust by itself at 350 degrees for at least half an hour or until golden. You can also make an Apple Crumb Torte by slicing apples (Granny Smith or Gravenstein apples work best) and laying them in the bottom and adding the juice of one lemon. Make a topping separately of a cup of flour mixed with three quarters of a stick of Straus butter and three quarters cup of packed light brown sugar and cinnamon to taste. Crumble the mixture over the apples and lemon juice and bake in the oven for at least one hour or until the top is brown and the apples are bubbling. Serve warm or cold.

Ginger Buttercake
by Emory Davis

Makes 10 servings

2 cups all-purpose flour
1 cup Straus Salted or Unsalted Butter, softened
1 cup sugar
1 egg, beaten
1 pinch salt
1/2 cup candied ginger root, finely chopped
1/2 cup pistachio nuts, dry-roasted optional

Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan and set aside.

Using a pastry blender, combine the flour, butter and sugar together with most of the egg. Add the chopped ginger and nuts and knead into a smooth dough. Press it into the prepared pan making it smooth on top. Brush on the rest of the egg and then etch a diamond pattern with the back of a knife.

Bake 40 minutes until golden brown. If the cake bubbles up, while it is still hot, you can press the middle of the cake down with the back of a spoon. Allow to cool to the touch before turning out on a wire rack.

This cake will be moist and soft on the inside with a firm outer crust.

Lemon Cheese

1/2 gallon Straus Milk (any variety)
Juice of 2 lemons
Herbs (fresh dill leaves are a suggestion)

Making cheese at home is not as tough as you think. This is a quick and easy cheese to make and can be used as a cheese spread.

Warm 1/2 gallon of milk to 165 degrees F. Stir often to avoid scorching the milk. Add the juice of two lemons to the milk. Stir and allow to set off the stove for 15 minutes.

The warm milk will separate into a stringy curd and a greenish liquid whey. Line a colander with cheesecloth and pour the curds and whey into the colander. Save the whey for baking bread if you like. Tie four corners of the cheesecloth into a knot and hang the bag of curds to drain for an hour or until it stops dripping.

Remove the cheese from the cloth and place it in a bowl. Add salt to taste - usually about 1/4 teaspoon. Mix in your favorite herbs if you like. Fresh dill leaves are a great idea. Place the cheese in a covered container and store in the refrigerator. This cheese will keep up to a week. It is a moist spreadable cheese with a hint of lemon taste.

 

Lemon Herb Butter
by Emory Davis

Makes 4 servings

The perfect accompaniment with grilled or broiled chicken, fish, or vegetables.

1/2 cup Straus Lightly Salted or Unsalted Butter
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/2 teaspoon ground tarragon
2 tablespoons Straus Whipping Cream

Using an electric mixer, cream butter and lemon juice until fluffy. Add herbs and beat well. Mix in whipping cream.

Transfer to a glass bowl and chill.

Place a tablespoon on each hot portion and serve. Use more for serving family style.

Macaroni & Cheese
by Emory Davis

Using the finest butter, cream and cheddar cheese makes all the difference in the world. It tastes better and is just as easy as the packaged brands.

8 ounces macaroni
2 tablespoons Straus Butter (salted or unsalted)
1/2 cup Straus Whipping Cream (any variety Straus milk will work as well)
1 cup cheddar cheese, shredded
1 dash Worcestershire sauce

Cook macaroni according to package instructions. Drain and return to pot.
Over low heat, add butter and stir until melted. Add cream and cheese and heat, stirring constantly, until cheese melts. Season with a dash or two of Worcestershire sauce. Serve immediately.

Macaroni & Cheese Family Style
serves 4

1 pound macaroni noodles, cooked according to package directions
1/4 cup salted Straus Organic Butter
1/4 cup all purpose flour
pinch of cayenne pepper
pinch of nutmeg

2-1/2 cups Straus Organic Milk
2 cups cheddar cheese, grated
salt and pepper to taste

Make a roux:
In a heavy sauce pan, melt butter. Whisk in flour and stir continuously over medium heat. Add cayenne pepper and nutmeg. Continue cooking for a few minutes, stirring constantly with a wooden spoon to prevent browning.

Make a White Sauce:
In a separate pan, warm milk. Over low heat, slowly pour the warm milk into the pan with roux, stirring constantly with a wooden spoon. Bring to a simmer and turn heat to low. Allow sauce to thicken slightly.

Serve:
Stir the grated cheese into the warm white sauce. Remove from heat and toss together with cooked macaroni. Place in a buttered baking dish and heat in a 350 degree oven for 15 minutes.

Make Yogurt at Home

We encourage you to eat Straus yogurt. But if you want to try making some yourself, here's the recipe.

5 cups of Straus Organic Milk (whole, reduced fat or nonfat)
1/4 cup Straus Organic Whole or Nonfat Plain Yogurt

In a heavy 4-quart pan, heat milk, stirring frequently over medium heat to 185 degrees. Remove from the heat and let it cool to 110 degrees.

Place yogurt in a bowl. Gradually stir in the cooled milk a little at a time, stirring until smooth. Cover the bowl with a moist clean towel in a warm place (about 90 degrees). Your unlit gas oven is a perfect place. The pilot light should be on, of course. Let the mixture sit until it thickens around the edges, about 5 hours or overnight. The longer it sits in the warmth, the more cultures will grow and the more sour the yogurt will become.

Place the bowl in the refrigerator until completely chilled. Your yogurt should last about 2 weeks if stored in an airtight container. Serve with your favorite topping (fruit, honey, granola, etc.) or strain it to make a yogurt cheese. Yumm!

Note: It has also been suggested that trying 1 teaspoon of yogurt to 4 cups of milk makes a thicker yogurt. It's a matter of preference and of testing the waters. There is some flexibility here. So experiment a bit and see what you like!

Narada's Banana Loaf
by Narada Stapel
Makes 1 loaf

A 2004 Straus Recipe Contest winner.

We picked it because it had a great consistency,wasn't a typical banana bread and, even better, wasn't too sweet. It really came alive when we spreadsome Straus butter on it, as Narada suggested. Narada also suggests, as we do, that you use all organic ingredients.

1/2 cup Straus Sweet (unsalted) European-Style Butter
1/2 cup brown sugar
1 egg, beaten
3-4 ripe bananas
1/2 tsp. baking soda (dissolved in 1 tblsp. of hot water)
2 cups flour
2 tsps. baking powder
pinch of salt
1 cup of chopped nuts (using the following, 1/4 cup raw pistachio kernels, 1/4 cup pecans,
1/2 cup walnuts)
dash of milk (if needed)
slivered almonds to top (optional)

1. Cream butter and sugar.
2. Add egg and banana and mix.
3. Add soda solution and mix.
4. Sift flour, baking powder
5. Add nuts and salt and then lightly mix, adding milk if mixture is too dry.
6. Pour into a greased loaf tin and bake at 350 degrees for 45 minutes to 1 hour.

Popovers

2 eggs
1 cup Straus Organic Whole Milk
1 tbsp. Straus Organic Unsalted Butter, melted
1 cup all-purpose flour
1/4 tsp. salt

Preheat oven to 425°F and butter a popover pan. In a large mixing bowl, combine eggs, milk, butter, flour and salt. Mix until ingredients are just blended and only tiny lumps of flour are visible, about 1 minute. Fill popover cups halfway with batter, then bake popovers at 425°F until they begin to brown and rise about 15 minutes. Reduce heat to 350°F and bake until popovers are brown and crisp, about 15 minutes more. Makes 12 mini or 6 regular popovers.

Queso Fresco

Quesco Blanco is a South American cheese that is similar to the Indian cheese, Panir. It makes a great cooking cheese because it does not melt.

gallon Straus Milk (any variety)
1/3 cup vinegar (cider, grain or herb vinegar)

Warm the milk to 195 degrees F. You should have a cooking thermometer. Stir the milk to keep it from scorching. When the milk is at 195 degrees F., stir in the vinegar. Turn the heat off and let the hot milk set for 10 minutes. The milk will quickly coagulate into solid white curd particles and a clear greenish liquid whey.

Line a colander with fine cheesecloth and pour the curds and whey into the colander. Hang the bag of curd to drain for one hour or until the curd has stopped dripping whey. Remove the cheese from the cloth. It will be a solid mass of curd and may be wrapped in plastic wrap and stored in the refrigerator until ready for us.

Queso Blanco can be cut into half-inch cubes and used in a variety of dishes. Because it doesn't melt, it works wonderfully in all types of recipes. Supposedly, it is the only cheese which can be deep-fried without melting. You can add it to soups, stir-fried vegetables or pastas. The cheese will take on the flavor of the surrounding food and spices. By itself, the cheese has a very milk and distinctly sweet taste.

Spinach and Chickpeas with Yogurt Sauce
by Cecily Yeager
Makes 5 Cups or 2-3 large servings

A 2004 Straus Recipe Contest winner.

We loved the combination of colorful vegetables and the various ingredients in this dish. Plus we've always thought that spinach matched perfectly with our yogurt. This vegetarian dish made a great side with anything...or just on its own. We liked it a lot!

1/3 tbsp. olive oil
1 large red bell pepper
6 oz. mushrooms
12 oz. spinach
2/3 cup Straus Nonfat Plain Yogurt
2 cloves garlic
2 tsp. of your favorite Italian herbs (thyme, oregano, etc.)
1-1/2 cups chickpeas (i.e. garbanzo beans)
1/2 cup water
2 tbsp. lemon juice

In a small bowl, mix garlic, yogurt, herbs and lemon juice. Stir and set aside.

Chop the pepper and the spinach. In a medium pot, saute the pepper in oil for 3 minutes. Add mushrooms (and water, if needed, to prevent sticking). Let simmer until mushrooms are almost cooked. Add beans and spinach, stir to mix. Cook until spinach is just wilted. Set aside to cool for a bit, and then stir in the yogurt. Serve warm.

Straus Ice Cream Scones
by Rich Clarke
Makes 15-16 scones

Honorable Mention in the 2004 Straus Recipe Contest.

We were amazed at Rich's imagination and ability in finding a way to use our ice cream. We think the recipeis a bit heavy (or maybe that's because we ate so many variations of it as suggested below)but the sheer genius of invention must be applauded. Thanks Rich!

1-1/2 cup flour*
1-1/2 cup all purpose white flour
11 Tbsp. Straus Sweet (unsalted) European-Style Butter
1 pint Straus Vanilla Bean Ice Cream
1/2 Tsp. salt

* oat flour can be easily made by grinding about 2 cups of organic rolled oats in a coffee mill (or food processor). (oat flour improves the quality of the scone.)

1. Defrost ice cream.
2. Mix dry ingredients.
3. Grate butter or cut into pea size pieces, and add to dry ingredients.
4. Add liquid ice cream.
5. Mix thoroughly.
6. Drop the dough onto lightly buttered cookie sheets in approximately 1/3 cup balls, and bake in a 400 degree oven for 15-20 minutes. Balls will flatten out some and are ready when slightlybrowned around the bottom edge and on top and still slightly soft, not firm, when touched in the middle.

Rich adds the following note:
While the ice cream scone is great as is, I like to add 1 cup of blueberries or any combination of the following:

diced fruit
slightly reconstituted dried fruit, diced
chopped toasted nuts
1 tsp. freshly grated citrus zest
1 tblsp. toasted shredded coconut

This also works well as a kind of short cake drenched with fresh berries and juice.

Strawberry Ice Cream

The secret to making good ice cream is to start with the best ingredients available.  

In the summer we like to make strawberry ice cream with sweet organic berries, a little sugar, and our own fresh whipping cream.  It's simply delicious.

2 pints fresh strawberries
3/4 c. sugar
1/2 t. grated lemon peel
3 c. Straus Family Creamery Whipping Cream

Remove the stems and tops from the strawberries and pass them through a sieve.   Mix the sugar into the pulpy strawberry juice and chill thoroughly.  Stir cream and strawberry mixture together and freeze in an ice cream churn following the manufacturer's instructions.

Note:  If you don't own an ice cream churn, don't despair.  It's easy to make freezer ice cream, also known as still-froze ice cream, mousse, and bombe.  Use the same recipe but whip the cream until it's stiff, then fold it into the strawberry mixture.   Freeze overnight.

Tomato Cheese Souffles
Makes 8 servings

8 medium tomatoes
1/2 teaspoon salt
1/4 cup Straus Butter (salted or unsalted)
1-1/2 tablespoons flour
1/2 cup Straus Milk (any variety)
1/2 teaspoon dried leaf tarragon
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3/4 cup (3 ounces) grated cheddar cheese (medium or sharp)
3 eggs, separated

Wash tomatoes, dry and cut a thin slick off stem end. Scoop out pulp with a spoon, leaving a shell 1/2 inch thick. (Reserve pulp for sauces, soups or stews.) Sprinkle inside of tomato with salt, invert and drain 30 minutes. Melt butter in a large saucepan; blend in flour and stir over heat for 1 minute. Remove from heat and stir in milk; cook over moderate heat, stirring constantly, until sauce thickens. Remove from heat and stir in tarragon, salt, hot pepper sauce and cheese. Beat in the egg yolks, one at a time. Beat egg whites until stiff but not dry. Add about 1/3 of the egg whites to the cheese sauce and mix lightly but not thoroughly. Gently fold in remaining egg whites. Spoon mixture into the tomatoes, filling them to the top. Place on a foil-lined baking sheet and bake in a 375 degree oven for 25 to 20 minutes.

Tzatziki

This is a Greek recipe, shared by Jacqui McGrath. Thanks Jacqui!

Tazatziki can be a wonderful side to a meat dish or can be served as a dip with crackers or pita bread.

2 tablespoons olive oil
1 teaspoon white wine vinegar
1 clove garlic, peeled and crushed
1 cup Straus Organic Whole or Nonfat Plain Yogurt
salt to taste (start with a pinch)
1 medium cucumber, peeled and deseeded and finely diced, or coarsely grated
1-1/2 tablespoon freshly chopped mint or 1/2 teaspoon dried mint.

Beat oil, vinegar and garlic lightly in a bowl using a fork. Add the yogurt and salt and beat lightly until well mixed and smooth. Mix in the cucumber and mint. Chill until ready to eat.

Whipped Cream Horseradish Sauce
by Emory Davis
Makes 8 servings

This goes perfectly with roast meats and game birds.

1/2 cup Straus Whipping Cream
1 tablespoon prepared horseradish
1 teaspoon sea salt

Whip cream until stiff. Fold in remaining ingredients.

Yogurt Cheese

2 cups Straus Whole or Nonfat Plain Yogurt
Fresh herbs (Parsley, chives, dill - optional and your choice)
Salt
Pepper

Line a sieve with cheesecloth or clean kitchen towel, and set it over a bowl. (A coffee filter lined with filter paper can also work). Spoon in yogurt and let it drain in the refrigerator until reduced to 1 cup, about 5 hours. Mix in your favorite herbs (parsley, dill, chives, etc.) and a little salt and pepper to taste. Or keep it plain and serve with some chopped sundried tomatoes marinated in oil and herbs or kalamata olives on the side. Drizzle a little lemon juice mixed with honey on top.

Though you can do any of the above that you like, our favorite is to strain the yogurt plain, without herbs or salt and pepper, drizzle with honey and put sundried tomatoes marinated in oil and herbs on the side.

Spread on sourdough bread, serve with a side of crackers or use as an accompaniment to fresh, raw vegetables. Makes a great appetizer at parties.

Yogurt Curry Sauce

This simple sauce is delicious with just about every meal. Pour it over vegetables, chicken, couscous or pasta.

1 tablespoon Straus Organic Butter
1 tablespoon flour
one-half cup broth (chicken or vegetable)
1 cup Straus Organic Plain Yogurt (nonfat or whole)
one-half tablespoon curry powder
salt and pepper to taste

Melt butter in pan, add flour, stir in broth. Cook until it thickens, stirring constantly. Then slowly add the yogurt. Season and serve hot.

Yogurt Topping

This simple and delicious topping is wonderful over fresh fruit.

1 cup Straus Nonfat or Whole Milk Plain Yogurt
1-1/2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Mix all this together and pour over your favorite fruits. Toss gently and enjoy.