The following recipes are from young women from around the county who competed to become the Snohomish County Dairy Ambassador. To enter the competition, the young women had to submit recipes made with dairy products.
Here they are:
Margherita penne
Alex Alldredge, Monroe High School
12 ounces penne pasta
2 tablespoons butter
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
2 tablespoons all-purpose flour
2 1/2 cups milk
2 cups cherry tomatoes, cut in half
1/2 cup grated Parmesan cheese, with more for sprinkling on each plate
12 small bocconcini (mozzarella balls)
1/2 cup fresh basil leaves, thinly sliced
In a large pot of boiling salted water, cook pasta for about 11 minutes or al dente, according to package directions.
Meanwhile, in a large pot, melt butter over medium heat. Add garlic, thyme, salt and hot pepper flakes. Cook 1 minute. Sprinkle with flour; cook, whisking for 1 minute. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thick. Stir in tomatoes and Parmesan.
Drain pasta and return to pot. Pour in sauce. Toss, stirring 1 or 2 minutes over medium heat to coat the pasta. Stir in the bocconcini, basil and salt. Serve with grated Parmesan.
Great Grandma Nona’s lemon chess pie
Becca Bartelheimer, Snohomish High School
2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 eggs
1/4 cup melted butter
1/4 cup milk
1/4 cup lemon juice
2 tablespoons grated lemon zest and rind
Preheat oven to 375 degrees.
Combine sugar, flour, cornmeal, eggs and butter; stir thoroughly.
Add milk, lemon juice and zest; blend together and pour into an unbaked pie shell
Bake for 40 minutes.
Janet’s no-bake peanut butter bars
Eryn Byrd-Peterson, Monroe High School
1/3 cup melted butter
3/4 cup of peanut butter
1/3 cup chocolate chips
1 cup powdered sugar
1 2/3 cups graham cracker crumbs
1/2 teaspoon vanilla
Mix together and firmly pat into an 8-by-8-inch pan.
Melt 6 ounces chocolate chips, then stir in 2 tablespoons of peanut butter
Spread chocolate and peanut butter mixture on the graham cracker mixture
Let cool.
Heavenly chocolate berry pie
Allyson Carothers, Monroe High School
Shell
1 1/4 cup graham cracker
3 tablespoons sugar
1/3 butter
Filling
1 cup semi-sweet chocolate morsels
8 ounces cream cheese, softened
1/4 cup brown sugar
1/2 teaspoon vanilla
1 cup whipped cream
1 pint fresh strawberries.
1 teaspoon shortening
Combine the shell ingredients and cook at 325 for 10 minutes. Set aside to cool.
Melt the chocolate morsels using a double boiler, save 2 tablespoons.
Beat the cream cheese until light and fluffy.
Add the brown sugar, the chocolate, the vanilla and mix well.
Fold in whipped cream.
Spread in the pie crust.
Slice the strawberries, place on top of pie mixture.
Add the shortening to the remaining chocolate, heat up in double boiler.
Drizzle the remaining chocolate with shortening on top.
Queso fresco
Janneylee Ceja, Arlington High School
1/2 gallon buttermilk
1/2 gallon whole milk
4 drops rennet
2 teaspoons salt
Pour milk into a large pan and allow to attain room temperature. Using a bain-marie, (double boiler) slowly heat to 89 degrees. Once it reaches this temperature, add the rennet and salt and mix well. Let it sit for one or two hours to let the curd set.
Cut the curds into 1-inch cubes. Raise temperature to 104 degrees and leave the curds for 15 minutes.
Drain the curds into a cheese cloth. Twist the cheese cloth so the curds form a ball and squeeze out the whey.
Open cheesecloth and roll the cheese onto a plate and store in the refrigerator. Shape cheese if desired, using a cheese mold.
Scalloped potatoes
Kaitlyn Meissner, Stanwood High School
8 potatoes
7 tablespoons butter
3 cups milk
2 cups cubed cheddar cheese
1/2 cup flour
1/2 teaspoon garlic powder
Thinly slice potatoes and layer in a glass dish.
Pour 1/2 cup milk, 4 tablespoons butter and the garlic powder over the potatoes.
Microwave until potatoes are soft, but not fully cooked.
Make the white sauce. Mix 3 cups milk, 3 tablespoons butter and the flour and heat until sauce is at a slow boil and gets thick. Add the cheese cubes and pour the white sauce over the potatoes.
Bake at 350 for 30 minutes.
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