Food & Wine

<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, April 23, 2008 Dairy Ambassador contenders share their favorite recipes By Judyrae Kruse Herald Columnist It's spring now. Winter has ended and so we have spring. Right? Make that an iffy maybe. Still, not only is it indicated on all calendars, it's supposedly an actual, factual fact. Official. Spring. And we know that how? Well, certainly not by the apparently never-ending snow in the air and snow on the ground. No, our only sure and certain knowledge of this seasonal happening, this particular year, is because -- regular as clockwork -- each and every spring for the past 50-plus years, the Snohomish County Dairy Women choose and then crown a new Dairy Ambassador. And so they have, at the annual Coronation Banquet held this past Saturday evening at the Camano Island Community and Senior Center on Camano Island. By now, the new Dairy Ambassador has obviously already assumed the role and is wearing the crown. But which of the four young women originally seeking to represent the dairy industry for 2008-09 has been honored with this coveted title? To tell would be putting the cart before the horse, wouldn't it? So before we actually name THE name, let's meet each of the competitors, one by one, starting with Melissa Cook. A junior at Snohomish High School, she is the daughter of Paul and Kristin Cook, and shares with us a dandy new fondue that's a departure from the norm. Melissa notes the recipe (a crockpot whipper-upper designed to go with not just the traditional bread dipper, but a variety of fresh veggies as well) was originally a "Gramma-made'' favorite of hers and her sister Annalise's, too. Next, when you're in the market for a satisfying side dish, look no further than this must-try spuddy specialty that's a favorite dish not only of Stanwood High School junior Katie Nickels, but also of her mother and grandmother. She is the daughter of Jerry Nickels and Heidi Montoya. And last but not least today, Kalynn Marie Morcom gives us the how-to for a calorie-conscious but nonetheless lip-smacking-good peach of a frozen dessert. The daughter of Ronald and Mary Ann Morcom, she is a junior at Arlington High School. Kalynn says her mom used to make ice cream, but this recipe is easier and the family really likes it. Melissa's favorite cheesy fondue 1 can cheddar cheese soup 1 small container French onion dip 1 cup shredded sharp cheddar cheese 1/2 teaspoon dry mustard 2 dashes cayenne pepper 1 loaf sourdough or French bread, cut into dipping-size chunks Fresh raw veggies such as asparagus, carrots, celery, broccoli and cauliflower, cut in dipping-size pieces In a small crockpot, combine the soup, onion dip, cheese, dry mustard and cayenne pepper. Mix well, cover pot and heat until cheese is melted. Serve with the bread and vegetables. Cheesy garlic mashed potatoes 4-6 large potatoes Boiling water 3/4 cup milk 1/4 cup sour cream 1/2 cube (1/4 cup) butter 1 cup grated cheddar cheese 1 tablespoon minced garlic Peel potatoes and place them in a pot of boiling water. Boil until a fork will slide through the potatoes. Drain off water and add the milk, sour cream and butter. Mash the mixture until it reaches your texture preference. Stir in the cheese and garlic, mixing well, and serve immediately. Makes 4 to 6 servings. Five-minute frozen peach yogurt 1 bag (20 ounces) frozen unsweetened peaches 1 container (8 ounces) plain low-fat yogurt 1 tablespoon fat-free milk 1 cup powdered sugar 1 tablespoon fresh lemon juice 1/8 teaspoon almond extract Let frozen peaches stand at room temperature for 10 minutes. In a food processor with knife blade attached, process peaches until they resemble finely shaved ice, occasionally scraping down the side with a rubber spatula. With processor running, add yogurt, milk, powdered sugar, lemon juice and almond extract. Process until mixture is smooth and creamy, occasionally scraping down the side. Serve immediately. Makes 4 cups, about 8 servings. The next Forum, featuring Andrea Neff, the fourth contender for the title of Dairy Ambassador, and her recipes for berry cheesecake and chicken enchiladas, will appear in Friday's Time Out section.

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