Susan Allen, our Dairy Max friend, reminded me recently that June is Dairy Month. In honor of that fact we’re going to be including some great dairy recipes this month.

This week Susan has sent us a recipe that features both beef and cheese:

Makes 8

Ingredients
1 can reduced fat refrigerated crescent rolls
8 slices lean deli beef
8 Sticks reduced fat string cheese, cut into 4 pieces each
2 green bell peppers, sliced
2 medium whole fresh tomatoes, sliced, drained, and patted dry
8 fresh medium mushrooms, sliced
8 green lettuce leaves, shredded
2 tablespoons flour for work area
1 teaspoon poppy seeds

Let’s Get Rolling!
Preheat oven to 375 degrees F
1. Unroll each crescent roll on a lightly floured work area. Turn to coat each side of roll.
2. Top with 1 slice of beef then add 4 small chunks of string cheese. Equally divide the sliced green bell peppers, sliced tomatoes, and sliced mushrooms between the 8 crescent roll dough cut-outs.
3. Roll–up each one from the widest end side jelly roll style and form into a straight horn shape.
4. With a pastry brush, coat the top side of each roll-up lightly with water and sprinkle with poppy seeds
5. Place each horn 2 inches apart on a foil-lined sheet pan sprayed with non-stick spray.
6. Bake 12 -15 minutes until golden brown and puffy. Remove from oven, cool 1 minute, and equally top each with shredded lettuce.

Recipe adapted by Barbara Beery for Dairy Max. From the FAIRIES Cookbook
Text copyright ©2008 by Barbara Beery, reprinted with permission of Gibbs Smith.

Nutrition Facts
Serving Size (184g)
8 Servings
% Daily Value
Calories 230
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 650mg 27%
Total Carbohydrate 19g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 15g
Vitamin A 45%
Vitamin C 50%
Calcium 20%
Iron 10%

Pecan Pie

Many of us grew up eating homemade pies but really don’t have a clue how to make one ourselves. This week Kitchen Kimberly offers one of her original recipes for homemade pecan pie.

Ingredients:

3 large eggs
1 c. Griffin’s Original Syrup
½ c. granulated sugar
4 tbsp. butter, melted and cooled
1 tsp. vanilla extract
1 c. chopped Oklahoma pecans
Pecan halves for garnish, if desired
1 Deep Dish Pie Crust

Instructions:

Preheat oven to 400 degrees. Place pie crust in pan on a foil-lined baking sheet.

In a large mixing bowl, beat eggs slightly. Add Griffin’s syrup, granulated sugar, butter and vanilla; blend well. Stir in the chopped pecans, and pour mixture into pie crust. If desired, arrange additional pecan halves in a decorative fashion over pie filling.

Place a foil sleeve over edges of pie crust to prevent over-browning during baking. Bake for 10 minutes at 400 degrees, then lower oven temperature to 325 degrees and bake for an additional 20 minutes with the foil sleeve in place. Then, carefully remove the foil sleeve (I use tongs) and continue baking at 325 for another 20 minutes or until pie is set.

Allow pie to cool completely at room temperature, and then store in refrigerator. Enjoy!

Kitchen Kimberley’s Tips:

No time to bake? Try a delicious Field’s Pecan Pie…it’s Made in Oklahoma! Simply thaw, and enjoy this scrumptious pie! Visit their website for more information: www.fieldspies.com

· Serve this scrumptious pie with plenty of Hiland cream, whipped and sweetened to your taste. Enjoy!