Noris Dairy

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Buttermilk Fried Chicken

Ingredients:

1 whole chicken cut into 8 pieces
(for a healthier option choose 8 boneless, skinless chicken breasts)
1 pint Noris Dairy Nonfat Buttermilk
2 cups all purpose flour
2 tablespoons salt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon fresh ground pepper
1 tablespoon italian seasoning
Oil (peanut oil is best but any vegetable oil will do)

Directions:

Place chicken in a glass or plastic container. Smother chicken with buttermilk coating all sides. Cover with saran wrap and place in refridgerator for at least 30 minutes.

In a good sized bowl mix all dry ingredients together.

Heat 3/4 - 1 cup of oil on medium heat in a large skillet.

Dredge chicken in flour mixture and carefully place in hot oil.

Cook until golden brown - Darkmeat with bones 10-14 minutes, Whitemeat with bones 6-10 minutes, Whitemeat Boneless 5-9 minutes.

Buttermilk Mashed Potatoes

Ingredients:

Salt
Fresh ground pepper to taste
3 pounds peeled potatoes cut into 1 1/2 inch cubes
1/2 cup Noris Dairy Milk
1/2 cup Noris Dairy Unsalted Butter
1 cup Noris Dairy Nonfat Buttermilk

Directions:

Bring 4 quarts of water and 1 tablespoon of salt to a boil. Add potatoes and bring water back to a boil. Simmer uncovered for 10-15 mintues, until the potatoes are tender (Do not overcook potatoes as they will become very starchy and elastic).

In a small saucepan heat the regular milk and butter at medium heat. (Do not boil).

Drain potatoes. In a large bowl add potatoes and hot milk and butter mixture. With a hand masher, begin mashing potatoes. Add buttermilk to potatoes until creamy. Salt and Pepper to taste.

Green Bean Casserole

1 Large bag frozen green beans thawed
2 tablespoons Noris Dairy Salted Butter
½ cup chopped onion
2 cups sliced mushrooms
1 can cream of mushroom soup
1 cup Noris Dairy Cream
1 cup Noris Dairy Mild Cheddar cheese
1 can fried onions

In a skillet, melt butter and cook onions for 2 minutes.  Add mushrooms and cook until golden.  Stir in soup and cream.  Bring to a simmer.  Stir in cheddar cheese.  Season with salt and pepper.  Stir in green beans and toss to coat.  Transfer to a buttered casserole.  Top with fried onions and bake for 30 minutes.

Confetti Fun Dip (Great for Veggies or Chips)

1 Cup Noris Dairy Sour Cream
½ cup Mayonnaise
½ cup Grated Parmesan Cheese
½ cup finely chopped green pepper
½ cup finely chopped red pepper
½ teaspoon garlic powder

Mix all ingredients; cover. Refrigerate until ready to serve. Garnish with additioanl 1 teaspoon chopped peppers, if desired. Serve with veggies, chips and your favorite crackers.

Hot Cheddar Apple Dip

¼ cup firmly packed brown sugar
¼ teaspoon ground cinnamon
1 red apple & 1 green apple finely chopped
½ cup coarsely chopped walnut pieces
1 (8 ounce) package cream cheese
1½ cups Noris Dairy Sharp Cheddar Cheese shredded
½ cup Noris Dairy Sour Cream

Preheat oven to 375 degrees. Combine brown sugar and cinnamon in medium bowl. Add apples and walnuts; toss until evenly coated.

Mix cream cheese and Noris Sharp Cheddar Cheese in medium bowl. Add sour cream; stir until well blended. Spread into 9-inch pie plate; top with apple mixture.

Bake 20 minutes or until heated through. Serve with crackers.

Broccoli Crawfish Cheese Soup

6 cups chicken broth
4 cups fresh chopped broccoli
¼ cup chopped onion
¼ cup Noris Dairy Butter
1 tablespoon miced garlic
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
2 cups Noris Dairy Whole Milk
4 tablespoons cornstarch
½ cup water
8 ounces Noris Dairy Medium Cheddar Cheese shredded

In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saute the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saue another 5 minutes and add to the broccoli and broth.

In a seperate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.

Butternut Squash Soup with Apples and Smoked Cheddar

2 tablesppons extra-virgin olive oil
1 medium onion, halved and thinly sliced
¾ cup apple cider
1 pound butternut squash - peeled, seeded and cut into 1 inch pieces.
4 ½ cups chicken stock or low-sodium broth
½ cup Noris Dairy Cream
salt and freshly ground pepper to taste
2 tablespoons Noris Dairy Unsalted Butter
1 apple cut into 1/2 inch pieces.
½ cup Noris Dairy Smoked Cheddar Cheese coarsely shredded
diced chives for garnish

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.

In a blender, puree the soup in batches. Return the soup to the saucepand and stir in the Noris Dairy cream. Season with salt and pepper and keep warm.

Heat a medium skillet. Add the Noris Dairy Unsalted butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.

Ladle the soup into bowls, garnish with the Noris Dairy Smoked Cheddar, sauteed apples and chives.

Baked Potato Soup

1 pound baking potatoes, cut into cubes
1 can fat-free reduced-sodium chicken broth
1 cup Noris Dairy Milk
3 slices bacon, cooked crumbled and divided
1 cup Noris Dairy Medium Cheddar Cheese shredded and divided
2 tablespoons sliced green onions divided
¼ cup Noris Dairy Sour Cream

Place cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2 ½ min. Add broth and Noris Dairy milk to bowl; stir. Mocrowave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher.

Reserve 2 Tbsp. each of the bacon and Noris Dairy Medium Cheddar Cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, Noris Dairy Medium Cheddar Cheese and onions to soup.

Serve topped with reserved bacon, cheese, onions and sour cream.

Spinach Quiche

1 pastry for a 1-crust 9 inch pie
2 cups Noris Dairy Sharp Cheddar Cheese Shredded
2 tablespoons flour
1 (10 ounce) package frozen chopped spinach, cooked, well drained
1 cup Noris Dairy Milk
2 Noris Dairy Eggs, lightly beaten
3 slices bacon, crisply cooked, crumbled
½ teaspoon salt
1 dash pepper

Preheat oven to 350 degrees. Roll pastry to 12-inch circle on lightly floured surface. Place in 9-inch pie plate. Turn under edge.

Toss Noris Dairy Sharp Cheddar Cheese with flour in medium bowl. Add spinach, Noris Dairy Milk, Noris Dairy Eggs, bacon and seasonings; mix well. Pour into pastry shell

Bake 1 hour or until set.

Note: For a twist on this classic add your favorite breakfast meat during step two, our favorite are fresh sausage or ham or you can try this with one of our many flavored cheddars.

Chocolate Yogurt Cake

2/3 cup Noris Dairy Plain Yogurt
6 tablespoons Noris Dairy Milk
½ tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
½ cup unsweetened cocoa powder
½ cup Noris Dairy Butter, softened
1 cup light brown sugar
3 Noris Dairy Eggs
2/3 cup soft dried apricots
4 tablespoons orange juice
2/3 cup Noris Dairy Cream
2 tablespoons maple syrup
4 tablespoons apricot jelly
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1¼ cup Noris Dairy Sour Cream
Chocolate curls and Confectioners' Sugar for garnish

Preheat overn to 350 degrees. Grease two 8-inch round cake pans. Dust with flour.

In a bowl, beat together the Noris Dairy yogurt, Noris Dairy milk, and lemon juice. In another bowl, sift together the flour, baking powder, baking soda, salt, and cocoa.

In a large bowl, beat together the Noris Dairy butter and brown sugar until pale and fluffy. Gradually beat in the Noris Dairy eggs, 1 at a time, beating well after each addition. Alternately fold in the flour and yogurt mixtures.

Divide the batter evenly between the pans. Bake until a toothpick inserted in the centers comes out clean, 30 minutes. Cool completely in the pans.

To prepare filling, heat the apricots and orange juice in a saucepan until the apricots swell. Cool completely, then drain.

Whip the Noris Dairy cream until soft peaks form. Slice each cake in half horizonatally to make 4 layers.

Spread the whipped cream over 2 cake layers. Sprinkle the apricots and maple syrup. Spread the apricot jelly over the remaining 2 cakes. Put one cream topped cake on a serving plate. Top with a jelly layer, then another cream layer and finally the remaining jelly layer.

To prepare the frosting, melt the chocolate in a heatproof bowl se over a pan of simmering water. Fold in the Noris Dairy sour cream. Spread over the top and sides of the cake. Garnish with chocoalte curls and dust with confectioners' sugar.

Yogurt Pie

2 (6 ounce) Noris Dairy yami yogurt (in your favorite flavor)
1¼ cup Noris Dairy Cream
1 (6 ounce) Graham Cracker Pie Crust

In a mixing bowl beat Noris Dairy Cream until peaks form and stay. Gently stir in yogurt until well blended.

Spoon into crust

Freeze 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.