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vent the ice cream from sticking to them. Shake off water so ice crystals won’t form.
Basic Milk Shake
Yield 1 serving
lc. milk
V* c. vanilla ice cream
Flavoring
Whipped cream, sweetened
Combine milk, ice cream and flavoring; beat with mixer or in blender until foamy. Pour into chilled glass. Top with dollop of whipped cream.
Vanilla Milk Shake: Use V4 tap. vanilla for flavoring.
Honey Peanut Shake: Use 1 tablespoon honey and 1 tablespoon smooth peanut butter.
Banana Shake: Use Vi c. mashed banana for flavoring.
As you celebrate June Dairy Month, try this tempting suggestion: Cauliflower & Tomatoes
Au Gratin
Yield 6 servings.
2,c. water , , >
l Vi tap. salt
1 small head cauliflower (about 1 lb.) cut into flowerets
Vt c. fine bread crumbs
Vt tsp. celery salt
Vi tap. pepper
1 c. (4 oz.) shredded Swiss cheese
Vi c. butter, melted
3 medium tomatoes, peeled, seeded, and cut into Vi-inch strips.
In large saucepan, bring water to boil. Add salt and cauliflower; cover and return to boil. Reduce heat and cook until tender; about 12-15 minutes. Drain and set aside. In small mixing bowl, toss together bread crumbs, celery salt and pepper. Stir in Swiss cheese. Pour melted buttered over mixture and mix well. Sprinkle one-half crumb mixture over bottom of shallow, buttered, lVi qt. baking dish. Arrange cauliflower and tomatoes over crumbs. Top with remaining crumb mixture. Bake in preheated 375°F oven for 20 minutes or until cheese mixture is golden brown.
Ice Cream Freeze-Offs
Bake-off and cook-off are common words these days. Ice cream lovers should add
85.5%