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June is Dairy Month and today we’re going to focus on the cheese end of dairy foods.

Cheese has been one of the most popular, nutritious foods for people all over the world. Travelers from Asia are believed to have brought the art of cheese making to Europe and cheese was made in many parts of the Roman Empire when it was at its peak. Then cheese making was started in England by the Romans. During the Middle Ages from the falling of the Roman Empire until the discovery of America, as well as later, cheese was made and improved by the monks in the monasteries of Europe. Italy became the cheese making center of Europe in the 10th century. Even the pilgrims included cheese in the ship’s supplies when they made their famous voyage to America. There is so much to be said about cheese that I could go on and on, but I think we’ll get right to recipes. I’ll continue again next week with more about cheese and recipes.

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We are in the season of salads, I think. I had this salad when were in Silver Dollar City in a food court where they were serving international-type foods. It’s delicious.

GREEK-STYLE SALAD

2 medium tomatoes, cored and cut into 8 wedges each

1 medium zucchini, cut into matchstick julienne pieces

1 medium cuke, peeled and sliced

1 medium-size red onion, thinly sliced and separated into rings

1/2 lb. feta cheese, cut into 1/2-inch cubes

1-6 oz. jar marinated artichoke hearts and juice if pieces are large, cut in halves or quarters

1/4 c. red wine vinegar

freshly ground pepper

In a large bowl, combine all ingredients, mixing gently. Chill well. Serves 4-6.

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I enjoy soup for lunch any time of the year and this recipe is so quick to make.

BEER CHEESE SOUP

1 lb. cheddar spread (not Cheez Whiz but cheese that comes in a plastic container or velveeta will work, too)

1 pkg. knorr swiss oxtail soup mix

1 pkg. french onion soup mix

6 oz. beer (half of a 12 oz. can)

4 c. hot water

In a large saucepan or Dutch oven, combine soup mixes and water; bring to a boil stirring constantly until thick. Lower heat and simmer for 15 minutes. Add cheese and beer, stirring until cheese is melted. Heat until hot, but do not boil. Serves 12 one cup servings. This soup may be frozen.

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Are you having friends over and would like something to snack on besides something sweet? This is great. You can make the ingredients ahead of time to have ready to put together.

NACHO PLATTER

1-12 oz. can refried beans

1/2 lb. lean ground beef, browned and any fat drained off

1-1/2 t. chili powder

1/2 t. salt, optional

1/2 c. diced onion

2 T. chopped jalapeno pepper

one half 1 lb. bag of nacho chips or Doritos

1 c. finely shredded cheddar cheese

1/2 c. finely shredded Monterey Jack cheese

2 c. shredded lettuce

1 medium tomato, diced (can use halved cherry or grape tomatoes)

1/2 to 1/3 c. sliced black olives

sour cream or guacamole (optional)

Heat refried beans in saucepan, until hot, over low-medium heat. On a pizza pan or large glass plate put beans in center, making an 8-inch circle. Combine beef and seasonings; topping beans with ground beef, onion and pepper.

Arrange chips (half the bag) around mixture; sprinkle cheeses over all. heat in 350 degree oven until cheese melts* (about 10 minutes). Garnish with sour cream or guacamole. Serves 4.

*You may also heat in the micro for a couple minutes or until cheese melts. Be sure to use a glass plate.

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When I worked in HomeCaring I made these potatoes for one of my clients. You can make three or four and either refrigerate up to four days or freeze them for part of a meal another time. They are great for anyone, but especially so for people who live alone.

CHEESEY BAKED POTATOES

4 medium-large baking potatoes (russets)

1 T. butter or margarine

1/3 c. shredded cheddar cheese, sharp cheddar or colby-jack cheese

four 1/4-inch slices cheddar (or any of the above) chunk cheese

Bake potatoes at 400 degrees for 50-60 minutes or until done.

Slice potato the long way almost through. Gently spread potato open and scoop out pulp into a medium bowl. Add butter and shredded cheese and mix with mixer until lumps are gone. Refill skins with mixture and place one slice of cheese on top, pressing down slightly.

Heat in 350 degree oven until potato is hot and cheese starts to melt, about 10 minutes.

To store fixed potatoes, let cool completely and slip into plastic bag or a plastic container and refrigerate or freeze. If freezing, let thaw and reheat in micro or oven. (oven: 15 minutes or until hot; micro on 50 percent for 3-4 minutes).

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Thought for the day: Swallow your pride occasionally––it’s non-fattening.

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