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Since we’re still in the month of June, as is “June is Dairy Month,” I’d like to do something in the dairy line again––as in butter!

The dairy farmers are going to love me for this article and that’s good. I was raised on a farm, making homemade butter in a churn and there’s nothing quite like a real butter spread. We American consumers have fallen in love again with real butter. According to the USDA more than 55 percent of American households now buy butter, compared to only 45 percent who buy margarine.

One of the reasons for butter’s comeback is butter simply performs better than margarine in baking and cooking, as well as spreading. Butter has always been the gold standard of tablespreads. Cooks in homes, restaurants and institutions have rediscovered that butter not only out-performs other spreads, but makes other foods taste better, too. It has a reliable consistency, unlike other spreads which have a high water content and do not do well when heated or used in cooking.

If you haven’t done it, melt 1/4 cup spread in a see-though container, let it sit a minute and you’ll see the water under the layer of yellow. You can’t make butter better, but you can make better things from butter. Yes, I understand that for those who have health restrictions, other spreads are often recommended, so do follow your doctor or nutritionist’s advice.

So, if you’re not a butter eater, you may want to substitute margarine in these recipes for today, but I won’t guarantee the outcome will be the same.

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I am hooked on pasta, carbs and all, and this is a great side-dish to serve with any kind of meat or fish.

FRESH VEGGIES WITH PASTA

8 oz. uncooked fettuccini, cooked according to package directions and drained

1/4 c. butter

1 c. broccoli florets

1c. carrots, sliced 1/4-inch

1 c. sliced, fresh mushrooms

1/2 c. diced onion

1/2 t. minced fresh garlic

1 t. dried basil leaves

1/2 t. salt

1/4 t. coarse ground pepper or cracked pepper

1-1/2 c. shredded mozzarella cheese

While the pasta is cooking, melt butter in a large skillet. Add next five ingredients. Cook over medium heat, stirring occasionally, until veggies are crisply tender (4-5 minutes). Stir in seasonings; add fettuccini and cheese. Continue cooking, stirring occasionally until cheese is melted (3-5 minutes). Serves 6.

NOTE: You can use any combination of veggies you wish, such as zucs, summer yellow squash, julienne cut red, yellow or green sweet pepper––go for it!

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The kids are home from school now and if I remember correctly, they’re always looking for something to eat or emptying the cookie jar. Set the ingredients for these snacks on the counter, with instructions (this article), and have them “make their own.”

CHINESE CRUNCHIES

1/4 c. butter

1/4 c. chunky-style peanut butter

1/4 c. honey

1/2 t. cinnamon

1-6 oz. package (about 2-1/2 c.) chow mein noodles

1 c. raisins

In a 3 qt. saucepan, combine first four ingredients. Cook over medium heat, stirring occasionally, until melted and just starts to bubble (2-3 minutes). Boil one minute, stirring constantly. Stir in noodles and raisins until completely coated.

Spread on waxed paper (or drop by tablespoonfuls) onto waxed paper; chill.

If spreading, break into pieces and store in airtight container in the fridge. Makes six cups.

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My mouth is watering thinking about how good this vegetable dish is and how easy it is to make in a matter of 20 minutes from start to table.

HONEY ORANGE CARROTS

1/4 c. butter

3 c. (6 medium) carrots, cut into thin julienne strips (2-1/2x1/8 inches)

1 T. honey

1 t. fresh grated orange peel

1/4 t. salt

In a 2 qt. saucepan melt butter. Add rest of ingredients. Cover; cook over medium heat for 10-15 minutes or until carrots are crisply tender.

NOTE: I use the small cutter of my french fry cutter to cut the strips (which will be a little bigger than the recipe says) and cook 2-3 minutes longer. Makes six 1/2 cup servings.

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Are you a chocolate lover? Then you must make this pie but you’ll need to share as it’s so rich.

FRENCH SILK CHOCOLATE PIE

1 baked 9-inch flaky pie crust or an 8-inch graham cracker crust

3-1 oz. squares unsweetened chocolate

3/4 c. butter (1-1/2 sticks) no substitutes

1-1/4 c. sugar

1-1/2 t. vanilla

1-1/2 t. creme de cocoa (optional)

3 pasteurized eggs (I use fresh regular eggs––have for years and I’m still here.)

Melt chocolate in double boiler or in micro. Cool.

Cream butter in large bowl of electric mixer. Add sugar slowly and beat until mixture is light and smooth. Add chocolate, vanilla and creme de cocoa, beating till smooth. Add eggs, one at a time, beating a full four minutes after each addition, scraping the side of the bowl often.

Pour filling into cooled pie crust and chill in fridge 3-4 hours. Top with a dollop of whipped topping if you wish. Don’t forget to share.

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Thought for the day: “The future belongs to those who are willing to work for it.” This little tidbit is meant for the graduates in our area. I should have passed it along earlier but it slipped past me since we don’t have anyone graduating this year. The string of grandchildren graduating will start in a couple of years for us.

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