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Last month was "June is Dairy Month," and where was I with dairy recipes? Out in left field, I guess. But I'm going to make up for the slip up today.

One of my favorite dairy products is cheese. One of my favorite varieties is cheddar -- mild, medium or sharp. I read an article from the American Dairy Association about cheddar and this was interesting to me: The name "cheddar" comes from the manufacturing process. Blocks of warm curds are stacked and restacked in the cheese vat for about two hours. Flattening the curds controls their moisture and texture. The flavor depends on how long the cheese is cured and aged. Cheddar that is two or three months old has a bland flavor and is labeled "mild." The cheddar labeled "medium" has been aged up to six months and is mellow bodied and smooth textured. Long aging results in a sharp, rich flavor. Both colby and Monterey Jack belong to the cheddar family of cheeses and the cheddar group is now America's most popular type of cheese.

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So, it's recipes using cheddar cheese today, starting with a casserole that you can start the night before.

CHEESE AND EGG

CASSEROLE

3 c. seasoned croutons

15 large eggs,* well beaten

2 c. milk

1 t. seasoned salt

1/2 t. pepper

3/4 t. onion powder

2 T. fresh or frozen snipped chives

1-1/2 c. (6 oz.) shredded cheddar cheese (mild, medium or sharp)

Put croutons in a 9x13 inch baking pan, sprayed with cooking spray.

In a large bowl, beat together next six ingredients; stir in cheese. Pour over croutons. Cover and chill 8 hours, stirring once. When ready to bake, uncover and stir.

Bake at 350 degrees for 35-40 minutes or until set.

*To cut down on cholesterol, use 10 whole eggs and 10 whites.

Makes 8 servings.

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CHEESY TACO CASSEROLE

1 lb. lean ground beef, browned and drained

1 small onion, diced

1/2 t. garlic powder or 1 large clove garlic, minced

1 package taco seasoning mix (1.25 oz.)

1-8 oz. can tomato sauce

1 c. "lite" sour cream

1 c. 1% cottage cheese

2 c. coarsely crushed tortilla chips

2 c. (8 oz.) shredded cheddar or monterey jack cheese

Combine beef and next four ingredients in skillet; set aside.

In a medium bowl, combine sour cream and cottage cheese; set aside.

Put half of chips in a sprayed 2-1/2 qt. baking dish. Cover chips with half of the meat mixture, then half of sour cream mixture. Sprinkle with half of shredded cheese. Repeat layers.

Bake, uncovered at 350 degrees for 30-35 minutes or until cheese melts and mixture is heated through. Makes 4-5 servings.

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VEGETABLE CHEESE SALAD

3 c. shredded cheese (cheddar, monterey jack and/or mozzarella)

1 medium cuke, peeled and diced

1 large tomato, seeded and diced

2 green onions, thinly sliced, using most of green tops

1/2 c. each green and sweet red pepper, cut in julienne strips or diced

1/2 c. sour cream

1/4 c. mayonnaise

1 T. lemon juice

1 T. lime juice

1 medium garlic clove, minced

1/2 t. each dried basil leaves, marjoram leaves, paprika and sugar

In a large bowl, combine first six ingredients.

In a small bowl, combine rest of ingredients; mixing well.

Pour over salad and stir gently. Chill for one hour. Makes 12 servings.

NOTE: This recipe is easily cut in half or serve 6.

Also, the 3 cups of cheese is a combination of two or three cheeses.

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BASIC CHEESE SAUCE

1/3 c. shredded cheddar cheese or processed cheese food

2 T. butter or margarine

2 T. flour

1/4 t. salt

1/4 t. dry mustard

couple dashes of cayenne pepper (red pepper)

couple dashes of black or white pepper

1 c. milk

In a saucepan, melt butter; stir in flour and seasonings; mixing until smooth. Gradually add milk, stirring constantly, over medium heat until sauce thickens. Cook and stir 1-2 minutes. Remove from heat; cool 2-3 minutes. Add shredded cheese, stirring until cheese is melted. Serve over cooked veggies or in casseroles. Makes about 1 c.

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Thought for the day: Make up your mind you can't do something and you're absolutely right!

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