A Taste of Pennsylvania Cookbook
A Taste of Pennsylvania Cookbook A Taste of Pennsylvania Cookbook
WEIS DAYComfort Food Makeoverfeaturing Broccoli-Cheddar Souppresented by Beth StarkRegistered Dietitian, Weis MarketsPrep Time: 15 minutesBake Time: 20–25 minutesYields: 5 servings (1 cup each)In a large saucepan over medium heat,sauté butter spread and onion until onionis tender, about 4 minutes. Add flour andcook, stirring for 2 minutes. Gradually stirin broth and evaporated milk.Add broccoli and bring to a simmer untilbroccoli is tender, about 5 minutes. Reduceheat to low and stir in shredded cheese,grated Parmesan cheese, mustard, cayennepepper, nutmeg and black pepper.Cook, stirring occasionally for 10 minutesuntil soup has thickened; serve.DAIRYSPOT.COM HEALTHY TIPSometimes healthier eating is as simpleas swapping an ingredient or two. Totake advantage of the nine nutrientspacked into dairy foods, substitutereal dairy foods (like milk, yogurt andcheese) whenever a recipe calls forimitation dairy foods. To boost calcium, any time arecipe calls for water, add fat-free milk instead. Todecrease fat and increase nutrients, substitute plainyogurt for sour cream, pour fat-free evaporated milkinstead of cream in coffee, and spread ricotta cheesein place of cream cheese.1 Tbsp. Weis Quality BestThing Since Butter Spread1⁄2 cup onion, chopped2 Tbsp. Weis QualityAll-Purpose Flour1 1 ⁄2 cups 50% reducedsodiumbroth1 (12-oz. can) Carnation ®Lowfat 2% Evaporated Milk3 1 ⁄2 cups Weis QualityBroccoli Florets, thawed¾ cup Cabot ® 75% SharpExtra Light Cheddar Cheese,shredded1⁄2 cup Cabot ® New YorkExtra Sharp CheddarCheese, shredded2 Tbsp. Weis Quality GratedParmesan Cheese1 tsp. Weis Quality StoneGround Dijon Mustard1⁄4 tsp. cayenne pepper1⁄4 tsp. grated nutmegBlack pepper to tasteWINE PAIRING Long Trout Plethora (Pinot Noir)27
WEIS DAYButternut ParmesanPasta Toss1 lb. Weis Qualitythin spaghetti1⁄3 cup Weis Quality sourcream1 cup grated Weis QualityParmesan Cheese2 (16 oz.) jars of Weis FiveStar Butternut SquashPasta Sauce1⁄8 tsp. grated or groundnutmeg (optional)Fresh parsley sprig forgarnishpresented by David TaddeiExecutive Assistant Chef, DelGrossoPrep Time: 30 minutesYields: 6 servingsCook spaghetti according to packagedirections.While pasta is cooking, heat Weis FiveStar Butternut Squash Pasta Sauce overmedium heat until heated through, stirringoccasionally.Add sour cream, Parmesan cheese andnutmeg (if desired) to sauce and stirthoroughly until well blended.After draining the cooked pasta, pour sauceover pasta and mix until well coated.Top with fresh parsley to garnish and serve.DAIRYSPOT.COM HEALTHY TIPCheese is nutrient-packed. Though itprovides only 5% of the calories in theU.S. diet, it offers these nutrients: 28WINE PAIRING Red Shale Ridge Vidal
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- Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
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- Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
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- Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
- Page 40 and 41: PORK DAYSautéed Medallions of Pork
- Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
- Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
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- Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
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WEIS DAYComfort Food Makeoverfeaturing Broccoli-Cheddar Souppresented by Beth StarkRegistered Dietitian, Weis MarketsPrep Time: 15 minutesBake Time: 20–25 minutesYields: 5 servings (1 cup each)In a large saucepan over medium heat,sauté butter spread and onion until onionis tender, about 4 minutes. Add flour andcook, stirring for 2 minutes. Gradually stirin broth and evaporated milk.Add broccoli and bring to a simmer untilbroccoli is tender, about 5 minutes. Reduceheat to low and stir in shredded cheese,grated Parmesan cheese, mustard, cayennepepper, nutmeg and black pepper.Cook, stirring occasionally for 10 minutesuntil soup has thickened; serve.DAIRYSPOT.COM HEALTHY TIPSometimes healthier eating is as simpleas swapping an ingredient or two. Totake advantage <strong>of</strong> the nine nutrientspacked into dairy foods, substitutereal dairy foods (like milk, yogurt andcheese) whenever a recipe calls forimitation dairy foods. To boost calcium, any time arecipe calls for water, add fat-free milk instead. Todecrease fat and increase nutrients, substitute plainyogurt for sour cream, pour fat-free evaporated milkinstead <strong>of</strong> cream in c<strong>of</strong>fee, and spread ricotta cheesein place <strong>of</strong> cream cheese.1 Tbsp. Weis Quality BestThing Since Butter Spread1⁄2 cup onion, chopped2 Tbsp. Weis QualityAll-Purpose Flour1 1 ⁄2 cups 50% reducedsodiumbroth1 (12-oz. can) Carnation ®Lowfat 2% Evaporated Milk3 1 ⁄2 cups Weis QualityBroccoli Florets, thawed¾ cup Cabot ® 75% SharpExtra Light Cheddar Cheese,shredded1⁄2 cup Cabot ® New YorkExtra Sharp CheddarCheese, shredded2 Tbsp. Weis Quality GratedParmesan Cheese1 tsp. Weis Quality StoneGround Dijon Mustard1⁄4 tsp. cayenne pepper1⁄4 tsp. grated nutmegBlack pepper to tasteWINE PAIRING Long Trout Plethora (Pinot Noir)27
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