Throughout the month of June in celebration of National Dairy Month,

The Cottonwood County American Dairy Association and KDOM are gathering recipes live on 1580 AM and 103.1 FM.  Everyone that submits a recipe will be eligible to win a prize basket that will be given away on June 28th.

Be sure to thank the sponsors that help make this contest possible:  The Cottonwood County American Dairy Association, The Seed Center, Federated REA, Country Pride Cooperative Services, Hometown Sanitation, GDF Enterprises and HyVee.

To submit a recipe, call the KDOM morning show weekday mornings between 9:00 and 9:30.  (507) 831-3908.

CHECK OUT OUR SUBMITTED RECIPES BELOW:

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CORN CASSEROLE:
Submitted by- Marion Torkelson

Ingredients:

1 pack Jiffy Corn Bread mix
8 oz sour cream
1 stick of butter- melted
1/4 cup of sugar
2 eggs
1 can Cream Style Corn (do not drain)
1 can of Kernel Corn (drained)

Instructions:
Mix in a bowl put in a quart and a half casserole dish and bake at 350 degrees for 45 min.

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CUSTARD RHUBARB DESSERT 
Submitted by- Marcia Edwards

Crust :
1 cup of flour
6 tablespoons of butter
Pinch of salt

Meringue:
8 cups of cut up rhubarb
1 1/2 cups of sugar
2.5 TBL of flour
3 beaten egg whites
3/4 cup half & half or milk

Instructions:
Mix ingredients for crust and pad into a greased 9x 13 pan and bake at 325 for 7-8 minutes.
Combine ingredients for meringue and put that on the cooked crust.

Bake that at 350 for 35 minutes. Beat three (room temperature) egg whites with three tablespoons of granulated sugar and spread on top of rhubarb.
2nd option: sprinkle sugar and cinnamon mix on meringue and bake until golden brown

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SOUR CREAM AND ONION DIP
Submitted by- Judy Doden

Ingredients:

1 8 oz package cream cheese softened
1/2 cup sour cream
1 tsp onion powder
1/2 tsp salt
1/4 tsp dried dill (optional)

Instructions:
In a medium mixing bowl, beat cream cheese until smooth and fluffy. Stir in the sour cream , onion powder, salt and dill (optional). CHILL one hour before serving.  Serves 12 

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RHUBARB DREAM BARS
Submitted by- Gale Rogers of Heron Lake

Crust:

2 cups flour
3/4 cups powdered sugar
1 cup of butter
Form a crust into a 9×13 pan and bake at 350 degrees for 15 minutes.

Filling :

4 Beaten Eggs
4 Cups of rhubarb
2 Cups of sugar
1/4 cup of flour
1/2 tsp of salt

Mix all filling ingredients together and put on top of the crust. Bake at 350 for 40-55 minutes.

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RHUBARB DUMP DESSERT

Submitted by- Marleen Peterson

Ingredients:

1 dry white cake mix

6 cups of chopped rhubarb

1 cup sugar

1 pint whipping cream (not whipped use as liquid)

Instructions:

Mix cake mix as directed and put into a greased 9×13 pan.  Add in the rhubarb, sugar and cream liquid. Bake at 350 for 50-60 minutes.

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BANANA BREAD:
Submitted by- The Ghost of Donations Past

Ingredients:

2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup butter
2 eggs
1 cup of bananas (about 3)
1 tsp lemon juice

Instructions:
Combine first five ingredients in a bowl. Cut in the butter with a pastry blender till very fine. Push flour mixture aside. Break eggs in middle and beat with a fork.  Combine banana and lemon juice then add to beaten eggs. Using fork stir liquid and dry ingredients until blended.  Pour into greased and floured loaf pan. Sugar the top.  Bake at 350 for 1 hour or 1 hour and 10 minutes.    (makes one loaf)

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WILD RICE CHEESE SOUP

Submitted by- Jerry Hempeck

Ingredients:

1 cup wild rice cooked in chicken broth for 40 min (drain)
2 cans of cream of potato soup
2 pints of half and half
2 cups of shredded cheese (your choice)
4 TBLS of diced onions
9 slices of bacon fried crisped and broken up

Instructions:
Heat all ingredients in a crock pot and cook on low until blended

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ZUCCHINI CASSEROLE

Submitted by- Barb Wessels of Bingham Lake

Ingredients:

2 cups of chopped zucchini
½ cup chopped onions
1 box cornmeal stuffing mix
1 can cream of chicken soup
8 oz sour cream
1 can sliced water chestnuts
1 stick of butter

Instructions:
Sautee onions and zucchini in a little bit of the butter. Melt remaining Butter and pour over stuffing.
Stir all ingredients together (save some stuffing to sprinkle on  top)
Bake at 350 for 35 minutes.
Added Option: you can add a can of chicken if you so choose

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FIVE-MINUTE KEY LIME PIE

Submitted by-  Susan Swenson

Ingredients:

¼  cup  water
1- box lime jello
2- 6oz containers of lime pie yogurt
1- 8oz tub whipped topping
1- Pre-made Graham Cracker pie crust

Instructions:
Boil ¼ cup of water and add jello stir till dissolved. Once desolved add containers of yogurt and mix together. Fold in whipping cream. Once all combined put into the crust.
Chill 4 hours or until it sets.

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EGG BAKE

Submitted by-  Brian Naylor

Ingredients:

1 dozen eggs
1 cup heavy cream
4 cups shredded cheddar jack cheese
1 green pepper (diced)

1 onion (diced)
1 small pack of sliced mushrooms
1 pack of diced or cubed meat

Instructions:
Mix all ingredients except cheese in to a mixing bowl lay 2 cups of shredded cheese on bottom of a 9×13 pan. Pour in mixture and cover with the other 2 cups of cheese add 8-10 pats of Butter. Bake at 350 for 45-60 min

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SOUR CREAM CHICKEN ENCHILADA

Submitted by-  Deb Salzwedel

Sauce:
2 cans of cream of chicken soup
2 cups shredded cooked chicken
1/2 can chopped cream chillie
1/2 teaspoon salt
1/2 pint sour cream

Instructions:
Mix well and heat until smooth

Cheese Filling :


2 cups of grated cheese
1/2 cup of finely chopped onions
1/2 pack of taco seasoning

Instructions:
mix all ingredients above well. Heat tortillas until soft put a small amount of cheese filling in the center of each tortilla and wrap up. Place in baking dish one at a time. Top with sauce
Pour any remaining sauce over the top and bake in 350 degree oven for 20-30 minutes.

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DILL DIP

Submitted by-  Faye Turner

Ingredients:

½ cups sour cream
2/3 cups of Mayonnaise
2 TBLS of minced onion
2 TBLS of dried parsley flakes
2 TBLS of dried dill weed
1 tsp of celery seed

Instructions:
In a small bowl combine all ingredients, mix well and cover. Refrigerate for at least 2 hours.

Sidenote: Dip is even better the second day!

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DO-AHEAD MASHED POTATOES

Submitted by-  Marlyss Rempel

Ingredients:

8-10 Medium Potatoes Peeled and halved

8 oz cream cheese
8 oz sour cream
½ cup butter
¼ cup chopped chives or scallions
1 ½ teaspoons of salt (optional use to your liking)

Instructions:
Cook potatoes in boiling water until tender. Drain and Mash.
Beat cream cheese and sour cream with mixer until nice and soft. Mix remaining ingredients together. Spoon into a 2-quart casserole dish, cover and refrigerate. Remove potatoes 15 minutes before you want to bake and let sit on counter. Uncover and bake on 350 degrees for 30 minutes or until hot.

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CINDY’S CORN SOUFFLE’ 

Submitted by-  Jace Fostich

Ingredients:

1- Stick of butter (Melted)

1 can of creamed corn
1 can regular corn drained
1 box jiffy cornmeal muffin mix
8 oz of sour cream
2 eggs

Instructions:
Melt butter, pour melted butter into the pan you want to use. Combine- both cans of corn, cornmeal mix, eggs and sour cream stir till mix well. Pour into buttered pan and bake at 350 for 60 minutes. When done, sprinkle shredded cheese on top.

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CHICKEN DIP

Submitted by-  Tracey Wilson

Ingredients:

2-3 cans of canned chicken
1/2 cup Buffalo Sauce
1 cup sour cream
1 brick of softened cream cheese

Instructions:
Mix all ingredients together. Put into the microwave until heated thoroughly.
Serve with crackers or chips