Cooking with Mississippi dairy - WLOX.com - The News for South Mississippi

Cooking with Mississippi dairy

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There are 129 Grade A dairy herds in Mississippi that contribute $74 million in value of production of milk in 2010. Milk is the only crop that is harvested daily. Cows are milked at least twice a day with sanitary milking machines.

Dairy products are the primary source of calcium in the American diet, accounting for 76% of the calcium in food. Annual milk consumption in the U.S. averages 22 gallons per person.

The "sell by" date on a carton of milk is used as a guideline for grocery retailers and ensures that you are being sold a fresh product. Once you bring milk home, it remains fresh for 7 to 10 days beyond the "sell by" date if refrigerated at 35-45 degrees F.

For more information about Mississippi dairy go to www.growingmississippi.org or follow Farm Families of Mississippi on Facebook.

Old Fashion Mac & Cheese Made Easy
From the kitchen of Nancy Freeman

3 Tablespoons margarine
2 ½ cups macaroni, uncooked
1 teaspoon salt
1 teaspoon black pepper
1 (8 ounce) pkg. Cheddar cheese, shredded
4 cups milk

Preheat oven to 350¢ª. Place margarine in 9 x 13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish. Bake in preheated oven for 60 minutes. Do not stir while baking.

Information prepared by Nancy Freeman, Consultant, msunancyf@bellsouth.net

Information provided by Farm Families of Mississippi, www.growingmississippi.org

 

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