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Show June 1974 Utah Farm Bureau News Learning to like milk: an exercise in memory By Pamela Turner State Womens Committee Chairman June Dairy Month brings back memories. As a child raised in the city, two recurring events served as reminders to me of the existence of a dairy industry. I didn't like milk, but when I would visit my uncle's farm, he would insist that I drink a tall glass of cold milk. I marvelled that it could taste so good, when I disliked milk so much at home. June Dairy Month stresses marketing, Princess pageants June Dairy Month, the promotional highlight of the year for one of Utahs main agricultural enterprises, again featured the annual Dairy Princess Pageant. This two-da- y event, climaxed with an hour-lon- g telecast, took place June 7 and 8 at the Hotel Utah. KUTV, Channel 2 in Sait Lake The other experiences took place at the Lethbridge, Canada Fair and Exhibition. Each year, glorified in a refrigerated glass display case was an exquisite sculpture made entirely of butter. I have wished many times I could again see one of these intriguing, unique butter formations. Perhaps each of us has a special memory associated somewhat with dairying. Fortunately the dairy industry doesnt have to be just a memory it should be a vital part of our everyday lives. Columbus realized the importance of dairy products he brought cattle to America in 1499. As English settlers arrived in the 1600's, cattle were among their prized possessions. To begin with, the cattle were milked only in spring, summer and fall when they could feed in open pasture, but in 1655 they were fed grain and hay all winter and produced milk throughout the year. Pioneers travelling west with their cattle discovered that not only did cattle provide essential nourishment, but their manure helped keep the soil productive. With time, dairying has passed the stage of just a few family cows to a refined science and big business. Advanced degrees are given by universities in dairy science with one purpose in mind to provide the best nutritional dairy products at the least cost. On the whole, they are achieving this goal for the nourishment carried the final hour of Pageant Saturday night, June 8, from 7 to 8 p.m. At that time the 1974 Utah Dairy Princess was named. (See July News for a full report.) Publicity, advertising and other promotional activities will take place throughout the month. County dairy princesses will be airing their own original "commercials'' for milk and other dairy foods. Because dairy foods are so convenient for picnics and other summer affairs, several choice recipes calling for dairy foods are featured on this page. CASSEROLE 34 cup uncooked rice 2 tablespoons butter 2 tablespoons flour 14 teaspoon salt 2 cups milk 13 cup crumbled Blue cheese 2 large tomatoes, peeled and sliced 1 can 4 oz.) tuna, drained and flaked Tomato slices Parsley Cook rice according to package directions. Melt butter in a saucepan. Blend in flour and salt. Cook over low heat until mixture is smooth. Remove from heat. Stir in all-purpo- se (6-1- p, tions. Although the price of dairy products has increased somewhat, it has kept in line with other increases. Dairy farmers are still not getting rich at the expense of the public. (In fact, the only riches most dairy farmers have are the knowledge and satisfaction of a good job well done.) How thankful we should be for the dairy industry. cost-of-livi- ng chelated Plant Food LMAwoflij After a year of equal growth, two tablespoons of Key Minerals Plant Food was placed in the root zone of the chrysanthemum on the left during the second year. The plant on the right was untreated. The blooms on the left are more profuse, twice as big, and survived the first two snowstorms of the year, long after the other plant had turned brown. milk. Heat to boiling, stirring con- stantly. Boil and stir 1 minute. Add cheese and stir until melted. Place rice in a buttered, shallow quart casserole dish; pour over 1 cup sauce; top with 6 slices tomato, then tuna. Pour remaining sauce over all; bake 20 minutes in a preheated 350 degree oven. Remove from oven; garnish with tomato slices, return to oven 5 minutes. Garnish with parsley. Yield: 6 servings. Trace minerals magnesium, iron, copper, manganese, zinc and calcium are important to all plants. But in the soil, these minerals are often "captured" by a more common inorganic element such as lime, phosphate and others, thus making them unavailable to plants. Through chelation fixing the trace minerals to organic proteinates, the nutrients are protected against such "capture and remain available to the plant. These chelates are insoluble in water, so they won't leach out of the surface soil when it rains or the plants are watered. Yet they remain chemically very available to the plant. DEVILED HAM DIP 12 cup dairy sour cream 1 can 2 oz.) deviled ham 1 tablespoon minced green onion 1 teaspoon prepared mustard 14 teaspoon celery salt 14 teaspoon sugar Dash of pepper small amount of Key Minerals Plant Food applied to the root zone of a newly planted seed, flower or vegetable, or applied as side dressing to growing plants increase vegetable seed germination and boost yields. Flowers grow taller and healthier, and produce more and larger blooms. Roses respond impressively to chelated minerals. Yellowing leaves indicating chlorosis (iron deficiency) turn green again when treated wjth Key Minerals Plant Food. And the food value of vegetable crops improves greatly by the use of this 12 10-1- A (4-1- product. For a trial order of 10 pounds enough to treat up to 10,000 square feet of lawn or a large garden area, enclose $11.95 with the coupon below. Your order will be shipped postage paid via parcel post anywhere in the Western U.S. You'll receive as a bonus a booklet on plant and soil nutrition by William A. Albrecht, professor emeritus of soils, University of Missouri. Combine sour cream, ham, onfons, mustard, celery salt, sugar and pepper. Chill Serve with assorted crackers, potato chips or raw vegetables (radishes, carrot sticks, celery, cauliflower, green onions). May also be used as a sandwich spread. Yield: approximately 1 cup. 0 BLUE CHEESE WHIP 1 .) crumbled Blue cheese cup 2 cups dairy sour cream Beat Blue cheese with cup sour cream; fold in remaining sour cream. Cover and chill- Serve as a spread for crackers, as a dunk for breadsticks, potato chips, carrot sticks, cucumber slices, tomato wedges, radishes or as a filling for celery stalks. Yield: approximately 2 cups. . D D D D D D D D D D D (4-oz- one-quart- er - This porch supper cooked in the morning, then heated up before sc easy, economical outdoor provided, dairy products are among the cheapest foods offered to the American public. According to a study published in Hoard's Dairyman, one quart of milk is far cheaper than a fruit quart of beer,' Coke, Seven-upunch or fruit juice, and yet is much better utilized for body func- with Key Minerals uatkLDuui FoocU PORCH SUPPER 11 ADD NEW LIFE TO YOUR FLOWER AND VEGETABLE GARDENS City, Eat Out Eai Page TO: Key Mineral Corporation P.O. Box 2364 D D Salt Lake City, Utah 84110 carton of Key Mineral Plant Food and a copy Please send me a of Professor Albrechfs booklet Enclosed Is my check or money order for 0 10-pou- nd $11.95. NAME ! ADDRESS STATE D D D D D D D D |