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Food Tour Recipe Hits

By Florence Ileal June 10th was the date of the food tour for food editors and home extension agents ‘ sponsored by the New Jersey Department of Agriculture, Cook College, and the Dairy Industry of New Jersey. Johanna Farms in Flemington and Lloyd Wescott Farm: owner of the Hunterdon Hills Holsteins Farm, were the center ot the tour. We visited the plait of Johanna Farms, Inc. which is the largest dairy bottling plant in New Jersey, probably the largest independent dairy p\ant in the country. We saw the quality control laboratories and watched them bottle iuid package various types of milk under their own label as well as labels from many chain stores. We also visited the citrus product plant which is the largest outside of Florida, in 1982 Johanna Farms invested a new type of packaging called "Brik Pak ” This system of asepic products has a shelf life of six months. We also visited their yogurt plant. They package La Yougart line of plain, fruit, and frozen yogurt The Lloyd Wescott farm was most in teVesting, not only from the fact of the large number of cows and calves and the yay they are housed and bred, but it was [he former home of Paul Whiteman, the famous bandleader. At the Wescott farm there were exhibits from The Blueberry Council, Peach Council, Apple Council, Dairy Council. Egg and Poultry Council, Vegetable Growers Council, and the Cooperative Extension Service. The latter featured Jersey shore seafood. There were many treats at each booth that I will share with youV(rom time to time this summer. The share with you are the treats from the dairy' booth

RHUBARB DELIGHT / 1/2 Cups unsweetened pineapple juice, chilled I Cup diced raw rhubarb 1/2 Cup honey 1 pint strawberry ice cream, softened Place pineapple juice, rhubarb and honey in blender container; Cover, liquefy until almost smooth, about one minute. Add ice cream and blend until smooth and frothy. Serve immediately in tall chilled glasses. Note: If fresh rhubarb is hot available.' the frozen unsweetened variety may be used. Use the same amount; let the fruit thaw slightly. i CHILLED CARROT BASIL SOUP 2 Cups sliced cooked carrots I 1/2 Cups light cream or half and half I Can condensed cream of mushroom soup I teaspoon dried basil 1/2 teaspoon sugar. „ Dash of pepper Place carrots. 3/4 Cup creom, condensed soup, basil, sugar and pepper in blender; cover. Blend until almost smootH. Add remaining half of cream. Blend until well combined. Chill, covered. 3-4 hours to allow flavors to blend. PINEAPPLE BLUE CHEESE DIP 1 1/3 Cups cottage cheese 1 Can crushed pineapple, well drained 2 ounces blue cheese, crumbled I Tablespoon chopped green onion Honeydew Melon wedges Pineapple spears Apple and Pear slices Place Cottage Cheese in blender, cov.er ond whip until almost smooth, about one minute. Add crushed pineapple. Blue

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