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TAKE AN OATH TO LIGHTEN UP WITH DELICIOUS INAUGURATION - DAY PARTY RECIPES

You'll Swear You're Tasting Full Fat - and Become a New Thought Leader - with Delicious Cabot Creamery Cooperative Recipes

CABOT, Vt. (January 14, 2009) – Change, change, change: it's coming next Tuesday, and if you’re planning your own Presidential Inauguration Party – rather than shelling out thousands of dollars to attend one of the official balls in Washington – we have some party-changing (and healthy) ideas about what to cook and serve.

Cabot Creamery Cooperative, makers of “the World’s Best Cheddar Cheese,” has a full menu of delicious and healthy low-fat recipes that are sure to make your Inauguration Day Party the healthiest and tastiest event in town.

“2009 offers the chance of a new start for everyone,” says Sara Wing, Registered Dietitian and Cabot’s Health and Education Programs Manager. “One of the most important changes you can make is to eat healthier and get more exercise. But eating healthy doesn’t mean you have to eat foods that are bland or tasteless – lots of healthy foods taste great, too.

“First, reduce the amount of fats in your diet,” Wing advises, “like low or no-fat dairy products. Choose fish, poultry, and the leanest cuts of meat you can find, and be sure to increase the amount of fresh fruit and vegetables in your diet. Everyone advises this, but few truly appreciate the life enhancing benefits available with these changes.”

Cabot’s website (www.cabotcheese.coop/recipes) offers dozens of delicious and healthy ideas for your January 20 Inauguration Party menu so you too can celebrate this historic occasion in style with your own swank affair that reduces fat, increases taste, and helps your change to a healthier lifestyle.

And that’s fundamental personal change we can believe in.

Here are just a few easy-to-make, healthy and affordable recipes featuring Cabot’s 50% or 75% Reduced Fat Sharp Cheddar Cheese. They’re perfect for celebrating the inauguration of America’s 44th President from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of “The World’s Best Cheddar.”

Reduced Fat Cheddar Fondue
Makes 6 appetizer or 4 main-course servings

2/3 cup low-fat (1%) milk
1 tablespoon cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 teaspoon Dijon mustard
Pinch grated nutmeg
4 ounces Cabot 50% Reduced Fat Cheddar, grated
2 cups raw broccoli florets
4 large carrots, peeled and cut into spears
1/2 pint cherry tomatoes
1 pound small new potatoes, cooked

1. In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.
2. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.
3. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.

Nutrition Analysis
Calories 112, Total Fat 4g, Saturated Fat 2g, Sodium 320mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 8g, Calcium 190mg

Black Bean Chili Dip
Makes 2 cups for about 8 servings

1 (15-ounce) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn
1/3 cup salsa
1/4 cup water
2 teaspoons chili powder
Cooking spray
1 1/4 cups shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese (5 ounces)
2 tablespoons drained canned green chilies

1. Preheat oven to 375 degrees. 


2. Combine beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray. 


3. Sprinkle with cheese and green chiles. 


4. Cover and bake at 375 degrees for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.

Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.

Nutrition Analysis
Calories 69, total Fat 2g, Saturated Fat 1g, Sodium, 259mg, Carbohydrates 8g, Dietary Fiber 26, Calcium 140mg

Cheddar, Zucchini & Garlic Bruschetta
Makes 8 servings

8 (1/2-inch thick) slices crusty Italian bread
1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped

Ground black pepper to taste
1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)

1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don’t overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.

Nutrition Analysis
Calories 126, Total Fat 4g, Saturated Fat 2g, sodium 306mg, Carbohydrates 17g, Dietary Fiber 7g, Calcium 130 mg

ABOUT CABOT CHEESE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.coop