Cabot, Vt. - (April 23, 2007) - May is National Osteoporosis Prevention and Awareness month. It is the perfect time to start giving attention to a part of our body that is often ignored….our bones. Not many are aware that osteoporosis, which is the loss of actual bone mass, can begin at any age and without any symptoms. Approximately half of all women and one in eight men will have an osteoporosis-related fracture after age 50. Early prevention is the key and Cabot can help.
With many different varieties, the award winning cheese makes it easy to get your daily recommended value of calcium. Cabot has put a twist on some warm weather favorites to encourage an increase in calcium in the diets of Americans. Do your weekend mornings usually start off with a healthy portion of pancakes? Why not try calcium rich Home-Style Hash Brown Pancakes? They are a delicious healthy way to start a new Saturday morning tradition. This summer as we get invites to family picnics and barbeques bring along, the easy to make Layered Broccoli Salad which is sure to be a hit! And for a zesty twist to an American favorite throw a few Harvest Stuffed Turkey Burgers on the grill. (Recipes below)
The wonderfully creative recipes that were put together in the Cabot kitchens have over 200 mg of calcium each and are 3-A-Day approved by the American Dairy Association. “With today's hectic lifestyles, it can be difficult to meet all the recommended daily dietary requirements. Given the current calcium crisis Cabot is dedicated to making the consumption of calcium easier” noted Cabot Health Spokesperson Sara Wing. “From the snack packs to the simple recipes there is little room for excuses to meeting your calcium needs”.
Cabot cheddar is not only a great source of calcium, but it is lactose free and comes in reduced fat varieties for weight conscious consumers. “Dairy is a natural part of a healthy diet - including many popular plans such as Atkins, South Beach and The Zone. Not to mention that recent research reveals that 3 - 4 servings of cheese, yogurt and milk may help your body burn fat” said Wing.
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and is best known as makers of “The World's Best Cheddar,” as honored twice now at World Championship Cheese Contests. 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. For more recipes or to order products, visit Cabot's web site at www.shopcabot.com or by calling toll-free at 1-888-792-2268.
CALCIUM ENRICHED RECIPES FROM CABOT CHEESE
Home-Style Hash Brown Pancakes
Makes 2 servings
2 large egg whites
1 teaspoon skim milk
1 large potato with skin
1/2 cup grated Cabot 50% Reduced Fat Cheddar (2 ounces)
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 tablespoon canola oil
1/4 cup Cabot No Fat Sour Cream
1 green onion, green part only, minced
1. In medium bowl, whisk together egg whites and milk.
2. Grate potato into egg mixture. Stir in cheese, flour and salt.
3. In large nonstick pan over medium heat, heat oil. Drop potato mixture into pan to form two "pancakes". Cook until golden brown, about 5 minutes per side.
4. In small bowl, mix together sour cream and green onion; spoon on top of pancakes.
Layered Broccoli Salad
Makes 6 Servings
6 cups chopped broccoli florets
1 small red onion, very thinly sliced
2/3 cup dried sweetened cranberries or raisins
1/2 cup plain nonfat yogurt
3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1 1/2 cups grated Cabot 50% Reduced Fat Cheddar (6 ounces)
1/4 cup unsalted dry-roasted hulled sunflower seeds or chopped walnuts
1 ounce (2 tablespoons) 50% less-fat bacon pieces
1. In large glass serving bowl, arrange layers of broccoli, onion and cranberries.
2. In small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle dressing over layered salad.
3. Sprinkle cheese evenly on top. Cover and refrigerate until ready to serve.
4. Just before serving, sprinkle with sunflower seeds or walnuts and bacon pieces.
Harvest Stuffed Turkey Burgers with Cranberry Mayo
1 pound ground turkey (breast meat only)
1/4 cup cranberry sauce
4 ounces Cabot 50% Reduced Fat Cheddar, cut into 4 (1-ounce) slices
Vegetable cooking spray
Salt and ground black pepper to taste
4 mixed-grain hamburger buns
8 large leaves arugula, rinsed and patted dry
1. Shape ground turkey into 8 thin patties. Spread 1 tablespoon of cranberry sauce in center of each of four of patties and top with 1 slice cheese; place remaining 4 patties on top, pinching edges together to seal.
2. Lightly coat large nonstick pan with cooking spray and place over medium heat. Cook burgers for 4 minutes per side, or until well done. (Alternatively, cook on grill.)
3. Season with salt and pepper. Place on buns and top with Cranberry Mayo and arugula.
1 tablespoon cranberry sauce
3 tablespoons light mayonnaise
1. In small bowl, stir together cranberry sauce and mayonnaise; cover and refrigerate until serving time.
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