SOUPS

Oregon Dungeness Crab Soup

2 tbsp UMPQUA Dairy Butter
2/3 cup green onion, minced
2/3 cup stalk celery, chopped
1 tbsp and 1 tsp all-purpose flour
1 1/3 cups fish stock
1 1/3 cups UMPQUA Dairy Whole Milk
1 1/3 cups UMPQUA Dairy Old Fashion Heavy Whipping Cream
1 lb Dungeness crabmeat, flaked
2 tbsp and 2 tsp sherry
1 tsp salt
1/8 tsp ground black pepper
1 1/3 cups hard-cooked eggs
1/4 tsp paprika
4 slices lemon

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside.

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook and stir for 2 minutes. Stir in the stock, UMPQUA Dairy milk and cream. Bring to a simmer.

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Tex Mex Corn Soup

1 1/2 cups UMPQUA Dairy Whole Milk
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
1 cup of cubed jack cheese
1 cup of cubed mild cheddar cheese
1 (15 oz) can diced tomatoes (mexican spiced or green chili/spice)
1/2 cup diced red bell pepper
2 tbsp diced green chiles
1 tbsp chopped fresh cilantro (garnish)
UMPQUA Dairy Sour Cream (garnish)
Corn Tortilla strips (garnish - see below for cooking)

Combine all ingredients except cilantro, sour cream & tortillas in a 3 quart saucepan. Cook over medium heat, stirring occasionally, until soup is heated through and cheese is melted (10-12 minutes). Garnish with cilantro, sour cream and tortilla strips. You can either purchase thinnly sliced tortilla strips in various colors for a confetti effect, or fry your own from scratch. Just slice fresh corn tortillas in thin strips lengthwise and fry on a pan of hot oil until they are crispy (about 30 seconds), then drain on a paper towel. Watch that you don't get the oil too hot or they will burn.

Creamy Butternut Squash Soup

1/4 cup Umpqua Dairy Butter
1/2 large onion, chopped
4 cloves garlic, minced
1 large butternut squash, peeled, seeded and chopped into chunks
1/2 cup white wine
1/4 cup orange marmalade
3 sprigs tarragon, fresh
6 cups chicken or vegetable broth, or enough to almost cover squash
salt & black pepper to taste
1 cup Umpqua Dairy Heavy Whipping Cream

Melt butter in large stockpot over medium heat. Add onion and garlic; cook for 4-6 minutes or until onion is translucent. Add squash, white wine, marmalade and leaves from tarragon sprigs; cook for 3 minutes. Add enough broth to almost cover squash; bring to a boil. Reduce heat and cook for 10-15 minutes or until squash is soft. Transfer small batches to blender or food processor; blend until smooth. Place blended soup back in pot; add salt and pepper to taste. Stir in heavy cream; heat through before serving.

Chilly Cucumber Soup

5 Cucumbers, peeled
6 Scallions, finely chopped
2 Tablespoons Fresh Dill Leaves, chopped
1/2 Cup Parsley, chopped
1/4 Cup Lemon Juice, fresh
1 Quart Umpqua Dairy Buttermilk
1 Pint Plain Yogurt
Salt & Fresh Ground Pepper

Peel and cut cucumbers in half, scraping out seeds. Shred cucumbers in food processor using shredding disk. Squeeze out extra water. Place back in food processor with blade. Now chop cucumbers, scallions, dill, and parsley with blade in food processor, adding in lemon juice. Place in a large bowl. Blend in buttermilk, yogurt, salt, and cracked pepper to taste. Chill until ready to serve.

Creamy Tomato & Wild Rice Soup

3 Tomatoes, diced
1 Bottle Tomato Juice, 46 ounces
3 Cups Cooked Wild Rice
3 Cups Umpqua Dairy Milk
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Cup Parmesan Cheese, shaved
1/2 Tablespoon Fresh Basil, shredded

In a large saucepan, combine the tomatoes, tomato juice, rice, milk, sugar, salt and pepper; stir and simmer about 10 minutes. To serve, garnish with cheese and basil.

SALADS

Oregon Salmon Pasta Salad

1 1/2 Cups Tri-Colored Spiral Pasta
1/2 Cup Umpqua Dairy Sour Cream
1/2 Cup Mayonnaise
1/4 Cup Green Pepper, chopped
1/4 Cup Red Bell Pepper, chopped
2 Tablespoons Onion, chopped
3 Tablespoons Fresh Dill Weed, chopped
6 Ounces Pink Oregon Salmon, skinless, boneless, canned or pouch
2 Tablespoons Fresh Chives
Mixed Salad Greens, optional

Cook pasta according to package directions. Meanwhile, combine the sour cream, mayonnaise, green pepper, red pepper, onion and fresh dill in a bowl. Drain and rinse the pasta in cold water; add to sour cream mixture. Stir in salmon. Sprinkle with fresh chives. Cover and refrigerate. Serve over salad greens, if desired.

APPETIZERS

Hot Artichoke Dip

1/2 cup mayonnaise
1/2 cup UMPQUA Dairy Sour Cream
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
1/2 cup minced red onion
1 tbsp lemon juice
salt and pepper to taste

Preheat oven to 400ºF. In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish. Bake for 20 minutes, or until light brown on top. Serve with celery stix, toasted french bread or crackers.

Candied Pecans

1/4 tsp salt
1 cup sugar
1/2 tsp cinnamon
6 tbsp UMPQUA Dairy Whole Milk
1/2 to 3/4 cup pecans
1 tbsp vanilla

Mix first 4 ingredients and bring to a boil over medium heat, stirring occasionally. A heavy pan does better as thinner pans sometimes cause it to burn. Cook to soft boil stage. Remove from heat; add vanilla and pecans. Stir until all are coated well and until coating crystallizes. Quickly pour onto waxed paper and separate with 2 forks.

Blue Cheese and Bacon Dip

8 oz. Blue Cheese, Crumbled
1-1/2 cup UMPQUA Dairy Sour Cream
1/2 cup Yogurt
1 lb. Bacon Bits
1/4 tsp Cayenne Pepper
(makes about 1 quart)

Mix all ingredients together well. Refrigerate for at least 2 hours before serving.