Cookin’ with Umpqua Dairy Soups, Salads and Appetizers

SOUPS

 

Oregon Dungeness Crab Soup 

  • 2 tbsp UMPQUA Dairy Sweet Cream 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 Fashioned 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 14 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, 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 chilies
  • 1 tbsp chopped fresh cilantro (garnish)
  • UMPQUA Dairy Sour Cream (garnish)
  • Corn Tortilla strips (garnish - see below for cooking)

Combine milk, beans, corn, cheeses, tomatoes, peppers and chilies 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 thinly 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 Sweet Cream 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 Old Fashioned 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, 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, 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 sticks, toasted French bread or crackers.

 

Bleu Cheese and Bacon Dip

  • 8 oz. Bleu Cheese, Crumbled
  • 1-1/2 cup UMPQUA Dairy Sour Cream
  • 1/2 cup Yogurt
  • 1 lb. Bacon Bits
  • 1/4 tsp Cayenne Pepper

Mix all ingredients together well. Refrigerate for at least 2 hours before serving. (Makes about 1 quart.)

 

Sweet Dip

  • 1 cup UMPQUA Dairy Sour Cream
  • 1/4 cup clover or orange honey
  • 1/4 cup walnuts, minced
  • 1/4 tsp ground cinnamon

Combine all ingredients; Stir well. Serve as a dip or salad dressing with fruit.

 

Veggie Dip Mix

  • 1 cup UMPQUA Dairy Sour Cream
  • 1 cup UMPQUA Dairy Buttermilk
  • 1 cup mayonnaise
  • 1/8 cup dried onion flakes
  • 1/2 tsp garlic powder
  • 1/4 cup fresh Italian parsley, minced

Mix all ingredients together.  Chill for one hour. Serve with raw vegetables.

 

Creamy Bleu Cheese Dip

  • 1 cup UMPQUA Dairy Sour Cream
  • 8 oz cream cheese, softened
  • 1/3 cup bleu cheese (or bleu cheese crumbles)
  • 2 tbsp fresh chives or scallions, minced
  • 2 tbsp fresh Italian parsley, minced
  • 1 tbsp fresh herbs (thyme, rosemary, basil, oregano)
  • 2 tsps fresh garlic, finely minced
  • 1 tsp Mrs. Dash or your favorite no salt substitute
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cracked black pepper

In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, bleu cheese, and remaining ingredients, mixing well. Cover and refrigerate one hour before serving.

 

Hot Onion Dip

  • 1 cup UMPQUA Dairy Sour Cream
  • 1 packet onion soup mix
  • 1 tsp lemon juice
  • 1 tbsp sherry wine (optional)

Mix all ingredients together, place in microwave safe dish and microwave on the lowest setting for 20-30 seconds, careful not to overcook or burn.  Stir and serve hot with chips, crackers or bread.

 

Hot Zesty Dip

  • 1 cup UMPQUA Dairy Sour Cream
  • 2 tbsp chili sauce
  • 1 tbsp Jalapeño peppers, chopped
  • 2 tbsps yellow, green or red bell peppers

Mix all ingredients together, place in microwave safe dish and microwave on the lowest setting for 20-30 seconds, careful not to overcook or burn.  Stir and serve hot with chips, crackers or bread.

 

Buttermilk Dressing

  • 1/4 cup UMPQUA Dairy Sour Cream
  • 1/4 cup UMPQUA Dairy Buttermilk
  • 1/2 cup mayonnaise
  • 1/8 cup chives, minced
  • 1/4 tsp tomato juice
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp dry mustard
  • 1/4 tsp paprika
  • 1/4 tsp celery seed
  • 1/8 tsp garlic powder
  • A Dash of Salt & Pepper

In a bowl blend sour cream, buttermilk, mayonnaise, tomato juice, Parmesan cheese, dry mustard, paprika, celery seed, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper. Transfer to storage container. Cover and chill.

 

Savory Clam Dip

  • 6 oz. minced clams
  • 8 oz. UMPQUA Dairy Sour Cream
  • 2 oz. mayonnaise
  • 1 tsp. Tabasco sauce
  • 1/2 c. finely chopped onion
  • 1/4 tsp horseradish
  • 1/4 tsp lemon juice
  • Salt and pepper to taste

Mix all ingredients together. Serve chilled as a dip.

 

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.