National Dairy Month

This article from June 1982 celebrates National Dairy month. Enjoy a glass of milk while you read about the work that goes into getting it there. There is also an added recipe at the end that goes nicely with milk.


June 1982

June is Dairy Month. We are so accustomed to seeing the dairy case filled with reasonably priced milk that most of us take it for granted. Few people realize that behind the scenes is a complicated set of marketing problems that must be solved in order to provide consumers with an adequate supply of fresh dairy products.

Since the demand for milk varies from season to season it appears on the surface it would be simple to produce milk only when it is needed. It isn’t.

Unfortunately, dairy cows are temperamental creatures who hate cold, wet weather and love warm, sunny days. They like to freshen in the spring, feast on lush green pastures, lie in the shade and give torrents of milk just when school is out and the lemonade and soft drink season hits the whole country. Result: less demand for milk at the time more milk is being produced.

This situation has long been a problem of the dairy Co-ops who constantly work to even out the yearly supply of milk and, at the same time, have the dairy cases full when the consumer is ready to drink more milk.

Behind every tanker truck of milk you pass on the highway are several dairy families who get up early 365 days a year, slosh out to the barn in the rain or snow or early sun to get in the cows, wash the udder, and start the milking machines. Since no one has bred a profitable one- time- a- day milking cow the whole process of preparation, feeding, milking and clean- up is repeated again in the afternoon. It doesn’t matter if it’s graduation day, a wedding in the family, or Christmas. To the cows each day is the same.

Family vacations are a problem since cows definitely prefer milkers to whom they are accustomed. Often the family takes no vacation or arranges for some member to stay behind and milk, which partially spoils the fun for the ones vacationing.

When you buy a gallon of clean, health- giving milk say a silent word of thanks to the people who have chosen dairying as a way of life. They’ll keep right on making personal sacrifices in order to keep the barn conditions serene and the milking schedule regular for that most temperamental of all prima donnas – the dairy cows.

Beef/Corn Bread Casserole
Casserole: 8 ounces lean ground beef 2/3 cup chopped onions
¼ cup sliced pitted ripe olives ¼ cup catsup
1 teaspoon chili powder ½ teaspoon salt
1/8 teaspoon garlic powder 1 cup all-purpose flour
1 cup yellow corn meal 2 tablespoons sugar
4 teaspoons baking powder ½ teaspoon salt
1 cup milk ¼ cup ( ½ stick) butter, melted
1 egg, slightly beated 1 ½ cups fresh corn kernels (3 to 4 ears) OR 1 can (12 oz.) whole kernel corn, drained
8 slices (8 oz.) Monterey Jack cheese
Sauce: 1 can (16 oz.) tomatoes, undrained 2 tablespoons tomato paste
¼ cup chopped celery ¼ cup chopped green pepper
2 teaspoons Worcestershire sauce 1 bay leaf
½ teaspoon salt ½ teaspoon sugar
1/8 teaspoon pepper
For casserole, cook meat and onion in skillet until meat is browned and crumbly; drain off excess fat. Stir in olives, catsup and seasonings. Cook and stir 2 minutes; set aside. Preheat oven to 400° F. Combine flour, corn meal, sugar, baking powder and salt in mixing bowl. Add milk, butter, and egg. Stir just until all ingredients are moistened. Stir in corn until combined. Place half of the meat mixture over batter. Place 5 slices of cheese over meat. Cover with remaining batter and meat mixture. Bake 25 to 30 minutes. Remove from oven. Cut remaining cheese slices into 2 triangles each. Place cheese over meat. Return to oven just until cheese is melted. Remove from oven and let stand 5 minutes before serving. Meanwhile, for sauce, combine all ingredients in medium-sized saucepan. Heat to boiling over medium heat, stirring occasionally. Simmer, uncovered for 10 minutes. Remove bay leaf. To serve, cut corn bread mixture in squares; spoon sauce over each serving.


Serve with a green salad, milk and ice cream for dessert.

The bland coolness of dairy products will cool the palate after a zesty main dish.



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