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Page 8
Golden Valley News
, June 30,20'16
in,
lWow!i was all I could say as
my husband served himself a piece
of Chicago-style pizza in Chicago
recently.
The string of cheese stretched
from the platter to over his head
until he used the serving utensil to
trim it. His arm could not stretch
any higher.
Our family finally had returned
to Chicago. About 10 years ago,
our family of five drove the 600
miles from Fargo to Chicago and
tasted the cityis namesake pizza
for the first time. Our kids were
ages 2, 7 and 10 at the time. Even
though we had to wait 45 minutes
for the pizza to cook, they were
willing to be patient.
As they reminisced about trips
through the years, our youngest
child complained that we took all
the ifun trips~ when she was a tod-
dler. She couldnff remember the
amazing pizza. Now 12 years old,
she was excited to taste it and
make her own memory.
I remember my kids initially
thought the pizza had a iweirdi ap-
pearance. The sauce is placed on
top of the cheese inside a deep-
dish crust. After tasting the combi-
nation of fresh mozzarella, hearty
sauce and delicious crust, they
were sold on it.
As we drove to Chicago re-
cently, we saw many dairy cows in
Wisconsin. The cows produced
about 29 billion pounds of milk in
2015. Some of the milk is used to
make 3 billion pounds of cheese.
Therefore, cheese shops beckoned
us off the interstate.
Fresh, squeaky cheese curds are
quite tasty, especially if they are
flavored with dill and garlic, in my
opinion, anyway.
Worldwide, about 2,000 types
of cheese are made. About 300 dif-
ferent types of cheese are available
in the U.S., according to the Na-
tional Dairy Council. Dairy pro-
ducers are located throughout the
U.S., so get to know a dairy farmer
near you to learn more.
Making cheese is a way to pre-
serve milk. According to legend,
cheese was made accidentally
when a traveler placed milk in a
bladder made of an animalfs stom-
ach as a kind of makeshift canteen.
I remember my
kids initially thought
the pizza had a
iweirdf appearance,
The sauce is placed
on top of the cheese
inside a deep-dish
crust. After tasting
the combination of
fresh mozzarella,
hearty sauce and
delicious crust, they
were sold on it.
The stomach contained an enzyme
called rennet, which caused the
milk to form protein-rich curds.
Most types of cheese are com-
posed of just a few ingredients.
Besides rennet and milk, salt and a
culture of igood bacteria~ usually
are used. Making a pound of
cheese requires 10 pounds of milk.
You can make fresh mozzarella
or ricotta cheese at home quite eas-
ily. See http://www.national-
dairycouncil.org for the method to
make homemade ricotta.
Cheese contributes protein, cal-
cium and phosphorus to our diet,
and these nutrients nourish our
bones and teeth. Some recently
published research has shown no
link between heart disease risk and
cheese consumption. More re-
search is under way.
Further, some people with lac-
tose intolerance (inability to digest
milk sugar) can consume natural
cheese without digestive upset.
Keep in mind the calorie con-
tent of all your food choices,
though. One ounce of cheese has
about 100 calories, depending on
the type Of cheese. An ounce is a
1-inch cube or four small dice. If
you are watching your sodium in-
take, pay attention to Nutrition
Facts labels.
If you decide to have a snack of
cheese and crackers, place a serv-
ing on a plate and put the rest of
the food back in the refrigerator or
cupboard. Enjoy some fruit and
veggies with your cheese for a nu-
trient-rich snack.
Serving cheese with food may
improve choices. Some researchers
have shown that sprinkling a little
cheese on veggies enticed children
to eat them.
Now I am hungry for some
cheesy pizza. Try this easy-to-
make recipe from the Midwest
Dairy Association. Itis not quite
Chicago-style pizza, but it tastes
great and you donff have to drive a
long way to get it. You could be
eating before a pizza delivery per-
son could get to your door. Person-
alize it by adding some chopped
vegetables, such as onions or fresh
basil.
Cheese Lovers Pizza Squares
1 can refrigerated pizza dough
1 c. ricotta cheese
2 c. (8 ounces) shredded low-
moisture, part-skim mozzarella
cheese
2 ounces turkey pepperoni,
diced
2 plum tomatoes, thinly sliced
1 c. yellow pepper, sliced
1 tsp. oregano
2 Tbsp. chopped parsley
Preheat oven to 400 F. Press
pizza dough into a 15- by 10-inch
jelly roll pan. Bake for 12 minutes;
remove from oven and spread ri-
cotta cheese over the crust. Top
with mozzarella, pepperoni, toma-
toes, pepper and oregano. Return
to oven and bake for six minutes or
until cheese is melted. Sprinkle
with parsley, cut into squares and
serve.
Makes 10 servings. Each serv-
ing has 140 calories, 7 grams (g)
fat, 7 g protein, 13 g carbohydrate,
2 g fiber and 330 milligrams
sodium.
(Julie Garden-Robinson, Ph.D.,
R.D., L.R.D., is a North Dakota
State University Extension Service
food and nutrition specialist and
professor in the Department of
Health. Nutrition and Exercise Sci-
ences.)
Western Cooperative
CREDIT UNION
www.wccu.org
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July 4 holiday, the
lin
I
There are new hanging baskets Raymond, and her five sisters, to
of flowers outside of the Dining the two-day Barthel Reunion at the
Room for all to enjoy. We thank Sis 4-H building in Wibaux. There
Rojic's family for donating them in were 79 family members present.
Sis's name and memory. They had a silent auction, a
Will your corn be knee high by pinochle tournament, lots of other
the 4th of July? Most of mine are games, and of course tons of food!
already thigh high and that's a first Arlene Abraham visited with her
for this novice gardener. Our toma- mother-in-law, Edie Abraham. She
toes already have cute little round stayed overnight with her mom,
tomatoes growing. But my hus- Christine Finneman. She also at-
band's hot chili peppers do not look tended the Barthel Family Reunion.
happy at all for some reason. Tips Sheila Finneman visited with
welcome and needed before they all Christine Finneman and Arlene
die! Help! Abraham Saturday evening.
Thursday, June 16 - Today was Sunday, June 19 - Cards and
Bonny Scott's birthday! Our day Game Time began at 2:30 in the af-
began with Mass at 9 a.m. in the ternoon in the Dining Room with
Chapel. Exercises in the Activity Coffee Time following at 3 p.m. So
Room began at 10 a.m. with Debi it was play a little then eat a little,
Lauf leading. Missy and Jack Tvedt not too bad an afternoon! Darry and
came and visited with Juanita Baird Candy Austby came to see Fern
and Phyllis Bailey. Austby. Britney, Maddie and Tina
Friday, June 17 - Hair Time Reiss also came for a visit with
began at 8 a.m. with Wendy Ekre Fern Austby.
and Marguerite Parker as our hair Monday, June 20th - Reading
ladies. Those two are perfect vol- with Sharon Dietz or Gary Riederer
unteers as they both were once of- began at 2 p.m. in the Dining Room
flcial beauticians! Pastor Heide followed by Coffee Time.
came to see Jim and Mae Muckle. Tuesday, June 21 - Today was
Brandi Rising and Renata Rising Evie Erickson's birthday! The pub-
from Gilbert, Ariz., came to visit lic health nurse came from 8:45-
Marilyn Carlson. Grant Maus 10:45 to serve Manorresidents. At
helped his grandma, Christine 10 a.m. Debi Lauf led exercises
Finneman, put her family picture in down in the Activity Room. St.
a new frame and hung it for her. Mary's Church members led bingo
Saturday, June 18 Loretta at 2 p.m. in the Activity Room.
Wyckoffled exercises in the Activ- Marie Kremers, Cruz Dykins and
ity Room at 10 a.m. for those want- Vada Szudera came to see Dolores
ing to move their bodies. Christine Kremers and Florence Finneman.
Finneman went with her brother, Tom and Diane Schmitz came
Miske graduates
from Gonzaga
University
SPOKANE, Wash. Olivia
Miske, Wibaux, Mont., has gradu-
ated from Gonzaga University.
Gonzaga University is a private
Catholic, Jesuit, and humanistic
university providing education to
more than 7,800 students. Gon-
zaga offers 75 fields of study, 26
master's degrees, doctorate de-
grees in leadership studies and
nursing, and a juris doctor degree
through the School of Law.
today to have lunch with Florence
Miske.
Wednesday, June 22 - Crafts
with Marlene and Bethine began at
2 p.m. in the Activity Room. We
made cute 4th of July thank-you
cards for the soldiers from Beach
and Wibaux then we assembled
their 4th of July care packages. At 3
p.m., Bethine served a platter of
crackers with spinach dip and
crackers with peanut butter and
jelly and another platter with
yummy Sara Lee treats. Next week
will be Massage Day, most won't
miss those few minutes of joy and
relaxation! Jesse Burman visited
with friends at the Manor.
What's
Happening?
Listings for high school sport-
ing events, plus public events that
are free to anyone and aren't
fund-raisers or aren't family or
business invitations, can be pub-
lished free of charge in this col-
umn.
• Billings County Commission
meeting, 9 a.m., Wednesday, July
6, Billings County Courthouse,
Medora; discussion of proposed
Davis Refinery to begin at 10 a.m.
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copies
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Beach Food Center
Golva Grocery
Golden Valley News Office,
22 Central Ave., Beach
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• 89% believe state and local government should
publish public notices in the newspaper
• 70% would not read public notices if they had to
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